VINO fatto in casa - PIGIATURA ed inizio FERMENTAZIONE

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey adds complexity while corn syrup is more affordable.

yeast

🥗Healthier: wild yeast

💰Cheaper: dry yeast

Wild yeast can add unique flavors, while dry yeast is easier to manage.

potassium metabisulfite

💰Cheaper: sodium bisulfite

Sodium bisulfite is a less expensive alternative for preservation.

fining agents

💰Cheaper: gelatin

Gelatin is a common, cost-effective fining agent.

Harvest ripe grapes and remove stems.

Crush grapes to release juice.

Add water to the crushed grapes to dilute.

Stir in sugar until dissolved.

Sprinkle yeast over the mixture and stir gently.

Cover the fermentation vessel with a cloth and let it sit for 5-7 days, stirring daily.

Strain the mixture to separate the liquid from the solids.

Transfer the liquid to a clean fermentation vessel, leaving sediment behind.

Add tannins and acid blend to enhance flavor.

Seal the vessel with an airlock and let it ferment for 4-6 weeks.

Check the specific gravity to determine fermentation completion.

Once fermentation is complete, add potassium metabisulfite to stabilize.

Transfer the wine to bottles, leaving some space at the top.

Add fining agents if desired, and seal the bottles.

Store the bottles in a cool, dark place for aging before tasting.

Cooking Techniques

Spice Level: