Cranberry Wine Recipe
Ingredients for 5 US Gallons --------------------------------------------------------------------------------
Preparation
Gather all necessary Equipment See Basic Winemaking Equipment
Clean everything with a sulphite solution
--------------------------------------------------------------------------------
Cranberries** - 25 pounds (11 Kilograms)
Sugar - 8 pounds (4.5 Kilograms)
Red Grape Concentrate - 9 ounces (250 mL)
Nylon Fruit Straining Bag - 1 each
Acid Blend - 2½ teaspoons
Pectic Enzyme - 2½ teaspoons
Yeast Nutrient - 3 teaspoons
Campden Tablets - 3 each
Super-Kleer Finings 2 fluid ounces (60 mL)
Potassium Sorbate 1½ teaspoons
Tannin - 1 teaspoon
Wine Yeast 1 Packet
**If you freeze your fruit for 1 - 5 days prior to fermenting it will be more flavor enhancing that fresh picked fruit.
--------------------------------------------------------------------------------
Step No 1 - Primary Fermentation - Day 1
Prepare the cranberries by crushing them, placing inside the nylon straining bag.
In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water. Add the cranberries (in the nylon straining bag) to the water. Add the campden tablets. Cover, and leave for 48 hours.
After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient,Grape concentrate and 2/3 of the sugar.
Bring the contents of your fermenter to the 5 US gallon mark using cool water. Stir well. Using your hydrometer and hydrometer test jar check for the desired starting specific gravity (Specific Gravity). ). This reading will determine the potential alcohol of your wine (approx. 10.5-11.5% alc/vol). If mixed properly your Specific Gravity should be between 1.065 and 1.072.Add the balance of sugar if needed.
Check your acid level by using your acid testing kit. Your acid reading should be between .50 and .60. Adjust if needed.
Check the temperature of the wine must (mixture) using your floating thermometer. Open the yeast packet and gently sprinkle over the must. The temperature should be as close to 75-80°F (21–24°C) as possible to activate the yeast.
Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80°F/21–24°C) to maintain a constant temperature for the next few days. Fermentation will start within 24–48 hours if the temperature is kept constant.
Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. This will ensure maximum fruit extraction.
--------------------------------------------------------------------------------
Step No 2 -Secondary Fermentation - Day 6 - 8
Note: When the Specific Gravity reaches 1.005 - 1.010, usually 6 to 8 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Your must is now referred to as wine because it contains alcohol.
Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system, leaving all the fruit pulp behind. Prepare your residual fruit pulp for juice extraction. Sterilize the muslin straining bag with sulphite solution then rinse well. Place the fruit pulp in the muslin bag to squeeze out the excess juice. Add this excess fruit juice to your carboy. Discard the spent fruit pulp.
If the wine level is not within 2 inches (5 centimeters) of the top of the carboy neck use some white, rose or red wine (use the same color as your must) to top up the carboy air space. Never use water to top up a fruit wine; it will dilute the body and flavor of your wine. It is important to reduce the amount of air space in the carboy so as to minimize oxidation (a slightly bitter taste caused by prolonged exposure to oxygen).
Sterilize your airlock and rubber bung. Fill the airlock with a neutral solution (preferably sulphite) or water and insert the airlock and bung into the carboy neck opening.
Leave the carboy at a temperature between 75-80°F (21–24°C) for a further 18-20 days to finish fermentation. After 18 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. Berries fruit wines finish medium-dry. To make a sweet wine add a commercially prepared Wine Sweetener & Conditioner to your wine just prior to bottling.
--------------------------------------------------------------------------------
Step No 3 -Stabilizing & De-gassing - Day 28
Note: To clear your wine faster you should now rack your wine into a sterilized carboy (backup carboys are very helpful for this) before stabilization, leaving the lees (sediment) and any residual fruit pulp behind.
Dissolve the Potassium Sorbate into 1 cup (250 mL) of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important.
Add the Super-Kleer finings. Super-Kleer will help your wine clear faster. Pour the Super-Kleer into the carboy and stir gently, using your spoon handle, for 2–3 minutes to mix the Super-Kleer into the wine.
