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Making Supplies
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qty 2 6-gallon glass carboys
Air lock
#7 rubber stopper, drilled
Siphon hose
Racking cane
Bottle filler
PH test kit (optional, for acidity)
Triple scale hydrometer (for measuring sugar content)
Measuring spoons
Sanitizer
Corks
Corker
Bottles
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6 Gallons Grape Juice
Cane Sugar
Wine Yeast
Yeast Nutrient
Potassium or Sodium Metabisulfite or Campden Tablets
Clarifier
Potassium Sorbate
Cotton Balls
It's easy because all the
ingredients are included to
create the style of wine you
love!
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1) Before starting, everything that will touch the juice must be sanitized. It is very important to clean
everything.
2) Split 6 gallons of juice into the two 6 gal carboys.
3) Adjust the juice for:
a) Sugar Content - Should be within 20 degrees to 24 degrees Brix. If below this range, add 5/8 lb (1
3/8 cups) cane sugar to the 5 gal to raise the sugar content 1 degree Brix. (22 degrees Brix is
somewhat standard and will give 11.5% alcohol.)
b) Acid Content - Should be within 0.7 to 0.9 gm/100ml. If the acid is above 0.9 reduce it. If the acid is
below 0.6 increase it. The acid can be reduced by adding calcium carbonate or by diluting with a sugar
solution. Adding 4 teaspoons of calcium carbonate to the 5 gal will reduce the acid by 0.1,
however do not add more than 16 tsp for a maximum reduction of 0.4. Diluting with half gallon of 22
degrees Brix sugar solution will reduce the acid about 10%. A 22 degree Brix sugar solution is made by
dissolving 2 lb of cane sugar in enough water to make one gallon. The acid can be increased by
adding tartaric acid. Adding 4 teaspoons of tartaric acid to the 5 gallon will increase the acid by 0.1
c) Sulfur Dioxide Content - Check to see if the juice has had the Sulfur Dioxide added to the equivalent
of 25 to 100 ppm. If none was added, add 5 Campden Tablets or a slightly rounded 1/4 teaspoon of
metabisulfite to the 5 gal of juice, but then wait 24 hours before adding yeast.
4) Add one packet of wine yeast and 2 teaspoons of yeast nutrient to each carboy. Plug the neck of
each carboy loosely with a cotton ball. Place carboys in an area where the temperature remains above
60 degrees F.
5) Fermentation should start within 24 hours. When the violent fermentation is over and the froth and
foam subside, combine the two carboys into one and attach an air lock half filled with water. Let
fermentation proceed until complete (no bubbles through air lock in a 10 min. time). Let solids settle for
1-2 weeks.
6)Add a rounded 1/4 teaspoon Metabisulfite or 5 Campden Tablets to the leftover (and sanitized)
carboy. Siphon the wine into this carboy being careful to leave the sediment behind. Top-up the
carboy with water or a similar wine to the small of the neck.
7) After 1.5 to 2 months repeat the above racking operation but use only 1/8 teaspoon of Metabisulfite
or 2 Campden Tablets and top-up with water or wine.
8) Move the carboy to a cold location where the temperature will not drop below 32 deg F. Let the
carboy stand undisturbed, with fermentation lock, for about two months. Keep the fermentation lock
partially filled with water (vodka works better and is sanitized) and do not let it freeze.
9) After two months in the cold, rack again, as above, while still cold, but use only 1/8 teaspoon of
Metabisulfite or 2 Campden tables. Top-up the carboy with water or wine to the small of the neck.
10) If the wine is not sufficiently clear, fine with Sparkolloid or bentonite.
11) When the wine is sparkling clear (6 to 9 months from the start) it can be bottled. Rack again using
a rounded 1/4 teaspoon of Metabisulfite or 5 Campden Tablets. Wash and sanitize bottles. Siphon the
wine into bottles using the bottler. Let the bottles stand upright for 3 - 5 days to relieve the pressure
inside the bottle, then store with the wine in contact with the corks to prevent them from drying out.
12) Let bottles stand 3-4 weeks.
13) Drink and test if the wine is too tart it may be sweetened by adding sugar when the bottle is opened.
