WINEXPERT 4-8 WEEK WINE KIT INSTRUCTIONS

The number of weeks required to make your wine is indicated on the front of your kit box.

1.1 Clean and sanitise equipment to be used. Bring all kit components up to room temperature.

1.2 Pour 2L (8 cups) of hot tap water into bottom of the primary fermenter and stir in Bentonite. Mix well. It is normal for Bentonite to not fully dissolve in water.

1.3 Pour contents of the juice base bag into primary fermenter. Rinse bag with water and add to primary fermenter. If there are two bags, use the larger one now. The reserve (small bag) is not added at this step.

1.4 Top primary fermenter up to 23L (6 gallon) mark with good quality, cool drinking water.

1.5 If your kit contains Oak Chips or Granular Oak, stir in now. If your kit contains Oak cubes, they will be added at a later stage.

1.6 Stir well. Use a hydrometer to measure and record the Day 1 specific gravity (SG).

1.7 Sprinkle dry yeast on top of juice base (if your kit contains two packages of yeast, add both now).

1.8 Place loose fitting lid, or primary lid with airlock filled halfway with sulphite solution on primary fermenter. The included sulphite/sorbate packet is not used for this purpose.

1.9 Keep fermentation area warm (20°C to 25°C or 68°F to 77°F) for the entire winemaking process.

2.1 Check chart for required SG reading. Measure the SG. If wine not in range, check again in 48 hours. If in range, record the number.

2.2 Using sanitised equipment carefully syphon wine into a clean/sanitised carboy leaving sediment behind.

2.3 Add contents of Sulphite/Sorbate package directly into the carboy of wine.

2.4 Agitate wine using a sterilised stirring spoon. Vigorously stir wine, changing direction intermittently for 10 minutes. Alternately, wine can be degassed using a drill with degassing attachment for 2-4 minutes at medium speed reversing direction every 30 seconds.

2.5 Stir in Kieselsol. If your kit contains two, add one package now. The other will be added at a later stage.

2.6 Fit airlock filled half way with sulphite solution into the neck of the carboy and leave for 24 hours.

3.1 Stir the contents of the Reserves into the carboy, if included.

3.2 Stir in Chitosan

3.3 If your kit contains a second Kieselsol, stir in one hour after Chitosan addition.

3.4 If your kit contains Oak cubes, stir them in now.

3.5 Replace airlock and leave wine to sit in a warm (20°C to 25°C or 68°F to 77°F), undisturbed area away from direct heat and light.

3.6 After 5 days, give the carboy a twist (without lifting) to allow any sediment stuck to the walls of the carboy to drop.

3.7 Continue clearing process according to the chart below. Topping up the carboy during the clearing process is not required. If choosing to top up use a similar style of wine. Water is not recommended.

4.1 Wine should be perfectly clear. If not, leave wine another 7-14 days to finish clearing.

4.2 Carefully rack wine off of sediment (and oak cubes if present) into a clean and sanitised carboy fitted with a solid bung.

4.3 Leave wine to sit undisturbed a minimum of 2 days to allow setting.

Optional Steps:

a) If aging your wine longer than 3 months, add 1.5g (1/4 tsp) of potassium metabisulphite to the wine at this time to help preserve flavour and colour.

b) If filtering wine, do so at this stage. NEVER FILTER CLOUDY WINE.

5.1 Carefully syphon your wine into clean and sanitised bottles.

5.2 Cork bottles and leave upright for 3-5 days allowing cork to expand. Invert or store on side to keep cork moist. Store wine at 11°C to 18°C or 52°F to 65°F. If choosing to carboy age wine, top up with similar style wine and fit with a solid stopper. Bottle aging is the preferred method.