Cabernet Sauvignon Recipe
Recipe information
Make Cabernet Sauvignon in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Ingredients
Wine Making Process
1. Harvesting and Crushing
Harvest 10 kg of ripe Cabernet Sauvignon grapes. Remove the stems and crush the grapes to release their juice. You can do this by hand or use a grape crusher.
2. Fermentation
Transfer the crushed grapes and juice into a fermentation vessel. Add 5 liters of water to dilute the mixture slightly. Sprinkle 10 grams of wine yeast over the mixture and stir gently to combine. Cover the vessel with a clean cloth and let it ferment at room temperature for about 7 to 10 days, stirring daily.
3. Pressing
After fermentation is complete, press the mixture to separate the liquid wine from the solid grape skins. Use a wine press or a clean cloth to squeeze out as much juice as possible.
4. Secondary Fermentation
Transfer the liquid wine into a clean fermentation vessel, leaving behind any sediment. Add 200 grams of sugar to the wine to balance the flavor, if desired. Seal the vessel with an airlock and allow it to ferment for another 4 to 6 weeks.
5. Aging
After secondary fermentation, you can choose to age your wine. If using oak chips, add 50 grams to the wine and let it age for 3 to 6 months in a cool, dark place, tasting periodically to check for flavor development.
6. Bottling
Once the wine has aged to your satisfaction, it’s time to bottle. Carefully siphon the wine into clean bottles, leaving a small amount of space at the top. Seal the bottles with corks and label them with the date and type of wine.
7. Enjoy!
Allow the bottled wine to rest for another month before tasting. Serve in a glass and enjoy your homemade Cabernet Sauvignon!
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