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White Zinfandel from Fresh Juice

A good gift wine that all will like

shared by: Jim

Category : Rosé Wines

Variety : White Zinfandel

Yeast : Lalvin - ICV-D47

Ingredients:

Ingredients for 6 US Gallons -------------------------------------------------------------------------------- Grape Juice - 6 gals Sugar – ?? pounds Pectic Enzyme – 3 teaspoon Yeast Nutrient - 6 teaspoon Potassium Metabisulphite Tartaric Acid / Potassium Bicarbonate Super Kleer - 1 package Potassium Sorbate – 3 teaspoon Red Star Cotes de Blanc Yeast - 1 package

Instructions:

Step No 1 - Primary Fermentation In a Food Grade fermenter pour in 6 gallons of warm (room temp) juice. Add ¼ teaspoon Potassium Metabisulphite. Cover, and leave for 24 hours. After 24 hours, check the starting specific gravity. Specific Gravity should be around 1.090. Add sugar as needed. Check your acid level by using your acid testing kit and pH meter. Your acid reading should be between 6.5 g/L. Adjust with Tartaric Acid or Potassium Bicarbonate. Make a yeast starter by pouring approximately 4 ounces of juice and 4 oz water into a bowl. Sprinkle the Yeast and Yeast Nutrient into the solution allowing it to proliferate for about 30 minutes. Add Pectic Enzyme and add to must. Loosely cover the primary fermenter with a plastic lid and place in a warm area (70-75°F) to maintain a constant temperature for the next few days. Fermentation will start within 24-48 hours if the temperature is kept constant. -------------------------------------------------------------------------------- Step No 2 -Secondary Fermentation When the Specific Gravity reaches 1.020 - 1.010, usually 7 to 10 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the clean and sanitized carboy (preferably glass) using a proper siphon system. Attach air lock, but do not top off at this point. Leave the carboy at a temperature between 70-75°F for a further 14-20 days to finish fermentation. After 14 days, check the Specific Gravity. You should get a reading of less than 1.000. If the Specific Gravity is 1.000 or above allow a few more days of fermentation and then check the Specific Gravity again. -------------------------------------------------------------------------------- Step No 3 -Stabilizing & Degassing Dissolve ¼ teaspoon Metabisulphite and 3 teaspoons Potassium Sorbate into 1 cup of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important. Add Super Kleer per instructions on package. Super Kleer will help your wine clear faster. Top off and attach air lock. Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution. Leave your wine in a cool area for 2 weeks to clear. -------------------------------------------------------------------------------- Step No 4 – Sweeten and Polish Rack and if sweetening, do so now (I like 1.005). Test final SO2 and adjust. Top off and attach air lock. Leave set for 30 days to final polish. -------------------------------------------------------------------------------- Step No 5 - Filtering & Bottling Wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. Test final SO2 and adjust.

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