Josh Cellars Red Blend Recipe
Recipe information
Make Josh Cellars Red Blend in just 1h 30m. Merlot Cabernet Sauvignon
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Wine Ingredients
Wine Preparation
1. Prepare the Grapes
Select ripe Merlot and Cabernet Sauvignon grapes. Remove stems and leaves, then wash the grapes thoroughly to remove any dirt or pesticide residue.
2. Crush the Grapes
In a large fermentation container, crush the grapes to release the juice. You can use a grape crusher or your hands. Ensure the skins remain intact to enhance flavor.
3. Add Water and Sugar
Add 2 gallons of water and 3 cups of sugar to the crushed grape mixture. Stir well to combine the ingredients.
4. Add Campden Tablets
Crush 5 Campden tablets and dissolve them in a small amount of water. Add this solution to the grape mixture to prevent spoilage.
5. Add Yeast
Sprinkle the packet of wine yeast over the surface of the grape mixture. Allow it to hydrate for 15 minutes, then stir gently to incorporate.
6. Fermentation
Cover the fermentation container with a clean cloth or airlock and let it sit in a cool, dark place for about 7-10 days, stirring daily.
7. Strain the Mixture
After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into a sanitized secondary fermentation container, discarding the solids.
8. Add Oak Chips (Optional)
If desired, add 1 cup of oak chips to the secondary fermentation container for added flavor complexity.
9. Secondary Fermentation
Seal the secondary fermentation container and let it age for 4-6 weeks in a cool, dark place. Check periodically for fermentation activity.
10. Bottling
Once the secondary fermentation is complete, siphon the wine into sanitized bottles, leaving some space at the top. Seal with corks and store in a cool, dark place.
Local Coupons
No local coupons found for this recipe's ingredients.