Charbono, Robert Foley Recipe
Make Charbono, Robert Foley Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Charbono, Robert Foley
Method
Directions for Making Charbono, Robert Foley
- 1
Preparing the Grapes
Start by washing the Charbono grapes thoroughly to remove any dirt or pesticides.
- 2
Crushing the Grapes
In a large bowl, crush the washed grapes using your hands or a potato masher to release their juices.
- 3
Creating the Must
Transfer the crushed grapes into a fermentation vessel and add 1 cup of water. Mix well to create a must.
- 4
Adding Sugar
Add 1 cup of sugar to the must and stir until fully dissolved.
- 5
Pitching the Yeast
Sprinkle 1 tsp of yeast over the surface of the must and let it sit for about 15 minutes to activate.
- 6
Mixing Ingredients
After 15 minutes, gently stir the must to combine the yeast with the mixture.
- 7
Fermentation
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 5-7 days, stirring daily.
- 8
Straining the Must
After fermentation, strain the mixture through a fine mesh strainer or cheesecloth into a clean fermentation vessel.
- 9
Adding Sulfites
Add 1 tsp of sulfites to the strained wine to prevent oxidation and spoilage.
- 10
Aging the Wine
If desired, add 1 cup of oak chips to the wine to enhance its flavor. Seal the vessel and let it age for 3-6 months.
- 11
Bottling
Once the wine has aged to your preference, bottle the Charbono in clean wine bottles and cork them.
- 12
Enjoying
Let the wine rest for another month before enjoying. Serve chilled or at room temperature.