Black Spanish Grape Wine

• 12-15 lbs Black Spanish grapes
• 1 tsp pectic enzyme
• 1 crushed Campden tablet
• 3/4 tsp yeast nutrient
• 3/4 tblsp Oak-Mor powder
• 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 finely crushed Campden tablet to the crush and stir. Cover and set aside overnight. Adjust acid if required and stir in yeast nutrient, Oak-Mor and activated yeast starter. Recover primary and wait for vigorous fermentation. Punch down cap twice daily until vigor subsides. 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, top up, and refit airlock. Conduct two more rackings, 1 month apart, topping up each time. Monitor for MLF if desired, otherwise add Campden after every other racking. Wine should clear on its own. If desired, stabilize and sweeten, wait 14-21 days, then bottle. Cellar 6 months before tasting. [Author’s own recipe]