1. Our juices
are sulfited; no additional sulfite should be added prior to
fermenting, however, they may need the sugar adjusted. Take a hydrometer reading of the fresh juice to determine
the sugar percentage or brix (o). Adjust
the sugar to 210 or 220 brix.
We use corn sugar as it is a simple sugar ready for yeast
consumption. Compute the increase in brix desired (i.e. 16 to
21=5). Multiply
the increase of brix desired (5) by the number of gallons to be
adjusted (5x5 gal=25). As .125 pounds of sugar raises 1
gallon 10 brix, multiply this (25) by .125 which will
equal the pounds of sugar to add to the entire batch of must
(or crushed grapes). (3 cups of corn sugar is
approximately 1 pound and 2 1/4 cups of cane sugar is about 1
pound.) Add the required sugar. If you use cane sugar
it is recommended to heat it in some of the juice. The heat
and acid will convert it to a simple sugar.
2. To ferment take the level of the juice down to the
shoulder of the carboy and equip with an airlock ½ filled with water.
The balance of the juice may ferment in a glass gallon jug with an
airlock. Our juices are refrigerated. Warm to room temperature by
waiting 24 hours to avoid cold shock to the yeast.
3. Re-hydrate the yeast with water according to packet
instructions (no longer than 15 minutes as there are no nutrients
present).
4. Add yeast to room temperature juice to avoid
"cold shock".
5. Ferment 1 to 2 weeks or until a definite line of
sediment is evident. Transfer via siphon to a clean container, add proper
metabisulfite, and top up with the reserved juice or wine to within 1 inch of
the stopper. This is called racking.
6. Ferment 1 to 2 months more. Rack when bubbling has
ceased or has become very slow and a definite line of sediment (lees) shows.
Top up the new vessel with wine to within 1 inch of the stopper.
NOTE: Check your water level in the airlock
frequently. They can go dry. Some winemakers use colored water to
help visibility. Some use a meta solution for airlocks.
7. Rack, sulfite, and fine as necessary. (For
fining go here or see page ~15 of the catalog.)
8. Wine should be brilliant, having fallen bright.
Now, you can cold stabilize. Put glycerin or sufficient alcohol (vodka) in the
airlock to prevent freezing. If you wish to ADD SORBATE, do so now at
the rate of 1-2 grams per gallon (1/2 teaspoon is approximately 1 gram). You
must have proper meta levels when using sorbate. Dose the meta at the same
time you do the sorbate (or run a free SO2 test). Place the carboy
at 20-25o F for 2 weeks or more. Excess tartrates will precipitate
from the wine. This mellows the wine by reducing the acid. It will help
stabilize the wine by preventing these tartrates from settling out after
bottling. Rack into a clean carboy while cold. If you add SORBATE without cold
stabilizing, allow 24 hours before bottling. However, the addition of any
potassium ion will make the wine unstable and this is why cold stabilizing is
recommended after adding sorbate. Add proper metabisulfite.
9. Filter if desired and bottle when stable. Always
rinse bottles with a C-Brite or a meta solution. Drain well. The drainer trees
are very nice for this purpose.
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