Instructions for using our Complete Wine Starter Systems and our NWBS Wine Refill Kits.

Basic Wine Instructions

Making good wine these days has been simplified immensely for us with the aid of the Wine Kits. The "kit" is complete all instructions and ingredients to produce up to 30 bottles of excellent wine. It's a very nice way to start.
If you wish to hand craft from concentrates and other fresh fruit juices, additional equipment will be necessary but the following basic steps are taken with sanitation stressed at all times.
Both Kit and crafting require generally the same equipment.  Equipment and supplies include:
30 wine bottles
30 corks
6-gallon plastic pail (food grade) with lid.
5-gallon carboy
Racking cane with tubing and bottle filler.
Triple-scale Hydrometer with sample jar.
2 Air Locks and a rubber stopper
Corker.


  In order to keep your mini-winery in top shape, you will also need a bottle brush and a carboy brush.
With your equipment and ingredients in place, follow the procedures we have detailed with all of our kits.

Basic Wine Instructions:
Prior to mixing ingredients together, an acid test should be taken on
the concentrate or juice. This is done with, believe it or not, an acid test kit.
Total acid should be between .60 and .80 grams per milliliter (ml). This is
expressed as tartaric. Higher Brix readings before fermentation will result in
higher alcohol in finished wine. The reverse is also true.

With your equipment all cleaned and SANITIZED, follow the basic steps
below and you're in business (that's just a saying, you can't sell your product
but it sure makes a nice gift.)

INGREDIENTS

3 quarts of pure fruit juice, 4 gallons of clean, clorine-free
water (approx. 70 degs. F.) 
White Granular Sugar, 5 cups (whites) 8 Cups (reds)
Yeast Nutrient 3 tsp.,  Wine yeast 1 pkg.
Acid blend 2 tsp. (whites) 3 tsp. (reds). 1 campden tablet per gallon (crushed).



METHOD

1. Add all ingredients (except yeast) to a clean 5 gallon fermenting container.
mix well making sure all granular ingredients are dissolved (especially on the bottom).

2. Add 1 finely crushed campden tablet per gallon, stir well
and cover. Allow to stand 24 hours.

3. Take a gravity reading and make note of it. CAUTION: everything that comes in contact
with the "must" at this point (including your hands) should be treated with a solution of
metabiphosfate and water.

4. Sprinkle wine yeast into about 1 cup of the above mixture, cover and allow to
rehydrate for 10-15 minutes, stir and add to the 5 gallon container. Mix container well.

5. Cover lightly, store in a area that provides a consistent temperature of 65-75 degrees and
allow to ferment for 7-10 days.

6. If fermentation does not begin within 24 hours, stir it up gentely to get the yeast off the
bottom and make sure the temperature is between 65-75 F.

7. After the initial fermentation (7-10 days), take another gravity reading and transfer your
wine to a second fermenter.  Place a stopper and airlock assembly in the top
and allow to clear.

8. Fermentation is complete when the "gassing off" subsides, (your airlock quits popping)
usually from 10-15 days. Your hydrometer reading should be at 1.000 or less.

9. Rack - Siphon off top clear wine (be careful not to disturb the heavy sediment at the
bottom) into another clean 5 gallon container. Discard the heavy sediment.

10. Add 3/4 tsp of potassium metabisulfite to the entire 5 gallon batch. 

11. You are now free to bottle and cork at anytime.

12. Store at 60-65 F. for two weeks or more. Drink at your desired temperature.