Cherry Wine kit (PINOT NOIR) - [No more Siphon Hoses -- by Paul GloverNew Wine Making Method]

Getting Started...

Using the instructions (right) as a guide, we sterilized the containers and equipment. Then I put in the wine base grape juice concentrate and started to add the filtered the water (of chlorine) and mixed thoroughly. When half full I added the cherry juice concentrate. I also mixed in packet #2 (Bentonite). Finally the fermentor was just above the 23L mark (24-25L) at about 20-25c.

At this point the Initial Specific Gravity: 1.078 -- Temperature: 24c -- 11pm

Yeast was gently sprinkled on the wine (no mixing).

Wed.Jan.18.2012 @ 4pm - Specific Gravity: 0.990

Instead of siphoning the wine, I attached a hose to the bottom of the tap going into the other carboy (so that there would be no oxidation) and opened up the tap. After the carboy was emptied and cleaned out of all the sediment left behind, it was then refiled (as seen on the right) by gently pouring the wine back into the original carboy.

Then using the “Vino-o-meter (0-25%)Vino-o-meter (0-25%) -- Fill the wide end with your wine and wait until a few drops come out the other end. Then turn the vino-o-meter upside down and watch the readings. It will stop at the alcohol percentage. -- It really does work and very well!” the alcohol content was 11%, so far. After tasting a bit I thought is was quite good at this point.

Let it ferment for about 6 more days or when all bubbling stops. Today is: Jan/21/2012...

Degassing - Date: Jan.23

Added Packet #3 (Potassium Metabisulphite) and mixed thoroughly for about a minute each time I stired the wine. I stired the wine at least 6-8 times over the next couple of days.

Stabilizing & Clarification

On the 25^th I added Packet #4 (Potassium Sorbate) to a ½ cup of warm water and mixed thoroughly for about a minute.

Then I shook the contents of the clear Package #5(Fining Agent) and added it to the wine and again mixed thoroughly for about a minute.

Now I wait, and wait,... for 12 days or so (that's what the instructions say[Feb.6th]). I'll probably wait a bit longer as I won't be filtering it.

BOTTLING - Mar/07/2012

Finally! and almost 23 liters. As you can see I tilted the bottle while filling it so that there would be no splash or foam. It was all very quick and easy and no mess. Just our time was all that was required to do it, and it was'nt that much either.

---

General Information with the kit

• Packet #2 (Bentonite) - helps yeast activity and removes proteins
• Packet #3 (Potassium Metabisulphite) - used to prevent oxidation and improve shelf life
• Packet #4 (Potassium Sorbate) - used as an anti-microbial agent to prevent re-fermentation
• Packet #5 (Fining Agent) - removes proteins, which results in a clear stable wine

How to make wine the new way(easier) with VINTNER 225L

• • •

The original instructions:

STAGE 1 -- DAY 1 (Sterilize everything) -- PRIMARY FERMENTATION

Note: Initial Specific Gravity should be taken before the yeast is added.

• Pour Wine Base contents into primary fermentor and flush with 2-3 litres of water.
• Sprinkle contents of Packet #2 (Bentonite) into primary fermentor and mix thoroughly.
• Add water to the 23L mark and stir well. The temperature should be 20-25c
• Sprinkle contents of Yeast Pack on to juice inside the fermentor (do not mix).
• Cover and leave fermentor at room temperature (20-25c) for 7 days

STAGE 2 -- DAY 8 -- SECONDARY FERMENTATION

Most of the fermentation will be complete. The specific gravity should be less than 1.010. If not wait a few more days.

• Place your sterilized 23L carboy below the primary fermentor to allow for siphoning.
• Siphon wine into sterilized carboy leaving sediment behind. We strongly recommend not topping up to ensure a properly balanced wine and to leave room for the addition of the Fruit Flavour Pack in Stage #4.
• Attach stopper and leave wine at room temperature for 6 days to complete the fermentation.

STAGE 3 -- DAY 14 -- DEGASSING

All fermentation will be complete. Do not execute the next steps until fermentation is completed (the specific gravity should be less than 1.000 and no bubbling seen). Residual carbon dioxide gas must be removed from the wine prior to final clarification for the fining agent to be effective. Stirringor shaking the carboy will de-gas the wine.

• Siphon wine into sterilized carboy leaving sediment behind. We strongly recommend not topping up to ensure a properly balanced wine and to leave room for the addition of the Fruit Flavour Pack in Stage #4.
• Sprinkle the contents of Packet #3 (Potassium Metabisulphite) into the wine and mix thoroughly.
• Stir the wine in the carboy for 1 minute suing a sterilized spoon to remove the unwanted carbon dioxide gas.
• Stir the wine several times (at least 6-8) over the next 2 days. Refit the stopper each time.

STAGE 4 -- DAY 16 -- STABILIZING & CLARIFICATION

At this stage, the wine must be completely degassed or the fining agent will not be effective.

• To 125ml / ½ cup of warm water add the contents of Packet #4 (Potassium Sorbate). Stir to dissolve. Add to wine and mix thoroughly.
• To allow adequate room for the addition of the Fruit Flavour Pack into the carboy, siphon 1 litre / 4¼ cups of wine into a sterilized container.
• Add contents of the smaller bag labeled as the Fruit Flavour Pack to the wine and mix thoroughly. Rinse bag with small amount of wine removed in previous step and add to carboy.
• Shake the contents of Package #5 (Fining agent). Open the package and add the contents into the wine and stir thoroughly.
• Position the carboy with wine on a table for no further movement before bottling.
• Refit stopper and leave the wine undisturbed to clear for up to 12 days.

STAGE 5 -- DAY 28 -- BOTTLING

Wine should be clear and ready to bottle else if it is not clear, leave for afew more days. It is recommended that you filter the wine prior to bottling.

• Siphon wine into a clean sterilized carboy, leaving any remaining sediment behind.
• Filter the wine using a medium or sterile pore size filter that has been properly prepared. Follow filter instructions.
• Siphon the clear wine to sterilized 750ml / 26 oz. cork finish wine bottles allowing 2.5cm - 3.5cm / 1" - 1½" head space between cork and wine.
• Insert sterilized wine corks using a hand corker.
• Wait 24-48 hours before inverting the bottles once corked. This will allow expansion time for the corks, and will decrease the chances of leaking bottles.

This wine is very acceptable to drink at bottling time and it is strongly recommended that you serve it very cold or on ice.