House Red - Merlot Recipe

Wine Preparation

1. 1

   Harvesting Grapes

   Select ripe Merlot grapes and harvest them carefully to avoid crushing. Ensure that the grapes have a deep purple color and a sweet aroma.

2. 2

   Crushing Grapes

   In a clean winemaking vessel, crush the harvested grapes to release their juice. You can use a grape crusher or your hands, but ensure everything is sanitized.

3. 3

   Fermentation

   Add the yeast to the crushed grapes and mix well. Cover the vessel with a clean cloth and let it ferment at room temperature for about 7-10 days, stirring daily.

4. 4

   Straining the Must

   After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into another clean vessel to separate the liquid from the solids (the must).

5. 5

   Adding Water and Sugar

   Dissolve the sugar in 500 ml of warm water and add it to the strained liquid. Mix well to ensure the sugar is fully dissolved.

6. 6

   Secondary Fermentation

   Transfer the mixture into a fermentation vessel with an airlock. Allow it to ferment for another 2-3 weeks until bubbling stops.

7. 7

   Aging

   If desired, add oak chips to the wine for flavor and aroma. Let the wine age in a cool, dark place for 3-6 months, tasting periodically.

8. 8

   Bottling

   Once aging is complete, siphon the wine into clean bottles, leaving a bit of space at the top. Seal with corks and label.