Anyone have a good recipe for Muscat?

Hello,
My familly has been making Muscat wine for the last 4 years. We
grow muscat of alexandria in the central valley (for table grapes) and
usually pick the grapes at 24 brix and use ICV D47 to make a dry style
Muscat. I have also used 71B-1122 and got wine with much more muscat
aroma, but the body is not as nice as with ICV D47. My father is
diabetic so I have shyed away from making a sweet version. The year we
used 71B I found it necessary to sweeten up the wine after filtering it
and stabilizing it with sorbate. When fermented with ICV D47 it is
very nice as a dry white wine. I don't know if this helps but feel
free to e-mail me if you have any questions.
-Alex
John Fouts wrote:
> Anyone have a good recipe for Muscat?