WINEXPERT PRIVATE RESERVE WINE KIT INSTRUCTIONS

1.1 Clean and sanitize ALL equipment.

1.2 Pour 2L (8 cups) of hot tap water into bottom of the primary fermenter and stir in packet Bentonite. Mix well. It is normal for Bentonite to nut full dissolve in water.

1.3 Pour contents of the juice base bag into the primary fermenter. Rinse bag with water & 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.

1.6 If your kit contains Oak Chips & Granular Oak, stir in now. If your kit contains oak cubes, they be added at a later stage.

1.7 Stir well. Use a Hydrometer to measure and record the day 1 Specific Gravity (S.G.) in the chart provided in these instructions.

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

1.9 Place loose fitting lid, or primary lid with airlock filled halfway with sulphite solution on primary fermenter.

1.10 Keep fermentation area warm (20c to 25c or 68f to 77f) for the entire winemaking process.

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

2.2 Using sanitized spoon carefully remove the grape skins bag from the fermenter. Gently press the juice out of the bag and into the fermenter. Discard Bag.

2.3 Using sanitized equipment carefully syphon (rack) wine into a clean/sanitized vessel leaving sediment behind.

2.4 Add Sulphite/Sorbate directly into the vessel of wine.

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

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

2.7 Fit Airlock filled halfway with sulphite solution into the neck of the vessel and leave for 24 hours.

3.1 Stir in package Chitosan(s)

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

3.3 If your kit contains Oak Cubes, stir them in now.

3.4 If your kit contains reserve(s), stir in now.

3.5 Replace Airlock and leave wine to sit in a warm (20c to 25c or 68f to 77f), undisturbed area away from direct heat & light.

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

3.7 Continue clearing process according to the chart below.

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 sanitized vessel fitted with a solid bung. Additionally if aging your wine longer than 3 months add 1.5g of potassium metabisulphite to the wine at this time to help preserve flavour & colour. If you're filtering the wine then do so at this stage. NEVER FILTER CLOUDY WINE.

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

5.1 Carefully syphon your wine into clean and sanitized 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.