Saturday, September 17, 2016

2016 Cabernet Sauvignon

I find Cabernet Sauvignon a variable wine: sometimes good and sometimes just OK.  The grapes at the grape dealer were tasty, and so here we are.



Cabernet Sauvignon Recipe


108 lb Merlot grapes
Pressed grape skins from 72 lb of Cabernet Sauvignon
4 g pectic enzyme
11 g Yeast Energizer
packets of Red Star Montrachet

The grapes were sweet and I did not add sugar. It should make 13.5% alcohol. 

I squeezed the grapes and let them ferment for 7 days, and then pressed. The fermentation was pretty fast. 

The yield was 34 liters. 
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