CRU Select
We welcome you to
the timeless art that is winemaking! With these easy step-by-step instructions,
you can produce top quality wines in a reasonably short time - and at
little cost. If this is your first batch, rest assured that you will soon
be serving wine as delectable as the vintages you used to buy at the store.
It’s as simple as following the steps that are clearly laid out for
you. If you have made wine before, you will note that our process varies
little from standard wine-mak-ing procedures.
Please read the
instructions carefully before you begin.
One thing before we
begin - we cannot stress enough the importance of sanitization in the
winemaking process. Everything that touches your wine ( all equipment)
must be sanitized with a recognized sanitizing solution. Just as important
is thoroughly rinsing off all equipment after the sanitization procedure.
Please read the following instruc-tions carefully, and make sure you carry
out each step as explained. If you have any questions beyond these instruc-tions,
contact Wine Cave.
Now, let’s begin!
Required Equipment
Primary Fermenter:
Food-grade plastic container ( 27-46 litre) with cover. Fermenter should
be well-marked at the 23 litre level. To do this, fill Carboy with water,
pour into Fermenter, mark water level on outside of Fermenter. Carboy
( 23 litre): Either glass (recommended) or food-grade plastic. Airlock
& Rubber Bung: One-way valve to seal Carboy at neck. Airlock must
be half-filled with water and attached to Carboy when it is filled with
wine.
Siphon Assembly: 4 feet of food-grade plastic tubing attached to a rigid
acrylic rod.
Hydrometer & Test Cylinder: Measures specific gravity to monitor fermentation
& sugar levels.
Spoon: Food-grade plastic, approximately 28in./70cm. long.
Package of Sanitizer
Package of Sulphite
Suggested Equipment
Measuring Cup: 2 cup/500
ml.
Floating Thermometer: Tracks fermentation temperature.
Wine Thief: To remove wine samples from primary or carboy.
30 Wine Bottles: 750 ml.
Wine Bottle Closures: 30 corks or plastic T-stoppers
Corker: Used with corks only. This can be rented from a Wine Cave.
Bottle-filling Wand
NOTE: Do not use
or substitute additive packages from other wine kits !
Additives (included in kit)
Package 1: Bentonite
Package 2A: Potassium Metabisulphite
Package 2B: Potassium Sorbate
Package 3: Clearing Agent
Also in Kit: Package of Yeast, Oak Chip Infusion Bag (optional)
Primary Fermentation
DAY 1
1. Clean and sanitize
Primary Fermenter, Lid, Hydrometer, Test Cylinder & Spoon. Make
sure everything is well-rinsed before you begin.
2. Add 4 litres of warm water to the Primary Fermenter. Stirring constantly,
slowly add Pkg. Bentonite to water until dispersed.
3. Empty contents of Concentrate Bag into mixture in Primary Fermenter.
4. Rinse Bag with hot water and add to Primary Fermenter.
NOTE: If your wine
kit contains dehydrated fruit, rehydrate in hot water and add mixture
to primary fermenter
5. Add cool water
to Primary Fermenter up to the 23 litre mark. Check to make sure the
water temperature in Primary Fermenter is between 20-25°C/70-80°F.
Stir vigorously.
NOTE: If the kit
contains an oak chip infusion bag, soak it submersed in 1 cup of hot water
for 10 min. Do not open infusion bag. Add water and infusion bag to primary
fermenter
6. Sprinkle contents
of Pkg. Yeast into 50ml/2oz of warm (34-37°C/93-98°F)
water. Let sit for 15 minutes.
7. Place cleaned and sterilized Hydrometer into Primary Fermenter to
record specific gravity. (Always spin Hydrometer prior to reading) For
a nor-mal
wine it should be 1.070 - 1. 090.
8. Add yeast mixture to Primary Fermenter.
9. Place cover (or lid with Airlock and Rubber Bung) onto Primary Fermenter
and set cover (or lid with Airlock and Rubber Bung) in place. If Airlock
and bung are used fill the Airlock half-full of water.
10. Place Primary Fermenter in a warm, raised area about 3-4 feet high,
where it will be undisturbed, for fermentation about 5 to 12 days, or
until specific gravity is 1.010 at 20-24°C/70-75°F.
NOTE: Within 2
days the wine will show signs of fermentation (bubbling or foaming). If
this does not happen, call your Wine Cave.
Secondary Fermentation
(Specific Gravity 1.010) approx. DAY 6 -1 0
1. Clean and sanitize
Siphon Assembly and Carboy. Make sure everything is well-rinsed before
you begin.
2. Siphon wine from Primary Fermenter into Carboy leaving sediment behind..
Discard sediment.
NOTE: If Carboy
is not completely full, boil some water, let cool, then top up the Carboy
to within 2' of the bottom of the Airlock. This prevents spoilage of the
wine which large quantities of air can cause.
3. Place Airlock
and Rubber Bung back onto Carboy and let sit undisturbed for 5 -10 days
until specific gravity is 0.998 or lower at 20-24°C/70-75°F.
ATTENTION: If making
Late Harvest Riesling or Piesporter Auslese, Secondary Fermentation is
not neccessary. monitor fermentation until specific gravity reaches 1.005,
approximately day 5 to 14. rack the wine into a clean, ster-ilized and
well rinsed carboy leaving sediment behind. top up carboy if necessary.
now proceed to stabilizing and clearing.
Stabilizing &
Clearing (Specific Gravity 0.998 or lower) approx. DAY 19-22
1. Clean and sanitize
Measuring Cup and Spoon. Make sure everything is well-rinsed before you
begin.
2. Draw 1 cup of wine from Carboy, discard 1/2 cup. Add Pkg. #2a Potassium
Metabisulphite and Pkg. #2b Potassium Sorbate to the 1/2 cup remaining.
Stir to mix well.
3. Slowly add this mixture to Carboy.
4. Stir vigorously with a Long-handled Spoon to remove the dis-solved
gases in wine.
5. Mix well, the contents of Pkg. #3 Clearing Agent into 1/2 cup cold
water. Add this to the wine.
6. Stir the wine in the Carboy Vigorously twice daily, for the next 3
days. Remember to replace Airlock & Rubber Bung after each stirring
(this process removes dissolved gasses).
7. Let wine stand for another 14 - 20 days on an elevated place (table
or counter top). This allows the wine to clear.
OPTIONAL: After
approximately one week optional racking may be done. Simply rack the wine
into a fresh, clean sterilized carboy, top up if necessary and discard
the sediment.
Bottling &
Corking approx. DAY 42
NOTE: Only crystal
clear wine is suitable for bottling. If wine is cloudy, wait an additional
few days for wine to clear. At this point you may wish to filter (polish)
your wine prior to bottling.
NOTE: Prior to
bottling taste your wine. At this point you may wish to adjust the level
of sweetness to suit your own personal taste. For information contact
your local dealer.
1. Clean and sanitize
the Primary Fermenter, Siphon Assembly, Wine Bottles and the Spoon. Make
sure everything is well-rinsed before you begin.
2. Siphon the wine into Primary Fermenter. (Filtering optional)
3. Soak Corks in a mild sulphite solution 30 minutes before you are ready
to insert them into Wine Bottles.
4. Siphon the wine into Wine Bottles, leaving an inch from estimated bottom
of inserted Cork.
5. Insert Corks using proper corking machine.
6. After 14 days, lay Wine Bottles on their sides for ageing. This will
keep Corks moist.
7. Keep your wine in a temperature-controlled environment (70°F) out
of direct light, for 2 - 3 months prior to consuming.
