Belvino Instructions

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Belvino Instructions

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Trading in homebrew since 1968

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Instructions for Belvino wine kits. The instructions are the same for all the Belvino kits

1.  Start

A.  First clean and sterilize all your equipment,  especially the fermenter, with a proper homebrew cleaner/sterilizer, and rinse thoroughly.  Washing up liquid, campden tablets or similar will not do the job properly.

B.  Empty the dried fruit pack into your fermenter, add 4 kgs (8.8 lbs) of sugar (5 kgs/11 lbs for dessert wine, fermentation will take longer).  Then add 3 litres (100 fl oz) of boiling water (not for glass fermenters) and stir well to dissolve all the sugar.  Add sachet 1e (enzyme) and stir well, then leave for one hour.  Top up to 23 litres (6 US gallons, 5 Imperial gallons) with lukewarm water, ideal water temperture is 25-30 C (77-86 F) and then add sachet 1c (citric acid).  Mix well and take a hydrometer reading.  Although you can skip the hydrometer reading, it is good to have it for troubleshooting, calculation of alcohol etc. 

C.  Make sure that the liquid temperature is below 30 C (86 F), then sprinkle (evenly over the surface to avoid clumping ) sachets 1 (wine yeast) and 1d (bentonite) onto the surface.  Leave for 15 minutes then mix well.

D.  Leave the brew to ferment at room termperature, ideally 22-25 C (72-77F).  Lower temperatures may increase the fermentation time.  Do not use an airlock - the fruit may block it.  Just put a clean cloth over the normal airlock hole.  Place the fermenter on a chair, table etc. to simplify racking off later.  Always consider the risk of a leak, frothing etc. when you choose where to put the fermenter.  Fermentation should commence within 1-2 days and as a result you will see foam on the surface.

2.  Fermentaion 5-6 days (10-15 days for 5 kgs of sugar)

Leave to ferment for 5-6 days (10-15 if you added 5 kgs of sugar) at room termperature, ideally 22-25 C (72-77F).  At the end of the period: check that fermentation is over - no visible activity, same hydrometer reading 2 days running (below 1000) and the wine should taste dry.  If in any doubt wait a few days to be on the safe side.

3.  After Fermentation

When you are absolutely certain that fermentation is over:

A.  Rack off your wine, pouring it through a clean sieve or straining bag into another cleaned and sterilized vessel, and remove the fruit.

B.  Taste the wine to check the sweetness.  If your wine is dry it is now time to add sachet 2 (stabiliser).  Then remove CO2 from your wine by shaking or stirring vigorously for several minutes (even better is to transfer it from one bucket to another several times).  Leave the wine for an hour, then repeat the degassing.  If some CO2 still remains, clearing will become more difficult and in some cases fail altogether.

C.  When all CO2 is removed :  Add sachet 3 (finings A) and stir it in for 30 seconds.  Leave until the next day. 

4.  One day later

Add sachet 4 (finings B) and stir it in slowly for 30 seconds.  You should now stir up the sediment gently.  Do not rack off between finings A and finings B and do not try ot remove any CO2 at this stage.  Leave to clear in a cool place if possible.  Place your fermenter at a height suitable for racking off.

5. Finally - time to bottle

When your wine is clear - normally 1-2 days after finings B has been added - it is time to bottle.  If you feel brave you can siphon it straight into bottles, but a safer way is to rack off into another clean and sterilized vessel first and then bottle it.  Use wine bottles and good quality wine corks which will improve the maturing.  Your wine is now ready to drink and it will improve and mature with further ageing in bottles