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Ingredients
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Wine Ingredients
Method
Wine Making Directions
- 1
Harvesting the Grapes
Carefully harvest 100 kg of ripe Napa Valley Cabernet Sauvignon grapes. Ensure that the grapes are free from rot and are at optimal ripeness.
- 2
Crushing the Grapes
Crush the harvested grapes to release the juice. You can use a grape crusher or do this by hand. Collect the juice in a fermentation vessel.
- 3
Adding Yeast and Sulfites
Dissolve 10 g of yeast in 200 ml of water and add it to the grape juice. Then, add 5 g of sulfites to prevent spoilage and promote fermentation.
- 4
Fermentation
Cover the fermentation vessel with a clean cloth and let the mixture ferment at a controlled temperature (around 20-25°C) for 7-14 days. Stir the mixture daily.
- 5
Pressing the Wine
After fermentation is complete, press the mixture to separate the liquid wine from the solids. Use a wine press if available.
- 6
Aging the Wine
Transfer the pressed wine into a clean container and add 50 g of oak chips for aging. Seal the container and let it age for at least 6 months to develop flavors.
- 7
Bottling the Wine
After aging, siphon the wine into clean bottles. Ensure they are corked properly and store them in a cool, dark place.