Extended Instructions for Making Wines from Kits

1
Extended Instructions for Making Wines from Kits

• by Jack Keller
• The Winemaking Home Page

2
DAY 1
Rehydrate your must to the full 6 U.S. gallons in
a 6-gallon carboy, stirring well. Use tap water
if good, otherwise bottled spring water.
3
DAY 1
Rehydrate your must to the full 6 U.S. gallons in
a 6-gallon carboy, stirring well. Use tap water
if good, otherwise bottled spring water.
Many styles of full-bodied red wine kits benefit
from the addition of grape tannin to the must
before fermentation.
4
DAY 1
Rehydrate your must to the full 6 U.S. gallons in
a 6-gallon carboy, stirring well. Use tap water
if good, otherwise bottled spring water.
Many styles of full-bodied red wine kits benefit
from the addition of grape tannin to the must
before fermentation. Therefore, one may wish to
add 1 to 1-1/2 level teaspoons of grape tannin as
follows Before rehydrating the must, thoroughly
dissolve selected amount of grape tannin in about
1 quart of boiling water.
5
DAY 1
Rehydrate your must to the full 6 U.S. gallons in
a 6-gallon carboy, stirring well. Use tap water
if good, otherwise bottled spring water.
Many styles of full-bodied red wine kits benefit
from the addition of grape tannin to the must
before fermentation. Therefore, one may wish to
add 1 to 1-1/2 level teaspoons of grape tannin as
follows Before rehydrating the must, thoroughly
dissolve selected amount of grape tannin in about
1 quart of boiling water. Once dissolved, add the
tannin solution to the must as part of its
rehydration.
6
DAY 1 (continued
Check the specific gravity of the must. A
starting s.g. of 1.088 is perfect if you have a
finished dry wine of similar type and style to
top up with.
7
DAY 1 (continued
Check the specific gravity of the must. A
starting s.g. of 1.088 is perfect if you have a
finished dry wine of similar type and style to
top up with. If you intend to top up with water,
raise the s.g. to 1.095 by adding 1 pound 4
ounces of sugar to 6 U.S. gallons of must.
8
DAY 1 (continued
Check the specific gravity of the must. A
starting s.g. of 1.088 is perfect if you have a
finished dry wine of similar type and style to
top up with. If you intend to top up with water,
raise the s.g. to 1.095 by adding 1 pound 4
ounces of sugar to 6 U.S. gallons of must.
Next, withdraw 1 U.S. gallon of the must to a
sealed glass jug and refrigerate it as a reserve
for later addition to the main batch.
9
DAY 1 (continued
Check the specific gravity of the must. A
starting s.g. of 1.088 is perfect if you have a
finished dry wine of similar type and style to
top up with. If you intend to top up with water,
raise the s.g. to 1.095 by adding 1 pound 4
ounces of sugar to 6 U.S. gallons of must.
Next, withdraw 1 U.S. gallon of the must to a
sealed glass jug and refrigerate it as a reserve
for later addition to the main batch.
If kit has oak, add it now as instructed. If not
and oak is desired, add 1.4 ounce (39 grams) of
untoasted Oak-Mor American White Oak Powder or
1.5 ounce (43 grams) of toasted to the carboy.
10
DAY 1 (continued
Now, properly rehydrate the enclosed yeast.
11
DAY 1 (continued
Now, properly rehydrate the enclosed yeast.
Add 1/3 cup of must to your yeast slurry to make
it easier to pour and pour the mixture into the
carboy.
12
DAY 1 (continued
Now, properly rehydrate the enclosed yeast.
Add 1/3 cup of must to your yeast slurry to make
it easier to pour and pour the mixture into the
carboy. Do not attach airlock for first 48 hours
of fermentation. Instead, cover the mouth of the
carboy with a sanitized piece of muslin secured
with a rubber band.
Place your carboy in an area where the
temperature remains at about 70 degrees F. (20
degrees C.).
13
DAY 2
On the second day of fermentation, lightly stir
the must to keep the yeast in suspension.
14
DAY 2
On the second day of fermentation, lightly stir
the must to keep the yeast in suspension.
