Zinfandel Wines, Sherries, and/or Meads

• 60-75 lbs fresh Zinfandel grapes
• 4 tsp pectic enzyme
• 3/4 tsp potassium metabisulfite
• 3-31/2 tsp yeast nutrient
• 3 tblsp Oak-Mor powder
• 1 pkt malo-lactic culture
• 1 pkt Bordeaux wine yeast or Red Star Premier Curvée wine yeast

Pick grapes when fully ripe, discarding any spoiled or under-ripe grapes from clusters. Crush and destem the grapes. Add pectic enzyme and ¼ tsp potassium metabisulfite to the crush and stir with wooden paddle. Cover and set aside overnight. Adjust sugar and acid if required and stir in yeast nutrient, Oak-Mor and an activated yeast starter. 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. If oak flavor is not sufficient, you may add an additional 1 tablespoon of Oak-Mor powder. After 1 month, rack to sanitized carboy, top up and reattach airlock. Monitor MLF with paper chromatography and rack again when completed (usually about 2 months), adding ¼ tsp potassium metabisulfite at racking. Conduct 3-4 more rackings 1 month apart until wine clears, adding ¼ tsp potassium metabisulfite every other racking. When wine clears, it may be bottled. Allow to age 6 months in bottles before drinking.