Gary's Wine Method

Standard 4 week Kit Additives Oak Chips

Pkg 1: Pkg 2: Potassium Pkg 3: Pkg 4: Pkg 5: Discard - Use Liquid
Bentonite Metabisulphate Potassium Isinglass Wine Yeast Oak Extract
Sorbate Wine Finings Unless TeaBag

Wine Making (35 day process)

1. Preparation - Day 1-2
- Clean, sterilize and rinse Primary Fermenters for each kit plus one container for water transfer
- De-chlorinate 23 litres of water (per kit) [Leave tap water sit 24hrs in Primary without Lid]
2. Primary Fermentation Day 2-10 (SG 1.050 - 1.080 according to kit)
- Clean, sterilize and rinse Primary Lids, spoon, Air-locks, and SG Tester.
- Using transfer container, leave PRIMARY 1/4 full and stir in Bentonite.
- Empty Wine Concentrate into PRIMARY.
- Rinse Concentrate bag well with water from transfer container and pour into PRIMARY.
- Using transfer container, top PRIMARY to the 23 litre mark.
- Test and record SG. (This step is important as some yeasts work but do not appear to).
- Sprinkle dry yeast contents over wine, seal with Lid and Airlock for 10 days.
- Stir mixture daily during first 3 days, if desired, to activate must.
3. Secondary Fermentation Day 10-17 (SG .990 - 1.010 according to kit)
- Day 9 - De-chlorinate 2 litres of water per kit in transfer container (see step 1)
- Clean, sterilize and rinse Secondary Carboys, Air-locks, Siphon Equipment and SG Tester.
- Test and record SG. (If SG has not decreased appropriately, check with dealer or re-yeast)
- RACK wine to Secondary and fill to within 2 inches of top with de-chlorinated water
- Seal with Air-lock for 7 days.
- Add 1 tbsp Liquid Oak Extract, if desired.
4. Stabilization Day 17-21 (SG .990 or less)
- Clean, sterilize and rinse transfer Carboy, Air-locks, Siphon Equipment and SG Tester.
- Test and record SG. (If SG has not decreased appropriately, wait and re-check daily)
- RACK wine to Secondary and leave 4-6 inches of space at top for de-gassing.
- Empty Potassium Metabisulphate and Potassium Sorbate packages into Carboy
- Seal with Air-lock and place in position for stirring/shaking.
- Three times daily, shake air-locked CARBOYS vigorously for 1 - 2 minutes to degas.
5. Clarification Day 25-35
- Remove Air-locks and add Isinglass and replace Airlocks
6. Filter and Bottle Day 34/35
- Filter 2 days before bottling. (Ensures release of excess gas).
- Most Red Wine should age 3 months before drinking to allow Tannins to level off.

To Make BUBBLY (or Champagne version) Use Champagne bottles/corks/wires

- Discard all Pkgs except Bentonite, remove and freeze 12 ozs of Concentrate
5. Clarification Day 24-25
- Rack and add 12ozs of saved Concentrate. Filter into Transfer Carboy
- Store bottles upright for 60 days and shake upside down twice a week.

Fruit Fly Problem?

- Mix 1/4 cup of Apple Cider Vinegar with 2 drops of Liquid Dish Soap
- Place in open glass near wine.
Water Primary Secondary Kill/Shake Clarify/Top Filter then Bottle
Day 1 Day 2 Day 11 Day 18 Day 22 Day 34-35
Tue Wed Sat Sat Wed Mon
Nov-28 Nov-29 Dec-09 Dec-16 Dec-20 Jan-01