For muscadines, I would go by acidity. Crush 8 lbs and add water to bring it up to a gal. Then titrate for TA. If it is too high add more water. If to low add more crushed grapes. When you get it right, check the volume and determine the amount of grapes you added to a gal. This will give you a much better result than just following a recipe.
Ray
I see recipes for muscadine wine using 6-8 lbs. of fruit to the
> gallon. However, a local winery says that they use 15 lbs. to the
> gallon. What is the general consciences about amount of grapes to use. > Thanks,