Honig- Reserve, Rutherford, Ca Recipe

Time4h

Serves10

Make Honig- Reserve, Rutherford, Ca Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Harvesting Grapes
Harvest 100 pounds of ripe Cabernet Sauvignon grapes, ensuring they are healthy and free from rot.
2
Crushing Grapes
Crush the harvested grapes to release their juices. This can be done using a grape crusher or by hand.
3
Preparing Must
In a large fermentation vessel, combine the crushed grapes, 5 gallons of water, and 10 pounds of sugar. Stir well to dissolve the sugar.
4
Adding Yeast
Sprinkle 1 packet of wine yeast over the grape must. Stir gently to incorporate the yeast into the mixture.

5
Fermenting the Must
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 5 to 7 days. Stir the mixture daily.
6
Straining the Juice
After fermentation is complete, strain the mixture to separate the liquid from the solids. Transfer the juice to a clean fermentation vessel.

7
Adding Oak Chips
Add 2 cups of French oak chips to the strained juice to impart flavor. Seal the vessel and let it age for 4 to 6 months.
8
Preparing Finishing Ingredients
After aging, add 2 cups of honey, 2 whole vanilla beans (split open), and 2 cinnamon sticks to the wine. Stir well.
9
Final Bottling
Bottle the finished wine in clean, sterilized bottles. Seal with corks and let it rest for another month before tasting.