1 primary fermentationINSTRUCTIONSBEFORE YOU BEGIN

Your Selection Speciale Kit includes:• Largejuicebag• F-Pack(smallerjuicebag)• Twopackagesofyeast• Package#1(Bentonite)• Package#2(Metabisulphite)• Package#3(Sorbate)• Package#4(Finingagent)PortandSherrykitsalsocontain:• Package(s)ofoakpowderorchips• Chaptalisationpack(fermentationsugar)• Ifyouhavemorethanoneofanypacket,pleaseaddallofthemwhendirected.

Equipment required:• Primaryfermenter(minimum15litres/4USgallons)capacity,withlid• Longstirringspoon(plasticorstainlesssteel)• Measuringcup• Hydrometerandtestjar• Winethief• Thermometer• Rackingtubeandhose• Carboy(glassorplastic)11.5litre(3USgallons)capacity• Bungandairlock• SiphonBottleFiller• Unscentedwinemakingdetergentforcleaning• Metabisulphitepowderforsanitising• Approximately15winebottles,15corks,andacorkingmachine• Yourkitwilltakeapproximately4-6weekstoproduce.

supply list

Ensurethatyourprimaryfermenteriscapableofholdingatleast15litres(4USgallons)ofvolume.Cleanandsanitiseprimaryfermenterandlid,spoon,thermometer,hydrometerandtestjar,andwinethief.Rinsethoroughly.

NOTE: Do not add the smaller bag (F-Pack) at this time!

1.Pour500ml(twocups)ofboilingwaterintoaheat-proofmeasuringcup.Stirthewatervigorouslyandveryslowlysprinklethecontentsofpackage(s)#1(bentonite)ontothesurface.Stirfor30secondstobreakupanyclumps.Poursolutionintoprimaryfermenter.

2.Securetheneckofthejuicebagintothecollarontheboxtop,carefullyremovethecap,andpourthecontentsintotheprimaryfermenterwiththebentonitesolution.Donotaddthesmallerbag(F-Pack)atthistime!

3.Stirthejuiceandbentonitesolutionvigorously(ashardaspossible)for60seconds.

NOTE: Vigorous stirring is necessary to prepare for yeast growth—you must stir very hard for the full 60 seconds.

4.DrawasampleofthejuiceanduseyourhydrometerandtestjarandchecktheS.G.againstSPECIFICGRAVITYBYSTAGE.

5.Ifyourkitcontainsoak,tearopenthepackage(s)andsprinklethecontentsintotheprimaryfermenternow.Ifyourkithasmorethanonepackageofoak,addthemall.Stirthemunderthesurfaceoftheliquid.

6.Ensurethatthetemperatureofthejuiceisbetween18–24°C(65–75°F).Donotaddtheyeastpackages(nextstep)ifitisoutsidethistemperaturerange,asthewinewillnotfermentcorrectly.

7.Openbothofthepackagesofyeastandsprinklethecontentsontothesurfaceofthejuice.Donotstir.

8.Covertheprimaryfermenterandplaceinanareawithatemperatureof18-24°C(65–75°F)for5-7days.Fermentationshouldstartwithin24–48hours.

CHAPTALISATION (SUGAR ADDITION) FOR PORT AND CREAM HERRY ONLY

IfyourkitcontainsaChaptalisingPackyouwillneedtoaddit5–7daysafteryouaddtheyeast.Ifnot,skipthisstepandproceeddirectlytoSECONDARYFERMENTATION,below.

AddingtheChaptalisingPacktoyourkitwillextendthesecondaryfermentationtime.Theyeastwillfermentthesugar,providingtheextraalcoholcontentneededforbalancedwine.Cleanandsanitisehydrometer,testjar,winethief,heat-proofmeasuringcupandspoon.Rinsewell.

I.Takeasampleofthewineanduseyourhydrometerandtestjarandcheckthespecificgravity.IfitisatorbelowthereadinginSPECIFICGRAVITYBYSTAGE,makeyoursugaraddition.

NOTE: the lower your fermenting temperature, the longer it will take to reach this stage. If your gravity is not at or below this level you must wait. Test the gravity each day until it reaches the correct level.

II.InaheatresistantcontainerdissolvethecontentsoftheChaptalisationPackin350ml(1½cups)ofhotwater.Stirgentlyuntilsugariscompletelydissolved.

III.Addthesolutiontotheprimaryfermenterandstirvigorouslyforafull60seconds.Makesuretostiruptheyeastfromthebottomofthefermenter.TakeanotherS.G.reading.Itshouldreadbetween0.010and0.015pointshigherthanthepreviousreading(seeSPECIFICGRAVITYBYSTAGE).

