Gehricke Recipe

Winemaking Process

1. 1

   Prepare the Grapes

   Select and wash the Cabernet Sauvignon and Merlot grapes thoroughly. Remove any stems or damaged grapes.

2. 2

   Crush the Grapes

   Using a grape crusher or your hands, crush the grapes in a clean container to release the juice and pulp. Ensure the grapes are well crushed.

3. 3

   Add Sugar and Water

   In a separate bowl, dissolve the sugar in 1 liter of water. Once fully dissolved, add this mixture to the crushed grapes and stir well.

4. 4

   Add Yeast

   Sprinkle the wine yeast over the grape and sugar mixture. Allow it to sit for a few minutes to activate before stirring gently to combine.

5. 5

   Fermentation

   Cover the container with a clean cloth or fermentation lock and store it in a cool, dark place. Allow it to ferment for 1 to 2 weeks, stirring daily to ensure even fermentation.

6. 6

   Add Oak Chips (Optional)

   If using oak chips for flavor, add them to the fermenting mixture during the last few days of fermentation.

7. 7

   Strain the Mixture

   After fermentation is complete, strain the mixture through a fine mesh strainer or cheesecloth into a clean secondary fermentation vessel.

8. 8

   Bottling

   Once strained, transfer the wine into clean bottles, leaving some space at the top. Seal the bottles with corks or caps.

9. 9

   Aging

   Store the bottles in a cool, dark place for at least 6 months to allow the flavors to mature before tasting.