Sauvignon Blanc, Auntsfield Recipe
Make Sauvignon Blanc, Auntsfield Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wine Ingredients
Method
Winemaking Process
- 1
Harvesting the Grapes
Select and harvest ripe Sauvignon Blanc grapes. Ensure they are free from blemishes or rot.
- 2
Crushing and Pressing
Crush the grapes to release the juice. Use a wine press to extract the juice from the crushed grapes.
- 3
Add Water
Mix the extracted juice with 2 liters of water to dilute the must, ensuring balanced acidity.
- 4
Add Yeast
Sprinkle 10 grams of wine yeast over the must. Stir gently to help the yeast activate.
- 5
Monitor Fermentation
Allow the must to ferment at a controlled temperature of around 18°C (65°F) for 2-3 weeks, checking daily for bubbles and aroma.
- 6
Add Sulfur Dioxide
After fermentation, add sulfur dioxide (50 mg/L) to stabilize the wine and prevent oxidation.
- 7
Adjust Acidity
Test the acidity of the wine and add tartaric acid as needed to reach a balanced taste.
- 8
Fining the Wine
Add 5 grams of your chosen fining agent (isinglass or bentonite) to clarify the wine.
- 9
Bottling
Once the wine is clear, siphon it into sanitized bottles and seal with corks. Store in a cool, dark place.