Sauvignon Blanc

This batch was made from a kit of Winexpert Selection International Series: Chilean Sauvignon Blanc ($107). The salesmen at my local winemaking supply shop (All Seasons Gardening & Brewing Supply) really talked-up the Winexpert International kits. The $40 difference didn’t phase me, so I thought it was worth a try. Especially since my wife and I so thoroughly enjoyed the last batch of Sauv. Blanc (we have already consumed the entire batch!).

I’ve also been reading up on yeast starters over at Jack Keller’s website (a great resource for home winemaking). Supposedly the longer it takes for your yeast to get up and running once its been introduced to the must, the more flavor you are losing. It makes sense, but I highly recommend reading Jack’s page to get the whole story.

With that said, I have decided to give using a yeast starter a try.

Status Date Specific Gravity Fluid Temp. Air Temp.
Primary Fermentation 2010-09-04 AM 1.082 70°F 70°F
Secondary Fermentation 2010-09-10
Clearing 2010-09-21
Second Clearing 2010-10-03
Tertiary Clearing
Bottling 2010-10-22 PM

Primary Fermentation

Business as usual except for using a yeast starter rather than just sprinkling the active dry yeast packet across the top of the must. In trying to follow Jack’s instructions I got a bit confused. There’s several steps and a lot of waiting involved. In order to make sense of it I ended up breaking his long description up into a traditional recipe format. I think this is easier to understand so I have added this yeast starter recipe to my site for others to use.

2 thoughts on “Sauvignon Blanc”

  1. Tastes a bit “off”. The last Sauv. Blanc I made was a cheaper kit, but I also added a can of gooseberries to the must. My wife and I loved that wine, so I think what’s missing from this one is whatever the gooseberries added to the taste.

  2. Tasted this wine again and the flavor has improved considerably. The “off” taste that was there earlier seems to have disappeared.

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