Basic Grape Wine
This is a very basic recipe for grapes, it is non specific for grape type so adjust all as you need to. Each grape has certain characteristics you will want to bring out so I cannot stress enough this is just a generic recipe to follow as a guide only.
Ingredients
5 US gallons (19L)
- 60-75 lbs (27-34 k) grapes
- 20 drops (1mL) pectic enzyme liquid
- 1 1/2-2 tsp (9.3-12.4g) potassium metabisulfite powder
- 1 package (5 g) Red Star Premier Cuvée or Wyeast Bordeaux Yeast
- 3 tsp (8.8 g) yeast nutrient
- 3 Tbls (11.1) g Oak-Mor (if you want it with a Oak cure flavor)
1. Sanitize all equipment
2. Crush Grapes removing any bad ones and stems
3. Place in Primary Fermentor, add 20 drops pectic liquid
4. Add 1/2tsp (3.1 g) Potassium Meta powder
5. Let sit overnight
6. Second day test sugar and acid content and adjust as needed
7. Add yeast, yeast nutrient, Oak-Mor and cover loosely with cloth
8. Punch cap down daily that forms for about a week
9. Once SG reaches 1010 press out the remaining pulp (yes on red/black grapes at the start you DO put the grape skins in the primary, they make the Red color) where now you have juice only and transfer this to your secondary fermentator along with 1/2 tsp (3.1 g) more of Potassium Meta. Top Secondary up to within 2-3 inches of top, (save any juice you have left you will need it later) and top this of with a airlock.
10. Let ferment dry, about 4 weeks.
11. Rack wine from this point on monthly or as the lees (yeast) form in the bottom until 100% clear and no more lees drop to the bottom. Once that has been reached (about 6months) you can bottle. Best if aged 1 year or MORE....
Patience is Much needed when making wine.......
