My wife likes the sparkling sweet muscatos. Fresh juice is becoming available soon, so I'd like to ferment some out, keg it up, and carbonate it for her.
It's been about 10 years or so since I've made grape or fruit wine, and several years since I've made a batch of Skeeter Pee, so I'd like some recommendations on how to proceed.
My plan so far is:
1) Ferment out, racking a couple few times
2) stabilize w/sorbate
3) Backsweeten
4) Keg, carb, and serve
Any recommended yeasts?
How about tips on process, or something else I might be missing? Anything changed much in the last decade as far as general wisdom of winemaking?
Thanks!
It's been about 10 years or so since I've made grape or fruit wine, and several years since I've made a batch of Skeeter Pee, so I'd like some recommendations on how to proceed.
My plan so far is:
1) Ferment out, racking a couple few times
2) stabilize w/sorbate
3) Backsweeten
4) Keg, carb, and serve
Any recommended yeasts?
How about tips on process, or something else I might be missing? Anything changed much in the last decade as far as general wisdom of winemaking?
Thanks!