Green apple Moscato questions

[lsmithlpn4239]

Brewed some Moscato Alexandria from frozen juice 2021, but I added three small bags of juiced Granny Smith apples just the juice. What I’m wondering if anybody can help me is should I have flavored with green apples after primary fermentation or before bottling or do you think it will turn out tasting like Moscato with a green apple flavor in the end? I’m in secondary fermentation now and can barely taste the green apple flavor I have not went through clarification yet

 

[fluketamer]

hi welcome to homebrewtalk.

the best way i have found to add fruit flavor to wines or ciders is by fermenting them completey dry then backsweetening with desired fruit juice.

otherwise i find that a lot of yeast tend to strip most flavors out of fruit juice.


i still sometimes add up to 1 /3 fruit juice in the must in the hopes that with aging some of the fruit will come back. but i find adding juice post fermentation always works well so why change.

if what you have tastes decent now i would definately just wait til its completely dried out like 1.000 or less then add this:

and either bottle still or keg carb after k meta.

the girls will coming running for that .

it might still need extra sugar to make it palatable it depends on your taste.

damn you have given me a good idea.
off to the grocery.

 

[IAmPistolPete]

What was the ratio of grape to apple juices?
What yeast did you use?[some yeasts will promote tropical fruit flavors in this type of grape, others more refined honey/nutty, as well as some will consume a portion of any malic acid present]

In GrannySmith apples a lot of the what little natural flavor it has comes in the form of its high malic acid content, with little sugar content. If even a moderate proportion of apple, you may need to decide if you want a malolactic fermentation/conversion to soften the balance with any of the subtle peach/orange zest/honeysuckle notes & any potential residual sweetness from the Muscat of Alexandria. It may very well start MLF on it's own unless it's extended conditioning under 50F, so I would recommend bulk aging for a while before bottling to avoid blown corks or bottle bombs.

Keep an eye on it & keep tasting it along the way, but also be careful of oxidation & light strike.

 

[lsmithlpn4239]

5 gallons of Moscato Alexandria to 4 to 5 cups of freshly juiced green apple with the skins on the yeast I used was a Renaissance fresco primary fermentation temperature was mostly kept from 50 to 60° for an average of maybe 18 days.

 

[IAmPistolPete]

To start, Moscato[Muscat Blanc A Petits Grains] is not the same as Muscat of Alexandria[aka Zibibbo], they are cousins but distinctly different grapes.

The apple juice is roughly 5ish% of the total must, so probs not enough to give the TA and pH a huge bump. Plus Renaissance yeasts[bayanus strains known for their inability to create Hydrogen Sulfide], particularly the cider yeast Fresco, also metabolize about 25% of malic acid present. So you're probs in the range there, tho MLF could still take place.

Objectively speaking, TBH not sure what you were trying to accomplish with this blend. Those buckets of frozen musts & juices are not cheap [I use them quite often]. To add another random fruit right in primary without knowing the outcome is risky. I'm all for experimentation but If anything I would ferment the grape must & later if I thought it needed something after secondary & some aging, then that is the time I make flavor profile adjustments & do blending tests. However it's your wine, your choice.
Best of luck!