tely 500 ml of wine from the carboy. Save the
extracted portion to top up your carboy in Step 13.
Shake pack contents, cut corner and pour the F-pack into the
carboy. Stir vigorously. Please refer to the SPECIFIC GRAVITY
BY STEP chart to check where the Finishing S.G. should be.
12) Shake contents of package #4 (chitosan or isinglass). Cut
corner of pouch. Pour contents into carboy. Stir vigorously for
2 3 min.
13) Top up carboy with extracted wine and/or sterile water to within 5
13 cm (2 5 inches) of neck. Ensure airlock is adequately filled
with water and bung secured. Allow the must 8 days to settle.
STAGE #4 - CLARIFICATION & BOTTLING
After the 8 days, your must should be relatively clear, but it should
be racked once more to polish the wine.
14) Syphon the wine into a clean, sanitized carboy. If necessary,
top up carboy with sterile water once again. Reattach airlock
and bung. Leave the must a further 14 days to settle to a
transparent clarity and then it can be bottled.
15) After the 14 days, draw a sample from the carboy into a clear
wine glass and check for clarity. If wine is not clear, leave for a
further week until this condition is reached. Contact your local
retailer for further instruction concerning filtering and bottling.
Your wine will greatly benefit with age in the bottle. Enjoy!
STAGE #1 PRIMARY FERMENTATION
1) Disperse the contents of packet #1 (Bentonite) in water by
adding 2 litres (1/2 Imp. gal.) of water into bottom of a clean
and sanitized fermentor. Slowly sprinkle the contents of packet
#1 evenly over the surface of the water and mix. (Try not to form
any clumps.)
2) Put bag spout into collar provided on packaging box and
empty contents of large bag into the primary fermentor.
Rinse bag by adding approximately 2 litres of warm water to
bag, then empty into primary fermentor.
3) **IF WINE KIT CONTAINS A PACK OF OAK POWDER**
Pour contents into a heat resistant container. Add 250 ml
(1 cup) of boiling water and stir, then pour the solution into
primary fermentor and stir.
4) a) Bring contents of primary fermentor to the 11.5 litre
mark (2.5 Imp. gal., 3 U.S. gal.) using water. Stir to mix well.
b) Check the SPECIFIC GRAVITY BY STEP chart for variety-
specific starting specific gravity levels.
5) a) Ensuring that the temperature of the must (unfinished
wine) is between 18 24°C (65 75°F), sprinkle the yeast
onto the surface and stir in.
b) Cover the primary fermentor and place in suitable area to
maintain fermentation temperature of 18 24°C for the next
few days. Fermentation should start within the next 24 48 hrs.
6) Take daily readings of specific gravity and temperature (using a
hydrometer and thermometer) and record the data in a log book.
7) ***IF YOUR KIT IS A PORT OR CREAM SHERRY***
(Note Sherry Kit users: Please follow this step if you desire a Cream
Sherry style. See steps 7 & 11 for further details.)
After about 6 9 days of fermentation, the S.G. for Port or Cream
Sherry kits will reach between 1.005 1.015. These varieties will
now require the addition of a corn sugar solution. In a heat
resistant container (minimum 1 litre capacity) dissolve 0.45 kg
(approx. 2 cups) of corn sugar in 175 ml (approx. 0.75 cups) of
hot water. Stir gently until sugar is completely dissolved. Allow
the corn sugar solution to cool to room temperature, then add the
solution to the must and stir gently. Take another S.G. reading. It
should read between 1.015 1.025. Cover the primary fermentor
and allow approx. 5 days (until reaching Secondary S.G.) before
proceeding to Step 8.
STAGE #2 SECONDARY FERMENTATION
Once the S.G. reaches the levels outlined by variety in the Secondary
S.G. section of the SPECIFIC GRAVITY BY STEP chart (approx. 8 10
days for Icewine, Black Muscat or Dry Sherry), the must is ready for
racking. Note that the lower the must temperature, the slower the
fermentation and the longer it will take to reach this S.G. range.
8) Carefully syphon the must into a clean and sanitized 11.5 litre
secondary carboy leaving all sediment behind. You may encounter
head space in the carboy. DO NOT TOP UP CARBOY at this stage.
9) Add water to airlock (half full), and attach airlock and bung to carboy.
Leave carboy at fermentation temperature for a further 14 days to
finish fermentation. No tests are required during this time.
STAGE #3 STABILIZING
After 13 15 days, check specific gravity and refer to the level in the
Stabilizing S.G. section of the SPECIFIC GRAVITY BY STEP chart.
Verify a consistent and stable S.G. by checking again two days later.
If S.G. is not stable, allow a few more days until this condition is
reached before proceeding to Step 10.
SPECIFIC GRAVITY BY STEP CHART
Starting
Secondary
Stabilizing
Finishing
KIT VARIETY
S.G.
S.G.
S.G.
S.G.
Black Muscat
1.149 1.155 1.055 or less
1.038 or less
1.030 1.040
Cream Sherry
1.128 1.133 1.018 or less
1.010 or less
1.015 1.020
Dry Sherry
1.128 1.133 1.018 or less
0.996 or less
0.996 or less
Icewine Style
1.158 1.165 1.090 or less
1.070 or less
1.070 1.075
Port
1.128 1.133 1.018 or less
1.010 or less
1.015 1.020
Please read all instructions thoroughly before beginning.
If your kit is a Sherry kit, you have the option to make a Cream
Sherry or Dry Sherry style. See Steps 7 & 11 for further details.
Please ensure that all equipment has been thoroughly cleaned
(with a chlorine-based detergent such as Brew Kings Sparkle
Brite or bleach) and well rinsed with hot water.
Be sure to use good quality drinking water with this product.
Please note that this kit contains a smaller foil bag (F-pack) for
STAGE #3, Step 11 (except for Black Muscat, which has no F-
pack). Remove the F-pack and store for later use.
Please note the type of kit and code number from the top of the
box, and ensure that this information is available should you have
any questions or comments.
TYPE OF KIT: CODE NUMBER:
INSTRUCTIONS
Yields 11.5 litres
101232-003
Rev. 01/01/01