Merlot Recipe

Winemaking Process

1. 1

   Prepare the Grapes

   Start by washing the Merlot grapes thoroughly to remove any dirt or pesticides.

2. 2

   Crushing the Grapes

   In a large fermenting bucket, crush the grapes to release the juice. You can use your hands, a potato masher, or a grape crusher.

3. 3

   Add Water and Sugar

   Add the 500 ml of water to the crushed grapes, followed by the 50 grams of sugar. Stir well until the sugar is completely dissolved.

4. 4

   Add Yeast

   Sprinkle the 5 grams of wine yeast over the mixture. Do not stir. Allow it to sit for about 10 minutes to hydrate.

5. 5

   Fermentation

   Cover the fermenting bucket with a clean cloth and let it sit at room temperature for 5 to 7 days. Stir the mixture daily to help with fermentation.

6. 6

   Optional Sterilization

   If using Campden tablets for sterilization, crush one tablet and mix it with a small amount of water. Add this mixture to the fermenting juice after the primary fermentation.

7. 7

   Straining

   After 5 to 7 days, strain the mixture through a fine mesh strainer or cheesecloth into another clean container, leaving behind the solids.

8. 8

   Secondary Fermentation

   Transfer the liquid to a fermentation vessel with an airlock. Allow the wine to ferment for about 4 to 6 weeks until fermentation is complete.

9. 9

   Bottling

   Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks.

10. 10

    Aging

    Store the bottles in a cool, dark place for at least 3 months for optimal flavor development before enjoying.