DAY 3-5
At the end of the second day (after 48 hours),
attach the airlock.
15
DAY 2
On the second day of fermentation, lightly stir
the must to keep the yeast in suspension.
DAY 3-5
At the end of the second day (after 48 hours),
attach the airlock.
Stir the must once a day on days 3 and 4. Stir on
day 5 as well if the fermentation is not
obviously vigorous.
16
DAY 2
On the second day of fermentation, lightly stir
the must to keep the yeast in suspension.
DAY 3-5
At the end of the second day (after 48 hours),
attach the airlock.
Stir the must once a day on days 3 and 4. Stir on
day 5 as well if the fermentation is not
obviously vigorous.
Always reattach the airlock after stirring.
17
DAY 7-9
Watch for the vigorous fermentation to subside
(about day 7 or 8, but possibly 9 or 10).
18
DAY 7-9
Watch for the vigorous fermentation to subside
(about day 7 or 8, but possibly 9 or 10).
When vigorous fermentation subsides, slowly add
the reserve 1 U.S. gallon of juice back to main
batch. If juice is cold from refrigeration, add 1
pint every 15 minutes and stir 15-20 seconds. If
the reserve is at room temperature, add 1 quart
every 15 minutes and again stir.
19
DAY 7-9
Watch for the vigorous fermentation to subside
(about day 7 or 8, but possibly 9 or 10).
When vigorous fermentation subsides, slowly add
the reserve 1 U.S. gallon of juice back to main
batch. If juice is cold from refrigeration, add 1
pint every 15 minutes and stir 15-20 seconds. If
the reserve is at room temperature, add 1 quart
every 15 minutes and again stir.
Reattach the airlock and keep the must at around
70 degrees F. (20C) for the next three weeks.
20
DAY 28
Check specific gravity of must, note and reattach
the airlock.

21
DAY 28
Check specific gravity of must, note and reattach
the airlock.
The specific gravity of the must should be under
0.995 for most kits (under 1.000 for some kits
for big reds).
22
DAY 28
Check specific gravity of must, note and reattach
the airlock.
The specific gravity of the must should be under
0.995 for most kits (under 1.000 for some kits
for big reds).
DAY 29
If making a white wine, prepare your bentonite
and set aside.
23
DAY 30
Check specific gravity of must. If the value has
not dropped since Day 28, move on to
stabilization.
24
DAY 30
Check specific gravity of must. If the value has
not dropped since Day 28, move on to
stabilization.
If specific gravity has dropped since Day 28,
reattach the airlock and allow further
fermentation. Check the gravity on a daily basis
until it remains unchanged for 2 consecutive
days.
25
DAY 30
Check specific gravity of must. If the value has
not dropped since Day 28, move on to
stabilization.
If specific gravity has dropped since Day 28,
reattach the airlock and allow further
fermentation. Check the gravity on a daily basis
until it remains unchanged for 2 consecutive
days.
Stabilization and Fining
Add the contents of the bag marked potassium
metabisulfite to an empty, sanitized, 6-gallon
carboy.
26
DAY 30 (continued)
Rack wine from original carboy into new carboy,
leaving lees behind.
27
DAY 30 (continued)
Rack wine from original carboy into new carboy,
leaving lees behind.
Degass the wine by whatever method you use.
28
DAY 30 (continued)
Rack wine from original carboy into new carboy,
leaving lees behind.
Degass the wine by whatever method you use.
If making a white wine, add the bentonite slurry
which you prepared on Day 29. If possible, mix
the slurry in your blender for about 2 minutes on
high just before adding.
29
DAY 30 (continued)
Rack wine from original carboy into new carboy,
leaving lees behind.
Degass the wine by whatever method you use.
If making a white wine, add the bentonite slurry
which you prepared on Day 29. If possible, mix
the slurry in your blender for about 2 minutes on
high just before adding.
If making a red wine, add the packet marked
Kieselsol from a Wine Art Claro K-C red wine
finings package (may not be included in kit).
30
DAY 30 (continued)
Stir vigorously for 4 minutes.
31
DAY 30 (continued)
Stir vigorously for 4 minutes.
