to Winemaking the simple and easy way. You can produce top quality
wines in just four short weeks with little cost and effort by following
our simple step by step instructions. We will guide you through the
process of kit winemaking, even if this is your first batch. If you
have made your own wine before, you will find that our process varies
little from standard winemaking procedures.
Please read the instructions carefully before you begin.
Important: Please Read All Instructions Carefully Before Proceeding
Before you begin, the importance of sanitation in the winemaking
process can not be stressed enough. Everything that touches your wine
(all equipment) must be sanitized with a recognized sanitizing
solution. Just as important is thoroughly rinsing off all equipment
after the sanitation procedure. Please use the following instructions
as outlined taking care to measure the specific gravity. This allows
the wine to tell you when to proceed to the next step. If you have any
questions beyond these instructions please contact your local
winemaking supply store or call our help line.
Now, let’s begin!
Primary Fermenter: Food-grade plastic container ( 27-46
litre) with cover. Fermenter should be well-marked at the 23 litre (5
imp gal/6 US gal) level. To do this, fill Carboy with water, pour into
Fermenter, mark water level on outside of Fermenter.
Carboy – 23 litre (5 imp gal/6 US gal): Either glass (recommended) or food-grade plastic.
Airlock & Rubber Bung: One-way valve to seal
Carboy at neck. Airlock must be half-filled with water and attached to
Carboy when it is filled with wine.
Siphon Assembly: 4 feet of food-grade plastic tubing attached to a rigid acrylic rod.
Hydrometer & Test Cylinder: Measures specific gravity to monitor fermentation & sugar levels.
Spoon: Food-grade plastic, approximately 28in./70cm. long.
Package of Cleaner
Package of Sulphite
Measuring Cup: 2 cup/500 ml.
Floating Thermometer: Tracks fermentation temperature.
Wine Thief: To remove wine samples from primary or carboy.
30 Wine Bottles: 750 ml.
30 Wine Bottle Closures: Synthetic or high grade corks are recommended to maintain the integrity of the wine.
Corker: Used with corks only. This can be rented from a retailer.
Additives (included in kit)
Package 1: Bentonite Also in Kit:
Package 2A: Sulphite RJ Spagnols wine yeast
Package 2B: Potassium Sorbate (may contain 2 packages) Oak Chips (optional)
Package D1: Kieselsol
Package D2: Chitosan
NOTE: Your kit may include any of the following: oak
infusion bag, oak powder, sweetening blend, finishing blend, dehydrated
fruit or Süss Reserve. Do not use or substitute additive packages from
other wine kits !
Product Date Code: (on box label)____________
Primary Fermentation (Specific Gravity 1.074-1.090)
DAY 1 Date SG
1. Clean and sanitize Primary Fermenter, Lid, Wine Thief, Test Cylinder & Spoon. Make sure
everything is well-rinsed before you begin.
2. Add 4 litres of warm water to the Primary Fermenter. Stirring
constantly, slowly add Pkg. #1Bentonite to water until dispersed.
3. Empty contents of juice/Concentrate Bag into mixture in Primary Fermenter.
4. Rinse Bag with hot water and add to Primary Fermenter.
5. Add cool water to Primary Fermenter up to the 23 litre (5 imp gal/6
US gal) mark. Check to make sure the water temperature in Primary
Fermenter is between 20-25°C/70-80°F. Stir vigorously.
NOTE: Some wine kits may contain Oak powder/chips.
Oak powder/chips – If your wine kit does, open it and add it now. Stir vigorously.
Dehydrated fruit – If your wine kit does, rehydrate in hot water and add mixture to primary fermenter. Stir vigorously.
Oak chip infusion bag (resembling a tea bag) – If your wine kit does,
soak it submersed in 1 cup of hot water for 10 min. Do not open
infusion bag. Add water and infusion bag to primary fermenter.
6. Using the wine thief, fill the test cylinder. Record specific
gravity (S.G.). For a table wine it should be 1.074-1.090 (depending on
the wine kit).
7. Sprinkle yeast over the surface of the juice. Do not stir.
8. Place cover (or lid with Airlock and Rubber Bung) onto Primary
Fermenter. If Airlock and bung are used fill the Airlock half-full of
water or mild sulphite solution.
9. Place Primary Fermenter in a warm, raised area about 3- 4 feet high, where it will be undisturbed.
NOTE: Within 2 days the wine will show signs of fermentation (bubbling or foaming). If this does not happen, call your retailer.
Stabilizing & Clearing (Specific Gravity 0.998 or lower)
DAY 14 (approx.) Date SG
1. Clean and sanitize Siphon Assembly, Primary bucket or 23L (6 US Gal)
carboy and Long Handled Spoon. Make sure everything is well rinsed
before you begin.
2. Siphon the wine into the sterilized primary bucket or 23L (6 US
gal.) carboy. Do not disturb the sediment (called “lees” in winemaking
terms) during this racking. Discard sediment in primary fermenter.
3. Add Pkg. #2A Sulphite to the wine and stir vigorously.
4. Add Pkg. #2B Potassium Sorbate (if your kit contains 2 packages add both) to the wine and stir vigorously.
5. If your wine kit includes finishing blend or sweetening blend, please refer to label instructions and add now.
6. Important: Degas wine vigorously for 5 minutes by stirring with the
handle of a spoon or with a drill mounted stirring device. INSUFFICIENT STIRRING WILL PREVENT THE WINE FROM CLEARING ADEQUATELY.
7. Add Packet D1 (Kieselsol) to wine and stir for 1 minute. Then add D2
(Chitosan) and stir well. Important: Do not reverse the order of
Kieselsol and Chitosan. Degas wine for 5 minutes by stirring vigorously.
8. If in primary bucket, rack back into carboy. Attach bung and airlock.
9. Top up carboy to within 2 inches of the bottom of the airlock with water. Attach bung and airlock.
10. Let wine stand until day 28 in an elevated cool area (15-19°C/59-66°F).
Bottling & Corking
DAY 28 (approx.) Date SG
NOTE: Only crystal clear wine is suitable for bottling.
If wine is cloudy, wait an additional few days for wine to clear. At
this point you may wish to filter (polish) your wine prior to bottling.
1. Clean and sanitize the Primary Fermenter, Siphon Assembly and Wine
Bottles. Make sure everything is well-rinsed before you begin.
2. Siphon the wine into Primary Fermenter. (Filtering optional)
3. Siphon the wine into Wine Bottles, leaving an inch from estimated bottom of inserted Cork.
4. Insert Corks using proper corking machine.
5. Keep Wine Bottles upright for 1 day. Then age Wine Bottles on their sides to keep Corks moist.
6. Keep your wine in a temperature-controlled environment (less than
16°C /60°F) out of direct light, for 2-3 months prior to consuming.