-x2 fermentation containers - x1 fermentation container lid -x1 airlock (with cap & bung) -Spoon -Hydrometer -Syphon tubeand clip -x1 Steriliser -900g of sugar -x6 Wine bottlesandstoppers
1. Clean all equipment with sterilising solution (full instructions on pack).
2. Boil your kettle and allow water to cool to below 53C.
3. Fill your fermentation container to 1 litre with the hot water.
4. Pour 900g of sugar (if you have weighing scales) into the hot water or (if you don’t have a weighing scale) remove half a cupful of sugar from a 1kg bag and add the remainder of the bag to the hot water, then stir for 30 seconds to completely dissolve the sugar.
5. Pour the contents of the concentrate bottle into the fermentation container and stir for 10 seconds, then rinse out the bottle using a small amount of cold tap water then add this to the container. In the case of the grape juice crystalising. Please immerse in warm water to clear.
6. Top up the fermentation container with cold tap water to 4.8 litres and stir for 20 seconds.
7. Pour the contents of Pack A: Yeast/Nutrient and Pack B: French Oak Chips into the liquid, stir for 10 seconds then place the lid loosely on the container and leave to ferment at warm room temperature (200-250 C) for 6 days. We recommend container is placed on a tray or work surface in case of excessive frothing.
DAY 6 - CLEARING
8. After 6 days it is important to de-gas the wine. The best way to ensure complete de-gassing is to transfer the wine from one container to the second container at least six times. The second container should first be washed out with hot water.
9. Once de-gassed, check that fermentation is complete using a hydrometer by carefully lowering it into the wine. The hydrometer should float in the wine with only the tip showing above the surface of the liquid. If only the blue band on the hydrometer scale is visible above the surface of the liquid this indicates that the specific gravity is 0.994 or lower and you can now proceed to instruction 10. If the yellow or red bands are visible leave to ferment for a further day or until only the blue band is visible before continuing to instruction 10. Fermentation can take longer than 6 days if the temperature has dropped below 200 C – do not continue to instruction 10 until only the blue band is visible above the surface of the liquid.
10. Once the hydrometer has shown a specific gravity reading in the blue band, pour the contents of Pack C: Stabiliser into the wine and stir for 30 seconds to dissolve the stabiliser.
11. Pour the contents of Pack D: F-Pack into the wine and stir for 10 seconds (for Sauvignon Blanc add parts A & B.) Do not worry if the F-Pack contains any sediment or bits as this will be removed by the finings and will not affect the quality or appearance of your wine.
12. Pour the contents of Pack E: Finings 1 into the wine then stir gently for 10 seconds and leave to stand for 1 hour.
13. After 1 hour, pour the contents of Pack F: Finings 2 into the wine then stir gently for 10 seconds and leave to stand for 1 hour.
14. Pour the contents of Pack G: Finings 3 into the wine then stir gently for 10 seconds then refit the lid loosely and leave to stand for 24hrs. The container should be stood on a raised surface (like a kitchen work surface) to allow later siphoning.
DAY 7 - SYPHONING AND FINISHING OFF
15. After 24hrs the wine should be clear, if not leave until clear before proceeding. To check the clarity of Blush and Red kits, syphon off half a glassful of wine from half way down the container and hold this up to the light. If the wine does not appear to be completely clear, leave the container to stand for a further 24hrs before repeating the process.
16. Once clear, rinse the second container with hot water and syphon the wine into this using the syphon tube and bucket clip provided. It is important to syphon-off as much liquid as possible while taking care not to disturb the sediment at the bottom of the container. If the sediment is disturbed at any point during the syphoning process, pour any syphoned wine back into the original container, cover and leave the sediment to re-settle for 24hrs or until clear.
17. If you wish to sweeten your wine it should be done at this stage. When sweetening, add one dessertspoon of sugar, stir to dissolve then taste. Repeat until desired sweetness is achieved.
18. Finally, rinse 6x wine bottles and stoppers thoroughly with hot water, siphon the wine into the bottles and seal with stoppers (if you are using second-hand or pre-used wine bottles/stoppers, these should first be sterilised using a suitablehomebrew cleaner/steriliser.)
Please note: The information in these instructions are not owned by BrewCo, and are obtained from suppliers of the kits.