- 4 kg of white sugar to assist the fermentation process
- 2 x 5-gallon fermentation vessels one to brew in, another to siphon fermented wine into
- 1 x 5-gallon fermentation vessel lid to cover fermentation container and prevent contamination
- 1 x airlock (with bung) to allow the release of gas produced during fermentation
- Spoon to stir your brew
- Hydrometer to check that the fermentation process is complete
- Syphon tube and bucket clip to transfer the wine from original container to the second container
- 30x wine bottles & stoppers to store the wine in once it is made
- 1 x Steriliser
1. Clean all equipment with sterilising solution (full instructions on pack).
2. Fill your fermentation vessel to 5 litres with hot water. (no hotter than 53C).
3. Pour 4 kg of sugar into the hot water, then stir for 30 seconds to completely dissolve the sugar.
4. Pour the contents of the concentrate pack into the fermentation vessel and stir for 10 seconds, then rinse out the pack using a small amount of cold tap water then add this to the vessel. In the case of the grape juice crystalising. Please immerse in warm water to clear.
5. Top up the fermentation vessel with cold tap water to 22.7 litres and stir for 20 seconds.
6. Pour the contents of Pack A: Yeast/Nutrient and Pack B: French Oak Chips into the liquid, stir for 10 seconds then tightly fit the lid.
7. Attach the airlock to the bung then half-fill the airlock with cold water, replace the cap and, insert the airlock into the hole in the fermentation vessel lid.
8. Leave the vessel to ferment at warm room temperature (20-25C) for 6 days. We recommend container is placed on a tray or work surface in case of excessive frothing. After 6 days, check the specific gravity using a hydrometer. If the specific gravity is less than 0.996 (or -4) proceed to instruction 9. Fermentation can take longer than 6 days if the temperature has dropped below 20C – do not continue to instruction 9 until the gravity has reached less than 0.996.
DAY 6 - CLEARING
9. Once fermentation is complete, pour the contents of Pack C: Stabiliser into the wine and stir vigorously for 1 minute to dissolve the stabiliser and remove the majority of gas from the wine.
10. Pour the contents of Pack D: F-Pack into the wine and stir for 10 seconds (for Sauvignon Blanc add parts A & B.) Do not worry if the F-Pack contains any sediment or bits as this will be removed by the finings and will not affect the quality or appearance of your wine.
11. Pour the contents of Pack E: Finings 1 into the wine then stir gently for 10 seconds and leave to stand for 1 hour.
12. After 1 hour, pour the contents of Pack F: Finings 2 into the wine then stir gently for 10 seconds and leave to stand for 1 hour.
13. Pour the contents of Pack G: Finings 3 into the wine then stir gently for 10 seconds then refit the lid and leave to stand for 24hrs. The container should be stood on a raised surface (like a kitchen cupboard) to allow the wine to be siphoned later.
DAY 7 - SYPHONING AND FINISHING OFF
14. After 24hrs the wine should be clear, if not leave until clear before proceeding.
15. Once clear, rinse the second vessel with hot water and syphon the wine into this using the syphon tube and bucket clip. It is important to syphon-off as much liquid as possible while taking care not to disturb the sediment at the bottom of the container. If the sediment is disturbed at any point during the syphoning process, pour any syphoned wine back into the original container, cover and leave the sediment to re-settle for a further 24hrs or until clear. Please see beginners syphoning instructions at the bottom of this page for more details.
16. If you wish to sweeten your wine it should be done at this stage. When sweetening, add five dessertspoons of sugar, stir to dissolve then taste. Repeat until desired sweetness is achieved.
17. Finally, rinse 30x wine bottles and stoppers thoroughly with hot water, siphon the wine into the bottles and seal with the stoppers (if you are using second-hand or pre-used wine bottles/stoppers, these should first be sterilised using a suitable homebrew cleaner/steriliser.)
Please note: The information in these instructions are not owned by Brew2Bottle, and are obtained from suppliers of the kits.