Kir-yianni "akakies" Recipe
Make Kir-yianni "akakies" 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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Ingredients
Method
Directions
- 1
Prepare the Grapes
Select fresh Grenache grapes, ensuring they are ripe and free from any blemishes. Remove the stems and wash the grapes thoroughly to eliminate any dirt or pesticides.
- 2
Crush the Grapes
In a large bowl or fermentation vessel, crush the grapes gently to release their juices. This can be done using a potato masher or your hands. Be careful not to over-crush the seeds, as this could introduce bitterness.
- 3
- 4
Add Yeast and Citric Acid
Sprinkle 1 tsp of yeast and 1 tsp of citric acid over the grape mixture. Stir gently to incorporate the yeast evenly into the mixture.
- 5
Fermentation
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 5-7 days. Stir the mixture daily to promote fermentation. You should notice bubbling as the yeast activates.
- 6
Strain the Mixture
After fermentation is complete, strain the liquid through a fine mesh sieve or cheesecloth into a clean container, discarding the solids. You can also press the solids to extract more juice.
- 7
Optional Oak Aging
If you wish to add complexity to the wine, you can add 50g of oak chips at this stage. Allow the wine to age with oak for an additional 1-2 weeks, tasting periodically.
- 8
- 9
Enjoy
Chill the wine in the refrigerator before serving. Enjoy your homemade KIR-YIANNI 'AKAKIES' wine with friends and family!