1. Extended Instructions for Making Wines from Kits by Jack Keller The Winemaking Home Page

2. DAY 1 Rehydrate your must to the full 6 U.S. gallons in a 6-gallon carboy, stirring well. Use tap water if good, otherwise bottled spring water.

3. DAY 1 Rehydrate your must to the full 6 U.S. gallons in a 6-gallon carboy, stirring well. Use tap water if good, otherwise bottled spring water. Many styles of full-bodied red wine kits benefit from the addition of grape tannin to the must before fermentation.

4. DAY 1 Rehydrate your must to the full 6 U.S. gallons in a 6-gallon carboy, stirring well. Use tap water if good, otherwise bottled spring water. Many styles of full-bodied red wine kits benefit from the addition of grape tannin to the must before fermentation. Therefore, one may wish to add 1 to 1-1/2 level teaspoons of grape tannin as follows: Before rehydrating the must, thoroughly dissolve selected amount of grape tannin in about 1 quart of boiling water.

5. DAY 1 Rehydrate your must to the full 6 U.S. gallons in a 6-gallon carboy, stirring well. Use tap water if good, otherwise bottled spring water. Many styles of full-bodied red wine kits benefit from the addition of grape tannin to the must before fermentation. Therefore, one may wish to add 1 to 1-1/2 level teaspoons of grape tannin as follows: Before rehydrating the must, thoroughly dissolve selected amount of grape tannin in about 1 quart of boiling water. Once dissolved, add the tannin solution to the must as part of its rehydration.

6. DAY 1 (continued Check the specific gravity of the must. A starting s.g. of 1.088 is perfect if you have a finished dry wine of similar type and style to top up with.

7. DAY 1 (continued Check the specific gravity of the must. A starting s.g. of 1.088 is perfect if you have a finished dry wine of similar type and style to top up with. If you intend to top up with water, raise the s.g. to 1.095 by adding 1 pound 4 ounces of sugar to 6 U.S. gallons of must.

8. DAY 1 (continued Check the specific gravity of the must. A starting s.g. of 1.088 is perfect if you have a finished dry wine of similar type and style to top up with. If you intend to top up with water, raise the s.g. to 1.095 by adding 1 pound 4 ounces of sugar to 6 U.S. gallons of must. Next, withdraw 1 U.S. gallon of the must to a sealed glass jug and refrigerate it as a reserve for later addition to the main batch.

9. DAY 1 (continued Check the specific gravity of the must. A starting s.g. of 1.088 is perfect if you have a finished dry wine of similar type and style to top up with. If you intend to top up with water, raise the s.g. to 1.095 by adding 1 pound 4 ounces of sugar to 6 U.S. gallons of must. Next, withdraw 1 U.S. gallon of the must to a sealed glass jug and refrigerate it as a reserve for later addition to the main batch. If kit has oak, add it now as instructed. If not and oak is desired, add 1.4 ounce (39 grams) of untoasted Oak-Mor American White Oak Powder or 1.5 ounce (43 grams) of toasted to the carboy.

10. DAY 1 (continued Now, properly rehydrate the enclosed yeast.

11. DAY 1 (continued Now, properly rehydrate the enclosed yeast. Add 1/3 cup of must to your yeast slurry to make it easier to pour and pour the mixture into the carboy.

12. DAY 1 (continued Now, properly rehydrate the enclosed yeast. Add 1/3 cup of must to your yeast slurry to make it easier to pour and pour the mixture into the carboy. Do not attach airlock for first 48 hours of fermentation. Instead, cover the mouth of the carboy with a sanitized piece of muslin secured with a rubber band. Place your carboy in an area where the temperature remains at about 70 degrees F. (20 degrees C.).

13. DAY 2 On the second day of fermentation, lightly stir the must to keep the yeast in suspension.

14. DAY 2 On the second day of fermentation, lightly stir the must to keep the yeast in suspension. DAY 3-5 At the end of the second day (after 48 hours), attach the airlock.

