The muscato juice had a share content of 23% (Brix of 21 degrees) for a projected alcohol content of 11%. I thought about this a while, and decided not to add sugar. The thought is that Muscato is usually made at lower alcohol content, even as low as 7%. (I can always fortify it later, if I want to.)
Grapes 108 lb
Yeast Energizer 3 g
Pectic enzyme 3 g
Lalvin QA23 yeast 1 packet
I pressed the grapes immediately. The grapes were very juicy and they extruded themselves through gaps in the press.
I kept the grapes in the press overnight, and drained two liters that way. In the morning I cranked-down on the press and got more wine out. In the morning, the drained grapes were firmer, and I could press them in the normal way.
Fermentation started immediately, and the juice was fairly dry after four days. I transferred it to a glass demijohn at that time..
Spring 2022
I put this outside for about a week for cold aging to help the insolubles to fall out of solution.
Update: 8/27/2022
I backsweetened about half of this batch with 1.0% dextrose. This made the tartness milder, but still there. At 1.5 or higher, the flavor seemed less complex -- it is hard to describe, but I didn't like it as well.
The rest of the batch may be used for blending with my reds.
The wine has an OK flavor, but is not very complex.
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