Top up with a similar, dry wine and reattach your
airlock.
32
DAY 30 (continued)
Stir vigorously for 4 minutes.
Top up with a similar, dry wine and reattach your
airlock.
DAY 31
Top up with a similar, dry wine and reattach your
airlock.
33
DAY 30 (continued)
Stir vigorously for 4 minutes.
Top up with a similar, dry wine and reattach your
airlock.
DAY 31
Top up with a similar, dry wine and reattach your
airlock.
If making a white wine, add the packet that came
with your kit marked Finings to the carboy.
Alternatively, you can add the packet marked
Clarifier which comes in a packet of Wine Art
Claro K-C white wine finings.
34
DAY 31 (continued)
If making a red wine, add the packet marked
Clarifier from a Wine Art Claro K-C red wine
finings package to the carboy.
35
DAY 31 (continued)
If making a red wine, add the packet marked
Clarifier from a Wine Art Claro K-C red wine
finings package to the carboy.
Stir vigorously for 4 minutes. Wait 15 minutes
and again stir vigorously for 4 minutes.
36
DAY 31 (continued)
If making a red wine, add the packet marked
Clarifier from a Wine Art Claro K-C red wine
finings package to the carboy.
Stir vigorously for 4 minutes. Wait 15 minutes
and again stir vigorously for 4 minutes.
Top-up. Reattach airlock.
37
DAY 31 (continued)
If making a red wine, add the packet marked
Clarifier from a Wine Art Claro K-C red wine
finings package to the carboy.
Stir vigorously for 4 minutes. Wait 15 minutes
and again stir vigorously for 4 minutes.
Top-up. Reattach airlock.
Place wine in a very cool location.
Alternatively, the carboy can be stoppered with a
cork and placed in a refrigerator.
38
DAY 45
Carefully rack the wine into a sanitized carboy.
Avoid splashing.
39
DAY 45
Carefully rack the wine into a sanitized carboy.
Avoid splashing.
If making a red wine or a Chardonnay and you did
not add oak powder earlier (on Day 1), you may
add some now using either of the following two
alternatives
40
DAY 45
Carefully rack the wine into a sanitized carboy.
Avoid splashing.
If making a red wine or a Chardonnay and you did
not add oak powder earlier (on Day 1), you may
add some now using either of the following two
alternatives
Add medium toast, French Allier white oak chips
(from World Cooperage). "Heat sanitize" 4 oz
(115g) of chips for 30 minutes by placing them on
a piece of aluminum foil in an oven preheated to
250 degrees F. Allow the chips to cool and add to
wine.
41
DAY 45
Carefully rack the wine into a sanitized carboy.
Avoid splashing.
If making a red wine or a Chardonnay and you did
not add oak powder earlier (on Day 1), you may
add some now using either of the following two
alternatives
Add medium toast, French Allier white oak chips
(from World Cooperage). "Heat sanitize" 4 oz
(115g) of chips for 30 minutes by placing them on
a piece of aluminum foil in an oven preheated to
250 degrees F. Allow the chips to cool and add to
wine.
Add medium toast French StaVin oak cubes at a
rate of 3.5 oz (100g) per 6-gallon carboy. No
preparation necessary. Simply add.
42
DAY 45 (continued)
Top-up carboy to the very top with a similar, dry
wine. If wine was refrigerated, allow about 2.5
inches of ullage below the bung for expansion of
the wine as it warms up. If wine was stoppered
in refrigeration, replace stopper with airlock.
43
DAY 45 (continued)
Top-up carboy to the very top with a similar, dry
wine. If wine was refrigerated, allow about 2.5
inches of ullage below the bung for expansion of
the wine as it warms up. If wine was stoppered
in refrigeration, replace stopper with airlock.
Place wine in a cool dark place. Over the next 35
days, check to be sure that your airlock remains
filled with fluid to the indicated level.
44
DAY 80
Rack wine off of its light lees into a sanitized
carboy.
45
DAY 80
Rack wine off of its light lees into a sanitized
carboy.
If using the oak chips, discard the used chips.
46
DAY 80
Rack wine off of its light lees into a sanitized
carboy.
If using the oak chips, discard the used chips.
