Muacat is tradionally made in many Mediteranian countries ie Greece/
Italy with 3% risdual sugar or so. More modern versions are dry or
slighty off dry at 1.5% sugar.

Muscat is never oaked as far as I know,but the Greeks might but in a
Pine Barrel for a risina style.

I did Muscat Central Valley CA in 2000 with a warm(20C+)for 12 hrs then
cool ferment at 15 C for 4 days on skins before I pressed .I stired
must 4 x a day. Sg at end was .996 . I then Susse Reserve( Unfermented
Muscat Juice froxen),sweeten before bottling 1/2 at 3% RS and 1/2 at
1.5% RS.
My Must spec were SG 1.087/21 Bix, pH 3.7, Acid 4.5 EC 1118 Yeast..

Many love the flavour -Lots of grapey tone. Might not leave as long on
skin next time ,as well use a different yeast. But the taste
difference would likely be minor.

Also Muscat is a great grape to use for 2nd run white wine perhap
Verdiccio or Riesling adding bouquet/ fuity body to both.