(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
Muscat Canelli
Aug 17, 2005
1 Replies
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.
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required