The wine should now have the finings added. A De-Gasser is perfect for this and makes the process very easy.Ĩ. The more this is done the easier it will be to clear the wine. This should be repeated several times (at least 3 times a day for 3-4 days). Once you are sure the fermentation is complete swirl the container for 3 or 4 minutes to remove the carbon dioxide gases. A hydrometer reading should be the same for three continuous days, if in doubt leave for a further period. However, it will not stop the present fermentation, so make absolutely sure the wine has completely stopped. If the reading is too high allow it to continue, if it is down to the right hydrometer reading it should show:Īdd the sachet of Stabiliser to the wine, this will prevent future fermentation taking place. Check the wine with a hydrometer, and taste it (should be dry). Fermentation will be complete when hardly any bubbles are going through the airlock (less than one per minute). If you didn’t transfer at 1010, then syphon into a clean fermenter as soon as fermentation is complete.ħ. Total making time will be approximately 10-15 days for whites and 15-20 days for reds, depending on temperature. If you are making without a transfer leave the wine to ferment out. If the gravity is 1010 (or when it is) syphon the wine into a sterilised 23 litre fermenter, leaving a layer of sediment in the bucket (it doesn’t matter if a small amount is transferred). If you are making with a transfer at 1010, then fermentation will need checking around day 5. Please check this carefully as the best quality wine will be produced at temperatures nearer to 20☌. It could also be your liquid temperature at the start was also too high. If your airlock is bubbling vigorously this indicates the room temperature is too high, so check this. We would recommend you keep the temperature as close to 20☌ as possible (but no lower). Sprinkle the yeast into the container and stir, replace the cap/lid complete with airlock and bung (the airlock should be half filled with clean water).Ħ. They do not need adding to: White Bourgeron, Sauvignon Blanc, Pinot Grigio, Grenache Rosé, Gewürztraminer, Chablis Blush or California White - but if you like an oaky flavour then please add.ĥ. OAK CHIPPINGS: To be added at the start of fermentation. White Wines Only - sprinkle the Bentonite on the surface of your grape juice and wait 15 minutes, then stir well.Ĥ.
The kits however are perfectly balanced and therefore a hydrometer reading is not necessary (more for your records).ģ. If it is higher than the first keep repeating this process until you get the two readings the same. If the second reading is the same as the first you know the juice has been fully dissolved. Then container should then be swirled again for a further 3 minutes, left to settle for 10 minutes, and the second reading can then be taken. The only way to make sure you have an accurate reading is by doing two readings as follows the first should be done when you think you have mixed the juice sufficiently well. It is as well to do a hydrometer reading at this stage, it should show a reading between 1075-1082. Make sure the contents are completely mixed, by swirling the container vigorously. The temperature in the bucket or fermenter should be approximately 20°-25☌ (68°-77☏), the nearer to 20☌ the better. Continue adding water (which needs to be between 18°-25☌) until your fermenter is just over the 23 litre mark. Rinse out with warm water, and then add this to your bucket or fermenter. Pour the bag of grape juice (to open the bag, insert a blunt instrument to ease the cap off) into your 25 litre bucket or fermenter. Make sure your container is marked at 23 litres, if not you need to do this now as this will be necessary in instruction 2.Ģ. Make sure all your equipment is clean and sterilised before starting.
WE RECOMMEND THIS, but it is not essential to do it.ġ. It also gets the fermented wine off the dead yeast cells quicker (less chance of a yeasty taste). This results in a less gassy wine and will clear more easily.
By using a bucket with a large lid it is easier to mix the wine, and during fermentation the carbon dioxide has more chance of escaping. It is also preferable that the initial fermentation is done in a fermenting bucket with a large lid (and then transferred to a standard wine fermenter). Through extensive research we have found we produce better wine if a racking is done when the gravity reaches 1010. BEAVERDALE INSTRUCTIONS 22.5 Litre (30 bottles)