Making Red Wine
RED WINE INSTRUCTIONS
· Get ready at least 1 week before you buy your grapes.
· Make sure your barrel, demijohns & equipment is very clean.
· Use OXYPER to clean & sterilize your barrels & demijohns
. Get the Brewcraft Wine Production Kit that is appropriate to your needs
· Get all your supplies before you get your grapes
· Only buy really good grapes
1. Crush the grapes & add potassium metabisulphite (DAY 1 PACK 1) to the crushed grapes immediately. Dissolve it in a little grape juice then stir this into the crushed grapes during crushing.
2. Add Pectic enzyme (DAY 1 PACK 2) to the crushed grapes. Dissolve it in a little water & stir it in well. This mixture of juice & crushed grapes is called the “must”.
3. Cover the container & leave it for 24 hours.
1. Add Yeast Energiser (DAY 2 PACK 1) to the must. Dissolve it in water & stir it in well.
2. Add Wine Yeast (DAY 2 PACK 2) to the must.
· Soak the yeast in a cup of cool boiled water (max temp 30°C) for 15 minutes then add the same amount of juice. Use more water & juice if you are using a lot of yeast.
· Wait till this mixture gets frothy then add it to the must.
3. Your wine will start to boil (ferment) within 24 hours. Keep it covered & leave it for a few days until it has enough colour & the tannin taste is right for you. This will usually take from 4 to 7 days.
· During this time, the grapes will float to the surface. You should push this down & mix it back into the must up to 5 times each day.
1. Add Ferment Booster (DAY 4 PACK 1). Dissolve in water & stir in gently.
WHEN THE COLOUR IS RIGHT
6. Drain the fermenting must into your barrel or demijohns then press the remaining grapes & add the extra must into your barrel or demijohns.
7. Fit an airlock to your barrel or demijohns & allow the fermentation to continue.
END OF FERMENT (End of boiling)
1. Wait until the fermentation stops completely then add potassium metabisulphite (END OF FERMENT). Dissolve it in some of the wine then stir it in gently.
2. Wait for another 7 days to give the wine a chance to clear & for the sediment (called “mud” or “lees”) to settle at the bottom of your barrel or demijohns.
3. Transfer the wine to clean containers. It is important to do this very carefully so the wine does not splash around & no mud comes through with the wine.
4. Make sure your container is full of wine then seal it & allow your wine to mature.
NOTE that you may have to repeat steps 3 & 4 if the wine is not completely clear after the first time.