Pinot Grigio Recipe
Recipe information
Make Pinot Grigio in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Ingredients
Equipment
Grape Preparation
1. Harvesting
Harvest the Pinot Grigio grapes when they reach optimal ripeness, usually in late summer to early fall.
2. Crushing and Pressing
Crush the harvested grapes gently to release the juice. Press the crushed grapes to separate the juice from the skins.
3. Adding Sulfur Dioxide
Add sulfur dioxide to the juice to prevent oxidation and spoilage. Use approximately 50g for 100kg of grapes.
Fermentation
4. Inoculation
Add the yeast (10g of Saccharomyces cerevisiae) to the juice to start the fermentation process.
5. Fermentation Process
Allow the juice to ferment at a controlled temperature (between 18-22°C) for about 10-14 days, checking the specific gravity with a hydrometer.
Bottling
6. Racking
Once fermentation is complete, rack the wine to separate it from the sediment (lees).
7. Bottling
Bottle the wine using sterilized bottling equipment. Seal the bottles and label them appropriately.
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