I made white wine from muscat grapes from a plantation – it turned out no worse than in Italy: I share the recipe

I have two vineyards on the plantation. One day, sitting in my wicker chair in a gazebo in the country and sipping the famous Italian Asti (Asti), I thought: why not make white wine myself?

Why am I worse than Italians? I love experiments, and everything that is made with my own hands is always tastier and more pleasant for the soul.

I decided to approach this issue seriously and thoroughly studied all available literature. What if the game is not worth the candle? I learned a lot of new facts that I had never imagined before. Well, that’s all, it was already impossible to stop me, I got excited.

The story of my subscriber Michael.

How did you get the idea to make white wine?

It turns out that white Muscat, or, as the French call it, Muscat Blanc a Petits Grains, is one of the oldest and noblest grape varieties. The berries are small, round, light. It grows especially well in the Mediterranean countries.

It is appreciated and loved by the French, Italians, Spaniards for its specific tart, nutmeg aroma. It is difficult to trace the history of the origin of this wine, but one thing is clear – this divine drink was enjoyed in ancient Greece and Rome.

Interest in making my own wine was growing, and I decided not to put it all on the back burner. To be honest, it took me about a week to prepare everything. During this time, I found and prepared everything that I needed.

It’s a pity, of course, that I’m not a resident of the Mediterranean strip, but in our country there are warm, heavenly places where these wonderful berries ripen!

As Pliny the Elder said: In vino veritas, in aqua sanitas, which means “Truth is in wine, but health is in water.”

So, we proceed to the great sacrament of winemaking.

What ingredients do we need

Lucky, of course, for those who can grow this grape variety on their site. For everyone else, the internet is here to help. And local markets, where you can also find white muscat. Just before buying, carefully read how this variety looks.

The berries are round, but the color can be different – and light green, and yellow, and cream. This variety is distinguished from the rest by its taste and aroma – rich floral, with a hint of linden, acacia and honey. Once you try it, it’s hard to go wrong.

So, after picking or buying grapes, be sure to sort out the berries, they should not be dry or spoiled, this affects the taste properties of the future wine. It is necessary to remove all leaves and twigs so that the wine does not taste bitter.

Another important point – from unripe berries you get table wine, from overripe – fortified.

In no case should you wash the berries! Do not disdain a whitish coating on the berries – this is the very wine yeast. But the containers in which the drink will ferment should be washed thoroughly.

We prepare containers on the basis that from 1 kg of grapes you can get about 700 grams of juice. I had a trial version of the wine, so I took 10 kg of berries, from which I squeezed about 7 liters of juice.

We need:

• glass or ceramic dishes for wine;
• wooden container for squeezing juice;
• white muscat grapes;
• sugar.

Another very important point in the manufacture of this wine is that you do not add any yeast and in any quantity. No need to spoil the taste of wine!

The cooking process

First, you need to get the must from the grapes, and in simple words, squeeze the juice. This must be done carefully, without damaging the seeds inside, otherwise the wine will be bitter. It is better to knead with your hands, so the process is more reliable.

Juice ready? We set it aside for 12 hours, let the skins and bones settle. Then carefully pour the settled clear liquid into the fermentation container, filling it about halfway.

We leave the workpiece for 4-5 days in a dark place. It is advisable to put gauze on the container so that dust does not get inside.

Now the most interesting thing is that the juice will begin to ferment, spreading a specific smell around the house and foaming in containers. Don’t be afraid, that’s the way it should be. On the 4th-5th day, we filter our liquid through gauze and add sugar at the rate of 50 grams per 1 liter.

Again we pour our billet into containers, without topping up to the top by about 1/3. We leave the wine to ferment for 2-3 weeks, covering the top with a rubber glove in which holes have been made. Yes, it looks strange, but you need carbon dioxide to come out.

After 2-3 weeks, we get rid of the sediment: we repeat all the manipulations with transfusion and the addition of sugar. And so for 4 months, so that the taste is saturated

What happened as a result

In fact, I enjoyed the process of making wine. This is not as dreary as it seems at first glance. But the result is excellent!

Here’s what I have left from last season, and now I’m looking forward to the new harvest. I enjoy the “White Muscat” of my own preparation and feel like a true winemaker.

I hope you find my experience useful. The main thing is not to be afraid to start. Well, how did you feel the desire to try the wine made by yourself?