Скачать или смотреть Making Cab Sauv - Day 41: Racking & Conditioning

Cabernet Sauvignon is my go-to wine choice, so when my sweet daughter saw my Aldi Grape Juice (Concord) Wine video she bought me a kit for making cab sauv. 😁

You can watch Part 1 here:    • Making Cab Sauv - Day 1: Pitching Yeast  

I measured the initial specific gravity of the juice as 1.078. This is a measure of the dissolved sugars that the yeast will consume. I measured the final specific gravity at 0.992. The difference between the initial specific gravity and the final specific gravity tells me that the fermentation is complete, that the wine is 11.6% alcohol by volume, and is very dry (how I like it) with no residual sugar.

At this stage I added potassium sulfite and potassium sorbate (which I generally do not do) as per the winemaking kit's instructions. These inhibit the remaining yeast to prevent any potential further fermentation and stabilize the wine against off flavors.

The day after racking I added (also something I don't usually do) the kit's packets of kieselsol and chitosan which help clarify the wine. I also added - not included in the kit - a cup of medium toast (350°F for 60 minutes) American oak chips for flavor.

Happy Yeasty Beasties make both alcohol and carbon dioxide. You can watch them at work 2 days into the fermentation here:    • Happy Yeasty Beasties @ 48 Hours  

#shorts #fermentation #wine #cabsauv #cabernet #brewing