Wine

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Ingredients (5 gallon batch)

  1. 100% juice or juice from concentrate
  2. Wine Yeast
  3. Yeast nutrients 1/2 tsp or 2.09 grams per gallon
  4. Campden tablets One per gallon or Potassium Metabisulfate @ 0.62 grams per gallon
  5. Acid blend (Citrus,Maltic,Tartaric) 1/2 tsp or 2.09 grams per gallon
  6. Tannin - 1/2 tsp or 2.09 grams per gallon
  7. Pectic Enzyme 1/2 tsp or 2.09 grams pectic enzyme per gallon
  8. Sugar 2lbs per gallon
  9. Bentonite add 2 tsp mixed with 8oz warm water per 5 gallons of wine
  10. Star San Sanitizer @ 1oz per 5 gallons water

Process Juice 5 gallon batch (Sanitize everything that will touch the wine)

  1. Heat 1 gallon of juice and dissolve 2 lbs sugar per gallon

  2. Using a separate bucket/fermenter Crush 1 Campden tablet per gallon or (Potassium Metabisulfite) at a rate of 0.62 Grams per gallon
  3. Add 1/2 tsp ( 2.09 Grams) Acid Blend per gallon
  4. Add 1/2 tsp ( 2.09 Grams) Yeast Nutrient per gallon
  5. Add 1/2 tsp (2.09 Grams) Tannin per gallon
  6. Add 1/2 tsp (2.09 Grams) Pectic enzyme per gallon
  7. Add Bentonite 2 tsp in 1/2 cup warm water mixed
  8. Add all Juice to fermenter stir and wait 24 hours
  9. 24 hours later pitch yeast and record starting gravity
  10. Gently stir daily
  11. On Day 10 check hydrometer reading. If < 1.000 rack wine, Degas and add 1/2 tsp per gallon of Potassium Sorbate else wait for hydrometer reading of < 1.000 and then rack wine, Degas and add 1/2 tsp per gallon Potassium Sorbate
  12. Ten days after adding Potasium Sorbate rack wine and add Bentonite 2 tsp per 5 gallons wait 7 ~ 14 day or until wine clears.
  13. Rack wine and bottle.

Process Fruit 5 gallon batch

  1. Sanitize about 4 lbs fruit per gallon of wine. Mash fruit into a liquid and put skins and pulp in a muslin bag.
  2. Melt 10 lbs sugar in 4 1/2 gallons of sterial warm water.
  3. Combine musling bag and sugar water to read 1.090 to 1.100 on hydrometer
  4. Crush 1 Campden tablet per gallon or (Potassium Metabisulfite) at a rate of 0.56 Grams per gallon
  5. Add 1/2 tsp ( 2.09 Grams) acid blend per gallon
  6. Add 1/2 tsp ( 2.09 Grams) yeast nutrient blend per gallon
  7. Add 1/8 tsp (0.52 Grams) tannin per gallon
  8. Add 1/2 tsp ( 2.09 Grams) Pectic enzyme per gallon
  9. 24 hours later pitch yeast and record starting gravity.
  10. Gently stir daily
  11. On Day 10 rack wine
  12. On Day 20 rack wine and add Bentonite @ 2 tsp in 8 oz water and add to fermenter 5 gallons wait 5 ~ 14 day
  13. Rack wine
  14. If wine is clear bottle wine. Sanitize everything that will touch the wine
Common Mistakes from Smartwinemakingcom
  1. Too many racking. You should only have to rack the wine 3 times
  2. Head spaces. During fermentation more headspace is good. After fermentation less head space is desired
  3. Oxygen Management, if wine smells like rotten eggs it needs more oxygen. However best practice is to keep CO2 on top of the wine in the fermenter adding CO2 every other day.
  4. Alcohol Scale, don't try and max out the alcohol. Stay between 12 & 14 ABV
  5. More advanced mistakes may be over correcting acids & PH values
  6. Stabilizing your wine before bottling. Solution, dose wine with potassium sorbate

created by Dan