Berlandieri Grape Wine

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  • 13 to 15 lbs ripe
  • Vitis berlandieri
  • grapes
  • 1/3 to 1/2 lb finely granulated sugar
  • 1 crushed Campden tablet
  • 3/4 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • 1 pkg Lalvin 71B-1122 yeast

Destem and crush the grapes and place in nylon straining bag. Tie bag closed and place in primary. Squeeze bag to extract enough juice to float a hydrometer in its test jar. Calculate sugar required to raise specific gravity to 1,088. Add sugar and stir well to dissolve it completely. Add finely crushed Campden tablet and stir in well. Cover primary with sanitized muslin and set aside 10 hours. Add pectic enzyme and stir well. Recover cprimary and set aside additional 10 hours. Add activated yeast, recover primary, and squeeze bag twice daily until active fermentation dies down (5-7 days). Remove nylon straining bag and drain, then press to extract all juice. Transfer juice to secondary, top up if required and fit airlock. Ferment 30 days, rack into clean secondary, top up, and refit airlock. Rack again after additional 30 days and stabilize wine. Sweeten to taste if desired and set aside 30 days, or forego sweetening, set aside 10-14 days, and rack into bottles. Age three to six months. [Author’s own recipe]