A friend asked me to make a batch of this wine. I am a huge fan of southern hemisphere wines, An Australian cab was the first wine I made. I am looking forward to this batch since it has a mixture of varieties from Australia.

The ingrediants:

Adding yeast legally makes it wine but it will be at least six months before we can taste it.

It started bubbling a few hours which is a good sign.

The first step completed successfully and the young wine was moved to secondary. The skins in the filter give the finished wine extra body and flavour.

The final racking (siphoning) into bulk aging. Stabilization agents were added to stunt any lingering yeast growth as were clarifiers to aid clearing.

It will now sit a couple months before bottling. It smelled pretty good during the transfer so I am hopeful on the final product.

Finally got this batch bottled. Things went well as the wine was transferred one final time to my bottling bucket.

All the bottles are cleaned and sanitized just waiting to be filled.

With the few ounces left that wont fill even my smallest bottle, I check the final gravity. This batch fermented very dry with a final gravity of 0.990. The OG was 1.080 giving an ABV of just a hair shy of 12% ABV.

Ant the final product all bottled, labeled, and ready to be consumed.

I tried the little bit that was left and it turned out very well.

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