Riesling Wines, Sherries, and/or Meads

• 60-75 lbs Johannisberg Riesling grapes
• 1/2 tsp pectic enzyme
• 1/4 tsp potassium metabisulfite
• 3-31/2 tsp yeast nutrient
• 1 pkt Steinberg or Assmannhausen wine yeast

Pick grapes when fully ripe, discarding any spoiled grapes from clusters. Crush and destem the grapes. Add pectic enzyme to the crush and stir with wooden paddle. Cover and set aside 2 hours. Press grapes and transfer juice to primary fermentation vessel, stirring in Ľ tsp potassium metabisulfite and covering primary. Let sit 8 hours. Adjust acidity and sugar as required (starting specific gravity should not exceed 1.090 unless naturally) and stir in yeast nutrient. Add activated yeast starter gently so starter remains at or near surface (stir shallowly). Recover primary and after 2 hours stir deeply and recover again. Ferment in primary until specific gravity drops to 1.000. Stabilize, rack to secondary, attach airlock, and set in a cool place. Rack every 30-45 days until wine clears, adding Ľ tsp. potassium metabisulfite every other racking (recipe ingredients allow for at least 3 additions). If wine does not clear after 3rd racking, fine with Bentonite and allow additional month to clear. Rack again, sweeten to taste, and bottle. Allow 3-6 months before tasting. [Author’s own recipe]