Pheasant's Tears Rkatsiteli Recipe

Directions

1. 1

   Harvesting the Grapes

   Select ripe Rkatsiteli grapes, ensuring they are free from rot and blemishes. Harvest approximately 10 kg of grapes.

2. 2

   Crushing the Grapes

   Wash the harvested grapes thoroughly. Use a grape crusher or your hands to crush the grapes, releasing the juice into a large fermentation vessel.

3. 3

   Preparing the Must

   Add 5 liters of clean water to the crushed grapes. This creates the must, which is essential for fermentation.

4. 4

   Adding Sugar

   Dissolve 1 kg of sugar in a small amount of warm water and add it to the must. This will help increase the alcohol content of the wine.

5. 5

   Inoculating with Yeast

   Sprinkle 20 grams of yeast over the surface of the must. Allow it to rest for 10-15 minutes before stirring gently to incorporate the yeast.

6. 6

   Fermentation Process

   Cover the fermentation vessel with a clean cloth and secure it. Let the mixture ferment at room temperature for about 1-2 weeks, stirring daily. Monitor the fermentation process until bubbling slows down.

7. 7

   Adding Sulfites

   After fermentation is complete, add 5 grams of sulfites to stabilize the wine and prevent further fermentation.

8. 8

   Clarification

   Allow the wine to settle for a few days, then siphon it into another container, leaving sediment behind. This process can be repeated for clarification.

9. 9

   Bottling

   Once the wine is clear, bottle it in sanitized glass bottles. Seal with corks and label the bottles with the date.

10. 10

    Aging

    Store the bottled wine in a cool, dark place for at least 6 months to allow flavors to develop and mature.