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Ingredients
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Wine Ingredients
Method
Wine Making Directions
- 1
Harvest the Grapes
Carefully harvest 10 kg of ripe Tempranillo Blanco grapes, ensuring that they are free from rot and disease.
- 2
Crush and Press the Grapes
Once harvested, crush the grapes using a grape crusher to release the juice. After crushing, press the grapes to separate the juice from the skins and seeds.
- 3
Add Sulfur Dioxide
Add 50 g of sulfur dioxide to the grape juice to prevent oxidation and inhibit unwanted microbial growth.
- 4
Inoculate with Yeast
Sprinkle 10 g of yeast over the juice and mix gently to ensure it is evenly distributed. This will initiate the fermentation process.
- 5
Fermentation
Allow the mixture to ferment in a controlled environment at a temperature of around 18-22°C (64-72°F) for approximately 2-3 weeks, stirring occasionally.
- 6
Add Water and Sugar
After fermentation is complete, dilute the wine with 100 ml of water and add 200 g of sugar to enhance sweetness, stirring until fully dissolved.
- 7
Filtration
Filter the wine through a fine mesh or cheesecloth to remove any solids that may remain.
- 8
Bottling
Transfer the filtered wine into sterilized bottles, sealing them tightly to prevent oxidation and spoilage.
- 9
Aging
Allow the bottled wine to age in a dark, cool place for a minimum of 6 months before consumption to develop its flavors.