IV.Covertheprimaryfermenterandwaitapproximately5-7moredaysforthewinetoreachsecondaryS.G.(seeSPECIFICGRAVITYBYSTAGE)beforeproceedingtoSecondaryFermentation(Step2).

SPECIFICGRAVITY(S.G.)BYSTAGE

KIT VARIETY 1: PRIMARY FERMENTATION

2: CHAPTALISATION

2: SECONDARY FERMENTATION

3: STABILISING AND CLEARING

4: BOTTLING

Cream Sherry 1.128 – 1.133 1.015 or less 1.020 or less 1.010 or less 1.015 – 1.020

Dry Sherry 1.128 – 1.133 No addition 1.018 or less 0.998 or less 0.998 or less

Icewine Styles 1.155 – 1.165 No addition 1.080 or less 1.060 or less 1.055 – 1.065

Cab Franc Icewine

1.090 – 1.100 No addition 1.010 or less 0.998 or less 1.070 – 1.074

Port Styles 1.128 – 1.133 1.015 or less 1.020 or less 1.010 or less 1.015 – 1.020

Datestarted:

TypeofWine:

Oct. 2008

• Pleasereadallinstructionsbeforestarting.• Cleanallofyourequipmentwithanunscentedwinemakingdetergent

(recommendedbyyourretailer)andrinsethoroughlywithhotwatertoremoveallresidues.

• Sanitiseyourequipmentbyrinsingitwithmetabisulphitesolution.Tomakethissolution,dissolve50grams(3tablespoons)ofmetabisulphitepowderin4litres(approximatelyonegallon)ofcoolwater.Diporsprayyourequipmentwiththissolution,andrinsethoroughly.Everypieceofequipmentmustbetreatedwithsulphite.Leftoversolutioncanbestoredinatightlysealedcontainerfortwomonths.

• Thiskitisfull-strengthandmakes11.5litres(3USgallons):pleasedonotaddanywater.

• Startingtemperatureiscritical.Iftheyeastisaddedtoakitthatistoocold,itwillnotfermentorclearonschedule.Ensurethatthetemperatureisbetween18–24ºC(65–75°F)beforeaddingyeast.

• Thiskitmaycontainmorethanonepackageofeachingredient.Pleaseaddallpackageswhendirected.

• PortandSherrykitscontainapackageofdextrose(ChaptalisationPack)thatmustbeaddedtothejuiceafter5-7days.BesuretoreadtheChaptalisationdirectionscarefullyandfollowthesteps.

• PortandSherrykitscontainpackage(s)ofoakpowderorchips.Pleaseaddallbagsasdirectedondayone.

• AllSpecialekitscontainasmallerjuicebag(F-Pack)whichmustbeaddedatStabilisingandClearingtime.Storeitinacooldryplaceuntilneeded(StabilisingandClearing,Stage3).DonotaddtheF-Packtothekituntildirected!

NOTE:IfyouaremakingaDrySherrystyle,discardtheF-packasitwillnotberequired.

• YouwillneedtomeasuretheSpecificGravityofthekittochecktheprogressoffermentationateachstage.Compareyourreadingstothischart

• Pleaseremovethecodenumberstickerfromtheboxtopandattachittotheseinstructions,ortoyourwinemakingrecordbook.Yourretailerwillrequiretheinformationfromthisstickershouldyouhaveanyquestionsorcomments.Writedownthetypeofwineandthedatestartedaswell.

Questions?Comments?Contactusatinfo@winexpert.comwww.winexpert.com

3 stabilising and clearing

4 bottling

secondary fermentation2Afterthe5–7dayschecktheS.G.againstSPECIFICGRAVITYBYSTAGE.Youmustrack(transfer)thewineintoan11.5-litre(3USgallon)carboyoncethewineisatorbelowthenumberlistedforSecondaryFermentation.Cleanandsanitisesiphonrodandhose,hydrometerandtestjar,winethief,11.5litre(3USgallon)carboy,bungandairlock.Rinsewell.

NOTE: the lower your fermenting temperature, the longer it will take to reach this stage. If your gravity is not at or below this level, wait (testing the gravity each day) until it is.

1.Puttheprimaryfermenterupatleast1metre(3ft.)onasturdytable

2.Carefullysiphonwineintoaclean,sanitised11.5litre(3US-gallon)carboy.Leavemostofthethicksedimentbehind.Thismayleaveaspaceatthetopofthecarboy.Donottopupatthisstage.SomespaceisnecessaryforstirringandadditionsduringStabilisingandClearing(Step3).

