(THE HOME BWC SHOP, WOODLAND HILLS, CA. 818-884-8586)
RECOMMENDED EQUIPMENT:Primary Fermenter (Durable Bucket at least 1/3 larger than amount of the fruit)
Secondary Fermenter (Glass or Stainless Steel container that can be filled up into a narrow neck)
Snap-on Lid with hole for Fermentation Lock ( Or, use a plastic sheet or towel or loose fitting lid to let gas escape and keep bugs out)
Fermentation Locks (Allow gasses to escape but keeps the air out)
Hydrometer and Test Jar (Tells how much sugar to use)
Acid Testing Kit (Tells how much Acid Blend to use)
Racking Set-up (Use to transfer your wine between fermenters)
Thermometer (Use to check fermentation temperature)
Fermentation Bag (Use to trap the fruit during ferment)
Recipe and Instruction Book (Essential guidebook)
Hand Corker, Corks, Bottles, Bottle Filler, Capsules & Labels (You will need these in about 3 months to bottle your fine fruit wine)
Bi-Sulfite Powder (Use to sanitize your equipment)
INGREDIENTS FOR ONE (1) GALLON:FRUIT
3 - 5 pounds without the pits ( More fruit, More Fruit Flavor )WATER 3/4 - 1 gallon
SUGAR 1 - 2 pounds** ( 3 lbs. For a dessert-style wine ) ( Use your Hydrometer )
ACID BLEND 1 teaspoon to 1 tablespoon** ( Use your Acid Test Kit )
PECTIC ENZYME 1/2 teaspoon ( Removes fruit pectin so the wine can clarify ))
SUPER FOOD 1/2 teaspoon
GRAPE TANNIN 1/8 teaspon ( no more than a small 1/2 teaspoon / 5 gallons )
CAMPDEN TABS 1 per gallon ( crushed )
WINE YEAST 1 package
(Use "Cote des Blanc" for fruitier flavor or "Pasteur Champagne" for higher alcohol)
**This is not an exact recipe. Fruit varies from season to season, tree to tree.
Test with your Hydrometer (Sugar) and Acid Test Kit (Acid Blend).
Lighter tasting fruit (e.g., peaches, plums) may require more pounds of fruit.
Stronger tasting fruit (e.g., blackberries) may require less fruit.
METHOD:1. Make a SULFITE SANITIZING SOLUTION: In one gallon of water, dissolve one (1) tsp. of Bi-Sulfite powder and one (1) tsp. of Acid Blend. Use it to sanitize clean equipment prior to use. Drain well. No need to rinse. Keep in a closed, well labeled jug.
2. In the Primary Fermenter: Mix Water / Crushed Campden Tablets / Super-Food / Pectic Enzyme / Grape Tannin.
3. Select sound and fully ripe Fruit. Remove pits, stems and any bad spots. Put Fruit into Fermentation Bag, tying with a string.
Drop into water mixture & squeeze just enough to slightly open up the Fruit.
4. Now, test for Acidity & Sugar Content:
ACIDITY: Follow the directions in the Acid Test Kit and add Acid Blend as required. Mix well.
SUGAR: Fill the Hydrometer Test Jar with the Fruit/Water mixture. Place the Hydrometer into the jar so that it floats and moves freely.
Read the Specific Gravity ( sp. gr. ). Adjust the main batch with more Sugar, dissolving well untill the reading is 1.080 for table wines ( 10% alcohol, dry or sweet ) or 1.120 for dessert wines ( 16% alcohol, sweet ).
5. Cover the Fermenter with cheesecloth or a plastic bag. Secure loosely.
6. Wait 12 hours or so.
Rehydrate yeast as per instructions on back of package. Be very careful of the temperature. Add to Primary Fermenter, mixing in well. Recover the fermenter.
Fermentation (Sugar to Alcohol and CO2 gas) should begin in about 12 more hours.
7. Twice daily or more, push the Fermentation Bag down into the mixture, giving it a good squeeze or two. This will prevent mold formation and will extract the flavors from the fruit. Re-cover each time.
Try to maintain a temperature of 55*F to 65*F to preserve the delicate fruitiness. Either use a chilled water bath - or add frozen, sealed plastic containers.
Take and record an Hydrometer reading each time. O.K. to pour the sample back in, or taste.
8. When fermentation slows (in 3-5 days or when the Specific Gravity reads about 1.020.) strain the fruit out of the wine. A colander works well. If using the recommended Fermentation Bag, merely hang the bag to allow the fruit to drain.
9. Pour the wine/juice into your Secondary Fermenters, splashing well.
Attach the Fermentation Locks, filled 1/2 way with Sulfite Solution.
10. Next Day, rack/syphon the liquid off the sediment into another sanitized Secondary Fermenter. Avoid spashing from now on.
Re-attach the Fermentation Locks.
At this point and from now on, all your fermenters must be keep full, up into the start of the narrow neck, about 1 inch below the rubber stopper.
Extra wine goes into some container that you can fill up into the neck. Two layers of plastic wrap with a snug rubber band is a temporary fermentation lock.
"Top up" with similar wine, fruit juice, or small amounts of water. Secondary Fermenters must be made of glass or stainless steel.
11. One Week later, rack again off the sediment. Avoid spashing.
Rack again if sediment forms that is over 1/4 inch.
Top up all secondaries into the narrow neck. Attach Fermemtation Locks, renewing the sulfite solution.
12. Three Weeks later, all ferment should be over. (No bubbling, Hydrometer reads .099 for dry wines and the wine is relatively clear).
If not finished bubling, wait it out.
Time for one last racking and topping.
Crush and add one (1) Campden Tablet/Gallon into sanitized secondaries.
Carefully rack finished wine into them, avoiding spashing.
Top up to 1/2" inch below Fermentation Locks. (Change Sulfite Solution whenever handling Fermentation Locks).
13. In 2 - 3 months, it's time to fine/clarify your wine.
Bentonite: Use for heat stability. See instructions on container.
Sparkolloid: Follows for clarity. " " " " " " .
The easiest way is to rack the wine, adding the Bentonite when 3/4 full. Then add the warm Sparkolloid when almost to the top of the secondary fermenter. Top up and allow to settle 2-3 weeks or more.
14. As soon as your wine is clear, it’s time to fine-tune the taste.
Adjust Acidity. Increase for a crisper, more exciting wine, using your Acid Blend.
If your wine is too crisp, add Potassium Carbonate.
Adjust Sweetness. Increase for richness and to balance the acidity.
Use Wine Conditioner or artificial sweetners like Nutra Sweet etc..
If using cane sugar, you'll also have to add Stabilizer/Sorbate to prevent renewed fermentation.
Make a solution of 2 parts Sugar to 1 part Water. Heat to a syrup.
Add untill your wine tastes right for you.
15. Time to bottle.
Sanitize clean bottles.
Fill, cork, label, age, drink and enjoy.
Bring a sample into The Shop to share.
Observe: