Steps to Make a Batch of Fruit Wine
1.Prepare fruit if fresh (peel, remove stones, cores; cut)
2.Mix sugar & water to get S.G. per recipe; put in sanitized primary fermenter.
3.Measure all other additives except wine yeast & sorbate; mix into the above.
4.Put fruit in sanitized bag; lower into primary fermenter; loosely cover.
5.Let sit overnite at room temperature; next day, stir vigorously & add yeast
6.After fermentation starts (usually within 24 hrs), stir 1-2 times/day
7.After approx. 10 days, take sample; S.G.=1.30 or below? If so, siphon liquid only (“rack”) to sanitized glass jug (“carboy”); install stopper/airlock.
NOTE: DO NOT ADD CAMPDEN TABLETS AT THIS TIME.
8.After 3-4 weeks, take sample; S.G.=1.000 or below? If so, rack to sanitized carboy. Add one crushed campden tablet/gallon. Re-install airlock/stopper.
9.Repeat actions after “?” in step #8 each time the sediment layer at the bottom of the carboy is ½”-1” thick.
10.When wine is clear, flavor if necessary & bottle – OR, if sweetening, be sure to add potassium sorbate with sugar (or honey, juice, etc) – this is essential – before bottling. Alternatively, add wine conditioner to sweeten.
Steps to Make a Batch of Concentrate Kit wine
(Note: these steps are generalized; specifics vary with brand of kit)
1.In sanitized primary fermenter, stir bentonite from packet into water.
2.Pour large bag of concentrated juice into primary fermenter.
3.Add water to reach 6 gallon volume; stir vigorously to blend; add yeast.
4.Cover loosely & let sit at room temperature; fermentation starts within 24 hours.
5.Take sample; S.G.= 1.010 or below? If so, siphon liquid only (“rack”) to sanitized glass jug (“carboy”); install stopper/airlock.
6.After 1 week, take sample; S.G. =.996 or below? If so, add stabilizer, preservative, clarifier(s) & stir vigorously to de-gas. Re-install airlock/stopper.
7.Let wine sit undisturbed fro 1-2 weeks; rack.
8.Let wine sit undisturbed until completely clear; sweeten or flavor if desired & bottle.