VINTNERS RESERVE
WINE KITS

These instructions have been modified to adapt to the standard American batch size of 5 gallons. They are designed for use with the equipment included in the Cellar's Home Concentrate Winery.

Sanitize all equipment before use as follows: empty package of sanitizer into clean gallon jug. Fill with cool water. Use 1/2 cup of this solution to coat equipment surface that juice/wine come in contact with. Let stand for 5 minutes and rinse with clean water. Keep remaining sanitizer capped for future use.

1. Disperse the contents of packet #1 (Bentonite) in water by: Adding 1/2 gallon of water into bottom of sanitary primary fermentor. Slowly sprinkle the contents of packet #1 evenly over the surface of the water and mix. (Try not to form any clumps.)
   
   
2. Put the bag spout into collar provided on packaging box and empty the foil bag into the primary fermentor. Rinse the bag by adding approximately 5 1/2 quarts of warm water to bag, then empty into primary fermentor.
   
   
3. **IF YOUR WINE KIT CONTAINS A BAG OF OAK POWDER**
   
   

   • Pour contents of oak into a heat resistant container.
     
     
   • Add 1 cup of boiling water and stir.
     
     
   • Pour the oak solution into primary fermentor and stir
     
     
     1. Add water to primary fermentor bringing volume to one inch above the 5 gallon mark.
        
        
     2. Check for desired starting specific gravity. It should read between 1.075 - 1.085 ( 19^o - 21^o Balling ).
4. 1. The temperature of "must" (unfinished wine) should be between 65^o - 75^o F (180 - 240 C). Once this condition is reached, prepare the yeast by sprinkling on the surface of 1/2 cup of 85^o - 90^o F (29^o - 33^o C) water. Do not stir. Wait 10 - 15 minutes (no longer) till the liquid clouds and the yeast appears to have expanded. Stir and then add this active yeast culture to the must. Stir must.
      
      
   2. Place lid on primary fermentor loosely and keep in suitable location to maintain fermentation temperature of 65^o - 75^o F (18^o - 24^o C) for the next few days. Fermentation should start within 24 - 48 hours. This will become evident when bubbles begin to break the surface, or foam appears on the surface.
      
      
5. Take daily hydrometer readings of specific gravity and temperature and record the data in a logbook.

   STAGE #2 � SECONDARY FERMENTATION

   Once S.G. reaches 1.010 (3^o Balling) or less (approx. 5 - 7 days) the must is ready for racking (transfering). Note that the lower the must temperature, the slower the fermentation and the longer it will take to reach this S.G. range.

6. Carefully transfer must with spigot and transfer hose into a clean and sanitized secondary carboy leaving all sediment behind. You may encounter headspace in this stage. DO NOT TOP UP CARBOY. The F-pack or E-pack will make up for the volume later.
   
   
7. Remember to fill airlock half-full with water, then attach airlock and adapter to carboy.
   
   
8. Leave carboy at fermentation temperature for a further 10 - 12 days to finish fermentation. No tests are required during this time.

   STAGE #3 - STABILIZING

   After the 10 -12 days are over, check the specific gravity. You should get a specific gravity reading of 0.996 or less (<0^o Balling). If not, allow a few more days and check specific gravity again. From this stage through the bottling stage the wine will better clarify if it is kept at a cool temperature, 40^o - 60^o F.

9. Dissolve contents of package #2 (potassium metabisulfite) and #3 (potassium sorbate) in approximately 1/2 cup of wine (extracted with a wine thief or syphon hose). Add back to carboy and stir vigorously for 2 - 3 minutes with racking tube.
   
   
10. Shake contents of liquid pouch #4 (Isinglass for white wines and Gelatin for red wines). Cut corner of pouch and pour contents into carboy. Stir vigorously for 2 - 3 minutes with racking tube. Note: If your wine kit contains a package marked 'F' or'E', proceed to Step 11. If not, proceed to Step 12.
    
    
11. **ADDING THE F-PACK or E-PACK** To ensure adequate room in your carboy for the extra volume from the packs, extract approximately 1 cup of wine from the carboy. Save the extracted portion to top up your carboy in the next step. Keep in sanitized jar and refrigerate until needed.
    
    Shake contents of package marked 'F' or 'E'. Cut corner of pouch and pour the pack into carboy. Stir vigorously.
    
    ***If your kit contains an F-pack, the finishing specific gravity should now read between 0.998 - 1.004 (<1^o Balling).
    
    
    ***If your kit contains an E-pack, the finishing specific gravity will not change.
    
    
12. Top carboy up with wine (extracted in Step #11) or sterile water to within 2 - 5 inches of neck. Ensure airlock is adequately filled with water, and adapter secured.
    
    
13. Stir wine three times a day with racking tube for the next three days to remove carbonation.

    STAGE #4 - CLARIFICATION & BOTTLING

14. When wine is clear it is time to bottle.
    
    

    1. Sanitize 24 cork-finish wine bottles (750 ml). Rinse after sanitizing and allow bottles to drain.
       
       
    2. With a sanitized racking tube and syphon hose with clamp, begin to syphon wine into bottles. Fill each bottle 2" below the top of the bottle.
       
       

    Soak corks in hot ( 170^o F+, 77^o C+ ) water approximately 10 minutes before using. Shake off excess water - dip end of cork into a sanitizing solution and shake again before inserting into corker. Drive cork into bottleneck using corker. The wine level should be about �" below end of the cork. Leave bottles standing up for a few days to allow the cork to dry a bit. Push down any corks that have risen out of the bottle. Then store bottles on their side in a cool, dark place for aging. White wines benefit from 3 -6 months aging, where red wines benefit from 6 -12 months aging. Some red wines will improve over a longer period of time. Enjoy!