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Red Wine: Dark Grapes Fermented on Their Skins
Sam Howzit (Wikimedia Commons) · CC BY 2.0
TheChef

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TheChef

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Red Wine: Dark Grapes Fermented on Their Skins

Red wine gets its colour from the skins: dark grapes are destemmed, lightly crushed and fermented with their skins, the floating cap pushed back down several times a day, at about 25–35 °C. Near the end the wine is pressed off the skins, left to finish (the malolactic change), and racked off its lees. The picture: a glass of red wine (photo by Sam Howzit, Wikimedia Commons, CC BY 2.0).
Ophakathi
Weeks

Imiyalelo

1

Destem and crush

Pull the dark grapes off their stems (stems make it bitter) and crush them lightly. Skins, juice and seeds together are the must.

Izinto zokwakha zalesi sinyathelo:

Amagilebhisi ewayini avuthiweAmagilebhisi ewayini avuthiwe10 kg

Amathuluzi adingekayo:

Ibhakede lokuvubelaIbhakede lokuvubela
Isigxobi samazambaneIsigxobi samazambane
Isikali Sedijithali SasekhishiniIsikali Sedijithali Sasekhishini
2

Ferment on the skins

Cover and let the yeast on the skins start it. The skins rise as a cap: punch it down into the juice several times a day.

Amathuluzi adingekayo:

Ibhakede lokuvubelaIbhakede lokuvubela
Isigwedlo sokhuniIsigwedlo sokhuni
3

Watch heat and sugar

Keep it at 25–28 °C for a fruity wine or 28–35 °C for a firmer one, never over 40 °C. Check temperature and density once or twice a day; density falls as the sugar goes.

Amathuluzi adingekayo:

IthemomithaIthemomitha
I-hydrometerI-hydrometer
4

Press

Near the end of fermentation, run off the free wine and press the skins for the rest.

Amathuluzi adingekayo:

Umshini wokukhama amagilebhisiUmshini wokukhama amagilebhisi
Ibhakede lokuvubelaIbhakede lokuvubela
5

Finish and rack

Let it finish under an airlock while the malic acid turns to lactic. Then siphon it off its lees into a clean vessel.

Amathuluzi adingekayo:

Igabha elikhulu le-asidiIgabha elikhulu le-asidi
I-airlock yokuvutshelwaI-airlock yokuvutshelwa
Ipayipi lokuthelelaIpayipi lokuthelela

Izinto

1

Amathuluzi Adingekayo

10

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Greek Wine Making — Treading and Fermenting Grape Must

Greek Wine Making — Treading and Fermenting Grape Must

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