Down the Drain

I had to pull the plug on the Cinnamon Wine. The fermentation stalled at 1.052. Which gave it about 10.5% alc. But it was the taste that did it. The cinnamon taste was ok, but there was a woody taste that followed. Something like I was sucking on an old popsicle stick. So down the drain she went.

Muscat

Started another new batch of Vino.  This is from a can of Sun Country's Muscat Juice Concentrate.  Originally I was going to blend this with peaches for a 3 gallon batch of Peach/Muscat Wine.  But I decided to just make a 2 gallon batch of a full/medium body Muscat Wine.  Using the Recipe from the can as a guide here is what I came up with.

---

Dry Muscat (Concentrate) 2 gal

1 Can  (46oz) Sun Country "Muscat" Juice Concentrate
Sugar to SG 1.085 about 2 cups (just a little over)
Water to 2g + Finger width over Mark
2 tsp Yeast Nutrient
3 tsp Acid Blend (acidity to .6-.7)
4 drops Liquid Pectic Enzyme
Lavlin  71B-1122 Yeast
1oz Light Toast American Oak

Added Concentrate and most the water near the 2gallon mark, took SG reading 1.070.  Created a simple syrup of sugar and water bases upon some calculation from charts I have found at Jack Keller's site. and then added in and checked SG.  with temp correction measured 1.085. right were I wanted it.  Adjusted the Acid level and added Yeast Nutrient and Pectic Enzyme. soaked the Oak in Sulfite solution for 30 mins and then added to the primary fermenter (actually a 4 gallon carboy I have).  Re-hydrated yeast and made a starter.  Added The yeast starter after 60 mins and lots of foaming action.  I am trying for a Dry Muscat wine with a little hint vanilla maybe from the oak in the primary.  Alcohol between 11-12%. I plan to leave the wine for 3 weeks before racking. Stirring twice daily for the first 5 days and then adding an airlock. Hopefully this achieve my desired outcome.