Fall Bright, The Winemakers Shoppe, 10110 Hyatt Hill, Dundee, NY 14837
HOURS: We are open all year round! We have always been closed on Mondays.
November to May 31: Tues-Fri: 10-5 Eastern Time Weekends (Saturday or Sunday) by appointment 607-292-3995
June to harvest Tues-Fri : 10-5 Saturday 10-4 Eastern Time
Harvest (Sept-Oct): Tuesday to Sunday 10-5 Eastern Time
Free catalog, mail order of supplies but not grapes and juices.
We welcome you to the timeless
art that is winemaking! With these easy step-by-step instructions, you can produce top quality wines in a reasonably short time – and at little cost. If this is your first batch, rest assured that
you will soon be serving wine as delectable as the vintages you used to buy at the store. It’s as simple as following the steps that are clearly laid out for you. If you have made wine before, you
will note that our process varies little from standard winemaking procedures.
Please read the instructions carefully before you begin.
Important:
Please Read All Instructions Carefully Before Proceeding
Before you begin, the importance of sanitation in the winemaking process can
not be stressed enough. Everything that touches your wine (all equipment) must be sanitized with a recognized sanitizing solution. Just as important is thoroughly rinsing off all equipment after the
sanitation procedure. Please use the following instructions as outlined taking care to measure the specific gravity. This allows the wine to tell you when to
proceed to the next step. If you have any questions beyond these instructions please contact your local winemaking supply store or call our help line.
Now, let’s begin!
Required Equipment
Primary Fermenter: Food-grade
plastic container ( 27-46 litre) with cover. Fermenter should
be well marked at the 23 litre (5 imp gal/6 US gal) level. To
do this, fill Carboy with water, pour into Fermenter,
mark water level on outside of Fermenter.
Carboy – 23 litre (5 imp gal/6 US gal): Either
glass (recommended) or food-grade plastic.
Airlock & Rubber Bung: One-way
valve to seal Carboy at neck. Airlock must be half-filled with water and
attached to Carboy when it is filled with wine.
Siphon Assembly: 4
feet of food-grade plastic tubing attached to a rigid acrylic rod.
Hydrometer & Test Cylinder: Measures
specific gravity to monitor fermentation & sugar levels.
Spoon: Food-grade
plastic, approximately 28in./70cm. long.
Package of Cleaner
Package of Sulphite
Suggested Equipment
Measuring Cup: 2
cup/500 ml.
Floating Thermometer: Tracks
fermentation temperature.
Wine Thief: To
remove wine samples from primary or carboy.
30 Wine Bottles: 750
ml.
30 Wine Bottle Closures: Synthetic
or high grade corks are recommended to maintain the integrity of the wine.
Corker: Used
with corks only. This can be bought from a retailer.
Bottle-filling Wand
Additives (included in kit)
Package 1: Bentonite
Also in Kit:
Package 2A: Sulphite
RJ Spagnols wine yeast
Package 2B: Potassium
Sorbate (may contain 2 packages) Oak Chips (optional)
Package D1: Kieselsol
Package D2: Chitosan
NOTE: Your kit may
include any of the following: oak infusion bag, oak powder, sweetening blend, finishing blend, dehydrated fruit or Süss Reserve. Do not use or substitute additive packages from other wine kits!
Brand:____________________
Wine Style:________________
Product Date Code: (on
box label)____________
Primary Fermentation (Specific
Gravity 1.074-1.110)
DAY 1 Date_____________________ SG______________________
1. Clean and sanitize Primary
Fermenter, Lid, Wine Thief, Test Cylinder & Spoon. Make sure everything is well-rinsed before you begin.
2. Add 4
litres of warm water to
the Primary Fermenter. Stirring constantly, slowly add Pkg.
#1 Bentonite to water until dispersed.
3. Empty contents of juice/Concentrate
Bag into mixture in Primary Fermenter.
4. Rinse Bag
with hot water and
add to Primary Fermenter.
5. Add cool
water to Primary Fermenter up
to the 23 litre (5 imp gal/6 US gal) mark. Check to make sure
the water temperature in Primary Fermenter is between 20-25°C/70-80°F.
