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Ingredients
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Ingredients
Method
Directions
- 1
Harvesting Grapes
Select ripe Sauvignon Blanc grapes from the vineyard. Make sure they are free from rot or mold.
- 2
Crushing Grapes
Place the harvested grapes into a crusher or use a clean foot to crush them gently to release their juices. Make sure to separate the stems from the crushed grapes.
- 3
Pressing
Transfer the crushed grapes into a wine press. Apply moderate pressure to extract the juice, which will be the base for your wine.
- 4
- 5
Adding Yeast
Sprinkle the wine yeast evenly over the mixture in the fermentation vessel. Allow it to sit for about 15 minutes to activate.
- 6
Fermentation Process
Cover the fermentation vessel with a clean cloth or airlock. Allow the mixture to ferment in a cool, dark place for about 2 to 4 weeks, stirring daily.
- 7
Aging (optional)
If desired, add oak chips to the wine after fermentation for added flavor. Let it age for an additional 1 to 3 months.
- 8
Bottling
Once fermentation and aging are complete, carefully siphon the wine into clean, sterilized bottles. If using sulfites, add them before bottling for preservation.
- 9
Enjoying Your Wine
Seal the bottles and store them in a cool, dark place. Your homemade Mason Sauvignon Blanc is now ready to be enjoyed!