Wine Recipe - Tri Conical

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.

Settling

• Add Potassium Metabisulfate / Potassium Sorbate.

  • Mix in water before adding to tank whilst stirring gently

• Add fining if required.

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

- Gen3 27L FermZilla Tri-Conical Complete Pressure Brewing Kit

- Big Jumper Kit (9.5mm tubing)

- BevPump (with 12v Power Supply) - 10psi Auto Cutoff

- BIB Bladder Connector to Yellow Ball Lock Post

- 5L Blank Eggshell Stand Up Bladders with Tamper Sealed Tap (Pack of 5)