Cabernet Sauvignon Wine
Transform 12 lbs of luscious Cabernet Sauvignon grapes into a rich, aromatic red wine bursting with deep berry flavors. This straightforward recipe guides you through fermenting, aging, and bottling, allowing for a rewarding experience ripe with anticipation. Perfect for sharing at gatherings or savoring quietly at home, this wine will surely impress guests and enhance any meal.
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 thoroughly washing the Cabernet Sauvignon grapes, removing any stems or debris.
- 2.
Crush the grapes in a sanitized fermentation vessel to release their juices.
- 3.
Add 3½ lbs of sugar to the crushed grapes, stirring to dissolve completely.
- 4.
Dissolve 3 Campden tablets in a small amount of water and add to the mixture to sanitize. Allow to sit for 24 hours.
- 5.
After 24 hours, add 1 tsp of yeast nutrient and 1 packet of wine yeast to the grape juice.
- 6.
Incorporate 2 tsp of pectic enzyme to help clear the wine later.
- 7.
Seal the fermentation vessel with an airlock and place it in a dark, warm area for fermentation, typically 7 to 14 days.
- 8.
Once fermentation slows, rack the wine into a clean vessel, leaving sediment behind.
- 9.
Allow the wine to age for at least 4 to 6 months, with occasional racking every 2 months to clarify.
- 10.
Finally, bottle the wine in sanitized bottles, corking tightly, and store in a cool, dark place to mature for additional flavor development.
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