15. DAY 2 On the second day of fermentation, lightly stir the must to keep the yeast in suspension. DAY 3-5 At the end of the second day (after 48 hours), attach the airlock. Stir the must once a day on days 3 and 4. Stir on day 5 as well if the fermentation is not obviously vigorous.

16. DAY 2 On the second day of fermentation, lightly stir the must to keep the yeast in suspension. DAY 3-5 At the end of the second day (after 48 hours), attach the airlock. Stir the must once a day on days 3 and 4. Stir on day 5 as well if the fermentation is not obviously vigorous. Always reattach the airlock after stirring.

17. DAY 7-9 Watch for the vigorous fermentation to subside (about day 7 or 8, but possibly 9 or 10).

18. DAY 7-9 Watch for the vigorous fermentation to subside (about day 7 or 8, but possibly 9 or 10). When vigorous fermentation subsides, slowly add the reserve 1 U.S. gallon of juice back to main batch. If juice is cold from refrigeration, add 1 pint every 15 minutes and stir 15-20 seconds. If the reserve is at room temperature, add 1 quart every 15 minutes and again stir.

19. DAY 7-9 Watch for the vigorous fermentation to subside (about day 7 or 8, but possibly 9 or 10). When vigorous fermentation subsides, slowly add the reserve 1 U.S. gallon of juice back to main batch. If juice is cold from refrigeration, add 1 pint every 15 minutes and stir 15-20 seconds. If the reserve is at room temperature, add 1 quart every 15 minutes and again stir. Reattach the airlock and keep the must at around 70 degrees F. (20C) for the next three weeks.

20. DAY 28 Check specific gravity of must, note and reattach the airlock.

21. DAY 28 Check specific gravity of must, note and reattach the airlock. The specific gravity of the must should be under 0.995 for most kits (under 1.000 for some kits for big reds).

22. DAY 28 Check specific gravity of must, note and reattach the airlock. The specific gravity of the must should be under 0.995 for most kits (under 1.000 for some kits for big reds). If making a white wine, prepare your bentonite and set aside. DAY 29

23. DAY 30 Check specific gravity of must. If the value has not dropped since Day 28, move on to stabilization.

24. DAY 30 Check specific gravity of must. If the value has not dropped since Day 28, move on to stabilization. If specific gravity has dropped since Day 28, reattach the airlock and allow further fermentation. Check the gravity on a daily basis until it remains unchanged for 2 consecutive days.

25. DAY 30 Check specific gravity of must. If the value has not dropped since Day 28, move on to stabilization. If specific gravity has dropped since Day 28, reattach the airlock and allow further fermentation. Check the gravity on a daily basis until it remains unchanged for 2 consecutive days. Stabilization and Fining: Add the contents of the bag marked potassium metabisulfite to an empty, sanitized, 6-gallon carboy.

26. DAY 30 (continued) Rack wine from original carboy into new carboy, leaving lees behind.

27. DAY 30 (continued) Rack wine from original carboy into new carboy, leaving lees behind. Degass the wine by whatever method you use.

28. DAY 30 (continued) Rack wine from original carboy into new carboy, leaving lees behind. Degass the wine by whatever method you use. If making a white wine, add the bentonite slurry which you prepared on Day 29. If possible, mix the slurry in your blender for about 2 minutes on high just before adding.

29. DAY 30 (continued) Rack wine from original carboy into new carboy, leaving lees behind. Degass the wine by whatever method you use. If making a white wine, add the bentonite slurry which you prepared on Day 29. If possible, mix the slurry in your blender for about 2 minutes on high just before adding. If making a red wine, add the packet marked Kieselsol from a Wine Art Claro K-C red wine finings package (may not be included in kit).

