I started the RJ Spagnols Cru Select Orange Blossom Muscat kit today.
The kit comes with 3.2-gal of juice and a bag of sweet reserve.
The kit also comes with the standard additives: Bentonite, 2 packets of Lalvin EC-1118 yeast, K-meta, K-sorbate, Kiesosol and Chitsan.
Directions were a little different than I'm used to- Don't add water. Pour the Bentonite directly into the must while stirring. Cover the primary and attach an airlock.There's also a separate slip of paper included that lists SG ranges for three different wines: Port, Muscat, and Icewine. For the Muscat, SG should range between 1.110-1.115. I measured the SG at 1.118. That'slike 30Brix with a potential alcohol of 16%.
I can only assume the high alcohol level will be diluted somewhat when I add the sweet reserve after fermentation.
The must is a dark gold, almost caramel color.
Edited by: K&GB
The kit comes with 3.2-gal of juice and a bag of sweet reserve.
The kit also comes with the standard additives: Bentonite, 2 packets of Lalvin EC-1118 yeast, K-meta, K-sorbate, Kiesosol and Chitsan.
Directions were a little different than I'm used to- Don't add water. Pour the Bentonite directly into the must while stirring. Cover the primary and attach an airlock.There's also a separate slip of paper included that lists SG ranges for three different wines: Port, Muscat, and Icewine. For the Muscat, SG should range between 1.110-1.115. I measured the SG at 1.118. That'slike 30Brix with a potential alcohol of 16%.
The must is a dark gold, almost caramel color.
Edited by: K&GB