Stemmari Moscato Recipe
Recipe information
Make Stemmari Moscato in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Ingredients
Wine Preparation
1. Harvest and Prepare Grapes
Harvest 6 cups of ripe Moscato grapes. Remove stems and wash the grapes thoroughly under cool running water.
2. Crush Grapes
In a large bowl, crush the grapes gently to release their juice. You can use a potato masher or your hands for this step.
3. Make Must
In a large pot, combine the crushed grapes with 4 cups of water. Add 1 cup of sugar, 1 tsp of acid blend, and 1 tsp of pectic enzyme. Stir well to dissolve the sugar.
4. Add Campden Tablets
Crush 2 Campden tablets and add them to the mixture. Stir well. Let it sit for 24 hours to kill any wild yeast and bacteria.
5. Pitch Yeast
After 24 hours, sprinkle 1 tsp of yeast over the must. Do not stir; let it sit for another 15 minutes to hydrate before mixing gently.
6. Fermentation
Cover the pot with a clean cloth and let it ferment for about 5-7 days. Stir the must daily and check for bubbling, which indicates active fermentation.
7. Strain and Transfer
After 5-7 days, strain the mixture through a fine mesh strainer or cheesecloth into a clean fermentation vessel, leaving behind the solids.
8. Secondary Fermentation
Seal the fermentation vessel with an airlock and let it ferment for an additional 2-4 weeks, or until bubbling stops.
9. Bottling
Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks.
10. Aging
Store the bottles in a cool, dark place for at least 3 months to allow the flavors to mature before tasting.
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