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INTRODUCTION
These instructions apply to Cellar Craft wine kits and if using another brand please use their instructions.
Always clean, sterilise and rinse every piece of equipment that comes into contact with the mixture. Don’t cut corners and don’t use the dishwasher!
Keep a record of all stages to include dates, hydrometer readings etc.
4 EASY STAGES
Stage 1 - Primary Fermentation (DAY 1)
Record the start date, type of wine and kit lot number in the Wine History Log Sheet.
Clean and sterilise all equipment.
1. Mix pouch No.1 (Bentonite) into 2 cups of hot water, stir vigorously until dissolved. Set this aside as you will be adding this in Step 8.
2. Remove the spout cap from the juice bag and pour the contents into the primary fermenter.
3. Rinse the bag out with about 2 litres of hot water.
4. Add water to the fermenter until the level reaches 23 litres and is at a final temperature of 20-27C. Do not proceed until the temperature is within this range.
5. If supplied with a Crushed Grape Pack, pour the contents into the supplied mesh bag held over the primary fermenter. (Warming the pack in hot water for a few minutes before opening will make pouring easier). Tie the bag shut and lower it into the fermenter. Mix for 2-3 minutes.
6. Take your initial hydrometer (S.G.) reading and record the results in the Wine Log.
7. If supplied with a pouch or pouches marked “OAK”, empty the contents into the fermenter and stir well.
8. Add the Bentonite solution to the juice and stir for at least 2 minutes.
9. Sprinkle the dry yeast onto the top of the juice. Do not stir.
10. Screw the lid on the fermenter, fit the airlock and half fill with water. Let the fermenter sit while the primary fermentation action takes place – foaming action will be evident after 24-48 hours and will last for about 5 days.
11. Set the primary fermenter on a bench about 900mm off the ground and maintain a temperature of 19-24C for 6-8 days.
NB: If your kit contained a crushed Grape Pack, then during primary fermentation stir the must a couple of times each day. This will keep the skins wet to ensure full flavour extraction. Alternatively, keep the bag of crushed grapes fully submerged using a dinner plate. No additional stirring is then needed.
Stage 2 - Secondary fermentation (SG less than 1.000 DAY 6-8)
The rapid bubbling of the fermentation should be almost completed. The S.G. reading on the hydrometer will be 1.000 or less. If above this level, leave the wine for a few more days until the reading comes down into this range. Remember that the lower the temperature in the fermentation area, the longer it will take for primary fermentation to finish. Record your date and the S.G. reading into the Wine Log.
1. Clean, sterilise and rinse the secondary fermenter (carboy), airlock, bung and siphon equipment.
2. Place the carboy on the floor below the primary fermenter.
3. Gently remove the mesh bag (if used in Stage 1) from the fermenter and squeeze out the remaining liquid. This bag can now be discarded.
4. Being careful not to disturb the sediment in the primary fermenter, siphon the wine into the secondary fermenter.
NB: The wine level should be within 75mm of the top of the carboy to minimise air contact.
5. Securely attach the airlock (half full of water) and rubber bung to the neck of the carboy.
6. Let the carboy rest at 19-24C for about 12 days to complete the fermentation – S.G. 0.996 or less.
Stage 3 – Stabilising and Clearing (SG 0.996 or less DAY 20 or later)
Fermentation should now be completed. There will be no bubbling action and the hydrometer reading will be 0.996 or lower. If the readings are still high, or if there is still bubbling, let it rest a few more days until they fall into this range or you are sure that bubbling has finished.
1. Rack to a clean, sterilised primary fermenter, leaving as much sediment behind as possible.
2. Drive off any trapped gas by stirring vigorously for about 2 minutes.
3. Add the contents of Pouch No.2 (Potassium Sorbate) and Pouch No.3 (Potassium Metabisuphite) to the wine. Stir for 2 minutes to dissolve.
4. Rack the wine back to a clean, sterile carboy.
5. If your kit included a flavour reserve, mix it in now.
6. Add Pouch No.4 (Kieselsol) into the wine and stir for at least 1 minute. Let stand for 1 hour, then add Pouch No.5 (Chitosan) and stir for another minute. Seal with bung and airlock.
7. After a few hours, remove the airlock and stir again for 2 minutes, then refit the airlock. Mixing to remove all of the trapped gas helps ensure a quicker and more complete clearing after the next steps. If gas is still being released after stirring, stir the wine a few more times over the next day or two.
8. Top with water or similar style wine then refit the airlock.
9. Let the wine rest, at room temperature, in an elevated position, for about 15 days.
Stage 4 – Bottling (Day 35 or later)
After the resting period, the wine should be clear, bright and ready for bottling. If the wine hasn’t completely cleared, you should let it rest for a few more days until it is truly bright in appearance.
1. Carefully rack the wine into a clean, sterilised primary fermenter. Be careful not to disturb any of the sediment at the bottom of the carboy. If you are filtering your wine you should do it now.
2. Siphon the wine directly into sterilised bottles. This is when the bottling valve could be useful.
3. Cork or cap the bottles.
Your wine is now ready, except for some resting time in the bottles. All wines suffer some degree of “shock” during bottling and will show much better after only a couple of weeks of bottle aging. Try to let the wine age for at least a few weeks, (3-6 months recommended), before sharing it with your friends. Most wines will continue to develop for several months, some benefit from more than a year in the bottle. Do set some aside. (Remember to store your corked bottles on their sides in a cool dark location).
Enjoy!