Faust, Napa Valley Recipe
Make Faust, Napa Valley Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Faust, Napa Valley
Method
Winemaking Instructions for Faust, Napa Valley
- 1
Harvest the Grapes
Carefully hand-pick Cabernet Sauvignon grapes at peak ripeness, ensuring to select the best clusters.
- 2
Crush and Destem
Destem the grapes and crush them to release the juice. Place the crushed grapes in a fermentation vessel.
- 3
Add Yeast
Sprinkle the packet of wine yeast over the crushed grapes and stir gently to incorporate.
- 4
Fermentation
Allow the mixture to ferment at a controlled temperature (around 70°F) for 1-2 weeks, stirring daily.
- 5
Press the Wine
After fermentation is complete, press the mixture to separate the liquid from the solids. Collect the wine in a clean vessel.
- 6
Add Tartaric Acid and Sugar
Dissolve tartaric acid and sugar in water, then add it to the wine for balance and flavor enhancement.
- 7
Aging
Transfer the wine into new French oak barrels and age for at least 12-18 months, tasting periodically for desired flavor.
- 8
Fining (optional)
If desired, add fining agents to clarify the wine. Follow the instructions on the fining agent package.
- 9
Bottling
Once aging is complete, bottle the wine in clean bottles and cork them. Store upright in a cool, dark place.