Instructions

1. Begin by cleaning and destemming the Chardonnay grapes, ensuring that no leaves or stems remain.
2. Crush the grapes in a large, sanitized container to release the juice. You can use a grape crusher or your hands (make sure they are clean!).
3. Add the wine yeast to the container, stirring gently until it is fully dissolved in the grape juice.
4. In a separate bowl, dissolve the sugar in the filtered water. The amount of sugar can be adjusted based on your preference for sweetness. Add this mixture to the grape mixture, stirring until fully combined.
5. Cover the container with a clean cloth or fermentation lid, allowing air to escape while preventing contaminants from entering. Let it sit at room temperature for about a week, stirring the mixture once a day to promote fermentation.
6. After one week, strain the mixture through a fine mesh sieve or cheesecloth to remove the solids, transferring the liquid into a clean fermentation vessel.
7. Allow the liquid to sit for another week to clarify, avoiding movement to let the sediment settle.
8. Once clear, siphon the Chardonnay into sanitized bottles, leaving some space at the top. Seal the bottles with corks, and store them in a cool, dark place.
9. Let the Chardonnay age for at least 3 months for optimal flavor development before enjoying. The longer you age it, the more complex the flavors will become.