Winexpert Apres Dessert Wine & Icewine Style Kit Brewing Instructions

IMPORTANT: Ensure that your primary fermenter is large enough for the juice bladder with space for foaming during fermentation.

Kits Using These Instructions

Type	Day 1 S.G.	Chaptalization S.G.	Day 14 S.G.	Finishing S.G.
Dessert Wine	1.119–1.124	1.020 (Dessert Wine only)	<1.010	1.010–1.020
Icewine Style	1.155–1.165	Not Applicable	<1.060	1.060–1.070

Primary Fermenter: Food-grade plastic container up to 23L (6 US gal)
Carboy: A glass or plastic carboy to hold 11.5L (3 US gal) fitted with a fermentation lock and stopper — see our 10L Glass Carboy or 15L Glass Carboy
Racking Tube & Tubing: Rigid, food-grade flexible food tubing with a rigid plastic syphon rod and anti-sediment tip — see our Fermtech Auto Syphon 23L
Fermentation Lock & Stopper: Airlock filled with sulphite solution — see our Fermentation Airlock
Mixing Spoon: Food-grade plastic stirring utensil 70cm (28")
Solid Bag: Fits into carboys. Prevents oxygen and spoilage organisms from entering the wine
Hydrometer: Used to take SG readings at different stages — see our Wine & Beer Hydrometer with Glass Trial Jar
Wine Thief: Used to take samples from the primary and carboy
Bottle Filler: Automatically dispenses liquid when inserted into a bottle and stops liquid flow upon removal
Wine Bottles: 15 x 750ml (25 US oz) or 20 x 375ml (12.7 oz)

Clean and sanitise all equipment to be used. Bring all kit components up to room temperature.
Pour 250ml (1 cup) of hot tap water into the bottom of the primary fermenter and stir in Bentonite. Mix well — it is normal for Bentonite to not fully dissolve in water.
If your kit has two base bags: use the squeeze tube to move the contents of the juice base bag into the primary fermenter. Rinse the bag with water and add to the primary fermenter. Fill to the 11L (3 US gallons) mark. The Flavour Pack (smaller bag) is not added at this stage.
Stir well. Use a hydrometer to measure the SG provided in these instructions.
If your kit contains Oak Chips and/or Granular Oak, add now and stir well. If your kit contains oak chips, they will be added at a later stage.
Sprinkle Dry Yeast on top of juice base (if your kit contains two packages of yeast, add both now).
Place loose fitting lid, or primary lid with airlock filled halfway with sulphite solution on primary fermenter. Keep fermentation area warm (20–25°C or 68–77°F) for the entire winemaking process. For Dessert Wine, go to Step 1B in 5–7 days. For all others, wait 14 days and proceed to Step 2.

Take a sample of the wine. Use your hydrometer and test jar and check the SG. If it is below 1.020, go to step ii. If it has not reached this reading, leave the wine checking the gravity each day until it reaches this level before proceeding.
Pour the Chaptalization package directly into the primary fermenter, stirring very well to ensure sugar dissolves. Make sure to stir up the yeast from the bottom of the fermenter. Take another SG reading — it will read between 0.005 and 0.015 points higher than the previous reading.
Cover the primary fermenter loosely and allow approximately 5–7 days for the wine to reach stabilising SG <1.010 before proceeding to Step 2.

Check chart for required SG reading. Measure the SG. If wine is not in range, check again in 48 hours, otherwise continue to Step 2.2.
Using sanitised equipment, carefully syphon (rack) wine into a clean/sanitised carboy leaving sediment behind.
Add contents of Sulphite/Sorbate package directly into the carboy of wine.
Agitate the wine using a sterilised stirring spoon. Vigorously stir wine, changing direction intermittently for 10 minutes. Alternatively, wine can be degassed using a drill with degassing attachment for 2–4 minutes at medium speed reversing direction every 30 seconds.
Stir in Kieselsol package.
Fit airlock filled halfway with sulphite solution into the neck of the carboy and leave for 24 hours.

Pour into a clean/sanitised container 1L (4 cups) of wine from the carboy and set aside. Stir the contents of the Flavour Pack into the carboy.
Stir in Chitosan if included.
If your kit contains Oak Cubes, stir them in now.
Top up carboy with reserved wine from Step 3.1 and replace airlock.
Leave wine to sit in a warm (20–25°C or 68–77°F), undisturbed area away from direct heat and light.
After 5 days, give the carboy a twist (without lifting) to allow any sediment stuck to the walls of the carboy to drop.
Allow to clear undisturbed for an additional 30 days.

Wine should be perfectly clear. If not, leave wine for another 7–14 days to finish clearing.
Carefully rack wine off of sediment (and oak cubes if present) into a clean and sanitised carboy fitted with a solid bung.
Allow wine to sit undisturbed a minimum of 2 days to allow settling. Never filter cloudy wine.
- If aging your wine longer than 3 months, add 0.75g (1/8 tsp) of potassium metabisulphite to the wine at this time to help preserve flavour and colour.
- If filtering wine, do so at this stage.

Carefully syphon your wine into clean and sanitised bottles.
Cork bottles and leave upright for 3–5 days allowing cork to expand. Invert or store on side to keep cork moist. Store wine at 11°C to 18°C or 52°F to 65°F. If choosing to carbonate wine, top up with a similar style wine and fit with a solid stopper. Bottle aging is the preferred method.

You will need the following equipment: primary fermenter, carboy, stirring spoon, etc. Cleaning and sanitising is a two-step process:
- Cleaning: A winemaking cleaner is required (not included). Rinse thoroughly after using.
- Sanitising: Use a metabisulphite solution (not included). Rinse thoroughly after use. The Sulphite/Sorbate package is NOT for this use. For instructions to make a sulphite solution, visit globalvintners.com.
When taking Day 1 specific gravity (SG) reading with a hydrometer, ensure that your primary fermenter contains undiluted, unfermented juice. Take the SG reading before adding the yeast.
To ensure your wine is degassed: remove a small sample from the carboy after degassing. Place in a small bottle and shake vigorously. If the popping sound is small, repeat the degassing step. If the popping sound is small, then the wine is sufficiently degassed.