Small-Batch Hand-Crushed Grape (5 gal)
The traditional foot-stomp small-batch grape harvest — closer to medieval winemaking than to anything you do with a kit. 70 pounds of grapes yields roughly 5 gallons after pressing. Zinfandel from California's Lodi or Sonoma is the easiest grape to source for home winemakers; varieties that home crushers actually get vary by region and harvest timing.
Ingredients
| 70 lb | Fresh-picked Zinfandel grapes |
| 5 g | Wine yeast (D254 or RC212) |
| 0.5 g | Potassium metabisulfite |
| 1 tsp | Yeast nutrient |
Equipment
- Food-grade primary tub
- Hydrometer
- pH meter
- Press (or fine mesh bag)
- 5-gal carboy
Steps
- Day 0
De-stem + crush
Pick stems out by hand; crush grapes by foot (sanitized!) or potato masher.
- Day 0
Test must
Check Brix and pH. Adjust acidity if pH > 3.7. Add k-meta to reduce wild yeast.
- Day 0
24h pause
Wait 24h after sulfite, then pitch yeast.
- Day 1
Pitch yeast
Sprinkle yeast on must surface; add nutrient.
- Day 1-11
Primary on skins
Punch down cap 2-3x daily. Ferment 7-10 days at 70-78°F.
- Day 11
Press
Press grapes when SG < 1.000. Free-run + light press juice goes to carboy.
- Day 11-50
MLF (optional)
Warm to 65°F, add MLF culture; takes 2-6 weeks.
- Day 50-240
Bulk age
Rack quarterly. Optional oak. 6-12 months.
- Day 240
Bottle
K-meta to ~30 ppm SO₂. Bottle. Rest 6+ months.