Stoneleigh Sauvignon Blanc Recipe

Winemaking Process

1. 1

   Harvesting the Grapes

   Select ripe Sauvignon Blanc grapes. Ensure they are free of rot and pests. Harvest the grapes and place them in clean containers.

2. 2

   Crushing the Grapes

   In a sanitized environment, crush the grapes to release their juice. This can be done by hand or using a crusher. Collect the juice in a fermentation vessel.

3. 3

   Adding Sulfur Dioxide

   Add sulfur dioxide to the grape juice to prevent unwanted microbial growth. Use a measured amount (50 mg per liter of juice). Stir gently to mix.

4. 4

   Fermentation Setup

   Add wine yeast to the grape juice. Ensure the fermentation vessel is sealed with an airlock to allow gases to escape while preventing contamination. Allow the mixture to sit in a cool, dark place.

5. 5

   Primary Fermentation

   Let the fermentation process occur for about 1-2 weeks. Monitor the fermentation temperature and the airlock for bubbling action to ensure fermentation is occurring.

6. 6

   Racking the Wine

   After primary fermentation, siphon the wine off the sediment into another clean vessel, a process called racking, to clarify the wine.

7. 7

   Optional Sugar Adjustment

   Taste the wine. If you desire a sweeter profile, dissolve sugar in a small amount of water and add it to the wine. Stir gently.

8. 8

   Secondary Fermentation

   Allow the wine to ferment again for another 2-4 weeks. Keep monitoring the wine for clarity and taste.

9. 9

   Bottling the Wine

   Once fermentation is complete and the wine is clear, bottle the wine in sanitized bottles. Seal tightly with corks or screw caps.

10. 10

    Aging

    Store the bottled wine in a cool, dark place. The wine can be aged for several months to enhance flavors before tasting.