Elouan, Oregon Recipe

Time3h

Serves12

Make Elouan, Oregon Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Harvesting and Crushing
Begin by harvesting 10 lbs of ripe Pinot Noir grapes. Remove any stems and leaves, then crush the grapes in a clean vessel to release their juices.
2
Fermentation
Add 1 tsp of wine yeast to the crushed grapes. Mix thoroughly. Pour in 1 gallon of water and add 2 cups of sugar. Stir until the sugar is completely dissolved. Cover the vessel with a clean cloth and let it ferment in a dark, cool place for 7-10 days.

3
Transfer to Oak Barrels
After fermentation, strain the mixture through a fine mesh to remove solids. Transfer the liquid into 2 clean oak barrels for aging.
4
Add Bentonite Clay
To help clarify the wine, mix 1 cup of bentonite clay with water to create a slurry. Add this to the barrels and stir gently. Seal the barrels and let the wine age for at least 6 months.

5
Bottling the Wine
After the aging period, carefully siphon the wine from the barrels into 12 clean 750 ml bottles, avoiding any sediment at the bottom of the barrels.
6
Corking
Insert cork stoppers into each bottle to seal. Ensure that the corks are snug and secure to prevent any air from entering.