Other Vino Moscato modificatons

[Charlietuna]

I should receive this kit today & would like to play around with it.

Per Angelina's suggestion I re-read the thread by joeswines about using zest. & i'm also interested in the thomson seedless grapes or possibly using rasins?

Could someone give me suggestions on how to merge the following into the kit?
thanks, Brian

coppied from : "when god wines gone bad" thread.

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wolfman....never to late a good comp for whites is the zest of 2 oranges ,2 lemons,2 grapefruit,,,,perfect to bring out the brightness in a white wine...............if you wanted to add body its never to late buy 3to 4 lbs of thompson seedless grapes hand squeeze them and place them as they are in the wine ,let them infuse into the wine 2/3 weeks remove and add the finishing chems.and refinding agent.......better body... or better yet golden raisins for 2/3 weeks the finish wine as always..

 

[Angelina]

I just found this thread on raisins. I think if I were to do another kit like this I would add raisins to get more body.

http://www.winemakingtalk.com/forum/showthread.php?t=12866&highlight=rasins

 

[Charlietuna]

After a bit of reading, I'm still a bit unsure of the process. Do the raisens & zest go into the primary or secondary? In some reading it seems like secondary, but I don't see adding 2 lbs of raisens into a Carboy?

Thanks
Brian

 

[Rocky]

Brian, I usually put the raisins in the primary and the zest in the secondary or even later.

 

[Charlietuna]

Thanks. That sounds like a plan.

2 pounds golden raisnes in primary
Zest of 2 oranges, 2 lemons & 2 grapefruit in secondary or maybe after step 3 of the kits instructions.
I'll also be making closer to 5 gal than 6. Just depends on sg

Brian

 

[Charlietuna]

So here's where I'm at: made the batch. Added 2, 15oz boxes of golden raisins tried to cut them up. But, it was a little difficult, so most were just whole. Left these in primary. Stirred often. After about 4 days I scrubbed my hands for a while & soaked them in kmeta & squeezed the raisins(which turned back to grapes- swollen). About day 7 I racked. Got a lot of raisin pieces through the tube. Few days later racked again - because it would fit into a 5 & I needed the 6 for another batch. Added the zest. 2 lemons, oranges & grapefruit. The oranges were hard to get just zest & I got a lot of peelings.

So, that's where I am. When I move on to step 3 in another week & a half I'll rack off of all the solids I can. Then probably need to rack multiple times over the next few weeks to get the solids out.

Brian

 

[Charlietuna]

Question about this kit

So, I'm making this kit. Modifications were adding golden raisens up front, zest of 2 lemons, 2 grapefruti & 2 oranges during secondary.

Checked SG tonight & is was .991. Ok, kit says .990-.998

I don't drink moscato, but I thought is was a very sweet wine. There is no flavorpack. everything is in.

Am i suppose to sweeten to taste when it's done? I'll read the directions again, but I assumend there would be a flavorpack to add back sweetness once the wine fermented out dry.

Thanks,
Brian