Wine Recipe - Tri Conical
A recipe sheet for the VineCo Wine Kits using a Kegland 27L Tri Conical Fermenter
Fermenting
Clean and sanitise all equipment.
Empty contents of juice concentrate bag into fermenter. Rinse the bag out to ensure all of the concentrate is in the fermenter.
Dilute up to 23L with non chlorinated water.
Mix thoroughly, measure the SG and record.
Add yeast.
Hydrate yeast following the packet procedure
If your kit contains oak chips/grapes* and you want to use them, add now.
Ferment for 10 to 14 days keeping the ferment between 20 - 25 Deg C.
Once the SG has stabilised below 1.000 the ferment has finished. Measure and record the SG for Alc calculations.
Maturation - If you are not maturing your wine progress to Settling
Add Potassium Metabisulfate / Potassium Sorbate package..
Mix in water before adding to tank whilst stirring gently
Rack wine to secondary vessel or oak option.
On completion of maturation, continue to Settling/Packaging.
An additional racking might be required depending on the clarity of the wine and how much sediment is at the bottom.
Settling
Add Potassium Metabisulfate / Potassium Sorbate.
Mix in water before adding to tank whilst stirring gently
Add fining if required.
Bentonite - Mix in 10 x water, leave to swell overnight. Mix in gently stirring
Chitosan/Kieselsol - Degas and mix in stirring gently Chitosan first, Kieselsol after a few hours
Wait for wine to settle (3 - 10 days).
Packaging
Rack your settled wine into clean/sanitised bottles or bladder.
Enjoy.
*If you are using grapes it is a good idea to ferment them in a mesh bag inside the fermenter. Remove the bag at the end of the ferment and squeeze all the wine back into your fermenter.
Equipment Used
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