Satellite Sauvignon Blanc Recipe
Recipe information
Make Satellite Sauvignon Blanc in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Optional Ingredients for Serving
Wine Preparation
1. Harvest and Prepare Grapes
Begin by harvesting fresh Sauvignon Blanc grapes. Rinse them thoroughly to remove any impurities. Remove stems and any damaged grapes. Place the cleaned grapes in a large fermentation container.
2. Crush the Grapes
Using a grape crusher or your hands, crush the grapes gently to release the juice. Make sure to keep the skins intact, as they will contribute to the flavor profile.
3. Add Water and Sugar
Pour the 500 ml of water into the fermentation container with the crushed grapes. Add 100 grams of sugar and stir well until dissolved.
4. Add Campden Tablet
Crush the Campden tablet into a fine powder and add it to the mixture. This will help to sterilize the must and prevent unwanted bacteria.
5. Add Yeast
Sprinkle the 5 grams of wine yeast over the surface of the mixture. Allow it to sit for about 15 minutes without mixing to let the yeast hydrate.
6. Fermentation
Cover the fermentation container with a clean cloth and secure it with a rubber band. Place it in a dark, warm area (around 20-25°C or 68-77°F) for approximately 1-2 weeks. Stir the mixture daily.
7. Strain and Transfer
Once fermentation is complete (the bubbling has stopped), strain the liquid through a fine mesh strainer or cheesecloth into a clean fermentation vessel, leaving behind the solids.
8. Secondary Fermentation
Seal the new fermentation vessel with an airlock. Allow the wine to undergo secondary fermentation for about 4-6 weeks in a cool, dark place.
Serving Suggestions
10. Chill and Garnish
Before serving, chill the Sauvignon Blanc in the refrigerator for a minimum of 2 hours. Serve it in a wine glass with a slice of lemon and a few mint leaves for added aroma and freshness.
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