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How to achieve crystal clear wine

Successful bottling of your ' Austro Vino' home made wine is largely a matter of being well organized beforehand and having the right equipment on hand. You should settle for nothing less than bottling crystal clear wine. Popping corks, sediment,and secondary fermentation are the direct result of bottling before the wine is ready and stable.

Clear and mature first.

Before bottling, always give the wine time to clear and mature, going through the process of racking via a syphon system, until NO more sediments are forming in your demijohn or fermenter.

Further clearing with Bentogram is an advantage, particularly where a wine is difficult to clear due to a protein haze.

BENTOGRAM (granulated bentonite wine fining agent)

GRANULATED BENTOGRAM is an effective wine clarifying agent as used by commercial wineries. This new advanced granulated form is far superior to the older powder form, making it much easier to handle and use. Preperation time is shortened to only 15 minutes (the older form used to be 24 hours) and the higher purity of Bentogram allowes for reductions to usage by up to 70%.

Useage rate is 10-40gms per 100 litres (depending on the wine). Allow to stand for 15 minutes only then stir into the wine to be cleared.

per 50gms.........$ 4.50

per 100gms......$ 7.50

bulk quantities price on request

You can clear your wine to a brilliant clarity by allowing time for it to settle naturally, or you can speed up the process by using a filter system. (You should not however attempt to filter a cloudy wine....the wine should still be cleared naturally first)

Filtering for that professional edge.

Since the introduction of quality filtration systems suitable for the home winemaker, filtering wine to commercial standard has become a reality.

There are several choices of filter systems available from ibrew, including the

• Ferrari gravity fed filter system,
• Buon Vino Superjet
• Buon Vino Mini Jet filter system and the
• Enolmatic Wine Bottle (Vacuum fill) bottle filler and tandem filter.

For further details and pictures of the systems available click here

Commercial wineries stabilizie their wine prior to bottling and we recommend you do the same with your own home made wine. This can be done simply by adding a small amount of Bett-A-Brew K40 stabilizing liquid, which eliminates the risk of secondary bottle fermentation by inhibiting yeast growth . This is highly recommended for wine you wish to mature in the bottle and is absolutely necessary if you choose to make and bottle a sweeter wine.

K40 WINE STABILISING LIQUID

.SORBISAT K40 stabilising liquid for wines is a safe anti-microbial food grade stabiliser as used by commercial Wineries. At very low use levels it effectively inhibits the growth of yeast and prevents refermentation, making bottled wine stable for maturation....It can be safely used in all grape wines, fruit wines, Ports, and Sherries and is paramount in stabilising sweetened wines.

It should not however but used in wines or Cider that require a sparkling secondary bottle fermentation.

Available in 120ml bottle..............$8.60 (Store refrigerated to maintain freshness)

Doseage rate...1ml per litre of wine