Magnum Wine Kit Instructions
You will need this:
- This kit (so far so good!)
- A good Homebrew cleaner/steriliser 3.5 kg of sugar.
- A fermenter holding at least 23-25 litres
- An airlock and suitable bung for that
- An extendable syphon (or just a tube)
- 30 bottles with suitable corks/caps
Some optional items:
- A large funnel is helpful for adding things to your fermenter.
- For optimum quality, use a heat pad to control temperature.
- A hydrometer is very valuable when tracking the progress
- a twin lever corker Is a great help when bottling.
Wine Kit Instructions
- Add 5-6 litres of hot water to your cleaned and sterilised fermenter (lukewarm if glass), then add 3.5 kg of white sugar. Mix well until completely dissolved.
- Add the juice, rinse out and add any juice left in the can using hot water. Top up to 22.5 litres (5 gallons) in your fermenter using a mix of hot and cold water to achieve a temperature between 25 - 30 C. Mix well.
- Add wine yeast/nutrient (sachet no.1) and mix well. Seal fermenter with an airlock, half filled with water.
- Leave to ferment in constant temperature between 20-28 C. Fermentation will normally take 7-8 days (a little longer if low temp).
Note: Always consider the risk of leaks or frothing when choosing a place for a fermenter.
After fermentation (7-10 days)
- Check that fermentation is over, using a hydrometer. The reading should be 998 or lower. There should also be no more activity (bubbles in airlock). If necessary, wait another day and re-check. If you don’t have a hydrometer, you can taste the wine. Check that it is not too sweet.
- Rack off to another sterilised vessel using a syphon tube. Add stabiliser (sachet no.2) and shake/stir very thoroughly to remove CO2. Repeat a 3-4 times with at least 1 hour in between. If you don’t have a 2nd vessel, you can skip the racking off here, but that will slow down clearing a little.
- Add finings A (sachet no.3) and mix well, then leave for 2-3 hours. After 2-3 hours, add finings B (sachet no.4), carefully stirring up any sediment, for only 15 seconds. Leave wine to clear for 2-7 days, preferably in a cool place on a table, so you can rack if off later without moving it first.
Important: Do not rack off or try to remove CO2 before adding Finings B.
- After 2-7 days, when wine is crystal clear, syphon directly from fermenter to sterilised bottles and seal with corks or plastic stoppers.
That’s it - your wine is now ready to drink!