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Put away your qualms and try it for once. Most DIY wine projects turn out satisfactory, if not amazing.

You are watching: How To Make Cabernet Sauvignon

You might create something spectacular, as long as you follow the instructions accurately. However, do not plan on selling your homemade wine because that is illegal practice.

Make your own Cabernet Sauvignon Wine
Source | Make your own Cabernet Sauvignon Wine

Make your own Cabernet Sauvignon Wine

In this guide you will learn how to make your own wine with Cabernet Sauvignon grapes. You can off course replace them with any other grape sort you prefere, like the most popular grapes in US is Zinfandel, which originated from the Italian Primotivo, or maybe the also popular Syrah from France, that is also called Shiraz in Australia, due to stupid naming restrictions.

Why making your own Cabernet Sauvignon wine is a Good Idea

  1. The best commercial wines can cost quite a lot. Homemade wine is much cheaper and the expense to make one bottle is between $4 and $5 on average. Not to mention, you are in control of its properties, such as concentration.
  2. The wine making process is easy and you will master it within a few tries. Once you get the hang of it, you can have fun by experimenting with different techniques and ingredients.
  3. It is a rewarding hobby, which is also eco-friendly (you will be reusing bottles after all). You will save money and always have wine to enjoy, and share. If your wine turns out better than expected, your friends and family will love you more.
  4. It is an added bonus to your previous set of skills. You will have something to talk about and teach others.
  5. Just like all homemade products, your wine will be organic and incredibly hygienic, as compared to commercial ones.

Precaution

Do not read any further if you have not yet reached the legal drinking age. In the U.S, you can legally brew wine at home if you are 21 years of age or older.

Equipment and Ingredients you need to Get Started

  • A glass jar for fermentation (capacity of 1-2 gallons)
  • Secondary jars/containers
  • Empty glass bottles
  • A funnel
  • Airlocks/Corks
  • Strainer/Nylon mesh
  • Plastic tubing for siphoning
  • A stirrer
  • Plentiful supply of fruit (preferably red grapes)
  • Sugar/honey/brown sugar
  • Wine yeast
  • Distilled/filtered water
  • Campden tablets (optional)

The Recipe for Cabernet Sauvignon Wine

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You can make wine out of any fruit in the world, though grapes and berries are the popular choices. It is best to use organic fruit, as it is free of chemicals that could interfere with the wine making process.

Also, use seasonal fruit as it is more flavorful, and adds tang to your wine. Remember to use clean/sterilized equipment to save your wine from turning foul.

Step 1: Wash your fruit thoroughly to get rid of any dirt or impurities. Remove any twig or leaves, but do not peel off the fruit skin. Many professional winemakers do not wash fruit in order to utilize the wild yeast deposited on the surface. However, that is a risky affair and you should stick to packet yeast, or grow your own Cabernet Sauvignon grapes.

Step 2: Crush the fruit to release its juices. You can do this in a large bowl, using a potato masher. Pour the crushed fruit and juice into the big glass jar. You can add a Campdon tablet to kill natural yeast and bacteria, or add boiled water as an alternative. Do not dilute the mixture too much, and avoid tap water as it is contaminated.

Step 3: The next step is to add the sugar and yeast. Two to three pounds of sugar are standard for making a gallon of wine; you can replace white sugar with brown sugar or honey as well. You can increase or decrease the amount according to your preference. Yeast ferments sugars into alcohols, so wines with more sugar have a higher alcohol content. Make sure to use powdered sugar or grind granulated sugar before you add it.

Step 4: Adding all the sugar with the yeast is usually not feasible because it can inhibit natural fermentation. It is best to add half of the sugar in the beginning and then add the rest later. Stir the mixture with a clean ladle and cover it with a thin cloth, which can be fastened around the edges with a rubber band; this allows ideal airflow whilst keeping bugs away.

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Step 5: Let the mixture rest overnight, and place the jar in a room with mild temperature to promote the fermentation process. Temperatures too low will make the yeast inactive and temperatures too warm may potentially kill it.

Step 6: The next day you shall uncover the jar and stir; do this every four hours on the first day. You can also add the remaining sugar around these intervals. You have to stir the mixture a few times every day for the next 3 to 5 days. The bubbling during this period indicates that fermentation is in progress; it will diminish over time.

Step 7: Strain the mixture to separate the solids and liquid. Siphon the liquid into a secondary container, which must be air locked. If too much air gets mixed, it could turn into Vinegar. Siphon the liquid every few days to remove sediments. Continue the routine for 2 to 3 months until the wine runs clear.

Step 8: When the wine has cleared out, it is time to transfer it into glass bottles. Use a funnel to avoid spilling and secure each bottle with a cork. Store your bottles of wine in a cool dry place to let it age.

Conclusion

The longer you allow your wine to age, the better it will taste. Six to twelve months are fine, but you shall wait even longer if you possess the patience.

Especially with Cabernet Sauvignon wine, patience could lead to much better wines, as these grapes are known for their natural accidicity, that will make the wine more smooth by the age.

Hopefully, you will get an amazing end product; if not, then at least you tried.

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