Homemade Carignan Wine

Carignan is more affordable than the other varietals perhaps because of the following qualities:

Its ripening process takes quite longer than the others.

Because it takes long to ripen, its susceptibility to spring frost is decreased therefore, it can produce huge quantities.

However, it tends to be sensitive to powdery and downy mildew.

Having said all these things, Carignan grapes must be carefully chosen and picked. As a winemaker, especially novice ones who are dabbling into wine homemade, make sure that the grapes you pick are free from rot and mildew to make sure that the wine you produce later on is not contaminated.

Carignan is also popular in France but not as popular as Cabernet Sauvignon and Merlot. The reason for this is that compared to those two, Carignan is quite more acidic and tannic in nature. This makes it a bit harder to produce great tasting wine. One needs to keep balancing the flavor by either adding more sugar and less tannin to the mixture. On the other hand, these characteristics are also the very reason why Carignan grapes are affordable than the other varietals and are also the best choice for everyday consumption and for making wine homemade.

Would you like to find out how to make Carignan wine homemade style? It’s just very simple actually. There are basic wine directions you can follow which are pretty similar  with the instructions on how to make Merlot wine homemade style. What I’ll add here are more important things you should remember when making Carignan wine homemade.

As I’ve mentioned, it takes a longer period for Carignan grapes to become ripe. So when you start choosing the grapes, be very careful and thorough. Once you pick the ripest of the bunch, you’re sure to produce a richer and more flavorful kind of wine. Although, it will also depend on whether the grapes used are crushed or uncrushed. The kind that responds best to fermentation are the uncrushed ones. For smokey aroma, take out the twigs and stems. If you were not able to take them out, then you’ll produce sweet wine.

If you want to produce earthy and fruity wines, you just have to make the process of fermentation cool and short. Otherwise, you can heat the fermenter under the heat of the sun to get the opposite result. Just be careful because you wouldn’t want your wine homemade to be spoiled. Regarding the overall time period consumed in making your wine homemade, the size of your container or vat or fermenter is a huge factor.  In case you have smaller vessels, you can still produce quality wine if you keep the time period short.

New wood is not needed when storing your homemade Carignan particularly if it’s just less than 100 gallons in quantity. You may use a glass of stainless steel instead. If you like your wine to have some oak character added in it, you can just drop some oak chips at the bottom of your container.

Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. His latest book, “Homemade Wine: Great Secrets on How to Turn Your Winemaking Hobby Into a Profitable Business” is available at http://www.homemadewinesecrets.com.com

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