Select ripe Merlot grapes from the vineyard, ensuring they are free from rot or disease.

Harvesting Grapes

Crush the grapes gently to release the juice, separating the stems and skins.

Crushing Grapes

Transfer the crushed grapes into a fermentation vessel. Add the 10g of wine yeast and 20L of water to the mixture.

Allow the mixture to ferment for 7-14 days, checking the specific gravity with a hydrometer daily.

Once fermentation is complete, siphon the wine into another clean vessel, leaving sediment behind.

Add 2g of potassium metabisulfite to the racked wine to stabilize it.

Bottle the wine in clean bottles, corking them securely using a corker.