Sean Minor (paso Robles, Ca) Recipe
Make Sean Minor (paso Robles, Ca) 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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Wine Ingredients
Method
Wine Making Process
- 1
Harvesting Grapes
Harvest 100 kg of ripe Cabernet Sauvignon grapes from the vineyard. Ensure they are free from rot and have reached optimal sugar levels.
- 2
Crushing Grapes
Crush the harvested grapes to release the juice. This can be done using a wine press or by hand, ensuring that the skins remain intact.
- 3
Fermentation Preparation
In a sanitized fermentation vessel, add the crushed grapes along with 10 g of wine yeast and 5 g of tartaric acid to adjust the acidity.
- 4
Adding Sulfur Dioxide
Dissolve 50 mg/L of sulfur dioxide in the mixture to prevent unwanted microbial growth. Stir gently to combine.
- 5
Fermentation
Cover the fermentation vessel with an airlock and allow the mixture to ferment at a controlled temperature (around 20-25°C) for 7-14 days, until fermentation activity ceases.
- 6
Pressing the Wine
After fermentation, press the mixture to separate the liquid wine from the solid skins. Transfer the wine into another sanitized vessel.
- 7
Aging
Allow the pressed wine to age in oak barrels for a minimum of 6 months to develop flavor complexity.
- 8
- 9
Labeling and Storage
Label the bottles with the wine name 'Sean Minor' and store them in a cool, dark place for at least another 3 months before tasting.
