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Wine Equipment Tips

1) Sanitizing Agent ‘One Step’: A chlorine free cleaning solution is used to sanitize all equipment. This product must AIR DRY to work properly, Always use warm to hot water. Follow directions on sanitizing package on how to prepare cleaning solution. (one tablespoon of ‘One Step’  to one gallon warm/hot  water) remember to not to rinse the equipment if when using the ‘One Step’ cleaner sanitizer. Let the equipment air dry and use immediately after. The surface is sanitized for up to 60 minutes after the surface has dried. Only make enough sanitizer solution for the currant use. Placing the Bucket upside down on paper towels to drain, works well. Do NOT use ‘One Step’ on your corks.

2) Water Quality: Be sure to use good quality drinking water. Chlorine free water is always preferred. Never use de-mineralized water. Plain spring water or bottled water is fine. If you have well water and it taste good and looks good, it’s good.

3) Temperature Strips: It is important to keep the

Fermentation temperature constant (70 – 75°F). Attach the stick on thermometers near the 4 gallon level of both primary and Glass secondary fermenters for best readings.

Recommended temperatures for successful Fermenting

TEMPERATURE AND YEAST

Stuck Fermentation  45°F (7°C) – 60°F (15.5°C) the yeast is dormant.

            Slow Fermentation 65 – 70°F  (18 – 21°C)

Normal Fermentation 70 – 75°F  (21.5 – 23.8°C)

Very Rapid harmful Fermentation 95°F -120°F (35-48.8°C)  Death to the yeast

4) Your Primary Fermenter: Is a Food Grade plastic container, 7.9 gallons for kit #40006 & 6.5 gallon for kit # 40005. Fill your fermenter to the first ridge (lowest) on the fermenter. This is six gallons for kit # 40006 and 5 gallons for kit # 40005. After sealing the lid, tip the fermenter up below the spigot end, approximately One inch. (Placing a few sheets of rolled up news paper works well)

5) Airlock & Stopper: The Air Lock is used in the primary fermenter lid. And the secondary carboy. This airlock is designed to allow gases (Co2) to escape

While also preventing air and airborne contaminants from coming in contact with the wine. ALWAYS be sure that the water level in the airlock is one-third to half-full and properly maintained during use. Wet the stem of the airlock first before inserting it into the primary fermenter lid grommet, The airlock only needs to be inserted enough to hold in place. It should NOT be push into the grommet completely. Place the airlock into the rubber stopper for the glass carboy, BEFORE inserting the stopper into the carboy.

6) Hydrometer & Test Vial: This instrument will measure the Specific Gravity (S.G.) of wine in order to give accurate readings on sugar levels, alcohol content, and the progress of fermentation. To use, gently slide the hydrometer (it is very thin glass) into the test vial. From the primary bucket spigot, add enough liquid to make the hydrometer float in the vial of liquid. The hydrometer should be free floating. The point at which the liquid intersects the hydrometer will be your S.G. reading level. (read across the liquid line) To check to see if your hydrometer is working properly, suspend your hydrometer in 60°F (15°C) water. Your S.G. reading should be 1.000 +/- 0.002.

7) Wine sample bulb: The bulb sampler is used to remove a sample from the glass carboy. This allows you to extract samples without pouring or siphoning. Always sanitize the sampler before use.

8) Mixing Paddle: A long handled mixing paddle for mixing of ingredients has been added to your equipment. Use the small end of the paddle to degas the wine in the Glass fermenter after fermentation.

9) Siphoning Assembly: Four feet of 5/16” food grade tubing is attached to the 24” siphon assembly, it is used for “racking” or transferring the wine from the carboy by means of a siphon. After sanitizing the racking cane and tubing. First fill the tubing with clean water and close one end with the pinch off clip. With the Blue Clip attached to the racking cane, insert the sanitized racking cane slowly into the carboy of wine. Stopping half way and clipping the blue clip over the lip of the carboy opening. The open end of the water filled tubing is inserted in some very hot water to soften the tubing and then inserted over the curved open end of the racking cane. Racking allows liquid transfer from the carboy to another container without the transfer of sediment.

To transfer the liquid from the primary fermenter to the glass carboy. Simply attach the tubing to the spigot.

 To minimize the risk of “oxidation”:

a) Avoid splashing of wine when racking. Always keep the end of the siphoning hose below the surface of the liquid. Or against the side of the container.

10) Secondary Glass Fermenter - Is a 23 liter (6 U.S. Gal.) Glass Carboy for kit # 40006

       or 18.9 liter (5 U.S. Gal.) Glass Carboy for kit # 40005

11) Cork Quality: When bottling wine, be sure to use quality corks. Higher quality corks give better protection against oxidation.  Natural corks are generally better for long term aging 5 years plus. Premium corks are generally used for wine aged less than two years. Synthetic corks or Winery Grade are used for longer aging times.

12) Sanitize your Bottles & Corks:  In warm to hot water (NEVER BOILING) of Metabisulphite solution. Soak your cork for 15-20 minutes. A solution of 1/8 tsp. Metabisulphite to One Gallon of water. (1/3 tsp per 2-1/2 gallons) You can use this same solution for your wine bottles at bottling time. A simple way to sanitize the corks and bottles is to make a 2-1/2 gallon solution of the sanitizer, with warm-hot tap water in the primary bucket. From the spigot dispense into the bottle 1-2 inches of the solution. Swirl the solution around in the bottle and empty. Place them upside down to empty. Place the corks in a bowl and cover with the solution to soak for 15 minutes. (NOTE: Synthetic Corks are not Soaked)

13)  Bottle Filling: Always double the height of your cork, to find the fill height in your bottle. Never over fill, this will cause pour corking and hard to cork bottles.

14)  Applying Shrink top covers: Bring to boil 4-5 inches of water in a small pan. Insert the shrink top over the bottle top and cork. The shrink top and bottle is dipped into the hot water for 2 seconds and removed. To hold the cover in place while being upside down, use a tablespoon to hold the cover in place while you dip the cover into the hot water.

15) Bottle storage: Bottles should always remain upright for 24 hours after corking. Corked bottles should lay on their side to prevent the cork from during out. Synthetic corks may remain in any position during aging. It is Best to Age your wine at 55-60 degrees. Try not to exceed 70 degrees for long term storing.