Yield: Up to 6 gallons or 30 bottles
10 grams potassium metabisulfite
90 ml water
Dextrose or tartaric acid to adjust sugar
3.8 grams/gallon tartaric acid or potassium carbonate to adjust acid by 1 g/L
5 grams Rhone 4600 yeast
7.5 grams yeast nutrient
50 ml water at 104-109 F
1 gram/gallon Sorbistat K
100 grams/gallon dextrose
100 ml/gallon water
Day 1: Crush and destem–Pick, crush and destem the grapes. Make a 10% metabisulfite solution and add 5 ml per gallon to kill off any wild microbes.
Day 1: Press off skins–When you like the color, run must through a press.
Day 1: Take Starting Readings–SG=>1.090; TA=6.5-9.0 g/L; pH=3.1-3.4
Day 1: Adjust SG–Test SG and dilute must if it’s higher than 1.090. Create a batch of acidulated water and add gradually until SG target is reached. If SG is in range, move to next step.
Day 2: Rack off sediment–Allow the must to settle overnight and rack off sediment.
Day 2: Start fermentation–Make a yeast starter with yeast nutrients, water and yeast. When temperature of yeast starter drops to within 15 degrees of must temperature, add to wine. Cover with an airlock and when bubbling in the airlock starts, move to cold temperature to cold ferment at 55-60 F.
Day 10-14: Stabilize–When fermentation is complete (about 10-15 days in 55-60 F), remove from cold and rack into carboy or jug with less than 1 inch of headspace. Make a 10% metabisulfite solution and add 5 ml per gallon to protect wine from microbes and oxygen.
Day 20-30: Monitor SO2–In two weeks, add another addition of 10% metabisulfite solution as the first addition may drop significantly in the first two weeks. Each ml added per gallon should increase the SO2 about 8 mg/L. Further monitoring can be in 2 months.
Day 60-70: Clarify–Rack wine off sediment. If wine isn’t crystal clear, create a solution of Sparkalloid (prepare according to package directions) and stir into wine.
Day 60-80: Bench Trial and back sweeten–Rack wine off sediment. Create a simple syrup with equal parts water and dextrose. Perform a bench trial to see what amount of sugar to add to wine. Make sure to add potassium sorbate to keep the wine from refermenting in the bottle.
Day 90: Take final readings–SG=>.996; SO2=40 mg/L; TA=5.0-7.5 mg/L; pH=3.1-3.4
Day 90: Filter and bottle–Test your SO2 one more time prior to bottling and add potassium metabisulfite as necessary right before bottling. Bottle and enjoy in 3-6 months.
Note: The amount of simple syrup in the ingredients should allow a range between a dry rosé to semi sweet. Taste vary and may require more syrup.