The grapes used for Cabernet Sauvignon are shaped like spheres, dark, small and has a rough skin. This is a good thing as it makes the grapes decay and contamination proof. Moreover, when the autumn rains start pouring in, they are also protected from damage. These very qualities that Cabernet has made it as popular as the red wine varietal Carignan and Merlot.
Aside from the characteristics mentioned above, another reason why it became so popular was because of the appeal of its very unique flavor and also because it has come to be the collector’s wine. Due to this fact alone, inflationary climb has affected Cabernet Sauvignon since collectors, fans and the newly rich influence its supply and demand as well as its bid upward.
And now, we come to the most exciting part of this process of making wine — DIY part! The instructions in the wine diy process are divided into three parts namely: Crushing, Primary Fermentation, Racking and Aging.
1. In making wine diy style, you must clean the grapes using a garden hose after buying them from the market or picking them from the vineyard. You do this by taking away the stems but you may opt to leave the tiny little twigs.
2. Produce grape juice from the grapes by stomping on them if a machine is not available to do this process.
3. What will be left after you stomped on them and gathered the juice is what you call the must. It’s a combination of the grape skins, little twigs and grape juice. Get your first fermenter and pour it all there to get it ready for fermentation.
1. As part of the wine diy process, you must test your must for acidity. Test its sugar content too. You may use a testing kit that you can buy from a store.
2. Depending on the results, you will know whether you need to add more sugar or not in your wine diy.
3. The test results will also be used so you’d know how many Campden tablets you will add on your must.
4. Seal the must and let it sit for 24 hours.
5. Add the winemaker’s yeast into the must. Close it tightly again and let fermentation take place. Every day for one week, stir it twice using a wooden paddle.
Racking and Aging
6. In wine diy, strain the must as you pour it from one container to another. This will get rid of the skin and the little twigs. Once you are able to separate the solid stuff from the liquid, the liquid is now what you call your new “green” wine.
7. Test the acidity of your wine for the second time. If it’s too acidic, add more of any of the following: spring water (the least preferred choice), potassium bicarbonate, or calcium carbonate.
8. Get another empty container or vessel or vat and begin siphoning the green wine from its container to the new container. Get an empty vessel and siphon the “green” wine there for aging. Usually, wine makers use oak barrels because of Cabernet’s affinity for oak. However, since oak barrels are expensive, we can do away with just oak chips, around 2-3 pieces, dropped at the bottom.
9. Tightly seal the vat and look for a cool dark place where you can store it for three weeks.
10. When the third week is over, you have to compensate for settling by topping off the vessels. The least full vessel must be drained with a siphon hose and then fill up the others. During this procedure, microorganisms may have gotten through so kill them off with a spoonful of sulfite poured on each of the vessel. Use an airlock afterwards to tightly seal each vessel.
11. There will be some leftover wine from the wine diy pricess. Discard whatever is left because this will just turn into vinegar. If you don’t want to discard it, then just transfer it to a small container.
12. Wait another 4-6 months before bottling the wine that you put in the vessels with the oak chips earlier. That’s how easy it is to make wine diy.