Outter Bound Pinot Noir Recipe
Make Outter Bound Pinot Noir Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Outter Bound Pinot Noir Recipe
Method
Wine Making Process
- 1
Prepare the Grapes
Start by washing the Pinot Noir grapes thoroughly under running water. Remove any stems and leaves, and ensure only the ripe grapes are used.
- 2
Crush the Grapes
In a large bucket, crush the grapes with your hands or a grape crusher to release the juice. Aim for a mix of juice and skins for optimal flavor extraction.
- 3
Add Sugar and Water
Dissolve the granulated sugar in 1 gallon of warm water. Once dissolved, pour this mixture over the crushed grapes in the bucket.
- 4
Add Acid and Enzymes
Sprinkle the acid blend and pectic enzyme over the grape mixture. Stir gently to combine. This will help balance the acidity and clarify the wine.
- 5
Prepare for Fermentation
Crush the Campden tablets and add them to the mixture to sanitize. Allow the mixture to sit for 24 hours to allow the sulfites to dissipate.
- 6
Add Yeast
After 24 hours, sprinkle the yeast over the mixture. Stir gently to incorporate, then cover the bucket with a clean cloth and let it ferment at room temperature.
- 7
Daily Stirring
For the next 5-7 days, stir the mixture daily to help with fermentation and flavor extraction. You should see bubbles forming as fermentation occurs.
- 8
Strain the Mixture
Once fermentation slows down (bubbles reduce), strain the mixture through a fine mesh strainer or cheesecloth into a clean fermentation vessel, leaving the solids behind.
- 9
Add Bentonite
Mix the bentonite with a small amount of water to create a slurry, then add it to the wine. This helps clarify the wine by removing suspended particles.
- 10
Secondary Fermentation
Seal the fermentation vessel with an airlock and let it ferment for another 2-4 weeks until fermentation completely stops.
- 11
Stabilize the Wine
Once fermentation is complete, add potassium sorbate to stabilize the wine. This prevents any further fermentation before bottling.
- 12
- 13
Aging
Allow the wine to age in a cool, dark place for at least 6 months before tasting. This will enhance the flavors and aromas.