Whitehaven Sauvignon Blanc Recipe

White Wine

1. 1

   Harvesting the Grapes

   Select ripe Sauvignon Blanc grapes, ensuring they are free from rot and pests. Harvest approximately 2 kg of grapes.

2. 2

   Crushing and Pressing

   Crush the harvested grapes gently to release the juice. Press the crushed grapes to separate the juice from the skins and seeds, collecting approximately 1 liter of juice.

3. 3

   Preparing the Must

   Transfer the grape juice into a sanitized fermentation vessel. If desired, add oak chips to the juice to impart additional flavor.

4. 4

   Adding Water and Sugar

   Dilute the grape juice with 1 L of water. Stir in 200 g of sugar until fully dissolved to enhance fermentation and balance acidity.

5. 5

   Pitching the Yeast

   Sprinkle 5 g of wine yeast evenly over the surface of the must. Allow it to rehydrate for about 15 minutes before gently stirring it into the juice.

6. 6

   Fermentation

   Cover the fermentation vessel with a sanitized lid or cloth and store it in a dark, cool area (about 18-22°C). Allow the mixture to ferment for 2-4 weeks, checking for bubbles in the airlock or foam on the surface.

7. 7

   Racking the Wine

   Once fermentation is complete, siphon the wine off the sediment into a clean vessel, leaving the sediment behind. This process is called racking.

8. 8

   Aging the Wine

   If using oak chips, add them to the wine at this stage. Seal the vessel and allow the wine to age for an additional 1-3 months, tasting periodically.

9. 9

   Bottling

   When the wine has reached the desired taste, siphon it into sanitized bottles, leaving some space at the top. Seal the bottles with corks.

10. 10

    Enjoying your Whitehaven Sauvignon Blanc

    Chill the bottled wine in the refrigerator for a few hours before serving. Enjoy your homemade Whitehaven Sauvignon Blanc!