Cabernet Sauvignon
Unleash the rich flavors of your garden or local vineyard with this easy-to-follow recipe for homemade Cabernet Sauvignon. With luscious grapes, a touch of sweetness, and fermentation magic, this wine will bring exquisite taste to any occasion. Perfect for sharing at gatherings or enjoying a quiet evening, this handcrafted Cabernet will impress your friends and family.
ingredients
- 1 gallon water
- 12 lbs Cabernet Sauvignon grapes
- 3 ½ lbs sugar
- 3 Campden tablets
- 1 tsp yeast nutrient
- 1 packet wine yeast
- 2 tsp pectic enzyme
steps
- 1.
Begin by washing the grapes thoroughly under cool water, removing any stems and leaves.
- 2.
In a sanitized primary fermentation vessel, crush the grapes to release the juice, leaving the skins intact.
- 3.
Dissolve 3 ½ lbs of sugar in 1 gallon of water, then add to the crushed grapes.
- 4.
Crush the Campden tablets and sprinkle them over the mixture, stirring gently.
- 5.
Allow the mixture to sit for 24 hours to sanitize before adding yeast.
- 6.
After 24 hours, add 1 tsp of yeast nutrient and sprinkle the packet of wine yeast over the top, then stir gently.
- 7.
Securely cover the vessel with a cloth or fermenter lid and allow fermentation to begin in a cool, dark place for 7-14 days, stirring daily.
- 8.
Once fermentation slows (bubbles almost cease), strain the mixture into a sanitized secondary fermenter, leaving sediment behind.
- 9.
Add 2 tsp of pectic enzyme and let it sit for another few weeks to clear.
- 10.
Once clarified, siphon the wine into clean bottles, cork them, and allow aging in a dark, cool place for a minimum of 6 months before enjoying.
Releated Recipes
