Savatiano Recipe
Make Savatiano Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Savatiano Ingredients
Method
Savatiano Directions
Prepare the Grapes
Wash the Savatiano grapes thoroughly to remove any dirt or pesticides.
Crush the Grapes
Place the cleaned grapes into a fermentation vessel and crush them to release the juice. You can use a potato masher or your hands.
Add Water and Sugar
In a separate container, dissolve the sugar in 1 liter of water. Pour this mixture into the fermentation vessel with the crushed grapes.
Add Acid Blend
Sprinkle the acid blend into the fermentation vessel and stir the mixture gently to combine all ingredients.
Add Campden Tablet
Crush the Campden tablet and add it to the mixture. This will help to sterilize the must and prevent unwanted bacteria.
Pitch the Yeast
Sprinkle the wine yeast over the surface of the must. Do not stir it in; just let it sit for a few minutes to hydrate.
Fermentation Process
Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow it to ferment at room temperature for 7 to 10 days, stirring daily.
Strain the Must
After fermentation is complete, strain the must through a fine mesh strainer or cheesecloth into a clean fermentation jug.
Secondary Fermentation
Seal the fermentation jug with an airlock and allow the wine to ferment for an additional 4 to 6 weeks until fermentation has stopped.
Bottling
Once fermentation is complete, siphon the wine into sterilized bottles, leaving some space at the top. Seal with corks.
Aging
Store the bottles in a cool, dark place to age for at least 6 months before tasting.