Fruits & Berries
wine making kits, 16L of wine

Our fruits and berries are conserved in grape juice which allows enhanced extraction of fruit taste and aroma. Light to medium body results, with a hint of fruitiness.

Instruction to make 16L of wine

1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

2. Open the plastic tub with the Fruit in Grape Juice and pour the mixture into the fermenter. Add a little of hot water back into the tub, stir around to get all of the remaining juice and fruit bits from its walls and pour into the fermenter. 3-4 litres of hot water and stir well to dissolve all the sugar , Leave the fermenter for 1-2 hours.

3. Add 2.9 kg sugar, then add 5-7 L of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

3. Top up to 16 lit with water.
Check the temperature is below 22-30 °C.

4. Evenly sprinkle Wine Yeast & Yeast Nutrients over the mixture, leave for 15 min and mix well. Close the lid of the fermenter with the airlock in place, half filled with water and Leave to ferment.

Notes: Open the lid and mix well 2-3 times throughout the fermentation process. Store the fermenter at a constant room temperature. Fermentation will take longer at lower temperatures. 22-30°C is recommended, Avoid drafts and cold floors.

When the fermentation is complete

Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

Clarification:
1. Prepare a Gelatin & wine stabilizer:
Add Gelatin & Wine Stabilizer to 0.5L of wine from your fermenter, mix well and leave for 1 hour. Then add the solution directly to the fermenter, mix and leave for 30 minutes.

2. Then add wine fining agent ClariSil to the fermenter,
mix 3-4 times every other hour and leave to clarify.

The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months.

Useful notifications
Constant temperature 22-30°C is important for the process. Too high temperature can kill yeast cells, too low might not start fermentation at all or cause very slow fermentation process.
Before you start to add clarificaton agents and stabilizer to wine, make sure the fermentation is completly finished. Otherwise the clarification process will not be successful, yeast odour will still be present and that strongly effects the quality of the finished product.
During fermentation you can open the fermenter and mix the brew slowly for a short time. Do not leave the fermenter open, make sure the lid is always closed hermetically afterwards.

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