Vintners Reserve Wine Kit Instructions
Vintners Reserve Wine Kits are available in about 30 different styles and provide an easy way to make a variety of wines from around the world. Winemaking is essentially the same with any type of wine. The differences are in what you put in the recipe and subtle changes in technique. According to The Winemaking Home Page website, winemaking is a satisfying hobby that is easy to learn and practice. Specialized techniques are not difficult to learn once you understand the overall process.
Things You'll Need
- 8-gallon primary brewing vessel
- 6-gallon glass carboy
- Spray bottle
- Sanitized rag
- Hydrometer
Instructions
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1
Sterilize all of your equipment. Mix a solution with 2 oz. of metabisulfite powder that comes with your kit and 1 gallon of water. Spray all of the equipment with this solution and then rinse them thoroughly. The solution will keep on the shelf for up to two months in a sealed container.
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2
Catalog your entire process, including the date you started. Use quality drinking water and add a half gallon of hot water to your sanitized primary distilling vessel. The vessel should hold at least 8 gallons. Add package No. 1 in your kit, the bentonite solution, to the water and stir vigorously. Add the contents of the large foil bag from your kit to the water and bentonite. Fill empty foil bag with one gallon of warm water to remove any remaining liquid then add this to the mixture.
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3
Add any other spices at this time. These will be any bags containing elder flowers or oak in your wine kit. If your kit contains these items, add them to your mixture. Fill the vessel to the 6-gallon mark and stir the mixture for 30 seconds. Test the gravity with your hydrometer. A hydrometer will measure the gravity of the liquid in comparison to the average gravity of water. Gravity should read between 1.070 and 1.090. The temperature should be between 65 and 75 degrees Fahrenheit. Sprinkle the contents of the yeast packet onto the surface of the mixture and do not stir. Cap your vessel and store it in a warm place.
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4
Wait 5 to 7 days for the primary fermentation process to occur. Gravity should read at 1.010 or less. Use the sterilized siphon rod and hose to transfer the wine from the primary brewing vessel to the 6-gallon carboy. The primary fermenter should be at least 3 feet above the other vessel for the siphon to work. Leave as much of the sediment behind as possible. Fill the airlock with water and attach it to the carboy. Store it for 10 days and then check the gravity reading. It should read 0.996 or less. Check it again the next day. If the gravity changes, then do not disturb the wine until it stabilizes.
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5
Add packages No. 2 and 3, and then add 1/2 cup of cool water. Stir vigorously for 2 minutes. Stir up the sediment on the bottom of the carboy. Shake package No. 4 before adding it to the carboy. Stir vigorously again for 2 minutes until you see foam on the surface. Top off the carboy with cool water to within 2 inches of the bung, or rubber stopper, that is used to seal the carboy. Re-attach the airlock and store it in warm place for an additional 8 days.
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6
Take out a small amount of wine and pour it into a clear glass. Inspect the wine in the light for clarity. If it is not clear, then leave it in the carboy for an additional 8 days or until the liquid is no longer cloudy. Bottle your wine using the siphon rod and filter that were provided in your kit. Sanitize all bottles, hoses and rods prior to siphoning. Leave two finger-widths of space between the liquid and top of the bottle.
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References
Resources
- Photo Credit bottle wine and glasses with a wine image by mashe from Fotolia.com
