(for 1 gallon of wine)
- 2 to 3 gallon plastic Primary Fermenter with cover (While stoneware
crocks and barrels are romantic they frequently harbor wine spoilage
bacteria and CANNOT be cleaned)
- Hydrometer & Test Jar
- Acid Test Kit
- Racking Tube and Hose
- Glass Secondary Fermenter
- Fermentation locks and drilled stoppers to fit secondary fermenter
- A good book on winemaking
(for 1 gallon of wine)
- 2 to 4 lbs of fruit
- 1 Campden Tablet
- 1 Gallon of Water
- 1 tsp Yeast Nutrient
- 1/2 tsp Pectic Enzyme
- 1/4 tsp Grape Tannin (red & black fruits don't require
additional tannin, nor does Pear)
- 1 pkg Wine Yeast
- Citric Acid - Starting Acid Balance .50%-.60%
- Sugar - Starting Specific Gravity 1.085
- Stabilizer (if sweetening the wine at bottling)
All equipment must be cleaned and sanitized before using. Clean
equipment with a good detergent (not soap). We carry many excellent
cleansers. Sterilize with sulfite solution (3 TBS of Sodium Metabisulfite
in a gallon of water) and rinse well with hop tap water.
Fruit should be cut up or crushed but not pureed. Remove the stones of
large fruit such as peaches, apricots, or plums. Placing the fruit in a
straining bag makes the later removal of the pulp much easier.
Place fruit in primary and sprinkle with 1 cup of sugar (this helps to
extract juice). Add one crushed campden tablet per gallon, cover with a
plastic sheet or bag, and leave 24 hours in a cool place.
After 24 hours, add the water to the fruit and sugar already in the
primary fermenter. Stir well to dissolve the sugar.
Check the Specific Gravity and add enough sugar to the fruit to bring the
Starting Specific Gravity up to the point indicated. As a rule of thumb,
one cup of sugar will raise the SpG (specific Gravity) of one gallon by
.020. Make sure the sugar is dissolved each time before re-checking the
Determine Total Acid using an Acid Test Kit and add Citric Acid ( if
necessary) to bring the Total Acid to the suggested level. (1 teaspoon of
citric acid added to one gallon will increase the acid level by .15%.) For
grapes, use Tartaric Acid in place of the Citric Acid.
Add the Yeast Nutrient, Pectic Enzyme, and Grape Tannin (if needed) to the
primary fermenter and mix.
Warm or cool the must (the fruit juice mixture) to 70 - 75 degrees F and
add the wine yeast. Cover the fermenter and keep it at 70 -75 degrees F.
Stir the top half of the must twice daily. In four to five days, ( when
the Specific Gravity is 1.020), strain out the pulp and siphon the young
wine into a glass container and attach a fermentation lock filled half
filled with water. At this point it is advisable to leave your secondary
about 2/3 full. The wine will still be active could overflow if the
secondary is full. Place the additional wine into an smaller glass
container (a wine bottle) and attach a fermentation lock half filled with
water. Use this wine at the next stage for topping-up.
When fermentation is complete (approximately 3 weeks) the Specific Gravity
will be .990-.995. Rack the wine off the sediment and add one Campden
Tablet per gallon. From here on make sure your secondary is completely
full (topped-up) to prevent unwanted oxidation. Attach a half-filled
fermentation lock. Rack again in three months. After 3 months (if the wine
is clear) it may be bottled but most wines will benefit from longer aging.
This recipe is for one gallon of wine. It may be multiplied as many times
as you wish. The only item you do not need to multiply is the YEAST. One
package is sufficient for up to five gallons of wine.
This recipe will produce a dry wine. If you want a sweeter wine, the wine
may be sweetened to taste when bottling. Use sugar syrup or sweetened
fruit juice with 1/2 tsp of Stabilizer Crystals per gallon to prevent
renewed fermentation. More fruit flavor may be developed by increasing the
amount of fruit but the wine will take longer to mature.
Basic Wine Making Information supplied by the HWBTA
Main Wine Making Page
Links for More Information on Home Wine Making
Malolactic Bacteria Instructions for WLP675
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