IMPORTANT: Please read all instructions before beginning.
Cellar 7 Wine Kits
- Cellar 7 — Pinot Grigio
- Cellar 7 — Chardonnay
- Cellar 7 — Sauvignon Blanc
- Cellar 7 — Merlot
- Cellar 7 — Merlot Blush
- Cellar 7 — Shiraz
- Cellar 7 — Cabernet Sauvignon
- Cellar 7 — Italian Red
- Cellar 7 — Spanish Rojo
- Cellar 7 — Malbec
- Cellar 7 — Raspberry and Cassis
- Cellar 7 — Summer Berries
- Cellar 7 — Peach and Mango
Equipment Required
All equipment must be sterilised before use.
- 2 x 25 litre Wine Fermenters — one for fermentation and one for transferring/racking. See our 30L Food Grade Plastic Fermentation Bucket or 30L Fermentation Bucket with Tap.
- Airlock and Bung — to allow the release of gas produced during fermentation
- Spoon — to stir/degass your brew. See our Plastic Paddle 45cm.
- Hydrometer — to check that the fermentation process is complete
- Syphon — to transfer from fermenter for racking
- Steriliser — to sterilise equipment before use. See our VWP Cleaner Steriliser 400g.
Additional Recommended Equipment
- Hydrometer and Trial Jar — to check specific gravity during winemaking
- Degasser — to remove CO₂ gas from wine
Day 1
- Empty the grape juice into your fermenting vessel. Top up with lukewarm water (20–25°C) to 22.5 litres.
- Sprinkle in Pack A (Wine Yeast/Nutrient) and mix well.
- Fit the Airlock/Bung — the airlock should be half filled with water. Place the fermenter in a warm environment (20–25°C) where there is minimal risk of damage if fermentation is vigorous, which may cause frothing or leakage. Fermentation should start within 24 hours — you will notice this by seeing CO₂ gas bubbles in the airlock and a frothy layer on the liquid surface.
Day 5
- Fermentation should be complete. You will no longer see bubbles passing through the airlock. It is recommended that you use a hydrometer to check the Specific Gravity of the wine. If the S.G. is 1.000 or below, move on to the next stage. Alternatively, taste the wine — if it is too sweet, leave it for a couple of days before proceeding.
- Syphon/rack the wine into another sterilised fermenter, making sure that all the sediment is left behind. Stir the wine well for 1 minute to get rid of the CO₂. Repeat this 2–3 times leaving a few minutes in between. This will help with the clearing of your wine.
- If your kit contains a flavour pack, add now and mix thoroughly.
- Add Pack C (Stabiliser) and mix thoroughly.
- After 3 hours, add Pack E (Finings 1), mix well, and leave for 1 hour.
- After 1 hour, add Pack F (Finings 2) and mix well. Leave the wine to clear. The fermenter should be placed at table height so that you can transfer ready for bottling/storage. During the next 48 hours your wine will clear. Before proceeding to the next stage, ensure that your wine is thoroughly clear.
Day 7
- Syphon the wine into bottles or a suitable storage container and seal, taking care not to disturb any residual sediment in the bottom of the fermenter. The wine is now ready to drink, but will improve if left in a cool, dry place for a few weeks.