Lemon

Wine Making Kit

23 lit of white wine

This wine making kit is based on the dried lemon powder with specially selected herbs to produce a delightful lovely wine, fresh and crisp, with citrus fruity and delicate spicy aroma of the lemon fruit which will bring amazing style and flavor to your food. Bouquet can be described as a combination of citrus, grapes and peach in a well-balanced flavor.

Instruction
to make 23 L of wine

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

2. Pour Lemon powder Pack into fermenter, add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

3. Top up to 23 lit with water.
Check the temperature is below 28-30°C.

4. Evenly sprinkle wine Yeast & yeast Nutrients over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times under prosses and mix slowly.

Note: mixture’s temperature before adding of yeast to it should not exceed 28-30°C.

5. Store the fermenter at a constant room temperature, 22-25°C. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. 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:
Warm up 0.5L of wine from your fermenter till 50-60C, add Gelatin & wine stabilizer , mix and leave for 1 hour. Then add the solution directly to the fermenter,mix and leave for 30 minutes.

2. 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.