I Made ONE Moscato (Muscat) Wine Into TWO Completely Different Wines (Vanilla vs Lavender)!

In this video I will show you step-by-step how make two batches one! A vanilla muscat and a lavender muscat! Thanks for your support! RECIPE (All items are located in my Amazon Store – link below) Initial Must -224oz Gallon Water -64oz Muscat Concentrate https://amzn.to/49DwtG3 -640g Sugar (Due to hydrometer calibration issue this wine was higher than I wanted, I would shoot for 12.5-13% initial abv, this much sugar will put you around 14.43%, my only minor complaint with this wine is the alcohol would be better in the 12-13% range which means less sugar than 640g.) -QA23 Yeast https://amzn.to/4o5hzhD -1.2g Fermaide K https://amzn.to/43LBhWq -6g Tartaric Acid https://amzn.to/4o5ncg1 During-Fermenation -1g Fermaide O (24hr) https://amzn.to/4u87hyZ Secondary -1g Food Grade lavender / 33 Hours for lavender wine https://amzn.to/4u9Sgwg -5 to 7 Vanilla Beans for at least 8 days or more for vanilla wine https://amzn.to/4e3xTLu Backsweeten -250g Sugar for Lavender Wine / F.G. 1.020 -275g Sugar for Vanilla Wine / F.G. 1.026 -1/2tsp Potassium Sorbate per gallon -1 Campden Tablet per gallon *15.48% ABV The links in this description are Amazon affiliate links. If you click through and make a purchase, I may earn a small commission at no additional cost to you. This directly supports the channel and helps me keep creating more wine and mead content. Thank you so much for your support—it truly means a lot! 🍷 🍷 Shop My Winemaking Gear, My Storefront Has Everything You Need: CLICK HERE: https://www.amazon.com/shop/vita_brev...