How to Use Cellar Craft Wine Kits

Cellar Craft makes a number of wine kits designed to make creating homemade wines both fast and easy. Wines have five basic stages of development that take between four and seven weeks to complete. Wine kits include all the ingredients needed to complete the wine-making process. After using the kit and bottling the wine, the wine should age for at least three to six months before it is consumed. The longer the wine ages, the fuller the body of the finished product.

Primary Fermentation

• 1

  Wash and sanitize all the equipment used in the winemaking project. This will prevent contaminates from ruining the wine.

• 2

  Record information from the Cellar Craft packaging including the lot number, and kit name. You will need this information to contact Cellar Craft if you have questions or if there is a problem with your kit.

• 3

  Mix water and benotite in the fermenter. Add 4 cups of hot water to the package of benotite, labeled package number one. Stir the mixture constantly until the benotite fully dissolves.

• 4

  Add primary fluids to the fermenter. Pour the juice bag from the kit into the fermenter. Fill the bag with water and pour it into the fermenter so that juice and water are added in equal parts.

• 5

  Add warm water, not cooler than 70 degrees or warmer than 80 degrees to the fermeter until the total fluid reaches the 23 L mark on the side of the fermenter.

• 6

  Empty the crush graped pack form the kit into the mesh bag and knot the top of the bag closed. Add the net bag into the fermeter and mix constantly for two to three minutes. Leave the mesh bag in the fermenter.

• 7

  Wait anywhere between 12 and 24 hours and take a specific gravity reading using the hydrometer. Taking the reading too soon may result in less accurate test results.

• 8

  Add the packet or packets of oak contained in the kit into the fermenter and stir until well mixed.

• 9

  Sprinkle dry yeast onto the top of the juice mixture and snap the lid onto the fermenter. Do not mix the yeast into the juice before sealing.

• 10

  Store in a location which maintains a temperature between 66 and 75 degrees, for 10 days. Stir the mixture once a day to improve fermentation. Ensure that the mesh bag remains completely submerged.

Secondary Fermentation

• 1

  Take a specific gravity reading with the hydrometer. The wine is ready for secondary fermentation when the reading is lower than 1.0. If the reading is still too high, take the reading daily until the specific gravity is low enough for secondary fermentation to begin.

• 2

  Remove the mesh bag from the fermenter and squeeze it to release the stored liquid back into the fermenter. Discard the bag and its contents.

• 3

  Siphon the wine into the carboy, being careful not to disturb the sedimentation and solids on the bottom of the fermenter.

• 4

  Add the enzymes in the kit to the carboy and mix thoroughly with the stirring stick.

• 5

  Fill the carboy to within 3 inches of the top to maximize the wine's contact with the air. If level is too low after adding wine, add water to the mixture.

• 6

  Attach the airlock to the rubber bung, and the rubber bung to the neck of the carboy. Make sure that all connections are securely sealed.

• 7

  Store in a location which maintains a temperature between 66 and 75 degrees, for 10 days. Leave the mixture undisturbed while it undergoes secondary fermentation.

Clearing

• 1

  Check the specific gravity of the mine using the hydrometer. The reading should be .998 or less. If the reading is too high, allow it to continue fermenting, and check daily until the specific gravity reaches the appropriate rate.

• 2

  Degass the wine by stirring vigorously for two minutes.

• 3

  Add packets 2 and 3, which contain potassium sorbate and potassium metabisulphite. Stir until completely dissolved into the mixture.

• 4

  Add wood cubes to the mixture and submerge them completely.

• 5

  Add the kieselsol in packet four and stir for at least 90 seconds. Allow the mixture to stand for an hour. Add the contents of packet 5, the chitosan and stir for at least one minute. Secure the airlock, and allow the mixture to stand for three hours.

• 6

  Remove the lid and check the mixture, stirring for 2 minutes. Refit the airlock and store for an additional 22 days.

Bottling

• 1

  Allow the wine to rest until its color is rich and clear. When it is bright and clear it is ready for bottling.

• 2

  Siphon the wine from the carboy back into the fermenter, being careful not to disturb the sediment on the bottom.

• 3

  Filter the wine to remove any large particles, sediment, skins or pulp.

• 4

  Siphon the filtered wine into bottles, and cork them. It is important that the cork be tight and well sealed so that the wine will age, rather than sour.