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.

STARTING FERMENTATION

  • 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.

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