Specialty Wine Making

Welcome to winemaking the simple and easy way. You can produce top quality wines in just six shor t weeks with little cost and effort by following our simple step-by-step instructions. We will guide you through the process of kit winemaking even if this isyour first batch. If you have made your own wine before, you will find that our process varies little from standard winemaking procedures.

Please read all instructions carefully before proceeding
Instructions vary significantly, follow exactly as outlined.

One thing before we begin - we cannot stress enough the importance of sanitization in the winemaking process. Everything that touches your wine (all equipment) must be sanitized with a recognized sanitizer solution. Just as important is thoroughly rinsing off all equipment after the sanitization process. Please read the following instructions carefully and make sure you carr y out each step as explained. If you have any questions beyond these instructions, contact Wine Cave.

REQUIRED EQUIPMENT:

Primary Fermenter: Food-grade plastic container (23-46 litre) with cover. Glass Carboy (12 litre)
Airlock & Rubber Bung: Airlock must be half-filled with water (or sulphite solution) and attached to Carboy when it is filled with wine.
Siphon Assembly: 4 feet of food-grade plastic tubing attached to a rigid acrylic rod. Hydrometer & Test
Cylinder: Measures specific gravity to monitor fermentation & sugar levels.
Spoon: Food grade plastic, approximately 28in/70cm. long.
Package of sanitizer
Package of sulphite (for soaking corks)
Wine Filter can usually be rented from Wine Cave
30-32 Wine bottles: 375 ml.
Wine bottle closures: 30-32 corks
Corker: can usually be rented from Wine Cave

SUGGESTED EQUIPMENT:

Measuring cup: 2 cup/500ml.
Floating Thermometer: Tracks fermentation temperature.
Wine Thief: To remove wine samples from Primary
Fermenter or Carboy.
Bottle-filling wand

Additives (included in kit):
Package 1: Bentonite
Package 2A: Potassium Metabisulphite
Package 2B: Potassium Sorbate
Package 3: Isinglass
Package of Yeast

DAY 1: PRIMARY FERMENTATION

1. Clean and sanitize Primary Fermenter, Lid, Hydrometer, Test Cylinder & Spoon. Make sure everything is well-rinsed before you begin
2. Empty contents of Juice Bag into the Primary Fermenter (NOTE: bag contains exact volume do not rinse bag)
3. Gently stir the must. While stirring, slowly sprinkle Package #1 (Bentonite) onto the surface of the must and allow it to disperse evenly (try to avoid clumping).
4. Sprinkle contents of Package Yeast into 1/2 cup of warm (34-37°C/93-98°F) water. Let sit for 15 minutes.
5. Place cleaned and sanitized Hydrometer into Primary Fermenter to record specific gravity (always spin Hydrometer prior to reading). It should be 1.140 - 1.150.
6. Stir Yeast mixture and add to Primary Fermenter.
7. Place cover (or lid with Airlock & Rubber Bung) onto Primary Fermenter and set in place. If Airlock & Rubber Bung are used, fill the Airlock half-full of water (or sulphite solution)
8. Place Primary Fermenter in a warm (20°-25°C/72°-75° F), raised area about 3-4 feet high where it will be undisturbed for fermentation until specific gravity is 1.040 -1.060, approx. 5 to 14 days.

Note: Within 2 days, the must will show signs of fermentation (bubbling or foaming). If this does not happen, call your home winemaking supplier right away.

DAY 5-14: (SPECIFIC GRAVITY 1.040-1.060)

1. Clean and sanitize Siphon Assembly, 12L Carboy, Measuring Cup and Long Handled Spoon. Make sure everything is well rinsed before you begin.
2. Siphon 1/2 cup of wine from Primary Fermenter into Measuring Cup.
3. Continue siphoning remainder of wine into carboy leaving sediment behind.
4. To the half-cup of wine add Package 2A Potassium Metabisulphite and Package 2B Potassium Sorbate. Stir this stabilizer mixture to make sure contents are dissolved completely. Add all of mixture to Carboy slowly and stir.
5. Once all wine has been transferred to the carboy stir vigorously with Spoon to remove dissolved gas in wine.
6. Place Airlock & Rubber Bung on Carboy.
7. Discard sediment and clean primary fermenter for later use.
8. Stir wine vigorously in Carboy twice daily for the next 3 days to remove as much carbon dioxide gas as possible. Remember to replace Airlock with water & Rubber Bung after each stirring.
9. Once gas has been removed, after the third day, mix contents of Package 3 Isinglass in 1/2 cup cold water. Add this to the wine.
10. If Carboy is not completely full at this time boil some water, let cool, then top up the Carboy to within 2' of the bottom of the Airlock. This prevents spoilage of the wine which large quantities of air can cause.
11. Let wine stand for a total 4 weeks from the day stabilizer was added in an elevated place (table or counter top). This allows the wine to clear properly. Cooler temperatures 10° to 15°C/50° to 60°F will help stabilize and clear your wine quickly, but is not essential.

Note: After one to two weeks an optional racking may be done. Simply siphon as much of the wine as possible into a fresh, clean sterilized carboy, top up if necessary and discard the sediment.

DAY 42: FILTERING, BOTTLING AND CORKING

1. Clean and sanitize Primary Fermenter, Siphon Assembly, Wine Bottles and the Spoon. Make sure everything is well rinsed before you begin.

Note: The wine contains residual sugar so it is mandatory that you filter your wine prior to bottling. This will significantly reduce the probability of renewed fermentation in the bottle.

2. Filter the wine into Primary Fermenter.
3. Prepare your corks.
4. Siphon the wine into Wine Bottles, leaving an inch from estimated bottom of inserted Corks.
5. Insert Corks using proper corking machine.
6. Personalize your Wine Bottles with matching Primary Distribution wine labels and matching caspules. Available from your home winemaking store.
7. Store bottles upright.
8. After 14 days, lay Wine Bottles on their sides for aging. This will keep Corks moist.
9. Keep your wine in a temperature-controlled environment (20°C/70°F) out of direct light for 2 - 3 months prior to consuming.