Pumpkin

Wine Making Kit

Based on the mixture of
dried pumpkin flakes, fruit,
berries & herbs

Instruction
to make 23L of wine

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

2. Pour the contents of the mixture of dried pumpkin flakes, fruit, berries & herbs pack into fermenter, add 4 kg sugar, then 5-7 L 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 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

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

Clarification:
2. Prepare Gelatin & Wine Stabilizer:
mix it with 0.5 L of wine from your fermenter and leave for 1 hour, then add the solution back to the fermenter, mix well and leave for 30 minutes.

3. Add Wine Fining Agent ClariSil, mix 3-4 times every other hour and leave to clarify.

Notes: 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 mixture 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.
Make sure the fermentation is fully complete before you start adding fining agents and stabilizer to wine. Otherwise the clarification process will not be successful, yeast odour may still be present affecting the quality of the finished product.
During fermentation you can open the fermenter and slowly mix the brew for a short time. Do not leave the fermenter open, make sure the lid is always hermetically closed afterwards.