1.
Wash all equipment with warm water then sanitize with a sulphite
solution. A sulphite solution is made by dissolving 50 mils.
(8tsp) Sodium of Potassium Metabisulphite in 4 1/2 Liters
(One Imp Gallon) of cold water. Rinse with clear water.
2. Allow your juice to reach room temperature then pour into
a primary fermenter that is at least 20% larger than your juice
volume. For example, 23 liters of juice needs a primary fermenter
with a capacity of at least 28 liters. For 54 liters of juice
use a 55 liter container.
3. If you choose, test the acidity of your juice and adjust
if necessary. An acid testing kit is inexpensive and will help
you to make better wine.
4. Using a hydrometer, check the specific gravity of your juice
and note the figure.
5. Sprinkle dry yeast onto the surface of your juice but do
not stir in.
1.
Most of the vigorous fermentation should be complete. Check the
specific gravity; it should be 1.030 or less. If it is not, allow
it to continue fermenting until it is then proceed with next step.
2. Rack (also know as siphon) your wine off its sediment into a
clean and sanitized carboy or demijohn. Seal with a bung and fermentation
lock filled half way with water.
3. .Top up with water to within two inches of the bottom of the
bung. Replace bung and airlock. Move
carboy into a cooler area (16deg-18 C/61 deg-64 degF) and allow
fermentation to continue. From this
point on you may see little or no bubbling at all in your airlock.
1.
Once again, rack your wine into a carboy or demijohn. If you do
not have another carboy, rack into a cleaned and sanitized primary
then back into your cleaned and sanitized carboy.
2. To help prevent oxidation and bacterial action. Add 1/2 Teaspoon
Potassium Metabisulphite (dissolved in 1/4 cup cold water) for each
23 liters (5 Imp Gallons) of juice.
3. Optional: If you would like to add an oaky flavor,
add oak chips now according to package instruction.
4. Top with water and replace bung and airlock.
1.
Your wine should now be finished fermenting. Rack your wine. Check
and make note of its specific gravity, it should be below 1.000
2. Add 1/4 Teaspoon Potassium Metabisulphite Dissolved in 1/4 cup
cold water for each 23 Liters (5 Imp Gallons) of wine. Note: At
this point, you can continue to store your wine in bulk racking
every two to three months or proceed to the next step
1.
Your wine should now be clear and ready for bottling. Taste your
wine! It should be at least likeable but perhaps a little young.
If you do not like the taste at all you may be able to adjust it.
2. Rack your wine into a clean and sanitized bottles and seal with
a cork (750ml. Bottles) or screw top (gallon jugs). If you cork
your wine, allow the wine to stand overnight before laying it on
its side. The standing will allow the cork to seal properly and
also let excess carbon dioxide escape. Your wine may be ready to
drink, (light body whites especially) but it will likely improve
with at least a few months aging in a cool, dark place.
Note: Some believe it is better to re-hydrate the yeast and then
stir it in to your wine. We feel that the re-hydration process,
if not done accurately ( incorrect water temp, wrong volume, etc
) can actually cause fermentation problems. On the other hand ,
sprinkling the yeast on top of room temperature must have proven
to be consistently effective.
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