2010 Muscato 2 -- from Juice

Muscato is such a useful wine because it blends well with other wines that have problems - -and I have a few batches that I am worried about.  If I don't need it for blending, Muscato is drinkable by itself too. Plus my DW likes it. Muscato is also called Muscat or Muscatel.

I bought a pail of refrigerated juice that had been packed in September, so it had partially fermented. In fact it was under pressure since the pressure-relieve valve in the lid wasn't working right.

See my Cabernet Sauvignon post for more about making wine from juice.

Recipe for Muscato Wine from Juice 


20 L of Muscato Juice (Regina)
1 lb (454 g) sugar
2.5 g Yeast Energizer

(Using the wild yeast already in the juice -- no added yeast.)

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I added the sugar by heating the juice on the stove and stirring in the sugar. I added the sugar just to be on the safe side.  The juice just tasted barely sweet and did not seem that alcoholic -- although I am sure it was more alcoholic than it seemed.

This was really easy, and I am not worried about this wine. I am pretty sure that this batch is going to turn out OK.



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Update March 26, 2011
The wine still has not clarified, and never bubbled very hard. It is slightly sweet, but the flavor is good. I am concerned that the wild yeast did not take the fermentation far enough -- nonetheless the fruity flavor of the Muscato will still deliver a good beverage.


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Update September 17, 2011
The wine has improved a great deal. It has a little planty or viney flavor that I don't like much, but it is not objectionable. I think it should be blended with a red wine like the 2010 Zinfandel.