Lewis, Russian River Valley Recipe

Harvesting Grapes

Start by harvesting 2000 grams of ripe Pinot Noir grapes from the vineyard. Ensure they are free from any rot or disease.

Crushing Grapes

After harvesting, crush the grapes gently in a clean fermentation vessel to release the juice. This can be done by hand or with a grape crusher.

Adding Yeast

Add 5 grams of wine yeast to the crushed grapes to initiate fermentation. Stir gently to ensure the yeast is evenly distributed.

Fermentation

Cover the fermentation vessel with a clean cloth and let it ferment at a controlled temperature (around 20°C) for about 7-14 days. Stir the mixture daily.

Testing Sugar Levels

After fermentation begins, monitor the sugar levels using a hydrometer. Add 100 grams of sugar if necessary to adjust the sweetness.

Malolactic Fermentation

Once primary fermentation is complete, add 0.5 grams of malolactic bacteria to the wine. This process will soften the acidity and add complexity to the flavor.

Adding Sulfites

To stabilize the wine and prevent spoilage, add 0.5 grams of potassium metabisulfite. Stir well to incorporate.

Racking the Wine

After malolactic fermentation is complete (usually 2-4 weeks), siphon the wine into a clean container, leaving the sediment behind.

Aging

Age the wine in oak barrels or stainless steel tanks for at least 6 months to develop flavors. Monitor the taste periodically.

Bottling

Once aging is complete, bottle the wine using clean, sanitized bottles and corks. Ensure to store the bottles upright in a cool, dark place.