7. Ater everything has been stirred up, add your yeast. You can activate it per the directions ahead o time,i desired, or just sprinkle it in the wine. Do not stir the yeast into the wine because i you stir too hard, youare beating up the yeast. Just simply sprinkle it in i using a dry yeast, or pour it in i using liquid.8. Place the lid on top o the ermenter, making sure that it is sealed tightly.9. Fill your airlock hal way with water, sanitized water, or vodka and gently push it into the rubber grommeton the lid. Do not push too hard, or the grommet may all into your wine. To avoid this, put the airlock inbeore you put the lid onto the ermenter.10. Place ermenter in an area that maintains a 65°-75° F consistent temperature.
In 24-72 hours, your wine will begin ermenting. You will know it is ermenting when start to see bubblescoming up out o the airlock.11. In the frst 3-4 days you might start noticing a rotten egg smell. Do not panic, this is perectly normal. Theermentation process will oten produce a sulphur-like odor that can be very strong. This will dissipate astime goes on.12. Ater 5-7 days you want to transer the wine rom the primary ermenter into a secondary ermenter. Thegoal o the transer is to leave as much sediment behind in the primary ermenter as possible. Tilting theprimary ermenter during the transer process will aid you in getting as much wine as possible. We preerto transer into glass carboys, but Better Bottles work as well. Make sure to use a stopper and airlock ontop o your carboy.13. The transer o the wine will help the wine clear and allow the avors to blend better.14. At this point, you are going to let the wine sit or 2 weeks. You might notice some ermentation, but itisn’t uncommon to see very little activity at this point.15.
Ater the 2-3 weeks or the recommend Specifc Gravity (S.G.) has been reached, you want to add packets2, 3 and 4. Packets 2 and 3 arepotassium metabisulfteandpotassium sorbate. They work together to kill
o the yeast and stabilize the wine to help preserve it once you are ready to bottle. Packet 4 ischitosan orisinglass, a clarifer or the wine. You’ll want to stir these ingredients in as well as you can. The back o aspoonworks well, or use astainless steel mix-stirrod that attaches to your drill to make this process easier.
16. Stirring is very important at this stage as it helps to get everything blended well, but you are also tryingto release the CO
rom the wine. This part o the process is known as de-gassing. I you use a stir-rod, youwill notice a lot o oam on top o the wine. This is normal; just keep mixing until it goes away.17.
Ater everything is stirred well, you need to be very careul o the headspace in your wine. You need thewine to be 2-3” below the bottom o the stopper. You do not want to leave a large air gap because the aircan oxidize your wine, or introduce bacteria that will make your wine into a nasty vinegar. I you have alarge air gap, some ways to top o your wine are with water, a wine similar to what you are making, or glassmarbles. We preer to use a wine similar to what we are making, but any o the ways will work. Be awarethat the use o water can water down the wine, so don’t use more than 2 glasses o water or this method.
18. When you are all topped o, re-attach your stopper and airlock, and let the wine sit or at least 2 moreweeks. It will take this entire time or the wine to clear, so be patient.
19. At this point you have a decision to make. The wine has produced all the alcohol it is going to, and should beclear enough to bottle. Some people preer to allow the wine to age in the bottle. Some people preer thewine to age in the carboy longer as you tend to get a more consistent batch o wine. It is up to you on whichway to go, but be aware that the wine is probably not ready to drink yet. Alcohol has a very bitter avor thattakes time to mellow and blend with the wine. That is why many styles o wines are aged or a long period o time beore they are sent to the liquor store.20. I you decide to bottle, make sure that the wine is clear. I you place a cloudy wine in the bottle, it will notclear properly in the bottle. It can also contain some o avors that might create a dierent avor in yourwine than you were expecting.