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.
Required Equipment
Primary Fermenter: Food-grade plastic container (27-46 litre) with cover.
Carboy (11.5 litre 2.5 imp gal/3 US gal): Either glass or food-grade plastic.
Airlock & Rubber Bung: One-way valve to seal Carboy at neck. Airlock must be half-filled with water or a mild sulphite solution 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
Wine Filter can usually be rented from your home winemaking supplier
30 Wine Bottles: 375 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 rented from a retailer.
Suggested Equipment
Measuring cup: 2 cup/500 ml
Floating Thermometer: Tracks fermentation temperature.
Wine Thief: To remove wine samples from primary or carboy.
Bottle-filling wand
Additives (included in kit)
Package 1: Bentonite
Package 2A: Sulphite
Package 2B: Potassium Sorbate (may contain 2 packages)
Package D1: Kieselsol
Package D2: Chitosan
RJ Spagnols wine yeast (may contain 2 packages)
NOTE: Your kit may include any of the following: oak infusion bag, oak powder, sweetening blend, finishing blend, dehydrated fruit or flavour bottle. Do not use or substitute additive packages from other wine kits !
Brand:_________________________
Wine Style:______________________
Product Date Code: (on box label)____________________
Primary Fermentation (Specific Gravity 1.115-1.125 for Port, 1.090-1.1110 for Ice Wine Style)
DAY 1 Date SG
1. Clean and sanitize Primary Fermenter, Lid, Wine Thief, Test Cylinder & Spoon and rinse thoroughly
2. Empty contents of Juice Bag into the Primary Fermenter (NOTE: bag contains exact volume do not add more water)
3. Gently stir the must. While stirring, slowly sprinkle Package #1 (Bentonite) onto the surface of the must and allow it to disperse evenly (try to avoid clumping).
NOTE: If your wine kit contains an oak chip infusion bag (resembling a tea bag), 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.
4. Using the wine thief, fill the test cylinder. Record specific gravity (S.G.). It should be 1.115-1.125 for Port Wine; 1.090-1.110 for Ice wine style.
5. Sprinkle Yeast on the surface-do not stir.
6. Place cover (or lid with Airlock and Rubber Bung) onto Primary. If Airlock and bung are used fill the Airlock half-full of water or mild sulphite solution.
7. Place Primary Fermenter in a warm, raised area about 3-4 feet high, where it will be undisturbed.
NOTE: Within 2 days, the must will show signs of fermentation (bubbling or foaming). If this does not happen, call your home winemaking supplier right away.
Stabilizing & Clearing (Specific Gravity 1.000 or lower)
DAY 10-14 Date____________________ SG______________________
Racking to Secondary Fermenter
1. Clean and sanitize Siphon Assembly, Primary bucket or 11.5 L (3.04 US Gal) carboy and Long Handled Spoon. Make sure everything is well rinsed before you begin.
2. Siphon 1L of wine from the fermenter and reserve.
3. Siphon the wine into the sterilized primary bucket or 11.5 L (3.04 US Gal) carboy. Do not disturb the sediment (called “lees” in winemaking terms) during this racking.
4. Add Pkg. #2A Sulphite to the wine and stir vigorously.
5. Add Pkg. #2B Potassium Sorbate (if your kit contains 2 packages add both) to the wine and stir vigorously.
6. If your wine kit includes finishing blend or sweetening blend, please refer to label instructions and add now.
7. Important: 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.
8. 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. Degass wine for 5 minutes by stirring vigorously.
9. Top up with reserved wine to within two inches of the airlock. Attach bung and airlock.
10. Let wine stand until Day 42 in an elevated place cool area (15-19ºC/59-66ºF).
OPTIONAL: After approximately one week optional racking may be done. Simply rack the wine into a fresh, clean sterilized carboy, top up if necessary and discard the sediment.
Filtering, Bottling & Corking
DAY 42 Date__________________ SG________________________
1. Clean and sanitize the Primary Fermenter, Siphon Assembly and Wine Bottles. Make sure everything is well rinsed before you begin.
NOTE: The wine contains residual sugar so it is mandatory that you filter your wine prior to bottling. This will significantly reduce the probability of renewed fermentation in the bottle.
2. Filter the wine into Primary Fermenter.
3. Siphon the wine into Wine Bottles and insert Corks using a corker.
4. Keep Wine Bottles upright for 1 day. Then age Wine Bottles on their sides to keep Corks moist.
5. 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.