Recipe: Make Chianti Wine

Introduce the video and explain the process of making Chianti wine.

Mention that Chianti must be 70% Sangiovese and 30% other grapes, including Merlot.

State that the Merlot has been aging for eight months.

Check the pH of the Merlot, which is at 3.8, and mention that it may need adjustment due to acidity loss over time.

Prepare to rack the Merlot into a fermentation vessel, marking the 3/4 gallon and 1 gallon marks for proper proportions.

Use a Chinese imitation big bubbler as a fermentor for racking the wine.

Sanitize hands before handling wine and explain the importance of not leaving wine in a jar for long periods.

Rack the Merlot into a flip-top bottle, estimating the amount to avoid excess headroom.

Mix the Chianti blend gently to avoid introducing too much oxygen.

Check the pH after mixing, which reads 3.96, indicating it needs to be lowered.

Add approximately 1/4 cup of tartaric acid to lower the pH, estimating the amount needed.

Stir the mixture carefully to ensure even distribution of tartaric acid.

Check the pH again, which now reads 3.82, and decide to add a bit more tartaric acid to bring it below 3.8.

Taste the wine to assess if further adjustments are needed, noting it tastes better than commercial options.

Decide to cold crash the wine for a minimum of 3 days before bottling.

Mention that viewers can watch the bottling video for further details.

Cooking Techniques

Equipment Needed

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