WineBuddy Instructions

The following equipment and ingredients are included in this kit

- 2 x fermentation containers one to brew in, another to siphon fermented wine into

- 1 x fermentation container lid to cover fermentation container and prevent contamination

- Spoon to stir your brew

- Hydrometer to check that the fermentation process is complete

- Siphon tube and clip to transfer the wine from the original container to the second container

- 1 x Concentrate pack from which the wine will be made

- Pack A: Yeast/Nutrient to start the fermentation process

- Pack B: French Oak Chips to add a barrel-aged quality to your wine

- Pack C: Stabiliser to stop the fermentation process

- Pack D: F-Pack to enhance the varietal characteristics of the wine

- Pack E: Finings 1 to clear the wine

- Pack F: Finings 2 to clear the wine

- Pack G: Finings 3 to clear the wine

Day 0 – Fermentation

Rinse one fermentation container thoroughly with hot water.

Boil your kettle.

Fill your fermentation container to 1 litre with the boiling water.

Pour 900g of sugar (if you have weighing scales) into the boiling water or (if you don’t have a weighing scale) remove half a cupful of sugar from a 1kg bag and add the remainder of the bag to the boiling water, then stir for 30 seconds to completely dissolve the sugar.

Pour the contents of the concentrate pack into the fermentation container and stir for 10 seconds, then rinse out the pack using a small amount of cold tap water then add this to the container.

Top up the fermentation container with cold tap water to 4.8 litres and stir for 20 seconds.

Pour the contents of Pack A: Yeast/Nutrient and Pack B: French Oak Chips into the liquid, stir for 10 seconds then place the lid loosely on the container and leave to ferment in a warm room, temperature (20-25°C) for 6 days. We recommend the container is placed on a tray or work surface in case of excessive frothing.

Day 6 - Clearing

After 6 days it is important to de-gas the wine. The best way to ensure de-gassing is to transfer the wine from one container to the second at least six times. The second container should first be washed out with hot water.

Once de-gassed, check that fermentation is complete using the hydrometer supplied by carefully lowering it into the wine. The hydrometer should float in the wine with only the tip showing above the surface of the liquid. If only the blue band on the hydrometer scale is visible above the surface of the liquid this indicates that the specific gravity is 0.994 or lower and you can now proceed to instruction 10. If the yellow or red bands are visible leave to ferment for a further day or until only the blue band is visible before continuing to instruction 10. Fermentation can take longer that 6 days if the temperature had dropped below 20°C – do not continue to instruction 10 until only the blue band is visible above the surface of the liquid.

Once the hydrometer has shown a specific gravity reading in the blue band, pour the contents of Pack C: Stabiliser into the wine and stir for 30 seconds to dissolve the stabiliser.

Pour the contents of Pack: F-Pack into the wine and stir for 10 seconds. Do not worry if the F-Pack contains any sediment or bits as it will be removed by the finings and will not affect the quality or appearance of your wine.

Pour the contents of Pack E: Finings 1 into the wine then stir gently for 10 seconds and leave to stand for 1 hour.

After 1 hour, pour the contents of Pack F: Finings 2 into the wine then stir gently for 10 seconds and leave to stand for 1 hour.

Pour the contents of Pack G: Finings 3 into the wine then stir gently for 10 seconds then refit the lid loosely and leave to stand for 24hrs. The container should be stood on a raised surface (like a kitchen work surface) to allow for later siphoning.

Day 7 – Siphoning & Finishing-off

After 24hrs the wine should be clear, if not leave until clear before proceeding.

Once clear, rinse the second container with hot water and siphon the wine into this using the siphon tube and bucket clip provided. It is important to siphon-off as much liquid as possible while taking care not to disturb the sediment at the bottom of the container. If the sediment is disturbed at any point during the siphoning process, pour any siphoned wine back into the original container, cover and leave the sediment to resettle for 24hrs or until clear.

If you wish to sweeten your wine it should be done at this stage. When sweetening, add one dessert spoon of sugar, stir to dissolve then taste. Repeat until desired sweetness is achieved.

Finally, rinse 6 wine bottles and corks thoroughly with hot water, siphon the wine into the bottles and seal with corks (if you are using second-hand or pre-used wine bottles/stoppers, these should first be sterilised using a suitable homebrew cleaner/steriliser).

Your wine is now ready to serve, drink and enjoy ……

Serve chilled.

Storage suggestion
Special maturing ingredients have been included to allow immediate serving. Wine will continue to improve during the first 3 months of storage. Consume Within 12 months.

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