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Article No. 3: How to achieve Crystal Clear Wine
Each Austro Vino concentrate is packed in 3 litre lots, which is sufficient to make 15 litres (20 bottles) of wine you will be delighted to drink. Each concentrate is matched with a quality German SIHA pure yeast strain to compliment your chosen grape variety and all you have to do is add sugar, ferment, clear and bottle.
To make 5 litres of wine:
Each 1 litre of grape concentrate will make 5 litres of wine with the addition of 280gms of white sugar. Brew in 5 litre glass demijohns. Divide your 3 litre concentrate into 3 x 1 litre lots and store any unused concentrate in either a glass or plastic bottle in the refrigerator until needed.
To make 15 litres of wine:
The 3 litre container of concentrate is the right amount to make 15 litres of wine. For RED or WHITE wine you will need to add 800gms of white sugar. Ferment in a 15 litre glass demijohn.
To make 30 litres of wine:
2 x 3 litre grape concentrates are required plus DOUBLE the quantity of sugar listed above. Ferment in either a 30 TO 34 litre glass demijohn or 30 litre food grade brewing fermenter.
INSTRUCTIONS
1. Dissolve grape concentrate in hot (just off boiling) water with appropriate amount of sugar. Pour this liquid into the fermentation vessel of your choice (5, 15, or 30 litre) and top up with cold water leaving some space from the top for initial fermentation frothing to take place.
2. Sprinkle wine yeast over the surface when the liquid temperature is 26C or below and allow several days for fermentation to commence.
3. Seal the fermenter with an airlock, (AT ALL TIMES) placing sufficient water in the lock to create a water seal. When fermentation commences, frothing can be seen on the surface. During fermentation it is advisable to agitate the fermenter occasionally to keep the yeast in suspension and hasten fermentation time.
4. When the initial vigorous fermentation is slowing down, top up your fermenter with cold boiled water.
5. Allow the wine to continue to ferment until complete. The hydrometer will come down to S.G. 990 to 1000. All bubbling will cease through the airlock and the wine will start to clear and a sediment form.
6. Rack (syphon off) the wine leaving behind the sediment. Discard the sediment and if using only 1 fermenter, return the wine and replace the airlock.
7. Add 1 crushed campden tablet for every 5 litres of wine.
8. Allow the wine time to clear and when a further sediment forms, rack the wine again. Add another 1 crushed campden tablet per 5 litres. Always replace the airlock after each racking . You may need to rack again until NO MORE sediment forms. (do not add more campden tablets) Once the wine is crystal clear it is then ready for either drinking or for bottling, corking and maturing. Commercial clarity can be achieved quicker if using a two pad filter system.
9. For larger quantities of wine, bottling and corking is the preferred method. . . A corking tool is essential to squeeze the cork down for inserting.
click here to view our range of corking tools and corks available
To make a sweeter wine
All wine will ferment out to a dry finish if following the previous instructions. If you prefer a sweeter wine there are two ways of achieving this:
1. Allow the wine to completely finish then sweeten to taste with some sugar syrup OR
2. Allow the wine to come down to S.G.1010 and then stop the fermentation early by racking the wine off the sediment. This is the preferred method as the remaining sweetness is from natural unfermented grape and gives a superior finish.
IN BOTH CASES the wine must be stopped from further fermentation by adding campden tablets (as instructed previously , and ALSO some K40 WINE STABILISING LIQUID. Together, these will prevent a secondary fermentation taking place and ensure that the grape sugar or added sugar desired for sweetening does not ferment out.
NOTE: We recommend using K40 stabilising liquid if corking and bottling even a dry wine for maturing as this ensure the stability of the wine and that no secondary fermentation will take place
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