Cabernet Sauvignon Recipe
Recipe information
Make Cabernet Sauvignon in just 6h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Ingredients
Wine Making Process
1. Harvesting Grapes
Select ripe Cabernet Sauvignon grapes and harvest them. Ensure that the grapes are free from blemishes and have high sugar content.
2. Crushing Grapes
Place the harvested grapes into a crusher or press to extract the juice. Collect the juice in a fermentation vessel.
3. Adding Water and Yeast
Add 5 liters of water to the grape juice in the fermentation vessel. Sprinkle 10g of yeast evenly over the surface of the juice.
4. Fermentation
Allow the mixture to ferment for about 7-14 days, keeping it at a temperature of 20-25°C (68-77°F). Stir the mixture daily to ensure proper fermentation.
5. Straining the Juice
After fermentation is complete, strain the liquid through a fine mesh or cheesecloth to separate the solids from the wine.
6. Adding Sugar
Dissolve 1kg of sugar in a small amount of warm water and then add it to the strained wine to increase sweetness and alcohol content.
7. Aging the Wine
Transfer the wine into a clean fermentation vessel. Add 50g of oak chips for flavor. Seal the vessel and age the wine for at least 6 months in a cool, dark place.
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