If using Sta-Vin cubes, rinse and return them to
the fresh carboy.
47
DAY 80
Rack wine off of its light lees into a sanitized
carboy.
If using the oak chips, discard the used chips.
If using Sta-Vin cubes, rinse and return them to
the fresh carboy.
Top-up the carboy with a similar, dry wine.
48
DAY 80
Rack wine off of its light lees into a sanitized
carboy.
If using the oak chips, discard the used chips.
If using Sta-Vin cubes, rinse and return them to
the fresh carboy.
Top-up the carboy with a similar, dry wine.
Check fluid level in airlock and reattach to
carboy.
49
DAY 80
Rack wine off of its light lees into a sanitized
carboy.
If using the oak chips, discard the used chips.
If using Sta-Vin cubes, rinse and return them to
the fresh carboy.
Top-up the carboy with a similar, dry wine.
Check fluid level in airlock and reattach to
carboy.
Place wine in a cool dark place. Over the next 60
days, check to be sure that your airlock remains
filled with fluid to the indicated level.
50
DAY 140
Your wine should now be crystal clear.
51
DAY 140
Your wine should now be crystal clear.
Degass the wine by your favorite method.
52
DAY 140
Your wine should now be crystal clear.
Degass the wine by your favorite method.
Check your wine for residual CO2.
53
DAY 140
Your wine should now be crystal clear.
Degass the wine by your favorite method.
Check your wine for residual CO2.
Rack the wine into a sanitized carboy into which
1/4 tsp of potassium metabisulfite has been
added.
54
DAY 140
Your wine should now be crystal clear.
Degass the wine by your favorite method.
Check your wine for residual CO2.
Rack the wine into a sanitized carboy into which
1/4 tsp of potassium metabisulfite has been
added.
If using the Sta-Vin cubes, and further oak
character is desired, the cubes can be rinsed and
returned to the fresh carboy.
55
DAY 140 (continued)
If the wine needs further degassing (as
determined above), stir vigorously for 4 minutes.
Wait 15 minutes and stir vigorously for 4 more
minutes.
56
DAY 140 (continued)
If the wine needs further degassing (as
determined above), stir vigorously for 4 minutes.
Wait 15 minutes and stir vigorously for 4 more
minutes.
If the wine does not seem to need further
degassing, stir lightly.
57
DAY 140 (continued)
If the wine needs further degassing (as
determined above), stir vigorously for 4 minutes.
Wait 15 minutes and stir vigorously for 4 more
minutes.
If the wine does not seem to need further
degassing, stir lightly.
Taste test the wine.
58
DAY 140 (continued)
If the wine needs further degassing (as
determined above), stir vigorously for 4 minutes.
Wait 15 minutes and stir vigorously for 4 more
minutes.
If the wine does not seem to need further
degassing, stir lightly.
Taste test the wine.
Top-up if necessary.
59
DAY 140 (continued)
If the wine needs further degassing (as
determined above), stir vigorously for 4 minutes.
Wait 15 minutes and stir vigorously for 4 more
minutes.
If the wine does not seem to need further
degassing, stir lightly.
Taste test the wine.
Top-up if necessary.
Check fluid level in airlock and reattach to
carboy.
60
DAY 170
Reds which are still in contact with the StaVin
cubes and which are going to be filtered can be
racked into a sanitized carboy. Top-up with a dry
wine. Cubes should be discarded.
61
DAY 170
Reds which are still in contact with the StaVin
cubes and which are going to be filtered can be
racked into a sanitized carboy. Top-up with a dry
wine. Cubes should be discarded.
Taste test the wine.
62
DAY 170
Reds which are still in contact with the StaVin
cubes and which are going to be filtered can be
racked into a sanitized carboy. Top-up with a dry
wine. Cubes should be discarded.
Taste test the wine.
If wine tastes balanced, is free of defects, and
free of excess CO2, bottle at leisure or filter
for bottling on Day 180.
63
DAY 180
Taste test the wine.
64
DAY 180
Taste test the wine.
Bottle wines filtered on Day 170.
65
Complete instructions available at
http//winemaking.jackkeller.net/extended.asp