Name: Mi Españas GOOD KARMA Recipe
Cook time: 24 h
Total time: 24 h
Yield: 1 servings
Ingredients: 1.2 l Pinot Noir grape must (fresh-pressed) or high-quality Pinot Noir juice; 0.25 l Neutral red wine base or light red wine concentrate (to blend for structure and dryness); 0.05 l Clean spring water (if adjusting volume); 1 tsp Wine yeast (Saccharomyces cerevisiae, strain for Pinot Noir or red blends); 1 tsp Yeast nutrient (diammonium phosphate or commercial nutrient); 0.25 tsp Pectic enzyme (optional, improves clarity and extraction); 0.5 tsp Campden tablet (sodium metabisulfite) — for bottling stabilization; 0.1 tsp Tartaric acid (to adjust total acidity if needed); 0.05 tsp Wine tannin (grape tannin powder) — for structure and mouthfeel; 5 g Dry sugar (if needed to reach desired starting Brix; minimal to keep dry); 0.25 tsp Bentonite (fining, optional, small pinch); 0.05 tsp Potassium sorbate (optional, if back-sweetening; not recommended for a dry wine); 1 unit Wine bottles (750 ml) and corks

SPARKLING WHITE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Light, dry red blend with subtle cherry flavors, similar to Pinot Noir.

In a sanitized 2 L fermentation vessel, pour 1.2 L Pinot Noir must/juice and 0.25 L neutral red wine base or light red concentrate. Top with up to 50 ml (0.05 L) clean spring water only if the total volume is low; aim for ~1.2–1.3 L finished must so after fermentation and lees you have ~0.75 L bottled wine.

Combine juices

Measure specific gravity (SG) with a hydrometer. Target a starting SG around 1.060–1.070 for a light, dry red that finishes at ~12–13% ABV. If SG is low, dissolve up to 5 g dry sugar (from ingredients) into the must and mix to adjust. Add 0.25 tsp pectic enzyme, swirl gently, and allow to sit 12–24 hours for enzyme action (optional).

Prepare must

Sanitize all tools and the fermentation vessel. Rehydrate the selected wine yeast per manufacturer instructions (usually sprinkle into 30–50 ml warm water with a pinch of yeast nutrient). Once rehydrated, add the yeast to the must. Immediately add the remaining 1 tsp yeast nutrient to feed fermentation.

Sanitize and pitch yeast

Cover the fermentation vessel with an airlock. Maintain fermentation temperature between 18–22°C (65–72°F) to preserve delicate cherry aromatics typical of Pinot-style wines. Ferment until SG drops below 1.000 (or the desired dryness), typically 7–14 days. Punch down or gently stir cap once daily if using crushed grapes; for juice, gently swirl once a day.

Primary fermentation

During fermentation and after primary fermentation, taste and measure acidity. If wine tastes flat, dissolve 0.1 tsp tartaric acid into a small sample (50 ml), taste, and scale accordingly; typical adjustment is very small for a Pinot-style light red. If structure is thin, add 0.05 tsp wine tannin to a 50 ml sample, taste, and adjust for the full batch if desired. Aim for a balanced, light mouthfeel with subtle tannic grip.

Monitor and tweak

Allow fermentation to finish fully so the wine is dry (residual sugar <2 g/L). Rack (siphon) the wine off gross lees into a sanitized carboy, leaving sediment behind. Fit an airlock and age cold (10–15°C / 50–59°F) for 4–8 weeks to allow flavors to integrate and for sediment to settle.

Complete fermentation

If needed for clarity, prepare a small bentonite fining solution (0.25 tsp bentonite in 30–50 ml hot water), let swell, then add to the carboy. Let sit 1–2 weeks and then rack off the fined lees. Do not add potassium sorbate unless you plan to sweeten; for a dry wine this is unnecessary. If you plan to stabilize with sulfites, dissolve 0.5 tsp crushed Campden tablet into a little water and add to the wine at bottling rate (typically 1/8 tsp Campden per 750 ml — here we list 0.5 tsp to scale for small-batch; follow manufacturer guidance).

Fining and stabilization

Take a 50 ml sample to confirm acidity, tannin, and dryness. Make only minor adjustments (very small additions of tartaric acid or tannin) and allow 1–2 weeks after any change before bottling.

Taste and final adjustments

When clear and stable, siphon wine into a sanitized bottle (750 ml). Leave ~2–3 cm headspace. Add final sulfite if using (per product instructions). Cork and label the bottle 'GOOD KARMA' with vintage/date. Age at cellar temperature (12–15°C / 54–59°F) for at least 2–3 months for integration; light reds like this can be enjoyed young but benefit from short bottle aging for cherry aromatics to round.

Bottle

Pinot Noir grape must (fresh-pressed) or high-quality Pinot Noir juice

Neutral red wine base or light red wine concentrate (to blend for structure and dryness)

Clean spring water (if adjusting volume)

Wine yeast (Saccharomyces cerevisiae, strain for Pinot Noir or red blends)

Yeast nutrient (diammonium phosphate or commercial nutrient)

Pectic enzyme (optional, improves clarity and extraction)

Campden tablet (sodium metabisulfite) — for bottling stabilization

Tartaric acid (to adjust total acidity if needed)

Wine tannin (grape tannin powder) — for structure and mouthfeel

Dry sugar (if needed to reach desired starting Brix; minimal to keep dry)

Bentonite (fining, optional, small pinch)

Potassium sorbate (optional, if back-sweetening; not recommended for a dry wine)

Wine bottles (750 ml) and corks

GOOD KARMA

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GAIA

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EIDOLON

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DRY ROSÉ

Crisp white wine with lovely fruit and floral aromas.

PINOT GRIGIO

Blanc Nu is a refreshing white wine crafted entirely from Chardonnay grapes.

BLANCNU

Semi – Dry white wine made from the Vidal Blanc grape.

SOLÉ

Make GOOD KARMA Recipe in just 24h . Light, dry red blend with subtle cherry flavors, similar to Pinot Noir.

Good Karma Recipe

Descriptors

Tasting Notes

Food Pairings

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