Forgotten wine recipe , have old ingredients list

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davelerave

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Hi all

I used to make wine in 25 litre lots but have completely forgotten the procedure

Would anyone be kind enough to refresh my memory based on my old order below

What goes in when and temperature and specific gravities

I have all the other hardware needed but have forgotten the basic procedure

TIA Kirk



Harris Super Enzyme (Pectic Enzyme for 22.5 Litres)

Super Yeast Nutrient For 25 Litres Of Wine (HB)

Harris Vin Clear Dry Finings

Stabiliser For 25 Litres Wine (HB)

Young's Super Wine Yeast Compound Sachet, 7 grm
 

Tavi-brewer

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I’ll give it a go….
I would say make your must and aim for SG 1080-1090, pectinase if using lots of fruit, pitch the yeast, let it ferment out through primary, rack, secondary, SG 995ish(dry), rack, degas, stabiliser, leave 24 hrs, finings, leave to clear, rack, bottle all at room temp and nutrient at any point before secondary if you need.
Anyone else?
 

davelerave

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I’ll give it a go….
I would say make your must and aim for SG 1080-1090, pectinase if using lots of fruit, pitch the yeast, let it ferment out through primary, rack, secondary, SG 995ish(dry), rack, degas, stabiliser, leave 24 hrs, finings, leave to clear, rack, bottle all at room temp and nutrient at any point before secondary if you need.
Anyone else?
Thanks yes I've refreshed my memory

I'll be making one of those wow variants with 2 different fruit juices

What's the best temp for fermentation ?
 

Tavi-brewer

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Modern yeasts are quite resilient so don’t worry too much, room temp 18-22 C is fine.
What fruit are you using?
 

Stevieboy

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OK - so if you're only using fruit juices, you'll probably have to add sugar (or you'll end up with a fruit cider)

1. Mix Juices
2. Test OG with Hydrometer
3. Add Sugar to get desired OG
4. Add Pectic Enzyme - 24 hrs
5. Add Yeast and Nutrient
6. Ferment in primary for a week
7. Tranfer to DJs for secondary
8. Rack and degas and stabiliser
9. Finings
10. Package.
 

davelerave

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Is there any particular temperature to measure the OG ?

I presume the temp has to be over 20 before adding the yeast ?

And also do you stir in the yeast or just throw it on top ?

Thanks
 

Stevieboy

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As long as the temp is the same for both readings it wont matter. So room temp is fine. I have always pitched the yeast on top, at room temp. Never had any problems.
 

davelerave

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As long as the temp is the same for both readings it wont matter. So room temp is fine. I have always pitched the yeast on top, at room temp. Never had any problems.
Thanks


Do you stir in the yeast or just drop it on top ?
 

davelerave

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One more thing I was going to check with supplier

Are the brewing buckets sterile when they arrive or would they have to be treated ?
 

davelerave

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Up above did you say to leave 24 hrs between pectic enzyme and adding yeast ?

Or can they go in together ?

Thanks again
 
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