How is Pinot Grigio Made?
When it comes to white wine, Pinot Grigio is an excellent choice. Made from pinot grigio grapes, this Italian white wine is dry and flavorful. It is a rather inexpensive selection, which makes it a popular choice. Making it is a complex process that requires the right equipment and experience. However, the results are a sweet fruity taste that goes well with many dishes.
Items Needed:
- pinot grigio grapes
- hydrometer
- large pot
- large bucket
- campden tablet
- cheesecloth
- yeast
- tartaric acid
- sugar
- pectin enzyme
- yeast nutrient
- grape tannin
- titration kit
- sugar
- fermentation lock and bung
- fan
- electric blanket
- long hose
- corks
- Harvest pinot grigio grapes or purchase them from a produce market. Make sure that the grapes are ripe. Test the sugar level by breaking up a handful of grapes, then use the hydrometer. The sweetness level should register around 22 Brix. If a hydrometer is not available, do a taste test instead. The grapes should be slightly acidic and sweet. Wash the grapes to reduce bacteria contamination and to remove any dirt and insects from the grapes. Remove the stems from the grapes.
- Sterilize the bottles that will be used for the wine, along with any processing equipment, in a large pot. Submerge all items in water and bring the water to a boil on the stove. Boil for five minutes, then remove from the heat. Allow the items to cool to room temperature.
- Break up the grapes in a large bucket. In order to make a gallon of juice, approximately 18 pounds of grapes will be needed. Press them through cheesecloth to remove any skins or seeds. This will separate the juice from the solid material. Break up a campden tablet with the back of a spoon and add it to the juice. Cover the bucket of juice. Allow it to sit for one hour.
- Add water to the juice until it is the consistency of wine. This may take up to four gallons of water.
- Select a recipe to make the Pinot Grigio wine. This will give exact measurements so that the wine is made correctly. Many recipes can be found on the Internet or in books. Follow the directions carefully. Most recipes will call for the addition of yeast, sugar, pectin enzyme, yeast nutrient and grape tannin so that the juice can be converted into wine.
- Use a titration kit to check the acid level which should be between six and seven grams for each liter of wine. If the level is too low, add tartaric acid to adjust it. Use the hydrometer to check the level of sugar again. Dissolve sugar in water and add it to the juice mixture if the level is too low. Remember, it needs to be 22 Brix, or it will be too sour.
- Secure the fermentation lock and bung on the bucket, and allow the wine to ferment. Place the bucket in a warm room, 80 eighty to 90 degrees Fahrenheit. If needed, use a fan to cool the room or an electric blanket to increase the temperature around the bucket.
- Bottle the wine after three months of fermenting. To do this, siphon the wine out of the bucket with a long hose and fill the wine bottles. Secure the top of each bottle with a cork. Make sure that it is completely pressed down in the neck of the bottle to provide a tight seal.
- Allow the bottled wine to sit for an additional three months. This will help the flavors to fully develop.