30. DAY 30 (continued) Stir vigorously for 4 minutes.

31. DAY 30 (continued) Stir vigorously for 4 minutes. Top up with a similar, dry wine and reattach your airlock.

32. DAY 30 (continued) Stir vigorously for 4 minutes. Top up with a similar, dry wine and reattach your airlock. DAY 31 Top up with a similar, dry wine and reattach your airlock.

33. DAY 30 (continued) Stir vigorously for 4 minutes. Top up with a similar, dry wine and reattach your airlock. DAY 31 Top up with a similar, dry wine and reattach your airlock. If making a white wine, add the packet that came with your kit marked Finings to the carboy. Alternatively, you can add the packet marked Clarifier which comes in a packet of Wine Art Claro K-C white wine finings.

34. DAY 31 (continued) If making a red wine, add the packet marked Clarifier from a Wine Art Claro K-C red wine finings package to the carboy.

35. DAY 31 (continued) If making a red wine, add the packet marked Clarifier from a Wine Art Claro K-C red wine finings package to the carboy. Stir vigorously for 4 minutes. Wait 15 minutes and again stir vigorously for 4 minutes.

36. DAY 31 (continued) If making a red wine, add the packet marked Clarifier from a Wine Art Claro K-C red wine finings package to the carboy. Stir vigorously for 4 minutes. Wait 15 minutes and again stir vigorously for 4 minutes. Top-up. Reattach airlock.

37. DAY 31 (continued) If making a red wine, add the packet marked Clarifier from a Wine Art Claro K-C red wine finings package to the carboy. Stir vigorously for 4 minutes. Wait 15 minutes and again stir vigorously for 4 minutes. Top-up. Reattach airlock. Place wine in a very cool location. Alternatively, the carboy can be stoppered with a cork and placed in a refrigerator.

38. DAY 45 Carefully rack the wine into a sanitized carboy. Avoid splashing.

39. DAY 45 Carefully rack the wine into a sanitized carboy. Avoid splashing. If making a red wine or a Chardonnay and you did not add oak powder earlier (on Day 1), you may add some now using either of the following two alternatives:

40. DAY 45 Carefully rack the wine into a sanitized carboy. Avoid splashing. If making a red wine or a Chardonnay and you did not add oak powder earlier (on Day 1), you may add some now using either of the following two alternatives: Add medium toast, French Allier white oak chips (from World Cooperage). "Heat sanitize" 4 oz (115g) of chips for 30 minutes by placing them on a piece of aluminum foil in an oven preheated to 250 degrees F. Allow the chips to cool and add to wine.

41. DAY 45 Carefully rack the wine into a sanitized carboy. Avoid splashing. If making a red wine or a Chardonnay and you did not add oak powder earlier (on Day 1), you may add some now using either of the following two alternatives: Add medium toast, French Allier white oak chips (from World Cooperage). "Heat sanitize" 4 oz (115g) of chips for 30 minutes by placing them on a piece of aluminum foil in an oven preheated to 250 degrees F. Allow the chips to cool and add to wine. Add medium toast French StaVin oak cubes at a rate of 3.5 oz (100g) per 6-gallon carboy. No preparation necessary. Simply add.

42. DAY 45 (continued) Top-up carboy to the very top with a similar, dry wine. If wine was refrigerated, allow about 2.5 inches of ullage below the bung for expansion of the wine as it warms up. If wine was stoppered in refrigeration, replace stopper with airlock.

43. DAY 45 (continued) Top-up carboy to the very top with a similar, dry wine. If wine was refrigerated, allow about 2.5 inches of ullage below the bung for expansion of the wine as it warms up. If wine was stoppered in refrigeration, replace stopper with airlock. Place wine in a cool dark place. Over the next 35 days, check to be sure that your airlock remains filled with fluid to the indicated level.

44. DAY 80 Rack wine off of its light lees into a sanitized carboy.

45. DAY 80 Rack wine off of its light lees into a sanitized carboy. If using the oak chips, discard the used chips.

46. DAY 80 Rack wine off of its light lees into a sanitized carboy. If using the oak chips, discard the used chips. If using Sta-Vin cubes, rinse and return them to the fresh carboy.

