| The grapes used for this type of wine are also | | | | supermarket. |
| unique. They are round, small, very dark with a | | | | Add more sugar or acid when applicable. |
| very rough skin. The roughness of their skin | | | | Based on these results, you will know how many |
| actually protects them from being damaged | | | | campden tablets you need to add. |
| especially when the autumn rains start to pour in. | | | | Put an airlock on your must and let it stay for 24 |
| This also prevents them from being contaminated. | | | | hours. |
| These are the very qualities of the Cabernet | | | | Pour in the wine yeast in to the must. Seal it |
| Sauvignon grapes that makes them one of a kind | | | | again with the airlock and let it ferment for one |
| hence, the wine they produce are one of a kind | | | | week. In that one week, stir it twice every day |
| too. | | | | with a wooden paddle. Plastic ladle is allowed as |
| These very qualities they possess made them a | | | | well. |
| favorite among wine collectors which in turn made | | | | Third and fourth step in the how to homemade |
| them valued very highly in the market. If you will | | | | wine is Racking and Aging |
| notice, Cabernet Sauvignon is priced higher than | | | | Siphon the must while taking out all skin and twigs |
| the other wines. Now, you know the reason why. | | | | through straining. What you will have now is the |
| Let's now proceed to answering the how to | | | | juice which wine makers call "green wine". |
| homemade wine particularly how to make | | | | Acidity levels will once again be tested at this |
| homemade Cabernet Sauvignon. | | | | point. Try to balance the levels by adding spring |
| The following are the steps in learning the how to | | | | water (the least preferred choice), potassium |
| homemade wine which are described in | | | | bicarbonate, or calcium carbonate into the mixture. |
| summarized details below: | | | | Siphon once again the "green wine" into another |
| First step in the how to homemade wine is | | | | empty vessel. Preferably, use oak barrels. But |
| Crushing | | | | since it's expensive for homemade wine makers, |
| Clean the grapes with tap water. Take out the | | | | you can just add pieces of oak chips into your |
| stems but you can leave the little twigs. | | | | vessel. |
| Stomp on the grapes to produce the juice. This | | | | Seal your vessel very tightly. Store it in a dark, |
| has always been the traditional way of making | | | | cool place for 3 weeks. |
| grape juice. | | | | After those three weeks, top off the vessels. |
| Gather the juice together with the crushed grape | | | | The vessel that is least full should be siphoned. |
| skins and twigs. This is called your must. Pour it all | | | | Just in case microorganisms have penetrated |
| in your first fermenter or vessel. | | | | you're your vessel, kill them by pouring a spoonful |
| Second step in the how to homemade wine is | | | | of sulfite. Then seal it off tightly. |
| Primary Fermentation | | | | The leftover wine must be discarded. Otherwise, |
| Get the acidity level of your must as well as its | | | | put it in a smaller vessel. |
| sugar content. There's an acid and sugar level | | | | Waiting period after this is 4-6 months. Then |
| testing kit which you can buy in a wine store or | | | | bottle it. |