Making Cabernet Sauvignon at Home
457 بار بازدید -
7 ماه پیش
-
Cabernet Sauvignon is my go-to
Cabernet Sauvignon is my go-to wine choice, so when my sweet daughter saw my Aldi Grape Juice (Concord) Wine video (DIY Concord Wine at Home!) she bought me a kit for making cab sauv. 😁
The process began with sanitizing all of the equipment, diluting the grape juice concentrate down to 6 gallons at normal juice strength, adding some Bentonite (a "fining agent" to bind with any proteins in the juice to aid with clarity), and adding in (or "pitching") the yeast.
I measured the initial specific gravity of the juice as 1.078. This is a measure of the dissolved sugars that the yeast will consume. I measured the final specific gravity at 0.992. The difference between the initial specific gravity and the final specific gravity tells me that the fermentation is complete, that the wine is 11.6% alcohol by volume, and is very dry (how I like it) with no residual sugar.
After racking I added potassium sulfite and potassium sorbate (which I generally do not do) as per the winemaking kit's instructions. These inhibit the remaining yeast to prevent any potential further fermentation and stabilize the wine against off flavors.
The day after racking I added (also something I don't usually do) the kit's packets of kieselsol and chitosan which help clarify the wine. I also added - not included in the kit - a cup of medium toast (350°F for 60 minutes) American oak chips for flavor.
The final results were 25 bottles + 2 glasses 🍷🍷. I think this works out to about $4/bottle (Not including all of the equipment which I already owned). The wine tastes great - as good as any commercially produced Cabernet Sauvignon.
Swing top bottle caps (NOT an affiliate link) available here: https://www.amazon.com/gp/product/B07...
Wine making kit (NOT an affiliate link) available here: https://craftedseries.com/
Keywords: shorts, fermentation, wine, cabsauv, cabernet, brewing, yeast, bottling
The process began with sanitizing all of the equipment, diluting the grape juice concentrate down to 6 gallons at normal juice strength, adding some Bentonite (a "fining agent" to bind with any proteins in the juice to aid with clarity), and adding in (or "pitching") the yeast.
I measured the initial specific gravity of the juice as 1.078. This is a measure of the dissolved sugars that the yeast will consume. I measured the final specific gravity at 0.992. The difference between the initial specific gravity and the final specific gravity tells me that the fermentation is complete, that the wine is 11.6% alcohol by volume, and is very dry (how I like it) with no residual sugar.
After racking I added potassium sulfite and potassium sorbate (which I generally do not do) as per the winemaking kit's instructions. These inhibit the remaining yeast to prevent any potential further fermentation and stabilize the wine against off flavors.
The day after racking I added (also something I don't usually do) the kit's packets of kieselsol and chitosan which help clarify the wine. I also added - not included in the kit - a cup of medium toast (350°F for 60 minutes) American oak chips for flavor.
The final results were 25 bottles + 2 glasses 🍷🍷. I think this works out to about $4/bottle (Not including all of the equipment which I already owned). The wine tastes great - as good as any commercially produced Cabernet Sauvignon.
Swing top bottle caps (NOT an affiliate link) available here: https://www.amazon.com/gp/product/B07...
Wine making kit (NOT an affiliate link) available here: https://craftedseries.com/
Keywords: shorts, fermentation, wine, cabsauv, cabernet, brewing, yeast, bottling
7 ماه پیش
در تاریخ 1402/10/23 منتشر شده
است.
457
بـار بازدید شده