Cabernet-Sauvignon Wines, Sherries, and/or Meads

Cabernet Sauvignon Wine (Recipe For 5 Gallons)

April 5, 2001
  • 70-75 lbs Cabernet Sauvignon grapes
  • 4 tsp pectic enzyme
  • 1/4 tsp potassium metabisulfite
  • 3-31/2 tsp yeast nutrient
  • 3 tblsp Oak-Mor powder
  • 1 pkt malo-lactic culture
  • 1 pkt Bordeaux wine yeast

Pick grapes when fully ripe, discarding any spoiled grapes from clusters. Crush and destem the grapes. Add pectic enzyme and Ľ tsp potassium metabisulfite to the crush and stir with wooden paddle. Cover and set aside overnight. Adjust acid if required and stir in yeast nutrient, Oak-Mor and activated yeast. Recover primary and punch down cap twice daily during primary fermentation. When free sulfur drops below 15 ppm (10 ppm is better), inoculate with malo-lactic culture. When specific gravity drops to 1.000, strain solids into press and extract remaining juice. Transfer wine to secondary and attach airlock. After 1 month, rack to sanitized carboy. Monitor MLF with chromatography and rack again when completed, adding Ľ tsp potassium metabisulfite at racking. Conduct two more rackings, 1 month apart, adding Ľ tsp potassium metabisulfite after last (4th) racking. Wine should clear on its own. If not, let sit another two months, rack, sulfite again, wait 14-21 days, then bottle. Cellar 6-12 months before tasting, depending on your self-control. [Author’s own recipe]

Cabernet Sauvignon Wine

April 5, 2001
  • 5 gallons Cabernet Sauvignon juice
  • 2 tsp pectic enzyme
  • 6 crushed Campden tablets
  • 3 tsp yeast nutrient
  • 1 packet Montrachet, Pasteur Red or Champagne yeast

With a hydrometer, check S.G. of juice. Starting S.G. should be 1.095 or higher. Add finely granulated sugar if required and stir very well to dissolve. Add crushed Campden tablets and yeast nutrient. Cover and wait 12 hours, then add pectic enzyme. Wait another 12 hours and transfer to a 6-gallon carboy, add yeast and fit air lock. Ferment to 1.010 and rack into sterilized 5-gallon carboy, topping up if required. Refit air lock and ferment to dryness (S.G. at 0.990 or lower). Rack, top up, and set aside two months. Rack again and add 5 oz of American White Oak or French or Spanish Oak chips tied in a finely meshed nylon bag. Do not use any other kind of oak chips. Refit airlock and move to a cold or cool place (an old refrigerator set at 38° F. would be ideal). Taste wine after 30 days. If oak taste is sufficient, rack; if not, allow one or two additional weeks and then rack. Top up, refit airlock, and return to cool place for additional 2-4 months. Rack again, stabilize, and wait 10 days before bottling. May taste after one year, but better if aged two. [Author’s recipe]