Coopers Brew Products

Wine Making Instructions

Please read all instructions before beginning.

EQUIPMENT
To assist in making your wine you will require the following items. Please ensure you have all items before you start. Your local home brew retailer can supply you with these and all your other wine making requirements.

This kit contains:


DAY 1: PRIMARY FERMENTATION

  1. Clean and sterilize Fermenter, Lid, Hydrometer, Test Cylinder & Spoon using boiling water or chlorine based sterilizing solution. Rinse all items thoroughly before proceeding.
  2. Add 4 litres of warm water to the Fermenter. Add Sachet #1 Bentonite to water, stirring continually, until dispersed.
  3. Add grape juice concentrate from the plastic bag to the Fermenter.
  4. Rinse the bag with hot water to collect the remaining concentrate and add to the Fermenter.
    Please note: If you wish to Oak your wine then soak the Oak chips supplied in 250ml hot water for 10 minutes and add to the Fermenter.
  5. Add cool water to the Fermenter until the level reaches the 23 litre mark.
  6. Clean and sterilize the Hydrometer and then place into the Fermenter to measure the starting Specific Gravity. The reading should be between 1.070-1.090.
  7. Sprinkle contents of Sachet #2 Yeast into 50ml of warm water 34-37°C (93-98°F) and let sit for 15 minutes.
  8. Check to make sure the temperature of the “must” (unfermented wine) in the Fermenter is between 18-24°C (65-75°F).
  9. Add yeast mixture to the Fermenter.
  10. Place lid onto the Fermenter and place rubber bung & Airlock in lid. Half fill the Airlock with cooled boiled water.
  11. Place the Fermenter in a warm easily accessible area and leave it undisturbed for 4 to 6 days, or until specific gravity is 1.010 at 20-24°C (70-75°F).

DAY 6 - 10: SECONDARY FERMENTATION

  1. Clean and sterilize the syphoning tube and Carboy. Rinse all items thoroughly before proceeding.
  2. Syphon wine from the Fermenter into the Carboy leaving the sediment in the Fermenter. Dispose of sediment.
    NOTE: If Carboy is not completely full, boil some water, let cool, then top up the Carboy to within 5cm of the bottom of the Airlock. This will prevent spoilage of the wine caused by excessive quantities of air.
  3. Place rubber bung and airlock into Carboy and let sit undisturbed for a further 5-10 days until specific gravity is 0.998 or lower at 20-24°C (70-75°F).

DAY 10 - 16: STABILIZING & CLEARING

  1. Clean and sterilize the Measuring Cup and Spoon. Rinse all items thoroughly before proceeding.
  2. Take 125ml of wine from the Carboy. To this add sachet #3 Potassium Metabisulphite and sachet #4 Potassium Sorbate and mix thoroughly.
  3. Slowly add this mixture to Carboy.
  4. Stir vigorously with a long handled spoon to remove the dissolved gases in your wine.
  5. Mix the contents of sachet #5 Clearing Agent with 250ml wine taken from the Fermenter. Then add mixture back to the Carboy.
  6. Stir the wine in the Carboy vigorously twice daily, for the next 3 days. Remember to replace rubber bung and airlock after each stirring. This process will further assist in the removal of dissolved gasses.
  7. Allow wine to stand for a further 14-20 days in an easily accessible area (table or counter top) The wine will continue to clear further during this time.
  8. After one week rack (transfer) the wine into a clean sterilized carboy, top up if necessary so that the level is within 5 cm of the bottom of airlock. Discard the remaining sediment.

DAY 31 - 42: Bottling & Corking

NOTE: If wine is cloudy, wait an additional few days for wine to clear. You may also wish to filter your wine prior to bottling to ensure a crystal clear finish.

  1. Clean and sterilize the Fermenter, Syphoning tube, Wine Bottles and the Spoon. Rinse all items thoroughly before proceeding.
  2. Syphon the wine into the Fermenter.
  3. Soak corks in a mild sulphite solution 30 minutes before you are ready to insert them into the wine bottles.
  4. Syphon the wine into wine bottles, filling to approximately 2.5cm from the base of the inserted cork.
  5. Insert corks using proper corking machine.
  6. Store the bottles on their sides in a temperature controlled area (below 18°C/ 65°F) out of direct sunlight for two weeks.
Your wine will improve with aging. We recommend cellaring for a minimum of 3 – 4 months.

ENJOY YOUR OWN HAND CRAFTED WINE!

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