Top up the carboy air space with wine (same procedure as before). Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Stir the wine twice a day over the next two days to rid it of any excess carbonation. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution.
--------------------------------------------------------------------------------
Step No 4 - Clearing - Day 30
After 2 days of stirring, leave your wine in a cool area for 5-12 (preferably) days to clear.
--------------------------------------------------------------------------------
Step No 5 - Filtering & Bottling - Day 42
Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. We highly recommend an Electric Wine Filter for this purpose.
Blueberry WIne Recipe
Ingredients for 5 US Gallons
--------------------------------------------------------------------------------
Preparation
Gather all necessary Equipment See Basic Winemaking Equipment
Clean everything with a sulphite solution
--------------------------------------------------------------------------------
Blueberries** - 15 pounds (7 Kilograms)
Sugar - 8 pounds (4.5 Kilograms)
Red Grape Concentrate - 9 ounces (250 mL)
Muslin Fruit Straining Bag - 1 each
Acid Blend - 2½ teaspoons
Pectic Enzyme - 2½ teaspoons
Yeast Nutrient - 3 teaspoons
Campden Tablets - 3 each
Super-Kleer Finings 2 fluid ounces (60 mL)
Potassium Sorbate 1½ teaspoons
Tannin - 1 teaspoon
Wine Yeast - 1 package
**If you freeze your fruit for 1 - 5 days prior to fermenting it will be more flavor enhancing that fresh picked fruit.
--------------------------------------------------------------------------------
Step No 1 - Primary Fermentation - Day 1
Prepare the blueberries by crushing them, placing inside the nylon straining bag.
In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water. Add the blueberries (in the nylon straining bag) to the water. Add the campden tablets. Cover, and leave for 48 hours.
After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient, grape concentrate and 2/3 sugar.
Bring the contents of your fermenter to the 5 US gallon mark using cool water. Stir well. Using your hydrometer and hydrometer test jar check for the desired starting specific gravity (Specific Gravity). ). This reading will determine the potential alcohol of your wine (approx. 10.5-11.5% alc/vol). If mixed properly your Specific Gravity should be between 1.065 and 1.072. Add balance of sugar if needed.
Check your acid level by using your acid testing kit. Your acid reading should be between .50 and .60. Adjust if needed.
Check the temperature of the wine must (mixture) using your floating thermometer. Open the yeast packet and gently sprinkle over the must. The temperature should be as close to 75-80°F (21–24°C) as possible to activate the yeast.
Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80°F/21–24°C) to maintain a constant temperature for the next few days. Fermentation will start within 24–48 hours if the temperature is kept constant.
Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. This will ensure maximum fruit extraction.
--------------------------------------------------------------------------------
Step No 2 -Secondary Fermentation - Day 6 - 8
Note: When the Specific Gravity reaches 1.005 - 1.010, usually 6 to 8 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Your must is now referred to as wine because it contains alcohol.
Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system, leaving all the fruit pulp behind. Prepare your residual fruit pulp for juice extraction. Sterilize the muslin straining bag with sulphite solution then rinse well. Place the fruit pulp in the muslin bag to squeeze out the excess juice. Add this excess fruit juice to your carboy. Discard the spent fruit pulp.
If the wine level is not within 2 inches (5 centimeters) of the top of the carboy neck use some white, rose or red wine (use the same color as your must) to top up the carboy air space. Never use water to top up a fruit wine; it will dilute the body and flavor of your wine. It is important to reduce the amount of air space in the carboy so as to minimize oxidation (a slightly bitter taste caused by prolonged exposure to oxygen).
Sterilize your airlock and rubber bung. Fill the airlock with a neutral solution (preferably sulphite) or water and insert the airlock and bung into the carboy neck opening.
Leave the carboy at a temperature between 75-80°F (21–24°C) for a further 18-20 days to finish fermentation. After 18 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. Bru-Berries fruit wines finish medium-dry. To make a sweet wine add a commercially prepared Wine Sweetener & Conditioner to your wine just prior to bottling.
