Bold Cabernet Sauvignon Wine
Unleash the rich, robust flavor of Cabernet Sauvignon with this homemade wine recipe. Crafted from fresh grapes, this enchanting fermentation process produces a full-bodied wine that captures the essence of ripe berries with a delightful earthy undertone. Perfect for a special occasion or as a personal treat, this wine will elevate your gatherings and impress your palate!
ingredients
- 12 lbs Cabernet Sauvignon grapes
- 3½ lbs of sugar
- 3 campden tablets
- 1 tsp yeast nutrient
- 1 packet wine yeast
- 2 tsp pectic enzyme
steps
- 1.
Begin by washing your Cabernet Sauvignon grapes thoroughly to remove any impurities.
- 2.
Crush the grapes gently in a large fermentation vessel to release their juices and pulp.
- 3.
Dissolve the sugar in a small amount of warm water, then add it to the crushed grapes.
- 4.
Crush the campden tablets into a fine powder and mix it into the must to inhibit wild yeast and bacteria.
- 5.
Let the mixture sit for 24 hours covered with a cloth to allow the campden to work.
- 6.
After 24 hours, add the yeast nutrient and pectic enzyme to the must, stirring well to combine.
- 7.
Pitch the wine yeast according to the packet's instructions, making sure to stir gently.
- 8.
Cover the fermentation vessel with an airlock, ensuring it is sealed tight to prevent contamination.
- 9.
Allow the wine to ferment at a controlled temperature (about 68-75°F) for 1-2 weeks, stirring daily.
- 10.
Once fermentation is complete, siphon the liquid into a secondary fermenter, leaving the sediment behind.
- 11.
Let it age for at least 6 months in a cool, dark place, racking it every couple of months to promote clarity.
- 12.
Once aged, bottle the wine and let it rest for an additional 3 months for optimal flavor development.
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