Blanc Du Bois White Wine (Makes 5 Gallons)

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  • about 65-70 lbs Blanc du Bois grapes
  • 1/2 tsp pectic enzyme (it can’t hurt)
  • Sugar to 1.090 (21.6° Brix)
  • 1/4 tsp potassium metabisulfite (required 2-3 times)
  • 2 1/2 tsp crushed potassium sorbate
  • 2 1/2 tsp yeast nutrient
  • Lalvin EC-1118 (Prise de Mousse) wine yeast

Wash, destem, crush, and press grapes all in one operation as soon after harvesting as possible. Stir potassium
metabisulfite into juice and move, covered, into a 34°F. refrigerator immediately. After 24 hours add pectic
enzyme. Keep in refrigerator another 48 hours. Carefully remove to countertop or table without disturbing
sediment. Carefully rack into 6-gallon secondary, leaving behind and dark, precipitated pigment. Stir in yeast
nutrient and chaptalize to 1.095 if desired. Draw off one liter of juice for yeast starter solution and cover
carboy with paper towel secured by rubber band. If yeast was stored in same refrigerator as juice was chilled in,
sprinkle yeast on starter surface and then cover with plastic wrap. Wait 12-14 hours and stir yeast nutrient into
juice. Wait 48 hours and attach airlock. When vigorous fermentation subsides, stir well, transfer into sanitized
5-gallon carboy and stir in a bentonite slurry according to manufacturer’s instructions. Attach airlock and
ferment to dryness, but at least 45 days. Rack, top up and reattach airlock. Wait 30 days and rack again, adding
dissolved potassium sorbate and potassium metabisulfite. Sweeten if desired, top up and reattach airlock. Wait 30
days and bottle. Drinkable in 3 months, better in 6. [Author’s own recipe]