Chambourcin Wines, Sherries, and/or Meads

• 65-75 lbs Chambourcin 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 Premier Curvče wine yeast

Pick grapes when fully ripe, discarding any spoiled or underripe grapes from clusters. Crush and destem, add pectic enzyme and Ľ tsp potassium metabisulfite to the crush, and stir with wooden paddle. Cover and set aside overnight. Adjust acid and sugar 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 paper chromatography and rack again when completed, adding Ľ tsp potassium metabisulfite at racking. Conduct two more rackings, 6 weeks apart, adding Ľ tsp potassium metabisulfite after last (4th) racking. Wine should clear on its own. If not, let sit another 6 weeks, rack, stabilize, and wait another wait 30 days. Sweeten wine to 1.002-1.006 according to taste, then bottle. Cellar approximately 6 months before tasting, depending on your self-control. [Author’s own recipe]