Making Wine at Home using Colangelo Grape Must
1.Find a space where the pail can be kept at a constant temperature of 23.5ºC or 76ºF. Brew belt suggested.
2.Break the seal, remove lid and place lid on top of pail.
Day 3 – Day 14
3.You should notice bubbles forming on the surface; this indicates that fermentation has started. To be certain, check specific gravity level using a hydrometer:
a)Before fermentation starts, the grape must is at a specific gravity level of 1080 to 1090.
b)You should notice the level getting lower and lower as the days go by. Monitor the activity of your juice on a daily basis. Reference the figures below to determine what specific gravity level suits your preferred taste.
Specific Gravity 996 Percent Sugar Under 0 Level of Dryness Very Dry
Specific Gravity 1000 Percent Sugar 0 Level of Dryness Very Dry
Specific Gravity 1004 Percent Sugar 1 Level of Dryness Medium
Specific Gravity 1006 Percent Sugar 1.5 Level of Dryness Medium
Specific Gravity 1008 Percent Sugar 2 Level of Dryness Sweet
Specific Gravity 1010 Percent Sugar 2.5 Level of Dryness Sweet
4.Once fermentation reaches your desired level, add 1 tsp of potassium metabisulphite to promote clearing and protect your wine from oxidation and foreign particles. This will kill the yeast, do not do this step until you are sure the wine has hit your desired sugar level.
5.Siphon wine into a carboy
6.Attach an airlock half filled with water and bung to carboy.
7.Place wine in a cool spot (10-12ºC or 50-55ºF)
8.Let wine settle for at least two weeks. Wine with higher sugar levels will take longer to clear.
Day 21 – 28
9.Siphon wine again; repeat steps 5, 6 and 8.
Day 35 – 42
10.Filter your wine; add 2 tsp potassium sorbate to stabilize the wine. If a sweeter wine is desired, wine conditioner can be used to sweeten to taste.
11.Wine should be bottled at least a full day after it is filtered. If wine is left in carboy for over 2 weeks after filtering and stabilizing, siphon wine before bottling.
12.Once bottled, wine should be stored on its side to keep cork from getting dry. Remember, wine is perishable. Wine is best kept in a cool (10-12ºC or 50-55ºF), dry place away from direct sunlight.
Recommended aging time is 2-4 months from start date for white wine; 3-6 months for red. Contact us with any questions or concerns, or look us up online www.colangelowine.com
- Equipment: Carboy, bung, airlock, siphon tube, potassium sorbate, and potassium metabisulphite.
- Remember to clean and sanitize all equipment as it is susceptible to microbial spoilage. To make a sanitizing solution, dissolve 50g of potassium metabisulphite in 4 litres of warm water. The solution can be stored for up to one month in an airtight container.
- Dates below should be used as a rough guide, adjust if your fermentation is moving slower.
1.Find a space where the pail can be kept at a constant temperature of 23.5ºC or 76ºF. Brew belt suggested.
2.Break the seal, remove lid and place lid on top of pail.
Day 3 – Day 14
3.You should notice bubbles forming on the surface; this indicates that fermentation has started. To be certain, check specific gravity level using a hydrometer:
a)Before fermentation starts, the grape must is at a specific gravity level of 1080 to 1090.
b)You should notice the level getting lower and lower as the days go by. Monitor the activity of your juice on a daily basis. Reference the figures below to determine what specific gravity level suits your preferred taste.
Specific Gravity 996 Percent Sugar Under 0 Level of Dryness Very Dry
Specific Gravity 1000 Percent Sugar 0 Level of Dryness Very Dry
Specific Gravity 1004 Percent Sugar 1 Level of Dryness Medium
Specific Gravity 1006 Percent Sugar 1.5 Level of Dryness Medium
Specific Gravity 1008 Percent Sugar 2 Level of Dryness Sweet
Specific Gravity 1010 Percent Sugar 2.5 Level of Dryness Sweet
4.Once fermentation reaches your desired level, add 1 tsp of potassium metabisulphite to promote clearing and protect your wine from oxidation and foreign particles. This will kill the yeast, do not do this step until you are sure the wine has hit your desired sugar level.
5.Siphon wine into a carboy
6.Attach an airlock half filled with water and bung to carboy.
7.Place wine in a cool spot (10-12ºC or 50-55ºF)
8.Let wine settle for at least two weeks. Wine with higher sugar levels will take longer to clear.
Day 21 – 28
9.Siphon wine again; repeat steps 5, 6 and 8.
Day 35 – 42
10.Filter your wine; add 2 tsp potassium sorbate to stabilize the wine. If a sweeter wine is desired, wine conditioner can be used to sweeten to taste.
11.Wine should be bottled at least a full day after it is filtered. If wine is left in carboy for over 2 weeks after filtering and stabilizing, siphon wine before bottling.
12.Once bottled, wine should be stored on its side to keep cork from getting dry. Remember, wine is perishable. Wine is best kept in a cool (10-12ºC or 50-55ºF), dry place away from direct sunlight.
Recommended aging time is 2-4 months from start date for white wine; 3-6 months for red. Contact us with any questions or concerns, or look us up online www.colangelowine.com