Winexpert Vintners Reserve Wine Kits

Red and White

STAGE #1 - PRIMARY FERMENTATION

1) Add two litres (1/2 imp. gal) of warm water to the bottom of your sanitised primary fermenter. Stir the water vigorously and slowly sprinkle the contents of package #1 (bentonite) onto the surface. Stir for 30 seconds to ensure even dispersal, and to break up any clumps.

2) Carefully remove the cap from the large foil bag and empty the contents into the primary fermenter with the bentonite solution. Add 4.5 litres (1 imp gal) of warm water to the bag to rinse out any remaining juice, and add it to the fermenter.

3) If your wine kit contains oak or elderflowers, add them to the primary fermenter now.

4) Top up fermenter to the 23 litre mark with cool water. Stir vigorously for 30 seconds.

5) Check specific gravity. It should read between 1.070 and 1.080

6) Ensure that the temperature of the juice is between 18-24 deg C (65-75 deg F). Sprinkle the yeast onto the surface and gently stir in.

7) Cover the primary fermenter and place in an area with a temperature of 18-24 deg C (65-75 deg F). Fermentation should start within 24-48 hrs.

8) Take and record daily readings of specific gravity and temperature.

STAGE #2- SECONDARY FERMENTATION

After 5-7 days the specific gravity will be 1.010 or less. You must rack the wine into a carboy at this time. (Note: the lower your fermenting temperature, the longer it will take to reach this stage).

1) Carefully siphon wine into a clean, sanitised carboy. Leave the sediment behind. This may leave a space at the top of the carboy. Do not top up at this stage.

2) Attach airlock and bung to carboy. Remember to fill airlock halfway with water.

3) Leave carboy in fermentation area for a further 10 days. No tests are required during this time.

STAGE #3 - STABILIZING

After 10 days, check your specific gravity. It should be .990 or less. Verify a stable gravity by checking again the next day. If the gravity has changed, leave the wine until the reading is stable on two consecutive days. If you do not verify this reading, your wine may not clear properly!

1) Dissolve contents of package #2 (metabisulphite) and package #3 (sorbate) in 125 ml (1/2 cup) of cool water. Add to carboy and stir very vigorously for 2 minutes to disperse the stabilisers and drive off c02.

IF YOUR KIT CONTAINS A SMALLER FOIL BAG (F-PACK)
  • I) To ensure sufficient room in your carboy for the contents of the pack, remove 500 ml (two cups) of wine. Reserve this to top up carboy in step 3.
  • II) Shake the the foil bag, carefully remove the cap, and pour contents into the carboy. Stir vigorously for 60 seconds. Your gravity will now read between .998 and 1.007 depending on the style of the kit.

    2) Shake contents of package #4 (chitosan or isinglass). Carefully cut open the corner of pouch and pour contents into caboy. Stir vigorously for 2 minutes to drive off co2 . (Note: your wine may not clear if this stirring is skipped).

    3) Top up to within 5-13 cm (2-5 inches) of the neck. Use cool water or reserved wine from the F-Pack addition, if available. Ensure airlock is filled halfway with water and reattach bung and airlock. Allow your wine 8 days to clarify.

    STAGE #4- CLARIFICATION AND BOTTLING

    1) After 8 days, check your wine for clarity by drawing a small sample into a wineglass and examining it in good light. If it is not completely clear, leave the carboy for another 7 days.

    2) If you wish to filter your wine, please contact your local retailer for instructions.

  • NOTE: If you will be ageing your wine for more than 6 months, you will need to add extra metabisulphite to prevent oxidation. Dissolve 1/4 teaspoon of metabisulphite powder in 125 ml (1/2 cup) cool water and stir into wine before bottling.

    3) Siphon your wine into clean, sanitised bottle and seal with a good quality cork. Leave bottles upright for three days before lying them on their sides.

    YOUR WINE WILL BENEFIT GREATLY FROM 3 MONTHS BOTTLING AGEING. ENJOY!