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Steps to Successful Winemaking from "Pailed" Juice

1. Enclosed:

When you opened your package, you should have found the following included with your 5 gallon bucket of juice: 1 package of Montrachet yeast, 1 package of yeast nutrient and this pamphlet. If anything was missing please call this number (716) 679-1292 for immediate shipment of any missing items.

2. Recommended Materials to Be Used:

The materials shown below are recommended because of their ease of use. Substitutions for the carboy or gallon jug in particular would be acceptable without loss of quality to the wine.

3. Metabisulfite and Wine Yeast:

The earth's atmosphere abounds with all kinds of yeast, molds and bacteria. This juice has been inoculated with the proper amounts of Potassium Metabisulfite to eliminate the wild yeast and any other undesirable organisms in the juice. By using the wine yeast included in this package, you will be able to easily control the fermentation in your wine.

4. Steps to Making Wine From Pailed Juice:

1. Prior to adding the yeast to the juice, a small portion (about 3 quarts out of 5 gallons) should be removed from the primary fermentation vessel. This is shown in the example below. This will avoid spillage or overflow during the violent stage of fermentation. Add the yeast and yeast nutrient according to the directions on the package. After you have separated the juice, sprinkle a small portion of the yeast into the small container, and then put the rest into the larger vessel of juice. This ensures a more even distribution of yeast between the two containers of juice. It is desirable to use an airlock on your containers during fermentation. However, you may use cheesecloth, cotton or plastic wrap with a rubber band to cover your containers, remembering to replace them with an airlock as fermentation slows. NEVER CLOSE ANY CONTAINER OF JUICE TIGHTLY. If you ignore this warning, gasses from the fermentation will build up in the container and an explosion may occur.

2. After the violent fermentation is over (7 to 10 days), the juice from the small container should be put back into the primary fermentation vessel. Now, your juice should sit, undisturbed, a minimum of three months with the airlock in place and water levels checked periodically.

3. If you intend to make a dry wine, no additional sugar is needed. If you prefer a sweet wine, we recommend you ferment out to a dry wine and then add a sugar syrup to the wine prior to drinking. By sweetening wine in this manner, you may drink sweet and dry wine from only one fermentation vessel. If you prefer to bottle a wine that has been sweetened, add Sorbistat K (potassium sorbate) and Metabisulfite to prohibit any renewed fermentation.

RACKING: When fermentation has ended and the wine becomes clear, it is ready for racking or bottling. When you siphon wine, keep the discharge end of the tube on or near the bottom to prevent aeration. Don't disturb the sediment and don't get the siphon hose so close to the sediment that it gets sucked into the cleared wine.

5. Location of Fermenting Wine:

Temperature is an important factor in making wine. A constant temperature between 60 to 70 degrees is best. Avoid direct sunlight.

6. Oxygen and Your Wine:

A basic fact of chemistry is that alcohol plus oxygen yields acetic acid or vinegar. Therefore, always keep air away from wine after the initial violent fermentation.

7. A Special Note:

This pamphlet was designed only as a basic outline to making wine. If you have any further questions, or wish to order our 1 1/2 hour video, "Secrets Of Successful Winemaking", please contact us at (716) 679-1292. Thank you from the Walkers.













Copyright 2008 Walker's Fruit Farms - Wine Juice LLC. All Rights Reserved.


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