--------------------------------------------------------------------------------
Step No 3 -Stabilizing & De-gassing - Day 28
Note: To clear your wine faster you should now rack your wine into a sterilized carboy (backup carboys are very helpful for this) before stabilization, leaving the lees (sediment) and any residual fruit pulp behind.
Dissolve the Potassium Sorbate into 1 cup (250 mL) of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important.
Add the Super-Kleer finings. Super-Kleer will help your wine clear faster. Pour the Super-Kleer into the carboy and stir gently, using your spoon handle, for 2–3 minutes to mix the Super-Kleer into the wine.
Top up the carboy air space with wine (same procedure as before). Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Stir the wine twice a day over the next two days to rid it of any excess carbonation. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution.
--------------------------------------------------------------------------------
Step No 4 - Clearing - Day 30
After 2 days of stirring, leave your wine in a cool area for 5-12 (preferably) days to clear.
--------------------------------------------------------------------------------
Step No 5 - Filtering & Bottling - Day 42
Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. We highly recommend the use of an Electric Wine Filter for this purpose.
Raspberry Wine Recipe
Ingredients for 5 US Gallons
--------------------------------------------------------------------------------
Preparation
Gather all necessary Equipment See Basic Winemaking Equipment
Clean everything with a sulphite solution
--------------------------------------------------------------------------------
Raspberries** - 15 pounds (7 Kilograms)
Sugar - 8 pounds (4.5 Kilograms)
Red Grape Concentrate - 9 ounces (250 mL)
Muslin Fruit Straining Bag - 1 each
Acid Blend - 2½ teaspoons
Pectic Enzyme - 2½ teaspoons
Yeast Nutrient - 3 teaspoons
Campden Tablets - 3 each
Super-Kleer Finings 2 fluid ounces (60 mL)
Potassium Sorbate 1½ teaspoons
Wine Yeast - 1 package
**If you freeze your fruit for 1 - 5 days prior to fermenting it will be more flavor enhancing that fresh picked fruit.
--------------------------------------------------------------------------------
Step No 1 - Primary Fermentation - Day 1
Prepare the currants by crushing them, placing inside the nylon straining bag.
In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water. Add the currants (in the nylon straining bag) to the water. Add the campden tablets. Cover, and leave for 48 hours.
After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient, grape concentrate and 2/3 of the sugar.
Bring the contents of your fermenter to the 5 US gallon mark using cool water. Stir well. Using your hydrometer and hydrometer test jar check for the desired starting specific gravity (Specific Gravity). ). This reading will determine the potential alcohol of your wine (approx. 10.5-11.5% alc/vol). If mixed properly your Specific Gravity should be between 1.065 and 1.072. Add balance of sugar if needed.
Check your acid level by using your acid testing kit. Your acid reading should be between .50 and .60. Adjust if needed.
Check the temperature of the wine must (mixture) using your floating thermometer. Open the yeast packet and gently sprinkle over the must. The temperature should be as close to 75-80°F (21–24°C) as possible to activate the yeast.
Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80°F/21–24°C) to maintain a constant temperature for the next few days. Fermentation will start within 24–48 hours if the temperature is kept constant.
Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. This will ensure maximum fruit extraction.
--------------------------------------------------------------------------------
Step No 2 -Secondary Fermentation - Day 6 - 8
Note: When the Specific Gravity reaches 1.005 - 1.010, usually 6 to 8 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Your must is now referred to as wine because it contains alcohol.
Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system, leaving all the fruit pulp behind. Prepare your residual fruit pulp for juice extraction. Sterilize the muslin straining bag with sulphite solution then rinse well. Place the fruit pulp in the muslin bag to squeeze out the excess juice. Add this excess fruit juice to your carboy. Discard the spent fruit pulp.
If the wine level is not within 2 inches (5 centimeters) of the top of the carboy neck use some white, rose or red wine (use the same color as your must) to top up the carboy air space. Never use water to top up a fruit wine; it will dilute the body and flavor of your wine. It is important to reduce the amount of air space in the carboy so as to minimize oxidation (a slightly bitter taste caused by prolonged exposure to oxygen).
