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TIPS AND OPTIONS

Fermentation Temperature

The temperature in the fermentation area can be as low as, but not lower than 15C. A lower temperature will preserve more of the desirable aroma of white wines, however, the fermentation period will be lengthened considerably. The fermentation will have to be monitored carefully with a hydrometer, rather than simply counting the number of days.

Emptying the Juice Bag

You may find it easier to pour the liquid while the bag is still in the Cellar Craft box. Push open the spout hole on the top of the box, fit the spout into this opening, re-close the lid, remove the spout cover and pour from the box into the primary fermenter.

Cold Stabilisation

Some wines may occasionally drop a Potassium Bitartrate sediment after bottling. These crystals are often referred to as “white diamonds” and are a natural occurrence which won’t cloud the wine and are totally harmless. However, to preclude the chance of such a precipitate forming in your wine, you can after the clearing process and just before bottling, move the carboy to a location with a temperature between -4 and 4C for 10-14 days. (Check the wine often to make sure it doesn’t freeze and break the carboy). This will cause any tartrates to fall out to the bottom of the carboy. The wine should then be racked. It is then recommended that you filter the wine while cold before you proceed with bottling.

Metabisulphite

The sulphite level in your wine is much lower than in most commercial wines and is not detectable by most people. If you are concerned about sulphite allergies, you can leave the Metabisulphite (Pouch No.3) out of your wine, but there will be increased oxidization and a risk of microbial spoilage. Without added sulphite, the wine should be stored in cool conditions and bottle aging should be limited to less than 3 months.

Bulk Aging in the Carboy

It is perfectly acceptable to age your wine in the carboy, well beyond the 35 day period. This will produce better clarity and may preclude the need for any filtering. You must ensure the carboy is fully topped up and fitted with an airlock. If you do bulk age beyond 55 days, you should add another 1/8 teaspoon of Metabisulphite to replace natural depletion and ensure stable aging. We do not recommend bulk aging in plastic carboys. Please use glass only.

QUESTIONS AND ANSWERS

Q. How long will my wine keep?

A. About 12 months. If you want it to keep longer, then dissolve 1.5g potassium metabisulphite in 250ml water and add to the carboy during Stage 3 of the wine making process.

Q. How critical are the number of days in each stage of the wine making process?

A. The number of days for each stage is a suggestion only. If you take longer, it is probably a good thing and may produce a better wine. However, if you reduce the number of days, you will probably end up with an inferior wine. It is better to rely on your hydrometer reading rather than the number of days.

Q. How important is the stirring part of the process?

A. It is absolutely critical that the wine is thoroughly stirred where indicated in the instructions. This is because of the nature of wine making and the reactions between all ingredients.