Beringer White Moscato Recipe
Make Beringer White Moscato Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine Ingredients
Method
Wine Making Directions
- 1
Harvesting Grapes
Select ripe White Moscato grapes, ensuring they are free from rot or damage. Harvest approximately 2 kg of grapes.
- 2
Crushing Grapes
Wash the grapes thoroughly and crush them in a clean fermentation vessel. This can be done with a grape crusher or by hand for smaller quantities.
- 3
Adding Water
Add 500 ml of water to the crushed grapes to help extract the juice during fermentation.
- 4
Adding Yeast
Sprinkle 1 tsp of yeast over the grape mixture. This will initiate the fermentation process. Stir gently to mix.
- 5
Adding Sugar
Dissolve 200 g of sugar in a small amount of warm water and add it to the mixture. This will enhance the sweetness of the wine.
- 6
Adding Acid Blend
Stir in 1 tsp of acid blend to balance the flavors of the wine and enhance its crispness.
- 7
Fermentation
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about a week. Stir the mixture daily.
- 8
Adding Finings
After 7 days, add 1 tsp of finings to the mixture to help clarify the wine. Stir gently.
- 9
Racking
After the wine has cleared, siphon it into a clean fermentation vessel, leaving any sediment behind. This process is called racking.
- 10
Bottling
Once the wine has aged to your liking (typically 4-6 weeks), bottle the Moscato in clean, sterilized bottles. Seal with corks.
- 11
Aging
Let the bottled wine age for at least 1 month before tasting to allow the flavors to mature.