1. Home
  2. Winemaking Craft Forum
  3. Muscat Canelli

Muscat Canelli

(Lum ), Muscat is due in in two weeks . It will be my first time with it . Care to walk me through it ? I have read your book inside and out . I am looking at a 5% residual sugar wine . Oak ??

Thanks , Greg

Reply to
Greg Boyd
Loading thread data ...

Muacat is tradionally made in many Mediteranian countries ie Greece/ Italy with 3% risdual sugar or so. More modern versions are dry or slighty off dry at 1.5% sugar.

Muscat is never oaked as far as I know,but the Greeks might but in a Pine Barrel for a risina style.

I did Muscat Central Valley CA in 2000 with a warm(20C+)for 12 hrs then cool ferment at 15 C for 4 days on skins before I pressed .I stired must 4 x a day. Sg at end was .996 . I then Susse Reserve( Unfermented Muscat Juice froxen),sweeten before bottling 1/2 at 3% RS and 1/2 at

1.5% RS. My Must spec were SG 1.087/21 Bix, pH 3.7, Acid 4.5 EC 1118 Yeast..

Many love the flavour -Lots of grapey tone. Might not leave as long on skin next time ,as well use a different yeast. But the taste difference would likely be minor.

Also Muscat is a great grape to use for 2nd run white wine perhap Verdiccio or Riesling adding bouquet/ fuity body to both.

Reply to
The Chateau Plonk de Jacques

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.