Cabernet Sauvignon, Clay Shannon Recipe
Supple tannins, black cherry, blackberry & spices flavors with a lingering finish.
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Ingredients
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Base Ingredients
Flavor Enhancers
Method
Wine Preparation
- 1
Harvesting and Crushing Grapes
Begin by harvesting ripe Cabernet Sauvignon grapes. Crush the grapes using a wine press or a fruit crusher to release their juices.
- 2
Fermentation Process
In a clean fermentation vessel, combine the crushed grapes with water and allow the mixture to sit for a few hours. Add sugar and yeast to the mixture, stirring gently to incorporate.
- 3
Fermenting
Cover the fermentation vessel with a cloth and allow it to ferment at room temperature for 7-14 days. Stir the mixture daily to ensure even fermentation.
- 4
Flavor Addition
After fermentation, strain the mixture to remove solids. Add black cherry extract, blackberry extract, and spice blend to the liquid. Mix well.
- 5
Aging the Wine
Transfer the wine to a clean glass carboy and seal it with an airlock. Allow the wine to age in a dark, cool place for at least 6 months.
- 6