2010 Muscato

The grapes were juicy, but there were some
past their prime. This may produce a sweeter flavor,
but keep the yield in juice per box down.

I am making a Muscato, also called Muscatel or just Muscat, because my brother Glenn has made some excellent Muscato, and it is useful for blending with other wine. Also my DW likes it, although I'd need to finish it sweet for her to really like it.

2010 Muscato Recipe

72 lb Muscato grapes (Medaglia D-Oro, Stockton CA) 
4 g potassium bisulfite
5 g pectic enzyme
4 g yeast energizer
1 packet of Red Star Pasteur Champagne yeast from Red Star (added the next day)

I crushed the grapes in less than an hour --they were very juicy -- and then pressed them. The pressing was hard because they squeezed through all the gaps in the press. They squirted out of the wooden cage and made a mess. Later I pressed the escaped grapes in a nylon bag.