6-Gallon Sauvignon Blanc Kit
Sauvignon Blanc kits need cool fermentation more than any other common kit. Aromatics — gooseberry, grapefruit, grass — depend on thiol compounds that volatilize at warmer temperatures. Ferment in a cool basement or wrap the fermenter in a wet T-shirt with a fan. No oak. Bottle and drink fresh.
ABV12-13%
Ferment21d
Age60d
Total81d
Ingredients
| 1 kit (16L) | Sauvignon Blanc juice concentrate kit |
| 6 L | Water (top up) |
| 5 g | Wine yeast (QA23 or kit yeast) |
| 0.6 g | Potassium metabisulfite |
| 1 g | Potassium sorbate |
Equipment
- 6-gallon primary
- Glass carboy
- Airlock
- Hydrometer
Steps
- Day 0
Mix must
Pour kit, top with water, pitch yeast.
- Day 0-10
Primary cool
Ferment at 60-65°F to preserve aromatics. Cool fermentation is critical for SB.
- Day 10
Rack to carboy
Siphon to glass carboy.
- Day 10-21
Secondary
Continue ferment cool to dryness.
- Day 21
Stabilize + clear
K-meta + sorbate; clarify; cold-stabilize.
- Day 21-51
Bulk age
Bulk age only 30 days — SB peaks young.
- Day 60
Bottle
Bottle. Drink within 12-18 months while aromatics are fresh.