Sterilize your airlock and rubber bung. Fill the airlock with a neutral solution (preferably sulphite) or water and insert the airlock and bung into the carboy neck opening.
Leave the carboy at a temperature between 75-80°F (21–24°C) for a further 18-20 days to finish fermentation. After 18 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. Bru-Berries fruit wines finish medium-dry. To make a sweet wine add a commercially prepared Wine Sweetener & Conditioner to your wine just prior to bottling.
--------------------------------------------------------------------------------
Step No 3 -Stabilizing & De-gassing - Day 28
Note: To clear your wine faster you should now rack your wine into a sterilized carboy (backup carboys are very helpful for this) before stabilization, leaving the lees (sediment) and any residual fruit pulp behind.
Dissolve the Potassium Sorbate into 1 cup (250 mL) of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important.
Add the Super-Kleer finings. Super-Kleer will help your wine clear faster. Pour the Super-Kleer into the carboy and stir gently, using your spoon handle, for 2–3 minutes to mix the Super-Kleer into the wine.
Top up the carboy air space with wine (same procedure as before). Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Stir the wine twice a day over the next two days to rid it of any excess carbonation. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution.
--------------------------------------------------------------------------------
Step No 4 - Clearing - Day 30
After 2 days of stirring, leave your wine in a cool area for 5-12 (preferably) days to clear.
--------------------------------------------------------------------------------
Step No 5 - Filtering & Bottling - Day 42
Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. We highly recommend the use of an Electric Wine FIlter.
Elderberry Wine Recipe
Ingredients for 5 US Gallons
--------------------------------------------------------------------------------
Preparation
Gather all necessary Equipment See Basic Winemaking Equipment
Clean everything with a sulphite solution
--------------------------------------------------------------------------------
Elderberries (Fresh)** - 15 pounds (7 Kilograms)
Sugar - 8 pounds (4.5 Kilograms)
Red Grape Concentrate - 9 ounces (250 mL)
Muslin Fruit Straining Bag - 1 each
Acid Blend - 2½ teaspoons
Pectic Enzyme - 2½ teaspoons
Yeast Nutrient - 3 teaspoons
Campden Tablets - 3 each
Super-Kleer Finings 2 fluid ounces (60 mL)
Potassium Sorbate 1½ teaspoons
Tannin - 1 teaspoon
Wine Yeast - 1 package
**If you freeze your fruit for 1 - 5 days prior to fermenting it will be more flavor enhancing that fresh picked fruit.
--------------------------------------------------------------------------------
Step No 1 - Primary Fermentation - Day 1
Prepare the Elderberries by crushing them, placing inside the nylon straining bag.
In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water. Add the currants (in the nylon straining bag) to the water. Add the campden tablets. Cover, and leave for 48 hours.
After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient, grape concentrate and 2/3 of the sugar
Bring the contents of your fermenter to the 5 US gallon mark using cool water. Stir well. Using your hydrometer and hydrometer test jar check for the desired starting specific gravity (Specific Gravity). ). This reading will determine the potential alcohol of your wine (approx. 10.5-11.5% alc/vol). If mixed properly your Specific Gravity should be between 1.065 and 1.072.Add balance of sugar if needed.
Check your acid level by using your acid testing kit. Your acid reading should be between .50 and .60. Adjust if needed.
Check the temperature of the wine must (mixture) using your floating thermometer. Open the yeast packet and gently sprinkle over the must. The temperature should be as close to 75-80°F (21–24°C) as possible to activate the yeast.
Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80°F/21–24°C) to maintain a constant temperature for the next few days. Fermentation will start within 24–48 hours if the temperature is kept constant.
Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. This will ensure maximum fruit extraction.
--------------------------------------------------------------------------------
Step No 2 -Secondary Fermentation - Day 6 - 8
Note: When the Specific Gravity reaches 1.005 - 1.010, usually 6 to 8 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Your must is now referred to as wine because it contains alcohol.
Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system, leaving all the fruit pulp behind. Prepare your residual fruit pulp for juice extraction. Sterilize the muslin straining bag with sulphite solution then rinse well. Place the fruit pulp in the muslin bag to squeeze out the excess juice. Add this excess fruit juice to your carboy. Discard the spent fruit pulp.
