Other California Muscat

[Rocky]

Waldo,


That blend sounds interesting. What was the mixture? 50-50 or something else? I still have a can of Muscat and I was going to do another Zin-Muscat blend, but I can be flexible.

 

[Rocky]

Racked this Zin-Muscat wine again yesterday (4-18) and ended up with a 5 gallon, 2 one gallons and a half gallon plus about a full 750 ml bottle that did not last through the night! It is young but the taste is great and as I remember Steve's wine, it is very similar. My wife loves it. The color is beautiful, almost black! If I can keep my hands off it, I will next sample it in about 6 months.


I have another can of Muscat concentrate and I am about to start another batch. In the first batch, I mixed (blended) the juices before fermentation. I may try fermenting and then blending the next time. Any thoughts on whether that would be worth the extra effort? Thanks.

 

[Runningwolf]

I have a red zin and a muscat both from Chile. How do you feel about blending these two?




Rocky to answer your question, I like to ferment separately and then blend after stabilizing. This way I can do bench trails and see what % of each I like best. You have better control this way.

 

[Rocky]

My blend is based on the homemade wine we used to make many years ago. We blended Zinfandel grapes and Muscat grapes in a 3:1 ratio and that is what I used when I made this wine, so it is roughly 75% Zin and 25% Muscat. The wine tastes great already and reminds me of some of the really big Tuscans that I had in Italy.So I would have to say that blending before fermenting worked for me.


In my next batch (just for comparison) I will probably make two separate wines and then blend them, as you suggest.