Cabernet Sauvignon

This batch was made from a kit of Winexpert Selection International Series: French Cabernet Sauvignon ($124) and a $8 bag of French Oak Cubes with “Heavy Toast”.

Status Date Specific Gravity Fluid Temp. Air Temp.
Primary Fermentation 2010-11-27 1.094 70°F 70°F
Secondary Fermentation 2010-12-04 1.006
Clearing 2010-12-17
Second Clearing 2010-12-31
Tertiary Clearing 2011-01-22
Bottling 2011-02-21

Primary Fermentation

The usual process. Used a starter for the yeast, giving it a little less than a 24-hour head start.

Secondary Fermentation

Racked the wine into carboy, added oak cubes and kept overage in large vodka bottle to be used for topping up later.

Clearing/Second Clearing

On the second clearing I added 1/3 tsp of grape tannin per gallon of wine and topped-up the wine with my dry crabapple wine as well as reserves saved in the fridge from the primary fermentation.


Not much to report, but I did start using a different cork on this set, which is a premium cork composite. I started with the cheapest cork composite corks, but they were leaking on long storage. I switched to a foam-rubber cork after that and have been pleased with the result except for the fact that they’re made out of foam rubber. Out of interest in using something more ecologically-friendly I am trying out these slightly higher-grade composite corks.