Recipe for 1 gallon of wine
Original Gravity: 22 Brix
4 Kg Grapes
500 grams sugar (to help reach target gravity)
1/2 tsp acid blend
1/2 tsp pectin enzyme
1 crushed Campden tablet
~1 gram Purple Yeast from Cellar Science rehydrated with 1 tsp yeast nutrient in 25 mL 105°F water
Instructions:
-Harvest grapes when juice is 20-22 brix
-Destem all grapes and remove any bad fruit
-Crush grapes to release juice
-Place fruit and juice into a mesh bag inside a bucket fermenter
-Add acid blend, pectin enzyme and Campden tablet and allow to sit for 24 hours covered
-Rehydrate yeast according to package instructions
-Pitch yeast into must and seal fermenter (make sure there is enough head space for the fruit to rise during fermentation)
-Once fermentation begins punch down grape skins at least 1-2 times per day with a sanitized spoon
-Allow grapes skins to sit on juice for up to 10 days (the longer on the skins the darker the wine)
-Remove mesh bag and place over a colander and press with a bowl (unless you have access to a fruit press)
-Rack to a clean fermenter for secondary fermentation with an airlock.
