Category : Red Wines
Variety : Concord
Yeast : Lalvin - ICV-D47
Ingredients for 5 US Gallons
Sugar – 5 pounds approx.
Water – 1 gallons
Pectic Enzyme – 3 teaspoons
Yeast Nutrient - 5 teaspoon
Tartaric Acid / Potassium Bicarbonate
Super Kleer - 1 package
Potassium Sorbate – 3 teaspoon
Red Star Cotes des Blancs - 1 package
or Lalvin 71B-1122
Start SG: 1.113-1.123
Acidity (Must) .65 - .75
Acidity (Final) 5 g/L
pH (Final) 3.3
Finish SG: 1.005
Step No 1 - Primary Fermentation
Check your acid level by using your acid testing kit and ph meter. Your acid reading should be close to 6 g/L. Adjust with Tartaric Acid or Potassium Bicarbonate (or dilute with water).
Check the starting specific gravity. Specific Gravity should be around 1.113-1.123. Add sugar as needed.
Add Pectic Enzyme and Yeast Nutrient to must.
Pitch Yeast per instruction on package.
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 & De-gassing
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 for 2–3 minutes (you may stir gently and for less time if vacuum degassing) 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 like1.005). 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.