WINE KIT INSTRUCTIONS

STAGE 1 - PRIMARY FERMENTATION

1. Add two Litres of warm water to the bottom of your sterilised primary fermenter. Stir the water vigorously and slowly sprinkle the contents of package # 1 onto the surface. Stir for 30 seconds to ensure even dispersal and to break up any lumps.

2. Carefully remove the cap from the large foil bag and empty the contents into the primary fermenter. Add 4.5 L of warm water to the bag to rinse out any remaining juice, add it to the fermenter.

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

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

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

6. Ensure that the temperature of the wine is between 18ºC - 24ºC. Sprinkle the yeast onto the surface and gently stir in.

7. Cover the primary fermenter and place in an area with a temperature of between 18ºC - 24ºC. Fermentation should start within 24 - 48 hours

8. Take and record daily readings of the specific gravity and temps.

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 temp, the longer it will take to reach this stage.)

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

2. Attach air lock. Remember o fill the airlock with water.

3. Leave fermenter in warm area for a further 10 days. No tests required at this time.

STAGE 3 - STABILISING

After 10 days, check your specific gravity. It should be 0.996 or less. Verify a stable gravity by checking again in the next day. If the gravity has changed leave the wine until you get a stable reading on two consecutive days. If you do not verify this reading, your wine may not clear properly.

1. Dissolve contents of package # 2 and package # 3 in 125ml of cool water. Add to fermenter and stir vigorously for 2 minutes to disperse the stabilisers and drive off the C02.

2. Shake the contents of package # 4. Carefully cut open the corner of the pouch and pour contents into the carboy. Stir vigorously for 2 minutes.

3. Top up carboy to within 5 - 13cm of the neck. Use cool water or the reserved wine to top up. Ensure airlock is filled with water. Allow you wine to clear for a further 8 days.

IF YOUR KIT CONTAINS A SMALLER FOIL BAG (F-PACK)

• To ensure sufficient room in your carboy for the contents of the pack, remove 500ml of wine. Reserve this to top up carboy in stage 3.

• Shake the foil bag, carefully remove the cap, and pour the contents into the carboy. The hydrometer should read between 0.998 and 1.007 depending on which kit you use.

STAGE 4 - CLARIFICATION AND BOTTLING

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

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

3. NOTE:- If you will be aging your wine for longer than 6 months it is recommended that you ad a further amount of campden for preservative action.

4. Siphon your wine into clean bottles and seal with a wine cork. Leave bottles upright for about 3 days before laying them on their sides.

BACK

With compliments

Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230