Stir vigorously.
NOTE: Some
wine kits may contain Oak powder/chips.
Oak powder/chips – If your wine kit does, open it and add it now. Stir
vigorously.
Dehydrated fruit – If your wine kit does, rehydrate in hot water and add
mixture to primary fermenter. Stir vigorously.
Oak chip infusion bag (resembling a tea bag) – If your wine kit does, soak
it submersed in 1 cup of hot water for 10 min. Do not open infusion bag. Add water and infusion bag to primary fermenter.
6. Using the wine thief, fill the test
cylinder. Record specific gravity (S.G.). For a table wine it should be 1.074-1.110
(depending on the wine kit).
7. Sprinkle yeast
over the surface of the juice. Do not stir.
8. Place cover (or lid with Airlock
and Rubber Bung) onto Primary Fermenter. If
Airlock and bung are used fill the Airlock half-full of water or mild sulphite solution.
9. Place Primary
Fermenter in a warm, raised area about 3- 4 feet
high, where it will be undisturbed.
NOTE: Within 2 days the
wine will show signs of fermentation (bubbling or foaming). If this does not happen, call your retailer
NOTE: For
makers of Cellar Classic Barolo, Shiraz and Bella Bianco kits only – Your wine will have a final S.G.between 0.999 and 1.004. This is normal. If within this range proceed to STABILIZING AND
CLEARING.
Stabilizing & Clearing (Specific
Gravity 0.998 or lower)
DAY 14 (approx.) Date_____________________ SG_________________
1. Clean and sanitize siphon
hose, carboy and mixing spoon.
2. Siphon wine into a sanitized 23
litre 5 imp gal/6 US gal) carboy or primary bucket (optional). Discard sediment in primary fermenter.
3. Add Pkg.
#2A Sulphite to the carboy and
stir vigorously.
4. Add Pkg.
#2B Potassium Sorbate (if your kit contains 2 packages add both) to the carboy
and stir vigorously.
5. If your wine kit includes finishing blend or sweetening blend, please
refer to label instructions and add now.
6. Degas
wine vigorously for 5 minutes by stirring with the handle of a spoon or with a drill mounted stirring device. INSUFFICIENT STIRRING WILL PREVENT THE WINE FROM
CLEARING ADEQUATELY.
7. Add Packet D1 (Kieselsol) to wine and stir for 1 minute. Then
add D2 (Chitosan) and stir well. Important: Do not reverse the
order of Kieselsol and Chitosan. Degas wine for 5 minutes by stirring vigorously.
8. If in primary bucket, rack back into carboy. Attach bung and airlock.
9. Top up to within two inches of the airlock. Attach bung and airlock.
10. Let wine stand until Day
42 in an elevated cool area (15-19ºC/59-66ºF).
OPTIONAL: After
approximately 10 days optional racking may be done. Simply rack the wine into a fresh, clean sanitized carboy, top up if necessary and discard the sediment.
Bottling & Corking
DAY 42 Date___________________ SG__________________________
NOTE: Only crystal
clear wine is suitable for bottling. If wine is cloudy, wait an additional few days for wine to clear. At this point you may wish to filter (polish) your wine prior to bottling.
1. Clean and sanitize the Primary Fermenter, Siphon Assembly and Wine Bottles. Make sure everything is well-rinsed before you begin.
2. Siphon the wine into Primary
Fermenter. (Filtering optional)
3. If ageing past 6 months we suggest adding an extra 1/4
teaspoon of sulphite to the Primary Fermenter to prevent premature oxidation of the wine.
4. Insert Corks
using proper corking machine.
5. Keep Wine Bottles upright for 1 day. Then age Wine Bottles on their sides
to keep Corks moist.
6. Keep your wine in a temperature-controlled environment (less
than 16°C /60°F) out of direct light, for 2-3 months prior to consuming.
Enjoy!
QUESTIONS OR COMMENTS?
Please contact your local home winemaking shop
or in
Canada and the United States or call our
toll-free help line
1-800-663-0954
or fax us toll-free at
1-888-557-7557