Remember, you just made a fruit wine (country/still wine), so this will not become carbonated due to yeast being inactive. Your wine could go through another fermentation (second fermentation) process as it cleans up and become clear. Once again, place your carboy where you can keep an eye on it, away from direct sunlight, and in a room at room temperature. Put your airlock and rubber stopper on your carboy. If you have too little, you can top off with non-chlorinated water. Remember, it is not finished, but will give you an idea of how it is going to taste. If you have too much, pour yourself a sample. You want fill your carboy up to the bottom of the neck. Press the fruit into the mesh screen and get as much wine out as possible. My fruit had dissolved, so I simply siphoned through the mesh screen to catch all the fruit particles It all depends on how the wine looks and your preference. You can either choose to scoop out the mashed fruit and pour the wine through the mesh screen or just siphon through the mash screen. Place a funnel with a mesh screen on top of your carboy (remember to sterilize your carboy and all tools). When primary fermentation has stopped or is crawling along, you can strain out the fruit and rack (moving the wine to another container) into a carboy. Step 4: Racking and Secondary Fermentation I usually allow one – two weeks for fermentation to complete. It all depends on the environment where your fermenter is placed in. Once again, fermentation can conclude within several days or in three weeks. Should wine bubble up into your airlock, clean/sanitize your airlock, exchange the sanitize water inside, and replace the airlock on top of the fermenter.įermentation is complete when you see the bubbling in airlock slowing down or to a complete stop, be patient during this process. In some cases fermentation can begin within the 24 hours or in the next 2-3 days. Keep an eye on room temperature (cooler = slower, warmer = faster) an ideal temperature is 68 degrees. The mat traps carbon dioxide in the wine and we want to release the carbon dioxide. Keep agitating your wine, especially during this initial period, as we want to make sure a mat is not being formed on top of the wine. You will know when fermentation begins when you see bubbling in your airlock. Swirl your wine at one – two times a day. Keep an eye on the primary fermentation process daily for the next 1-2 weeks. Place your fermenter in a room/area out of direct sunlight. Stir it all together.Ĭlose the fermenter lid and fit with airlock (make sure to have sanitized water in your airlock). ie: One gallon of wine will equal to 1.3 gallons in your fermenter.Īdd (pitch) your yeast to the fermenter. It does not have to be completely smooth, but small chunks will be perfect.Īdd in your additives (tannin, acid, yeast nutrient, and pectic).Īdd more non-chlorinated water to your fermentation container, brining the final volume to about 30% more than your final amount. With a sterile masher or hands, mash the fruit in your fermentation container to finish making the must. Let’s wake up your yeast, Pour your dry yeast into a ¼ cup of non-chlorinated water and set aside for 5 minutes. This step should only take you 10 minutes or less, see it only takes 15 minutes to make wine! You can help this process out by swirling or shake the fermentation container through out the 24 hours. Let’s keep it simple, use frozen fruit and your sugar.Īdd your frozen fruit to your primary fermentation containerĬover the fermentation container and set aside for 24 hoursĪs the fruit begins to defrost and mix with the sugar, you are creating the must. You can squeeze, mash, blend puree your fruit. Must is a term used for mashed up whole fruit and juice. **** Sanitize everything that will come in contact with your ingredients
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