If the wine level is not within 2 inches (5 centimeters) of the top of the carboy neck use some white, rose or red wine (use the same color as your must) to top up the carboy air space. Never use water to top up a fruit wine; it will dilute the body and flavor of your wine. It is important to reduce the amount of air space in the carboy so as to minimize oxidation (a slightly bitter taste caused by prolonged exposure to oxygen).
Sterilize your airlock and rubber bung. Fill the airlock with a neutral solution (preferably sulphite) or water and insert the airlock and bung into the carboy neck opening.
Leave the carboy at a temperature between 75-80°F (21–24°C) for a further 18-20 days to finish fermentation. After 18 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. Bru-Berries fruit wines finish medium-dry. To make a sweet wine add a commercially prepared Wine Sweetener & Conditioner to your wine just prior to bottling.
--------------------------------------------------------------------------------
Step No 3 -Stabilizing & De-gassing - Day 28
Note: To clear your wine faster you should now rack your wine into a sterilized carboy (backup carboys are very helpful for this) before stabilization, leaving the lees (sediment) and any residual fruit pulp behind.
Dissolve the Potassium Sorbate into 1 cup (250 mL) of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important.
Add the Super-Kleer finings. Super-Kleer will help your wine clear faster. Pour the Super-Kleer into the carboy and stir gently, using your spoon handle, for 2–3 minutes to mix the Super-Kleer into the wine.
Top up the carboy air space with wine (same procedure as before). Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Stir the wine twice a day over the next two days to rid it of any excess carbonation. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution.
--------------------------------------------------------------------------------
Step No 4 - Clearing - Day 30
After 2 days of stirring, leave your wine in a cool area for 5-12 (preferably) days to clear.
--------------------------------------------------------------------------------
Step No 5 - Filtering & Bottling - Day 42
Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. We highly recommend the use of an Electric Filter.
Dandelion WIne Recipe
Ingredients for 5 US Gallons
--------------------------------------------------------------------------------
Preparation
Gather all necessary Equipment See Basic Winemaking Equipment
Clean everything with a sulphite solution
--------------------------------------------------------------------------------
Dandelions - 12 pounds (5.5 Kilograms)
Sugar - 8 pounds (4.5 Kilograms)
White Grape Concentrate - 9 ounces (250 mL)
Muslin Fruit Straining Bag - 1 each
Acid Blend - 2½ teaspoons
Pectic Enzyme - 2½ teaspoons
Yeast Nutrient - 3 teaspoons
Campden Tablets - 3 each
Super-Kleer Finings 2 fluid ounces (60 mL)
Potassium Sorbate 1½ teaspoons
Tannin - 1 teaspoon
Wine Yeast - 1 package
--------------------------------------------------------------------------------
Step No 1 - Primary Fermentation - Day 1
Prepare the currants by crushing them, placing inside the nylon straining bag.
In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water. Add the currants (in the nylon straining bag) to the water. Add the campden tablets. Cover, and leave for 48 hours.
After 48 hours add the tannin, acid blend, pectic enzyme and yeast nutrient, grape concentrate and sugar.
Bring the contents of your fermenter to the 5 US gallon mark using cool water. Stir well. Using your hydrometer and hydrometer test jar check for the desired starting specific gravity (Specific Gravity). ). This reading will determine the potential alcohol of your wine (approx. 10.5-11.5% alc/vol). If mixed properly your Specific Gravity should be between 1.065 and 1.072.
Check your acid level by using your acid testing kit. Your acid reading should be between .50 and .60. Adjust if needed.
Check the temperature of the wine must (mixture) using your floating thermometer. Open the yeast packet and gently sprinkle over the must. The temperature should be as close to 75-80°F (21–24°C) as possible to activate the yeast.
Loosely cover the primary fermenter with a plastic lid and place in a warm area (75-80°F/21–24°C) to maintain a constant temperature for the next few days. Fermentation will start within 24–48 hours if the temperature is kept constant.
Using a mixing spoon or brewing paddle stir the floating cap of fruit pulp into the fermenting must twice a day during this period. This will ensure maximum fruit extraction.
