WHITE WINE FROM CHENIN BLANC GRAPE CONCENTRATE

This refreshing wine is clean, crisp, and dry. Originally from the Loire region of France, it now flourishes in California. This versatile wine can be made in a soft sweet style or crisp and dry. It is always fruity with a distinctive bouquet of apples and honey. It is pleasant with fish, white meats, and medium cheese or served as an aperitif.

Updated at: Wed, 16 Aug 2023 16:20:22 GMT

Ingredients

30 servings

1 x 96 ozChenin Blanc concentrate

can

8.8gyeast nutrient

15campden tablets

5.75 canswater

5 cupssugar

4 teaspoonsbentonite

28.8gacid blend

1 x 5gChablis ast

ye

Instructions

Step 1

1. Sanitize all equipment.

Step 2

2. Put the concentrate, water, sugar, yeast nutrient, bentonite, and acid blend into a clean 6- or 7-gallon (23–27 L) fermentation container. Stir well, making sure that all ingredients are dissolved.

Step 3

3. Dissolve the yeast in 1 cup (240 mL) of the above mixture, then add to the fermentation container and mix well. Place in a cool, dry location.

Step 4

4. Stir daily until fermentation starts, then stop and let it rest.

Step 5

5. After 3 or 4 days, if there are no bubbles or gas (evidence of fermentation), warm the container to about 75°F (24°C) until surface bubbles appear. Continue stirring the contents once a day. Remove to a cool location as soon as fermentation starts.

Step 6

6. Fermentation is complete when bubbling stops and sediment forms in the bottom of the container. Specific gravity should read 1.000 or less.

Step 7

7. Allow the wine to settle out 1 to 2 weeks after fermentation is complete.

Step 8

8. Crush to a powder 5 Campden tablets or use ½ teaspoon (3.1 g) potassium metabisulfite powder and put into a sanitized 5-gallon (19 L) glass carboy before racking. Repeat at each racking.

Step 9

9. Rack. Siphon off the top clear wine into the 5-gallon (19 L) carboy, being careful not to disturb the heavy sediment. Discard the sediment.

Step 10

10. Rack in 3 weeks, and again in 3 months after that. The wine should be crystal clear and ready for bottling.

Step 11

11. Sanitize 26 750-mL (25.4 oz) bottles, fill them, and insert closures. Wait 3 months, then taste your wine.