Select ripe Malbec grapes, ensuring they are free from rot or blemishes. Remove stems and leaves.

Harvesting Grapes

In a clean fermentation vessel, crush the Malbec grapes to release their juice. Use a potato masher or a similar tool for this process.

Crushing Grapes

Add 1 litre of water to the crushed grapes along with 50 grams of sugar. Stir well to dissolve the sugar.

Adding Water and Sugar

Sprinkle 1 teaspoon of wine yeast over the mixture and gently stir to incorporate the yeast.

Inoculating with Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature (ideally around 20-25°C) for 5-7 days. Stir the mixture daily to ensure even fermentation.

Fermentation Process

After fermentation, press the mixture to separate the liquid wine from the solid grape skins. Use a fine mesh strainer or cheesecloth for this process.

Pressing the Wine

Transfer the liquid wine to a clean glass or ceramic container and add 5 grams of oak chips for aging. Seal the container and let it age in a dark, cool place for at least 3-6 months.

Aging the Wine

Once aged, filter the wine to remove any sediment and transfer it into clean wine bottles. Seal the bottles with corks.

Bottling the Wine

Allow the wine to breathe before serving. Pour into glasses and enjoy the rich flavors of your homemade Jacob's Creek Malbec.

jacob's creek

Recipe information

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