Solomon Grundy 30 Bottle Kit Instructions
PLEASE READ ALL INSTRUCTIONS BEFORE STARTING
- Make sure all your equipment is thoroughly cleaned and sterilised before starting.
- Use any good home brew steriliser and follow the manufacturer's instructions.
- Pour 5 litres boiling water into a 25 litre fermenter.
- Add 3 kilos of white sugar for White and Rosé wines, and add 4 Kilos of white sugar for Red wines, and stir to dissolve.
- Once dissolved, add the large bottle/can of concentrate (do not add the specially concentrated wine compound at this stage) then rinse out any remains with cold water.
- Top up to 22.5 litres with cold water, then add sachets of Wine Yeast and Yeast Nutrient.
- Stir well until the yeast particles disappear, then fit bung and airlock (half fill with cold water).
- Transfer fermenter somewhere warm between 24º-30ºC to ferment for 5 days.
Fermentation will take several more days to complete at lower temperatures, but will produce a better quality wine.
- You must have a hydrometer if you want to make your wine in 7 days, if the hydrometer reads below 995 then you are ready to proceed.
- If you do not have a hydrometer, wait until the airlock stops bubbling and taste the cloudy wine to make sure it is dry before adding the sachets referred to below.
- Do not continue until you are sure fermentation is complete.
END OF FERMENTATION
- Once fermentation is complete, add the sachets of Stabiliser and Wine Finings A (and sachet of Sweetener if making medium sweet wine kit).
- Stir vigorously for at least 2 minutes to remove all gas (this is important for rapid clearing), then leave to stand for 1 hour.
- All stabilisers give off gas when added to wine, do not inhale this.
- It is now important that the wine is fully de-gassed before continuing, this is important for rapid clearing.
- The best way of de-gassing your wine is to use a Degasser drill attachment.
- Or transfer the gassy wine from bucket to bucket 10 times, the action of pouring will remove the gas.
- Alternatively, the wine can be stirred vigorously - but make sure this is done for long enough to remove all the gas (usually takes at least 5 full minutes of stirring).
WHAT TO DO 1 HOUR LATER
- Add the sachet of Wine Finings B and stir gently for 30 seconds, then leave to stand for a further 1 hour.
WHAT TO DO AFTER ANOTHER 1 HOUR
- Add the sachet of Wine Finings C and the sachet of Wine Compound and stir well for a further 30 seconds.
- Leave to stand somewhere cool, this will normally take 1 day.
WHAT TO DO WHEN YOUR WINE IS CLEAR
- Carefully syphon the clear wine into another 25 litre container, taking care not to disturb the sediment.
- You are now ready to sweeten your wine, the information below gives recommended sugar additions.
- We suggest you add only 2/3 or 3/4 of these amounts to begin with, stir fully to dissolve, then taste.
- More sugar can then be added in small additions until your preferred level of sweetness is found.
- Remember, you can always sweeten your wine further, but can never make it drier!
RECOMMENDED SUGAR ADDITION PER 22.5 LITRE
- Chardonnay - 112g
- Piesporter - 180g
- Blush - 400g
WHAT FERMENTATION TEMPERATURE?
- Aim for between 21-26ºC for optimum quality, higher temperatures will result in a lower quality wine because more off flavours are produced.
- Temperatures down to 15ºC can be used, but will extend the fermentation time.