Cabernet Sauvignon from Fresh Juice

Target Levels: SO2: 40 Fermentation Temp 70° Start SG: 25 Brix Acidity: 6 g/L pH: 3.3 Finish SG: 0.995 -------------------------------------------------------------------------------- Step No 1 - Primary Fermentation In a Food Grade plastic fermenter pour in 6 gallons of warm (room temp) juice. Add ¼ teaspoon Potassium Metabisulphite. Cover, and leave for 24 hours. After 24 hours, check the starting specific gravity. Specific Gravity should be around 1.090 - 1.100. Add sugar as needed. Check your acid level by using your acid testing kit and pH meter. Your acid reading should be between .60 and .70. Adjust with Tartaric Acid or Acid Blend. Make a yeast starter by pouring approximately 4 oz. (100 ml) of juice and 4 oz. (100 ml) warm water into a bowl. Sprinkle the Yeast and Yeast Nutrient into the solution allowing it to proliferate for about 30 minutes. Add Pectic Enzyme and add to must. In a cup of warm water add Bentonite slowly while stirring vigorously. Add Bentonite slurry to primary. Loosely cover the primary fermenter with a plastic lid and place in a warm area (70-75°F) to maintain a constant temperature for the next few days. Fermentation will start within 24-48 hours if the temperature is kept constant. -------------------------------------------------------------------------------- Step No 2 -Secondary Fermentation When the Specific Gravity reaches 1.010 - 1.000 and activity slows, usually 7 to 10 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the clean and sanitized carboy (preferably glass) using a proper siphon system. Attach air lock, but do not top off at this point. Leave the carboy at a temperature between 70-75°F for a further 14-20 days to finish fermentation. After 14 days, check the Specific Gravity. You should get a reading of less than 1.000. If the Specific Gravity is 1.000 or above allow a few more days of fermentation and then check the Specific Gravity again. Do not proceed until Specific Gravity is below 1.000. -------------------------------------------------------------------------------- Step No 3 -Stabilizing & Degassing Dissolve ¼ teaspoon Metabisulphite and 3 teaspoons Potassium Sorbate into 1 cup of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon or an attachment on your drill) for 2–3 minutes to release any excess CO2 gas. Top off and attach air lock. Place the wine in a cooler area between 60-68°F (16-20°C), to clear faster. Always make sure the airlock and bung is secure after stirring. Also check that the airlock is full of solution. Leave your wine in a cool area for 2 weeks to become clear. -------------------------------------------------------------------------------- Step No 4 – Sweeten and Polish Rack, if sweetening, do so now (I like this dry .995 - 1.000). Add oak now. Adjust for final acidity and SO2. Top off and attach air lock. Check oak level every 2 weeks. Rack if oak gets overly strong else leave set for 30 days to final polish. If cold stabilizing, do so during this time. -------------------------------------------------------------------------------- Step No 5 - Filtering & Bottling Wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. Test final SO2 and adjust just prior to filling bottles.