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Bourru wine, also known as “new wine” or “young wine,” is a traditional French beverage made from freshly harvested grapes. Unlike regular wine, bourru wine is consumed immediately after and is known for its vibrant flavors and low alcohol content. If you’re curious about how to make bourru wine and how long the fermentation process lasts, you’ve come to the right place. In this article, we’ll take you through the steps involved in making bourru wine and discuss the duration of fermentation.
Step 1: Choosing the Grapes
To make bourru wine, selecting the right grapes is crucial. Traditionally, the Gamay and Poulsard grape varieties are used, as they impart the desired fruity notes and low tannin levels. However, you can experiment with other grape varieties based on availability and personal preference.
Step 2: Harvesting the Grapes
Timing is essential when harvesting grapes for bourru wine. The grapes are typically picked before reaching their full maturity, as the goal is to capture their fresh and lively character. Ideally, harvest your grapes when they have reached a sugar level of around 10-12%.
Step 3: Crushing and Fermentation
Once the grapes are harvested, crush them to release the juice. Make sure to remove any stems or unwanted debris. Place the crushed grapes, including the skins and seeds, into a fermentation vessel. Cover the vessel with a cloth or lid, allowing for some air exchange.
During fermentation, the yeast naturally present on the grape skins will convert the grape sugars into alcohol. This natural fermentation process can take anywhere from three to seven days, depending on various factors such as grape variety, temperature, and yeast activity. Remember to stir the mixture gently twice a day to aid in the extraction of flavors.
Step 4: Determining the Right Time
The duration of fermentation for bourru wine mostly depends on personal . Some prefer a lighter, slightly effervescent wine, while others may prefer a more robust flavor. The longer the fermentation lasts, the drier and more alcoholic the wine becomes. It’s a good practice to taste the wine daily after the third day of fermentation to gauge the desired sweetness and flavor development.
Step 5: Stopping Fermentation
To stop fermentation and preserve the wine’s residual sweetness, you have two options: cold crashing or filtration. Cold crashing involves reducing the temperature of the wine to near-freezing, which inhibits the yeast’s activity. Filtration, on the other hand, involves removing the yeast cells by passing the wine through a specialized filter. Both methods have their pros and cons, so choose the one that suits your preferences and equipment availability.
Step 6: Bottling and Enjoying
Once the fermentation is and the wine has been stabilized, it’s time to bottle your bourru wine. You can use traditional wine bottles or even repurpose swing-top beer bottles for convenience. It’s worth noting that bourru wine is best consumed within a few days or weeks of bottling to preserve its fresh and fruity aromas. Serve it chilled, and savor the unique flavors of this unfiltered and unadulterated beverage.
In conclusion, making bourru wine is an exciting process that allows you to experience the natural flavors of freshly harvested grapes. With attention to detail and understanding the preferences of your taste buds, you can create a delightful beverage that reflects the terroir and character of the grape varietals you choose. The duration of fermentation varies based on personal preference and desired flavors, but typically ranges from three to seven days. So, gather your grape harvest, embark on this winemaking journey, and indulge in the delightful experience of bourru wine.
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