Here is the recipe for a Beaujolais that I recently completed to celebrate the birth of my daughter…
Components:
European Select Bergamais Wine Kit
1pkg. Lalvin 71B-1122 Yeast
2 oz. Medium Toast French Oak Cubes
Recipe:
Only the concentrate was used from the wine kit. The oak cubes were added during the primary fermentation only. The kit originally came with EC-1118 yeast, but this was swapped for the more traditional 71B.
Original gravity = 1.080. Final gravity = ~0.99
Primary fermentation = 10 days. Secondary fermentation = 11 days.
Finishing:
Batch was bottled at 27 days post-inoculation. A portion (3/4) of the batch was bottled with sorbate and sulfites. The remaining ¼ of the batch was bottled neat.
Taste:
True to the style, this wine is pretty good at one month from inoculation. My friends have all picked this over the 2005 Georges Duboeuf Beaujolais Nouveau in "blind" tastings…I’m not sure how to take that since I didn’t really care for the 2005 GD myself (I have a theory as to why GD’s quality seems to be lacking, but that is a whole other story). So far, there is no noticeable difference in taste between the stabilized and non-stabilized portions of the batch..
The final product:
http://img164.imageshack.us/img164/2040/bottlediris2post6pw.jpg
Peace.
Components:
European Select Bergamais Wine Kit
1pkg. Lalvin 71B-1122 Yeast
2 oz. Medium Toast French Oak Cubes
Recipe:
Only the concentrate was used from the wine kit. The oak cubes were added during the primary fermentation only. The kit originally came with EC-1118 yeast, but this was swapped for the more traditional 71B.
Original gravity = 1.080. Final gravity = ~0.99
Primary fermentation = 10 days. Secondary fermentation = 11 days.
Finishing:
Batch was bottled at 27 days post-inoculation. A portion (3/4) of the batch was bottled with sorbate and sulfites. The remaining ¼ of the batch was bottled neat.
Taste:
True to the style, this wine is pretty good at one month from inoculation. My friends have all picked this over the 2005 Georges Duboeuf Beaujolais Nouveau in "blind" tastings…I’m not sure how to take that since I didn’t really care for the 2005 GD myself (I have a theory as to why GD’s quality seems to be lacking, but that is a whole other story). So far, there is no noticeable difference in taste between the stabilized and non-stabilized portions of the batch..
The final product:
http://img164.imageshack.us/img164/2040/bottlediris2post6pw.jpg
Peace.
