Wine kit instructions

I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago, and it seems to have pretty much finished fermenting, so it's time to add the various sachets of stuff. But I've somehow misplaced the instructions that came with the kit, and can't remember what I had to do next!

I know i've got to syphon it off to a clean demijohn, and put the contents of a sachet of something in it, and stir, but I've no idea which sachet or what to do after that.

Don't suppose anyone happens to have a set of instructions for that kit (or similar) handy, or can point me in the right direction? I've got chitosan, kieseltol and stabilizer, I think. Or something like that, anyway.

Help!

Reply to
Patrick Evans
Loading thread data ...

Reply to
alien

The first two are fining agents iirc. The second will probably be a mix of sulphite and sorbate. Personally, I'd leave it at least 2 months before adding them, depends on how fast you want to drink your wine. It won't hurt the wine and will probably improve it. You may not even need the fining agents.

If you want to add them now, I'd add the fining agents (at the same time I think) and stir. After a few days rack the wine off any sediment and add the stabiliser and stir in. A few days later bottle it.

Reply to
alien

Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y

(and how did my sig reappear after I deleted it??)

alien wrote:

Reply to
Patrick Evans

When the Fermentation has completed, rack off into a sanitised container and add the contents of the stabiliser package. Stir vigorously for several minutes -- this is to remove the gas from the newly fermented wine. Repeat the stirring/shaking about 3 times in the day until all/most of the CO2 is removed. Leave to rest ( under fermentation lock) for a day.

Then add the contents of the Kieselsol package to the wine, give a short stir in and then leave for another day. Then add the contents of the Chitosan package to the wine and stir it in briefly ( and gently). Refit the fermentation lock and move to a cool storage place to clear. It should take about 3 days to a week.

It is important to do it that way round -- it is something to do with positive and negative ions in the fining materials -- I forget the details! However it is a very effective way of fining your wine and you should finish up with a crystal clear wine

I would then rack off into a newly sanitised carboy, top up with a similar wine to within about 2 cms of the bung and leave for a couple of months before bottling and drinking. HTH

Reply to
pinky

You're a star. Thanks.

Reply to
Patrick Evans

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.