How To Make Wine at Home

Instructions for Making Homemade Wine By Wine Art

Day 1
Glucose Solids: If these are included in the kit, add to primary fermenter add 1 kettle full of hot water. Stir to dissolve. Add 1 kettle full of cold water. proceed to Step (1)

Step 1.
Grasp bag of concentrate by the neck. Remove cap and pour contents in to your sanitized primary fermenter. Fill bag with warm water twice, adding contents to the fermenter

Step 2.
Add Packet #1 and stir.

Step 3.
If the kit contains OAK and/or ELDERBERRIES, add now. Elderberries can be tied in a nylon bag for easy removal at the racking stage.

Step 4.
Fill primary fermenter to the 5 gallon level with cold water, Stir. (NOTE) if using a hydrometer, specific gravity should be approximately 1.080

Step 5.
Add yeast now. Be sure temperature does not exceed (77f) prior to adding the yeast

Step 6.
Cover the fermenter with a lid with an airlock. Fermentation will start within 48 hours

Step 7.
Leave the primary in a warm place (70-75f.) until Specific Gravity of 1.005 or lower is achieved (about 6 to 8 Days) a lower fermenting temperature will result in a longer fermenting period. If using Elderberries, stir once a day.

Day 7
Make sure your carboy is cleaned with a sanitizing solution and rinsed with water.

Step 8.
Remove the Elderberries if included. Syphon wine into the carboy, leaving the sediment behind in the primary.

Step 9.
For Red Wine: no Bentonite Addition is necessary continue on to (step-10) For White or Blush: the Bentonite (packet #2) must now be mixed and added to the wine. to mix the Bentonite use either method. 

A) in a clean 750ml. (26oz) bottle half-filled with warm water, add the Bentonite and shake for 2-3 minutes until mixed. Pour Bentonite into the Carboy.

B) Pour 375ml. (13oz) hot water into a blender, add the Bentonite and blend till mixed. Pour Bentonite into the Carboy.

Step 10.
Top up the carboy into the neck with boiled and cooled water. Attach the Airlock.

Step 11.
Leave the Carboy in a warm place for approximately 12 days or until all fermentation is complete. A temperature range of (70-77f) is the best to ensure a quick complete fermentation. A lower temperature will result in a slower rate of fermentation

Day 18
If specific gravity has not fallen to correct level, wait a few more days.

Step 12.
Syphon wine off sediment into a clean carboy. If another carboy is not available, Syphon wine off sediment into a clean primary frementer, wash out the carboy and syphon the wine immediately into the washed carboy. Add packet #3 and packet #4 to the carboy. Stir thoroughly for 3 minutes

Step 13.
During the next 24 hours, The wine must be stirred vigorousy for 3 minute intervals at least six times. This will remove unwanted carbon dioxide gas before bottling. Attach airlock after each stirring. For the last stirring add the following for: White/Blush add packet #5 or for Red Wine add packet #6 stir gently for 30 seconds. top up carboy with cool water and attach airlock.

Step 14.
The carboy should now be placed on a table or counter so that the sediment is not disturbed prior to bottling.

Step 15.
Leave the Wine to clear for 10 days. if the wine has not cleared perfectly after 10 days, leave for an additional week. HELPFUL HINT: after 3-4 days of clearing, give the carboy a sharp twist which will dislodge any particles that may cling to the sides of the carboy.

Day 28
 

Step 16.
Syphon wine off sediment into a sanitized primary fermenter.  Your Wine is now ready for filtering and /or bottling. For a sweeter wine Syphon wine into bottles. Cork or Cap.