Wine Making with Kits

How to Make Wine From Kits

To get your hobby underway, you'll first need some equipment:

Primary Fermenting Bucket - a plastic bucket used during the first week of wine making. Some primary buckets have spigots. If yours has a spigot, be sure it is secure, tight and closed prior to placing juice/wine into bucket.

Hydrometer – a glass instrument used to measure the density of liquid (specific gravity). Target specific gravity readings will be listed in your instructions. These readings will help you monitor the progress of your wine.

Carboy – a glass or plastic (preferably glass) container used during Secondary Fermentation. During the second week, the yeast start to die down and the fermentation is less active. The carboy should be sealed with a bung and airlock.

Airlock - also called fermentation lock, these plastic devices fit over the tops of carboys or into bung holes of barrels to allow any gas produced by wine to escape while keeping out air. Fill airlock halfway with sanitized water.

Bung or stopper a device used in conjunction with airlock to seal carboy opening.

Racking Siphon - used to rack (transfer) your wine from container to container. Shown is a Fermtech auto siphon (starts a primed siphon in a single stroke). Any food grade plastic hose or racking siphon can be used. Note: racking is a term used in winemaking meaning transfering.

Spoon/Paddle - used to stir wine. Some kits require the yeast to be stirred into the juice. Also needed when stabilizing agents are added. Wine will need to be degassed (stirred vigorously) after secondary fermentation.

Carboy Brush - a helpful tool to clean your carboy. Specially designed to clear the hard to reach neck of the carboy.

You will also need juice. Our concentrate juice kits contain:

Concentrated Juice - your kit will contain a concentrate pouch of juice

Yeast – single celled fungi that reproduce to aid fermentation in wine making.

Potassium Sorbate - Inhibits yeast reproduction and fermentation at bottling. Also called wine stabilizer. Not meant to stop active fermentation.

Potassium Metabisulphite - an antibacterial agent used to sterilize equipment and bottles. Is added to wine to kill yeast and bacteria. Stops fermentation.

Fining Agents - (bentonite, gelatin or isinglass) are natural agents that are added to wine to accelerate the settling or clearing process.

Oak chips, elderberry flowers, fruit packs are optional ingredients that may or may not be included in your kit.

Basic Instructions

Note: Each kit will have specific instructions – follow the instructions included in the kit.

Clean & Sanitize Equipment – thoroughly wash and rinse with sanitizing solution all equipment that will come in contact with your wine.

Primary Fermentation - add a small amount of very warm water (approximately 1" deep) to the bottom of a sanitized primary fermenting bucket. Use a long handled spoon and stir the water in one direction. As you are stirring the water, sprinkle the packet of Bentonite into the fermenting bucket. By keeping the water moving while adding the bentonite will allowing a better mixure. Remove the cap (with a bottle opener or cap remover) from the concentrated pouch of juice. If your kit contains an "F" pack, do not add it at this time. Rinse the pouch out with warm water to assure that all the juice has been emptied from bag. Add room temperature water to 6 Gallon mark of Primary Fermentor. With long handled spoon, stir well. Take specific gravity reading by using hydrometer and record. Sprinkle the yeast packet on top of juice. Cover fermentor with lid. Be sure to add water in airlock and attach to lid. Keep container in a place that will be approximately 65-75 degrees (this is very important during this stage). You will notice bubbling action in airlock within 24-48 hrs.

Secondary Fermentation - transfer wine into a clean and sanitized carboy when your wine achieves specific gravity reading per your instructions; or, when the airlock has signifaantly decreased activity (usually 7-10 days after fermentation starts). Seal carboy opening with bung and airlock. Keep carboy in a fairly dark area with a temperature of approximately 65-75 degrees. Instructions will indicate how long wine will need to remain in carboy – usually 2-3 weeks. You do not need to add anything at this time unless your instructions indicate otherwise.

Stabilize and Clear – When your wine has finished fermenting (as indicated by specific gravity levels per your instructions), transfer (rack) wine back into clean and sanitized primary fermentor. Add packets of potasium metabisulphite and potasium sorbate by stirring vigorously with long handled spoon. Stir for at least 2 minutes. If your kit contains an F-Pack, add it now. Add the fining/clearing agents (Isinglass, Chitosan, etc.) and stir an additional 2 minutes. The vigorous stirring will de-gas (remove carbon dioxide) the wine. Be sure to follow this step otherwise your wine will be fizzy. After all ingredients have been added and wine is degassed, rack wine back into clean and sanitized carboy. Let wine sit for one to two weeks or until wine is very clear.

Bottling – wash and sanitize bottles. Use bottle filler to fill bottles up above the shoulder of the bottles (there should be approximately 1" of space between the wine and the bottom of cork. If the bottle is too full, corks will push back out of bottle. If the bottle is not filled enough, too much air will spoil the wine. Seal bottles with corks or similar stopper. Let bottles stand upright for one week. Lay bottles on side to store.

Cheers!