Did you know? Red grape wines can benefit from the judicious use of aging in oak barrels or even oak chips.

RED TABLE WINE

(Vitis Vinifera)

Ingredients:

16-18lb Grapes (depending on variety)

Sugar (add if low to S.G. 1.090-1.100)

Acid Blend (add if low to .65% tartaric)

1 Campden, crush

1 pkg Wine yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Use grapes which are fully ripened and free of mold. Remove from stems. Discard leaves and any foreign matter. For small quantities (5-10 gal) crush by hand into primary fermentor. For larger quantities use grape crusher. DO NOT fill primary to the top. Allow at least 1/5 of primary for grape must to expand.
2. Test sample of clear juice and adjust acid and sugar content, if necessary.
3. Stir in campden. Cover primary.
4. After 12 hrs., add yeast. Cover primary.
5. Pulp raises to form a “cap”.
6. Stir daily, keep cap punched down and wet and check Specific Gravity.
7. When ferment reaches S.G. of 1.030 (about 5-6 days) syphon free-run juice into secondary. Strain pulp (or use press) and add this juice to secondary.
8. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Tags: recipe, red wine

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