William Hill Cabernet Sauvignon, Ca Recipe

Directions for Making William Hill Cabernet Sauvignon, CA

1. 1

   Prepare the Grapes

   Start by washing the Cabernet Sauvignon grapes thoroughly. Remove any stems and leaves, and crush the grapes to release the juice. You can do this by hand or use a grape crusher if you have one.

2. 2

   Combine Ingredients

   In a large fermentation vessel, combine the crushed grapes with 2 cups of water, 1 cup of sugar, and 1 tsp of acid blend. Stir well until the sugar is dissolved.

3. 3

   Add Yeast

   Sprinkle 1 tsp of wine yeast over the mixture. Stir gently to incorporate the yeast into the grape mixture. This will begin the fermentation process.

4. 4

   Add Campden Tablets

   Crush 1 Campden tablet and add it to the mixture to sanitize the must (the mixture of grape juice, skins, and seeds). This step helps prevent unwanted bacteria during fermentation.

5. 5

   Fermentation Setup

   Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment in a cool, dark place for about 5-7 days, stirring daily.

6. 6

   Secondary Fermentation

   After the initial fermentation, strain the liquid into a clean carboy or fermentation vessel, leaving the sediment behind. Attach an airlock and allow it to ferment for an additional 4-6 weeks.

7. 7

   Fining (Optional)

   If you want a clearer wine, add 1 tsp of a fining agent at this stage, following the instructions on the package. Allow it to settle for a week.

8. 8

   Bottling

   Once fermentation is complete and the wine is clear, siphon it into clean bottles, leaving some space at the top. Seal the bottles with corks and store them in a cool, dark place.

9. 9

   Aging

   Let the wine age for at least 6 months before tasting to develop its flavors. The longer you age it, the better it will taste.