Day 1 : Fermentation

Ingredients
Water - up to 23 litters

Bentonite în 4 l hot water

Wine bag

Yeast

Instructions
Instructions

1. Clean and sanitize the Primary Fermenter, Lid, Wine Thief, Test Cylinder, Long Handled Spoon, Airlock & Rubber Bung.
2. Add 4 liters of warm water to the Primary Fermenter, stirring constantly , slowly add Package 1 Bentonite to water until dispersed
3. Empty contents of Juice Concentrate Bag into the mixture in the Primary Fermenter
4. Rince the bag with warm water and pour the water into the Fermenter up to the 23 litre (6 U.S. gallon) mark.  Stir vigorously
5. Add water (20-25 C/68-77 F) to the Primary Fermenter up to the 23L (6 US Gal) mark.  Stir vigorously.
6. Double check to make sure that the temperature of the juice in the Primary Fermenter is between 20-25C/68-77F.
7. Using the wine thief, fill the test cylinder.  Record the specific gravity (S.G.)
8. Place the primary fermenter in a warm (18-22 C/65-72F) raised area about 0.92 - 1.20m/ 3-4 feet high, where it will be undisturbed
9. Sprinkle yeast over the surface of the juice.  DO NOT STIR for 48 hours.
10. Place lid with airlock and rubber bung (must be filled with water) onto the primary fermenter.
11. We recommend checking the specific gravity daily. Once the specific gravity is below 0.998, proceed to secondary fermentation.  Approx day 14.

1. NOTE: Within 2 days the wine should show signs of fermentation (bubbling or foaming.  If this does not happen, remove the lid, stir well and replace the lid.  Sanitize equipment and record SG. 

   
   

Day 14 : Stabilization

Ingredients

1. 2A Sulphite
2. 2B Potassium Sorbate
   
3. D1 Kielsesol 
   
4. D2 Chitosan

Instructions
NOTE: Proceed with step 2 only if you have achieved a specific gravity of 0.998 or lower.  If SG is not achieved, wait an extra day or two until fermentation is completed.

1. If your fermenter contained GenuWIne Winery Dried Grapeskins, carefully remove the Straining Bag. Squeeze the remaining liquid back into the fermenter, and discard the bag.
2. Clean and sanitize Siphon Assembly, Carboy (23L / 6 US gal), Long Handled Spoon, and Solid Rubber Bung.
3. Siphon wine into Carboy, being careful not to disturb the sediment at the bottom of the Primary Fermenter.  Discard the sediment, oak, and/or elderflower infusion bag if your kit included it.
4. De-gas wine vigorously for approximately 5 minutes by stirring with the handle of a sanitized spoon, or with a drill mounted stirring device. Insuffucient stirring will prevent the wine from clearing adequately.
5. Dissolve packages 2A Sulphite and 2B Potassium Sorbate into the wine and mix gently with a long handled spoon.  STIR FOR ONE MINUTE.
6. Add package D1 Kielsesol and stir gently with a long handled spoon for 30 seconds.  
7. Add contents of RESERVE or wine sweetner
8. Wai 5 minutes and then add Package D2 Chitosan and stir gently for 30 seconds.  Important: Do not reverse the order of the Kielselsol and Chitosan.
9. Seal carboy with a solid rubber bung.
10. Let wine stand until day 28 in an elevated, cool area (15-19 C/59-66 F)

Day 28 : Bottling

Ingredients
6 x1gallon carboys

Instructions
NOTE: Only crystal clear wine is suitable for bottling.  If the wine is cloudy, wait an additional few days for the wine to clear.  At this point, you may wish to filter (polish) your wine prior to bottling.

Important: Make sure that all filtering equipment is properly cleaned and sanitized.

1. Clean and sanitize Primary Fermenter/Carboy, Siphon Assembly, and Wine Bottles.  Make sure that everything is well rinsed before you begin.
2. Filter your wine into the Primary Fermenter.  If you are not filtering your wine, simply rack the wine into the sanitized Primary Fermenter leaving the sediment behind.  Discard the sediment.
3. Siphon wine into Wine Bottles, leaving 1.25 cm (1/2 inch) between the top of the wine and the bottom of the cork.
4. Insert corks using a Corking Machine
5. Keep the Wine Bottles upright for 1 day.  Then store the wine bottles on their side to prevent the corks from drying.
6. Keep your wine in a temperature-controlled environment (between 10-15 V/50-59 F) out of direct light.  Your wine is ready to drink now.