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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