Muscat Wines, Sherries, and/or Meads

• 1 gallon Muscat grape juice
• granulated sugar (probably unnecessary) to raise the specific gravity if necessary
• 1/2 tsp pectic enzyme
• 1 finely crushed and dissolved Campden tablet
• 2/3 tsp yeast nutrient
• 1 sachet Red Star Steinberg or Kitzinger’s Muscat wine yeast

Check specific gravity of juice and adjust to 1.088 if topping up with finished wine or
1.095 if topping up with water. Put juice in primary. Add Campden tablet (finely crushed and
dissolved in some of the juice), cover primary with sanitized cloth, and set aside for 10-12
hours. Add pectic enzyme, recover the primary, and set aside another 8-10 hours. Stir in yeast
nutrient and add activated yeast. Recover primary. When specific gravity drops to 1.015 or
lower, transfer to secondary fermentation vessel and attach airlock. Wait until all fermentation
ceases and airlock is still for two weeks, then rack into clean secondary, top up and refit
airlock. Wait additional 4-6 weeks and add another finely crushed and dissolved Campden tablet
and 1/3 teaspoon potassium sorbate to clean secondary, rack wine onto it, top up and refit airlock.
Wait 30 days, sweeten to taste, and bottle. Wait two months before tasting for bouquet to develop.
[Author’s own recipe.]