Magnum Wine Kits
You Will Need
- A home brew cleaner/steriliser such as VWP Cleaner Steriliser
- 3.5kg of Brewing Sugar (Dextrose) — you will need 3 x 1kg bags
- A fermenter holding at least 23–25 litres — see our 30L Food Grade Plastic Fermentation Bucket or 30L Fermentation Bucket with Tap
- An airlock and a suitable bung
- An extendable syphon — see our Complete Syphon Kit or Fermtech Auto Syphon 23L
- 30 bottles with suitable corks or caps — see our Silicone Treated Corks (Pack 30)
Optional Items
- A large funnel to help add things to the fermenter
- A heating pad to control the temperature of your wine
- A hydrometer — invaluable for tracking the progress of any brew
- A twin-lever corker — a great help when bottling
Fermentation — Days 1–8
- Add 5–6 litres of hot water to your sterilised fermenter (lukewarm if glass), then add 3.5kg of brewing sugar. Mix well until completely dissolved.
- Add the juice from the Magnum wine can. Rinse the can with warm to hot water and add any remaining juice into the fermenter. Top up to 22.5 litres (5 gallons), using a mixture of hot and cold water to establish a temperature between 25–30°C. Mix well.
- Add the wine yeast/nutrient (Sachet No.1). Stir well and seal the fermenter with an airlock, half filled with water.
- Leave to ferment at a constant temperature between 20–28°C. Fermentation typically takes 7–8 days (a little longer at lower temperatures).
Note: Always consider a safe place for the fermenter, as there may be a risk of leaks or frothing.
After Fermentation — Days 7–10
- Check that fermentation is over using a hydrometer. The reading should be 998 or lower, and there should be no more activity (bubbles in the airlock).
- If necessary, wait another day and re-check. If you don’t have a hydrometer, taste the wine — check that it is not too sweet.
- Rack off into another sterilised vessel using a syphon tube.
- Add Stabiliser (Sachet No.2) and shake/stir thoroughly to remove CO₂.
- Repeat steps 3–4 a further 2–3 times with at least 1 hour in between. If you don’t have a second vessel, you can skip the racking here, but this 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 it off later without moving it first.
Important: Do not rack off or try to remove CO₂ before adding Finings B.
Bottling
- After 2–7 days, when the wine is crystal clear, syphon directly from the fermenter into sterilised bottles and seal with corks or plastic stoppers.
- That’s it — your wine is now ready to drink!