ChatGTP Riesling Recipe question...

Whilst enjoying a glass of Riesling this evening, I started wondering if it would be possible to make something that mimic it.

Now, I have never before attempted to make a wine so really don't have much of a scoobie about how to go about it. I know I could have spent time searching this site and other internet sites to get this information, but my laziness came to the fore and I decided to put the question to ChatGTP. I'm not going to blindly follow the recipe it spat out as I have no idea how accurate it would be. It seems similar to some recipes I've seen, but I wondered if someone with the knowhow could cast an eye and critique what it came up with..

-------

Creating a homebrew recipe inspired by Riesling using Tesco-available fruit juices involves selecting juices that mimic Riesling’s flavor profile: fruity, aromatic, with balanced acidity and sweetness. Here’s a simple recipe:

Tesco-Inspired “Riesling” Homebrew Recipe

Makes: 4.5 liters (1 gallon)

Ingredients:

1. Tesco White Grape Juice - 2.5 liters (100% juice, no added preservatives)
2. Tesco Apple Juice - 1.5 liters (100% juice, no added preservatives)
• Adds crispness and a green apple note.
3. Tesco Lemon Juice - 50 ml
• Balances sweetness with acidity.
4. Tesco Honey or White Sugar - 200–250 grams
• Boosts alcohol content and adds subtle floral sweetness.
5. Wine Yeast - 1 packet (e.g., Lalvin D47 or EC-1118)
• Specifically for white wines or dry, aromatic profiles.
6. Yeast Nutrient - 5 grams
• Ensures healthy fermentation.
7. Campden Tablets - 1-2 tablets
• To sterilize the juice and prevent wild fermentation.
8. Pectolase (Pectin Enzyme) - 5 grams
• Helps clarify the wine.
9. Water - To top up the batch to 4.5 liters.

Instructions:

1. Sterilize Equipment
Clean and sanitize all brewing equipment, including the fermenter, airlock, and stirring utensils.
2. Prepare the Must (Juice Mix)
• In your fermenter, combine the white grape juice, apple juice, and lemon juice.
• Dissolve the honey or sugar in 500 ml warm water and mix into the juice blend.
3. Adjust Acidity
• Taste the juice blend. Adjust with more lemon juice if needed for a tart balance similar to Riesling.
4. Sterilize the Juice
• Crush and dissolve 1 Campden tablet into the must. Let it sit for 24 hours to kill wild yeasts.
5. Add Pectolase
• Stir in pectin enzyme to prevent haze and ensure clarity.
6. Pitch the Yeast
• After 24 hours, sprinkle the wine yeast over the juice or rehydrate it according to the packet instructions. Add yeast nutrient to support fermentation.
7. Fermentation
• Seal the fermenter with an airlock and store it in a cool, dark place (18–22°C). Fermentation should start within 24–48 hours.
8. Monitor Fermentation
• Allow fermentation to proceed for 2–3 weeks or until bubbling slows significantly.
9. Rack the Wine
• Siphon the wine into a clean fermenter, leaving behind sediment (lees). Top up with water or additional juice if needed.
10. Secondary Fermentation & Aging
• Let the wine age for at least 4–6 weeks. Optionally, add another Campden tablet to stabilize.
11. Bottle
• Taste the wine. Sweeten if desired by adding non-fermentable sweeteners like erythritol or stevia. Bottle and cork the wine.
12. Age
• Store the bottles in a cool, dark place for 3–6 months to develop flavor.

Tasting Notes:

Expect fruity aromas, a medium-dry body, and crisp acidity. Adjust sweetness and acidity to taste for a closer Riesling resemblance. Enjoy chilled!

Treat ChatGPT like a drunk sot down the pub. It might be right, but there is a good chance it's bollocks (afterall, it is just an amalgamation of what people on the internet have said, munged together with a good sprinking of randomness).

Oh, I know. I once spent 10 minutes arguing with it over something or other - can't remember what, I think it had something to do with The Wonder Stuff. In the end it had to conced that I was right and it was wrong...

I'm no expert when it comes to making wine but...
I would miss step 4. Supermarket juice doesn't need steralising
I would check the OH before pitching the yeast and add more sugar if it isn't high enough to give me the ABV that I want.
Step 10 doesn't make much sense. IT can't have a secondary fermentation if you have added a campden tablet to halt fermentation.
I would separate those two steps. I would also think about checking the SG at some point to check that fermentation is complete.

Thinking about it, I would only use the second campden tablet if I wanted to stop fermentation early to make the wine sweeter than it would be otherwise.