Alrighty then...
Trying to dip into winemaking as the wife enjoys drinking different Moscato wines. Having an interesting time trying to find information on how the process will work.
Cheapskate - That's me... Outlined below would allow me to not have to buy additional equipment other than a corker.
So if I make a 2.5 gallon batch, I can use the same Mr Beer LBK's I have been for my beer. Also in reading it looks like I can use a single can of Alexander's Muscat concentrate to make my batch. I believe the Montrachet yeast I have on hand will also work well with this, please correct me if I am wrong here.
I am having a hard time finding definitive outlines on the process... Some say during the first week of fermentation you have to stir it every week, some say you have to add acids but elsewhere states that the concentrates are already made with the acids balanced for the type of wine that is going to be made. Some say add Cambden Tablets, yet again more people say don't have to with concentrates. People state to add varying amounts of sugar, enzymes etc... and it's all rather confusing.
My current beer making process is to let it ferment for 2 weeks if under 5%, month if it's over 8%. I also have a fermentation chamber I can keep the wine at a 64-66 degree temp during fermentation. This should help explain some of the thought process in the following suggestions.
My thought on the process:
1 can Alexander's Muscat juice
1 cup Granulated Sugar
1 tsp Yeast Nutrient
4 tsp Acid Blend
Montrachet Yeast
Blend all but the yeast, top off with filtered water (carbon not RO). Rehydrate Yeast. Pitch, ferment @ 64 for 1 week (do I need to stir? Is 2 weeks on lees ok?). Rack off sediment, let sit for 2 weeks (still in fermentation chamber). Rack off sediment (do I need to add Potassium Metabisulfite?), add Xylitol to sweeten, bottle and age for 3 months + (3 months being the minimum drinkability stage).
Am I completely friggin crazy with this?
If I do not stir this out, and let it build up the gasses as beer does during fermentation, and bottle without degassing, would this maintain a slight fizz more common to D'Asti? I cannot force carb at this time, and this question is more of a gee wiz.
*edit: I meant Potassium Metabisulfite
Trying to dip into winemaking as the wife enjoys drinking different Moscato wines. Having an interesting time trying to find information on how the process will work.
Cheapskate - That's me... Outlined below would allow me to not have to buy additional equipment other than a corker.
So if I make a 2.5 gallon batch, I can use the same Mr Beer LBK's I have been for my beer. Also in reading it looks like I can use a single can of Alexander's Muscat concentrate to make my batch. I believe the Montrachet yeast I have on hand will also work well with this, please correct me if I am wrong here.
I am having a hard time finding definitive outlines on the process... Some say during the first week of fermentation you have to stir it every week, some say you have to add acids but elsewhere states that the concentrates are already made with the acids balanced for the type of wine that is going to be made. Some say add Cambden Tablets, yet again more people say don't have to with concentrates. People state to add varying amounts of sugar, enzymes etc... and it's all rather confusing.
My current beer making process is to let it ferment for 2 weeks if under 5%, month if it's over 8%. I also have a fermentation chamber I can keep the wine at a 64-66 degree temp during fermentation. This should help explain some of the thought process in the following suggestions.
My thought on the process:
1 can Alexander's Muscat juice
1 cup Granulated Sugar
1 tsp Yeast Nutrient
4 tsp Acid Blend
Montrachet Yeast
Blend all but the yeast, top off with filtered water (carbon not RO). Rehydrate Yeast. Pitch, ferment @ 64 for 1 week (do I need to stir? Is 2 weeks on lees ok?). Rack off sediment, let sit for 2 weeks (still in fermentation chamber). Rack off sediment (do I need to add Potassium Metabisulfite?), add Xylitol to sweeten, bottle and age for 3 months + (3 months being the minimum drinkability stage).
Am I completely friggin crazy with this?
If I do not stir this out, and let it build up the gasses as beer does during fermentation, and bottle without degassing, would this maintain a slight fizz more common to D'Asti? I cannot force carb at this time, and this question is more of a gee wiz.
*edit: I meant Potassium Metabisulfite