Pinot Noir, Santa Lucia Recipe

Winemaking Directions

1. 1

   Harvesting the Grapes

   Harvest the Pinot Noir grapes when they are fully ripe. This usually occurs in late summer to early fall. Ensure that the grapes are free from rot and disease.

2. 2

   Crushing the Grapes

   Crush the harvested grapes to extract the juice. This can be done by hand or using a grape crusher. Ensure to collect the juice and skins in a fermentation vessel.

3. 3

   Adding Water and Sugar

   Add one gallon of water to the crushed grapes and stir well. Gradually add the sugar, ensuring it dissolves completely in the mixture.

4. 4

   Inoculating with Yeast

   Sprinkle the packet of wine yeast over the grape mixture. Stir gently to distribute the yeast evenly throughout the mixture.

5. 5

   Fermentation

   Cover the fermentation vessel with a cloth and allow it to ferment in a cool, dark place for about 7-14 days. Stir the mixture daily and monitor for bubbling, which indicates fermentation is active.

6. 6

   Pressing the Wine

   After fermentation, press the mixture to separate the liquid from the solids. This can be done using a wine press or a fine mesh bag to strain the liquid into another clean vessel.

7. 7

   Adding Sulfites

   Add sulfites to the pressed wine to help preserve it. Stir well to ensure even distribution.

8. 8

   Aging the Wine

   Transfer the wine into oak barrels or glass carboys for aging. Allow the wine to age for at least 6 months to develop its flavors.

9. 9

   Bottling

   Once the wine has aged sufficiently, it can be bottled. Make sure to sanitize the bottles before filling them with wine to prevent contamination.

10. 10

    Enjoying the Wine

    Allow the bottled wine to rest for a few weeks before consuming. Serve chilled and enjoy the flavors of your homemade Pinot Noir.