This series follows my wine creations in my college apartment.
Part 5 will walk you through adding complexity to your homemade wine. This is done through the addition of a French oak stave which was cleaned using star san. And the addition of a Malolactic Culture to give a slight butter taste to the palate. From here sulfite after malo is finished and wait about 10 months before bottling. Sulfite again before bottling to keep consistency between each bottle. Drink on!
A bonus episode will air in the near future containing how to finish the process.
– French Blend: 75% Cabernet Franc & 25% Petit Verdot
– For six gallon batches make sure to get at least 120lbs, which is about 20lbs per gallon.
– Add 1 Campden tablet per gallon of must
– MAKE SURE everything is sanitized, it is the key to good winemaking
– May need to add two yeast packets to must for proper fermentation depending on how much juice you yield.
– When rehydrating the yeast I would advise you to add yeast nutrient to water (100F) for a healthy ferment. You should also add the yeast nutrient directly into the wine.
– Loosely cover the must container to let oxygen escape and press down the caps TWICE a day.
-Scoop out fermented must into a pasta strainer and let it seep out into a bucket. Once the strainer is filled gently press down on the grapes to make sure all the juice is gone.
-Siphon into a CLEAN carboy
-Add one campden tablet and let it sit a week.
-Add French oak stick
-Add a malolactic culture
-let it sit……
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