House White Recipe

White Wine Making Directions

1. 1

   Prepare the Grapes

   Select ripe Chardonnay grapes and remove any stems or leaves. Wash the grapes thoroughly under cold water.

2. 2

   Crush the Grapes

   In a large fermentation bucket, crush the grapes to release their juice. This can be done by hand or using a grape crusher.

3. 3

   Add Water and Campden Tablet

   Pour 1 liter of water over the crushed grapes in the fermentation bucket. Crush the Campden tablet and add it to the mixture to sanitize and prevent oxidation.

4. 4

   Let the Mixture Sit

   Cover the fermentation bucket with a clean cloth and let it sit for 24 hours to allow the Campden tablet to work.

5. 5

   Add Sugar and Acid Blend

   After 24 hours, add 250 grams of sugar and 5 grams of acid blend to the mixture. Stir well until the sugar is completely dissolved.

6. 6

   Add Yeast and Pectic Enzyme

   Sprinkle 10 grams of yeast over the mixture and add 1 teaspoon of pectic enzyme. Gently stir to combine all the ingredients.

7. 7

   Fermentation Process

   Cover the fermentation bucket with an airlock and place it in a dark, warm location (around 20-25°C). Allow the mixture to ferment for 1-2 weeks, checking daily for bubbling in the airlock.

8. 8

   Rack the Wine

   Once fermentation has slowed (bubbling has decreased significantly), siphon the wine off the sediment into a clean carboy, leaving the sediment behind. Seal the carboy with an airlock.

9. 9

   Aging the Wine

   Let the wine age in the carboy for at least 4-6 weeks. During this time, it will clarify and develop flavor.

10. 10

    Bottling

    Once aging is complete, siphon the wine into clean bottles, leaving about 1 inch of space at the top. Cork the bottles and store them in a cool, dark place.