(Lager) - Mexico - Crisp, Sweet, Skunky-refreshing

Corona

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Co-ferment of apples, pears, & grapes. Bright & fruity

Thoroughly sanitize all fermentation vessels, airlocks, spoons, hydrometer, and bottles. Clean work area and keep everything dry until use.

Sanitize & prepare

Wash apples, pears, and grapes. Remove stems and cores as needed. Crush or pulverize the fruits to create a thick must. Combine the crushed fruit in a large primary fermentation vessel.

Prepare fruit

If desired, press the crushed fruit to extract juice and separate solids, then combine juice with any remaining crushed fruit in the primary fermenter.

Assist juice extraction (optional press)

Cover the must and let it rest with the Campden tablet. Allow 24 hours for wild yeasts to be killed and the must to settle.

Chill & sanitize must

After 24 hours, add 1 tsp of pectic enzyme to the must and stir well. Let sit for about 1 hour to improve clarity and juice extraction.

Add pectic enzyme

Dissolve 1.5 cups of granulated sugar in a small amount of warm water, then mix into the must. Top up with water to reach a total volume of approximately 19–20 L. Stir thoroughly to homogenize.

Sweeten and top up

Rehydrate 1 packet of wine yeast according to the manufacturer's instructions and pitch into the must. Add 1 tsp yeast nutrient and 0.25 tsp tannin (if using) and mix gently.

Hydrate & pitch yeast

Attach an airlock and maintain fermentation temperature around 18–22°C (64–72°F). Monitor daily for vigorous activity; primary fermentation typically lasts 5–14 days. If gravity is still dropping, allow more time.

Fermentation setup

Use a hydrometer to track specific gravity. When SG approaches 1.010–1.020 and activity slows, proceed to rack to a secondary vessel.

Primary fermentation monitoring

Siphon the liquid off the sediment into a clean carboy for secondary fermentation. Attach an airlock and maintain similar temperatures to encourage slow, clean fermentation.

Rack to secondary

Allow the wine to ferment and clarify for 2–6 weeks (or longer if desired). Rack as needed to minimize sediment contact. If using optional clarifying agents later, follow product directions.

Secondary fermentation

Once fermentation is complete and the wine is clear, stabilize if desired and bottle. Age for a short period (1–3 months) for best aroma and brightness before serving. Store bottles on their side in a cool, dark place.

Finish, stabilize, & bottle

If desired, tweak tannin or acidity: add extra 0.25 tsp tannin or 0.5 tsp ascorbic acid per 5–6 L batch in the future. This step can also be used to adjust flavor balance after primary fermentation.

Optional adjustments

Crushed apples

Crushed pears

Crushed grapes

Water

Granulated sugar

Campden tablet, crushed

Pectic enzyme

Yeast nutrient

Wine yeast (Saccharomyces cerevisiae)

Tannin (optional)

Ascorbic acid (optional)

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Make Coturri Nouveau 2021 Recipe in just 504h . Co-ferment of apples, pears, & grapes. Bright & fruity

Coturri Nouveau 2021 Recipe

Descriptors

Tasting Notes

Food Pairings

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