47. DAY 80 Rack wine off of its light lees into a sanitized carboy. If using the oak chips, discard the used chips. If using Sta-Vin cubes, rinse and return them to the fresh carboy. Top-up the carboy with a similar, dry wine.

48. DAY 80 Rack wine off of its light lees into a sanitized carboy. If using the oak chips, discard the used chips. If using Sta-Vin cubes, rinse and return them to the fresh carboy. Top-up the carboy with a similar, dry wine. Check fluid level in airlock and reattach to carboy.

49. DAY 80 Rack wine off of its light lees into a sanitized carboy. If using the oak chips, discard the used chips. If using Sta-Vin cubes, rinse and return them to the fresh carboy. Top-up the carboy with a similar, dry wine. Check fluid level in airlock and reattach to carboy. Place wine in a cool dark place. Over the next 60 days, check to be sure that your airlock remains filled with fluid to the indicated level.

50. DAY 140 Your wine should now be crystal clear.

51. DAY 140 Your wine should now be crystal clear. Degass the wine by your favorite method.

52. DAY 140 Your wine should now be crystal clear. Degass the wine by your favorite method. Check your wine for residual CO2.

53. DAY 140 Your wine should now be crystal clear. Degass the wine by your favorite method. Check your wine for residual CO2. Rack the wine into a sanitized carboy into which 1/4 tsp of potassium metabisulfite has been added.

54. DAY 140 Your wine should now be crystal clear. Degass the wine by your favorite method. Check your wine for residual CO2. Rack the wine into a sanitized carboy into which 1/4 tsp of potassium metabisulfite has been added. If using the Sta-Vin cubes, and further oak character is desired, the cubes can be rinsed and returned to the fresh carboy.

55. DAY 140 (continued) If the wine needs further degassing (as determined above), stir vigorously for 4 minutes. Wait 15 minutes and stir vigorously for 4 more minutes.

56. DAY 140 (continued) If the wine needs further degassing (as determined above), stir vigorously for 4 minutes. Wait 15 minutes and stir vigorously for 4 more minutes. If the wine does not seem to need further degassing, stir lightly.

57. DAY 140 (continued) If the wine needs further degassing (as determined above), stir vigorously for 4 minutes. Wait 15 minutes and stir vigorously for 4 more minutes. If the wine does not seem to need further degassing, stir lightly. Taste test the wine.

58. DAY 140 (continued) If the wine needs further degassing (as determined above), stir vigorously for 4 minutes. Wait 15 minutes and stir vigorously for 4 more minutes. If the wine does not seem to need further degassing, stir lightly. Taste test the wine. Top-up if necessary.

59. DAY 140 (continued) If the wine needs further degassing (as determined above), stir vigorously for 4 minutes. Wait 15 minutes and stir vigorously for 4 more minutes. If the wine does not seem to need further degassing, stir lightly. Taste test the wine. Top-up if necessary. Check fluid level in airlock and reattach to carboy.

60. DAY 170 Reds which are still in contact with the StaVin cubes and which are going to be filtered can be racked into a sanitized carboy. Top-up with a dry wine. Cubes should be discarded.

61. DAY 170 Reds which are still in contact with the StaVin cubes and which are going to be filtered can be racked into a sanitized carboy. Top-up with a dry wine. Cubes should be discarded. Taste test the wine.

62. DAY 170 Reds which are still in contact with the StaVin cubes and which are going to be filtered can be racked into a sanitized carboy. Top-up with a dry wine. Cubes should be discarded. Taste test the wine. If wine tastes balanced, is free of defects, and free of excess CO2, bottle at leisure or filter for bottling on Day 180.

63. DAY 180 Taste test the wine.

64. DAY 180 Taste test the wine. Bottle wines filtered on Day 170.

65. Complete instructions available at: http://winemaking.jackkeller.net/extended.asp