Camarcini Recipe
Make Camarcini Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Must / Primary Fermentation
Yeast & Nutrients
Equipment & Clarifying Agents
Bottling
Method
Must / Primary Fermentation
- 1
Prepare and Sulfite Grapes
Sort the 20 kg of grapes: discard stems, leaves, underripe or rotten fruit. Rinse lightly if needed. Crush or press grapes to produce must (juice with skins for red style, pressed juice for white style). Measure specific gravity with a hydrometer: target starting SG 1.070–1.090 for a medium-strength wine. If SG is below desired level, dissolve measured granulated sugar in a small amount of warm water and add to must to raise SG — add gradually and retest. If must is very low in acidity, add acid blend per manufacturer's instructions (approximately 1 tsp) and mix. Dissolve 1 tsp Campden (potassium metabisulfite) into a small amount of water and add to the must to sanitize — wait 24 hours before adding yeast to allow sulfur dioxide levels to subside.
- 2
Add Enzymes and Prepare for Fermentation
After the 24-hour sulfite rest, add 1 tsp pectic enzyme to the must to aid clarification and extraction. Add yeast nutrient (2 tsp) according to packet instructions, and mix thoroughly. Warm must to fermentation temperature: 18–25°C for white wines, 20–28°C for reds. Rehydrate the 7 g dry wine yeast per manufacturer instructions (typically in 30–50 ml warm water at 35–40°C with a pinch of sugar) and allow to stand 10–15 minutes until creamy. Sprinkle rehydrated yeast into must and mix gently to incorporate.
- 3
Primary Fermentation
Cover the primary fermenter with a sanitized lid or breathable cloth (for red vinification use an airlock once cap is submerged). For red-style (with skins): punch down the cap (skins that float) 2–3 times daily to keep them moist and extract color. For white-style (pressed immediately): ferment clear juice with an airlock. Ferment until specific gravity drops to ~1.010–1.020 (usually 5–10 days for primary), monitoring temperature (keep within recommended range) and gravity daily. If fermentation is sluggish (stalls above 1.020 with active CO2 production low), add a small dose of yeast nutrient or consider a yeast energizer per instructions.
Secondary Fermentation / Clarification
- 4
Rack to Secondary
When gravity is ~1.010–1.020 and active fermentation has slowed, siphon (rack) the wine off the gross lees into a sanitized carboy or secondary fermenter, minimizing oxygen exposure and leaving sediment behind. Fit with an airlock and allow to ferment/mature in a cool, dark place (12–18°C is ideal) until fermentation is complete (stable gravity reading for 2–3 weeks, typically near 0.990–0.999 for dry wine or desired residual sugar).
- 5
Fining and Clearing
After fermentation is complete and wine has been stabilized, test free SO2 and adjust with small Campden additions if desired (follow safe homebrewing guidelines). If the wine is hazy, add a fining agent (bentonite for protein haze, or gelatin/isinglass for tannin/particulate) following product dosing. Allow the wine to settle for 1–4 weeks, then rack again to leave fined lees behind. Repeat racking as needed until wine is clear.
Aging and Bottling
- 6
Optional Aging
Age the racked wine in a sanitized carboy for at least 1–3 months for fruit integration; reds can age longer (6–12 months) to soften tannins. Top up the carboy periodically to minimize headspace and oxygen exposure. Monitor and adjust sulfite levels (free SO2) if storing long term.
- 7
Prepare for Bottling
When wine is stable and clear, sanitize bottles, corks, and siphoning equipment. Optionally dissolve 1/4 tsp Campden in a small amount of water to add to the bulk wine for bottle stabilization (follow safe dosing guidance). Siphon wine into bottles leaving ~2 cm (3/4 in) headspace, cork, and label.
- 8