Hi:

Been looking for info on muscat winemaking as well.

All I've been able to find is pretty standard for making fragrant
fruity white wine. Just about the same as any other: crush, leave
on the skins only a few hours or press right away, ferment cool using
Cote d' Blanc or similiar yeasts. Rack off gross lees, sur lie (sp?)
is not recommended though which is a helpful tid-bit. I suppose
that's good information, since apperently it doesn't take any special
procedures or unusual technique.

If you're making it from black grapes, haven't seen anything on making
red muscat wine at all.

Good luck
Steve noobie
Oregon


On Sun, 12 Feb 2006 15:02:32 GMT, "Morven McCallum"
wrote:

Hi

I posted a message asking if anyone had any good wine 'recipes'for Muscat
grapes about 6 months ago (I have a fairly large vine and don't know what to
do with them once I eaten more than enough to wish I never see a grape
again).

Nobody replied.

If anyone reading this has any ideas, I'd be really grateful if they'd let
me know. I don't want to leave them rotting for the third summer in
sucession.

Cheers