————— DAY 1 —————
Water—Add all the water needed to the fruit and its juice to bring the “must” up to full volume.
Campden Tablets—100 count —Kill wild yeast and bacteria on the fruit. Essential at the time of picking the fruit. Use 1 tablet per gallon 24 hours prior to adding the yeast. Store in a dry, dark area.
Pectic Enzyme—1/2 oz liquid—A pectin neutralizing enzyme that aids the wine in achieving good clarity. Also assists in extraction of juice and color if used prior to pressing. May be added before or after fermentation is completed. A lot of recipes in books include instructions for the powder form of pectic enzyme with suggestions of 1/2 to 1 teaspoons per gallon. Don’t be confused, our liquid pectic enzyme is stronger and requires ONLY 1/4 teaspoon for 5 gallons or 5 drops per gallon. Enough for 60 gallons. It’s shelf life is limited to 6 months when refrigerated.
————— DAY 2 —————
Nutrients—4 ounce —Minerals that assist the yeast through a complete fermentation. Use 1 teaspoon per gallon. Approximately 20 teaspoons. Store in a dry, dark area.
Acid Blend—4 ounce —Not necessary in all fruit wines. A blend of 50% tartaric acid, 25% citric acid and 25% malic acid. Used to raise the total acid content as determined by the acid test kit. Use according to recipe. Approximately 24 teaspoons. Store in a dry, dark area.
Tannin—1 ounce —Not necessary in all fruit wines. Used to supplement wine that is deficient in natural tannin, which is derived from the hulls and stems. Aids in clarifying. Use varies according to fruit. Approximately 12 teaspoons. Store in a dry, dark area.
Sugar (you supply)—Based on your hydrometer reading. I recommended alcohol levels of 12% potential alcohol which requires 32 ounces of sugar per gallon. The hydrometer indicates how much is present from the fruit. Subtract this reading from the 32 ounces that you need. The difference is how much you add per gallon. Dissolve the sugar in an equal amount of the “must”, heating it up to 130°-150°.
Lavlin Wine Yeast, K1-V1116—3 sachets—A good all purpose yeast for red and white wines and most fruit wines. It has an alcohol tolerance of 13-14% allowing you to produce wines with an initial alcohol potential of 9-12%. At these levels, the wine will finish dry, allowing it to be stabilized and sweetened to taste. Sufficient for 5 gallons each. Store refrigerated.
Lavlin Wine Yeast, EC-1118—2 sachets—A good all purpose yeast for red and white wines and most fruit wines. It has an alcohol tolerance of 18-20% allowing you to produce wines with an initial alcohol potential of 9-14%. At these levels, the wine will finish dry, allowing it to be stabilized and sweetened to taste. Sufficient for 5 gallons each. store refrigerated.
————— After fermentation has stabilized at .990—.995 —————
Stabilizer—1 ounce —Potassium Sorbate. Prevents the restart of fermentation. It should be used prior to the bottling of ALL WINES, except champagnes or other sparkling wines. Added to the wine after it has achieved the terminal gravity reading of .990-.995. Add 1/4 teaspoon per gallon to your finished wine, wait 24 hours, sweeten to taste, then bottle. Approximately 8 teaspoons. Store in a dry, dark area.
Ascorbic Acid—1 ounce —An antioxidant. Prevents oxidation of wine from exposure to oxygen, usually caused by transfers and excessive air space in glass jugs. Added to the wine after it has achieved the terminal gravity reading of .990-.995. Add 1/4 teaspoon per gallon to wine after the specific gravity drops below the .995 range. Approximately 6 teaspoons. Store in a dry, dark area.
