How to obtain a naturally fermented wine in a topaz demijohn

Wine aficionados often seek unique and unconventional methods to create their own signature wines. One such approach is fermenting wine in a topaz demijohn, a glass vessel with a distinctive shape. This ancient technique creates a natural, flavorsome wine with depth and complexity. If you are looking to embark on this exciting winemaking journey, follow these steps to obtain a naturally fermented wine in a topaz demijohn.

1. Choosing the Right Demijohn:
Selecting the suitable vessel to ferment your wine is crucial. Look for a topaz-colored demijohn, as the unique shade adds a touch of elegance to the finished product. The demijohn should have a capacity of 5-10 liters, providing ample space for fermentation and aging.

2. Gathering Quality Grapes:
To ensure a rich and flavorful wine, source high-quality grapes. Opt for locally grown varieties suited to your climate, as they will yield the best results. Consider speaking with local vineyards or farmers to obtain freshly harvested grapes. The type of grape you choose will dictate the character of your wine, whether it’s a bold red or a crisp white.

3. Crushing and Pressing:
Once you have acquired your grapes, the first step is to crush and press them to extract their juice. If you lack a traditional wine press, you can use a sanitized wooden barrel and your feet to gently crush the grapes. Alternatively, you can use de-stemmed grapes and a sanitized stainless-steel mesh to press them. Whichever method you choose, ensure that the process is hygienic and free from contaminants.

4. Transferring Juice to the Demijohn:
After pressing the grapes, pour the freshly extracted juice, known as “must,” into your topaz demijohn. The vessel should be clean and sterilized beforehand to prevent any unwanted bacteria or yeasts from interfering with the natural fermentation process.

5. Allowing Natural Fermentation:
Unlike traditional winemaking methods that involve adding commercial yeast, this approach relies on the natural yeasts present on the grape skins to initiate fermentation. Seal the demijohn with an airlock to allow carbon dioxide to escape while preventing any external impurities from entering. Store the demijohn at a consistent room temperature, ideally between 18-25 degrees Celsius, and let nature take its course.

6. Monitoring the Fermentation Process:
During the fermentation period, which can take anywhere from several weeks to a few months, it is essential to monitor the process carefully. Keep an eye on the airlock, ensuring it remains active and bubbles are visible. This indicates that fermentation is underway. Never shake or move the demijohn abruptly, as this can disrupt the process and potentially introduce unwanted oxygen.

7. Aging the Wine:
After fermentation is complete, the wine needs time to mature and develop complex flavors. Place the demijohn in a cool, dark place with a consistent temperature between 10-15 degrees Celsius. Allow it to age for a minimum of six months. However, for more full-bodied wines, longer aging periods may be required.

8. Bottling and Enjoying:
Once the aging process is complete, it’s time to bottle your naturally fermented wine. Use sterilized bottles and corks to ensure freshness and longevity. Leave the bottles to rest upright for a few weeks to allow any sediments to settle before decanting or serving. Savor the fruits of your labor and share your naturally fermented wine with friends and family to appreciate the unique flavors you have created.

Fermenting wine in a topaz demijohn is a labor of love that rewards with a truly exceptional and naturally fermented wine. By following these steps, you can embark on an exciting winemaking journey and create a signature wine that showcases the unique flavors of your chosen grapes. Embrace the ancient traditions and enjoy the fulfillment that comes with crafting your own topaz-demijohn fermented wine.