3.Attachairlockandbungtocarboy.Remembertofillairlockhalfwaywithwater.

4.Leavecarboyinfermentationareafor10days.

Cleanandsanitisehydrometer,testjar,winethiefandspoon.Rinsewell.After10days,checkyourspecificgravityagainsttheSPECIFICGRAVITYBYSTAGE.Verifyastablegravitybycheckingagainthenextday.Ifthegravitychanges,orhasnotreachedthecorrectlevel,leavethewineuntilthereadingisstableontwoconsecutivedays.

Ifyoudonotverifythisreading,yourwinemaynotclear!

NOTE: Do NOT rack the wine before stabilising and clearing. Selection Spéciale kits require the sediment to be stirred back into suspension. Racking the wine off of the sediment prior to fining may permanently prevent clearing. Please be sure to stir all of the sediment up from the bottom.

Vigorous stirring is required during this stage. Without vigorous stirring, carbon dioxide gas in the wine will prevent clearing. At each stirring, whip the wine until it stops foaming. Drill-mounted stirring devices (see your retailer) can save labour.

1.Dissolvecontentsofpackage(s)#2(metabisulphite)andpackage(s)#3(sorbate)in125ml(½cup)ofcoolwater.Addtocarboyandstirveryvigorouslyfor2minutestodispersethestabilisersanddriveoffCO2.Again,besuretostiruptheyeastsedimentfromthebottomofthecarboy.

2.Shakecontentsofpackage(s)#4(chitosanorisinglassclarifier).Carefullycutopenthecornerofthepouch(es)andpourcontentsintocarboy.Stirvigorouslyforanother2minutestodriveoffCO2gas.(Seenoteabove:yourwinemaynotclearifthisstirringisnotvigorousenough.)

NOTE: For Dry Sherry style, skip the next two steps: do not add the F-Pack to Dry Sherry style wine. Proceed to step 3 (below) instead.

i.ToensureroominyourcarboyforthecontentsoftheF-pack,removeonelitre(fourcups)ofwine.Reservethisfortoppingupthecarboy(seebelow).Note:duetoalargerF-packyouwillneedtoremovetwolitres(eightcups)ofwinefromtheCabernetFrancIcewinestyle.

ii.ShaketheF-packbag,carefullyremovethecap,andgentlypourcontentsintothecarboy.Stirvigorouslyfor60seconds.TestyourspecificgravityandcheckitagainstSPECIFICGRAVITYBYSTAGE.

3.Topupcarboytowithin5cm(2inches)ofthebottomofthebung.UsereservedwinefromtheF-Packaddition,alongwithcoolwaterifnecessary.Ensureairlockisfilledhalfwaywithwaterandreattachbungandairlock.Leavethewine14daystofinishclarifying.

4.Afterthe14days,checkyourwineforclaritybydrawingasmallsampleintoawineglassandexaminingitingoodlight.Ifitisnotcompletelyclear,leaveforanother7days.Donotbottlecloudywine:itwillnotclearinthebottle.Ifyouwishtofilteryourwine,pleasecontactyourretailerforassistance.

Cleanandsanitise15-750ml(25.4fl.oz.)winebottles,siphonrod,hoseandsiphonfiller.

Rinsewell.

NOTE: If there is any sediment at the bottom of the carboy and you are concerned about disturbing it while bottling, clean and sanitise a primary fermenter or carboy, rack the wine into it, and bottle from there.

Winexpertkitscontainverylowlevelsofsulphitecomparedtocommercialwine.Ifyouwanttoageyourwinemorethan6months,youmustaddextrametabisulphitetopreventoxidation.Cleanandsanitiseaprimaryfermenterorcarboyandrackthewineintoit.Dissolve1.5grams(¼teaspoon)ofpotassiummetabisulphitepowderin125ml(½cup)coolwaterandgentlystiritintowine.Thisextrasulphitewillnotaffectflavourorearlydrinkability.

1.Siphonyourwineintoclean,sanitisedbottlesandsealwithagoodqualitycork.Besuretoleavetwofinger-widthsofspacebetweenthebottomofthecorkandthelevelofthewineineachbottle.

2.Leavebottlesuprightforthreedaysbeforelayingthemontheirsidesforaging,toallowthecorkstoseal.Storebottlesinadark,coolandtemperature-stableplace.

Trytowaitatleastonemonthbeforetryingyourwine—itwillimproveevenmoreafterthreemonths.