--------------------------------------------------------------------------------
Step No 2 -Secondary Fermentation - Day 6 - 8
Note: When the Specific Gravity reaches 1.005 - 1.010, usually 6 to 8 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Your must is now referred to as wine because it contains alcohol.
Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system, leaving all the fruit pulp behind. Prepare your residual fruit pulp for juice extraction. Sterilize the muslin straining bag with sulphite solution then rinse well. Place the fruit pulp in the muslin bag to squeeze out the excess juice. Add this excess fruit juice to your carboy. Discard the spent fruit pulp.
If the wine level is not within 2 inches (5 centimeters) of the top of the carboy neck use some white, rose or red wine (use the same color as your must) to top up the carboy air space. Never use water to top up a fruit wine; it will dilute the body and flavor of your wine. It is important to reduce the amount of air space in the carboy so as to minimize oxidation (a slightly bitter taste caused by prolonged exposure to oxygen).
Sterilize your airlock and rubber bung. Fill the airlock with a neutral solution (preferably sulphite) or water and insert the airlock and bung into the carboy neck opening.
Leave the carboy at a temperature between 75-80°F (21–24°C) for a further 18-20 days to finish fermentation. After 18 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. Bru-Berries fruit wines finish medium-dry. To make a sweet wine add a commercially prepared Wine Sweetener & Conditioner to your wine just prior to bottling.
--------------------------------------------------------------------------------
Step No 3 -Stabilizing & De-gassing - Day 28
Note: To clear your wine faster you should now rack your wine into a sterilized carboy (backup carboys are very helpful for this) before stabilization, leaving the lees (sediment) and any residual fruit pulp behind.
Dissolve the Potassium Sorbate into 1 cup (250 mL) of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important.
Add the Super-Kleer finings. Super-Kleer will help your wine clear faster. Pour the Super-Kleer into the carboy and stir gently, using your spoon handle, for 2–3 minutes to mix the Super-Kleer into the wine.
Top up the carboy air space with wine (same procedure as before). Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Stir the wine twice a day over the next two days to rid it of any excess carbonation. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution.
--------------------------------------------------------------------------------
Step No 4 - Clearing - Day 30
After 2 days of stirring, leave your wine in a cool area for 5-12 (preferably) days to clear.
--------------------------------------------------------------------------------
Step No 5 - Filtering & Bottling - Day 42
Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. We highly recommend the use of an Electric Wine Filter.
Strawberry Wine Recipe
* Strawberry Wine Recipe
Makes 1 Gallon **INGREDIENTS** 3 ½ - 4 lbs. Strawberries**, 1 ½ lb White Granulated Sugar or until Specific Gravity is 1.090, 1 tsp. Nutrient Powder, ¾ tsp. Acid Blend, ½ tsp. Pectic Enzyme Powder, 1 Campden Tablet, ½ tsp. Energizer Powder, Add enough water to make 1 gallon, Wine Yeast.** We suggest a starting Specific Gravity of 1.090 for 12% Alcohol by Volume Potential, Suggested Fruit Acid should be 05% to .6%.**METHOD** Use only ripe fruit without any visible damage. Make sure all stems are removed. Place the fruit into the fermentation bag, and put this bag into the primary fermentation container. Crush the campden tablet and mix all ingredients EXCEPT the wine yeast in the primary fermentor. Cover with a plastic sheet. After 24 hours AND when must is 70 degrees F., add the yeast. Ferment for 5 to 7 days or until Specific Gravity is 1.040. Remove fermentation bag and lightly press. Rack wine into gallon jug. Attach fermentation lock. Racking after the first week, then one week later and again in two weeks. Rack every two months until the wine is clear and no sediments are visible on the bottom of the jug. When wine is clear and stable, bottle. NOTE: Strawberries yield more flavor, if they had previously been frozen. For a more pronounced strawberry flavor add a natural fruit flavoring after the fermentation is completed.
**If you freeze your fruit for 1 - 5 days prior to fermenting it will be more flavor enhancing that fresh picked fruit.
Click Here for Ingredients
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