Klein Constantia Sauvignon Blanc Recipe
Make Klein Constantia Sauvignon Blanc Recipe in just 2h 30m. 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.
White Wine Ingredients
Method
White Wine Directions
- 1
Harvesting the Grapes
Select and harvest ripe Sauvignon Blanc grapes. Ensure that the grapes are free from rot and disease to maintain the quality of the wine.
- 2
Crushing and Pressing
Crush the harvested grapes to release the juice. Use a grape press to separate the juice from the skins and seeds. Collect the juice in a fermentation vessel.
- 3
Adding Water
Dilute the grape juice with 1500 ml of water to achieve the desired concentration and acidity for fermentation.
- 4
Inoculation with Yeast
Add 10 grams of yeast to the juice mixture. This will initiate the fermentation process, converting sugars into alcohol and carbon dioxide.
- 5
Monitoring Fermentation
Allow the mixture to ferment at a controlled temperature of around 18-20°C for approximately 2-3 weeks. Monitor the fermentation process regularly.
- 6
Adding Sulfur Dioxide
After fermentation, add 50 mg of sulfur dioxide to the wine. This acts as a preservative and helps to prevent unwanted microbial growth.
- 7
Final Adjustment
If necessary, adjust the sweetness by adding a small amount of sugar (up to 10 grams) based on your taste preference.
- 8
Bottling
Once the wine is ready, filter it to remove any solids and then bottle it. Seal the bottles and store them in a cool, dark place.
- 9
Aging
Allow the bottled wine to age for at least 6 months before tasting. This will enhance the flavors and complexity of the Sauvignon Blanc.