| Canada |
| Getting
Started Pouring the juice Yeast Starter inshelp@kamiljuices.com |
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| Getting
Started Our pure fresh grape juices come packed in 11L (2.87 US gal) food grade sterile plastic containers. Each and every canister is labelled. The label contains the winery and country of origin, the varietal information and an independent chemical analysis. The analysis is complete with pH, Total Acid and Brix parameters. The grapes harvested for our juices are picked at the peak of their ripeness which is determined by that year's harvest conditions. This means our pure fresh juices are balanced by mother nature. There is absolutely NO NEED to add water or acid blend, like you do with concentrates. |
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| Pouring
the Juice After all your equipment has been sterilized and rinsed with water, open the canister and pour the juice into your carboy (a). The "seedlike" sediments (bitartrates b), need not be added to the vessel and can be excluded by using a strainer when pouring the juice into your carboy. Leave 7-8 inches of space at the top of the carboy or demijohn, and place the balance of juice into either gallons jugs or leave in one of the plastic canisters. When full of juice, the gallon jugs must also have 3-4 inches of space below the neck. Take a specific gravity reading using the hydrometer (c). It should usually be anywhere from 1070 - 1092. Taking the specific gravity gives us information about the sugar content of the juice. It is read by pouring juice into the hydrometer's plastic cylinder and allowing the hydrometer to float freely. In figure (c) you can see the level of the liquid meets the scale at approximately 1086. The 1080 is visible and the 1090 line is submerged in the juice. |
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| Making
a Yeast Starter Make a yeast starter by pouring appoximately 100 ml (3 oz.) of juice and 100 ml (3 oz.) of luke warm water into a large glass mug. Sprinkle the yeast into this solution and allow the yeast to proliferate for about 30 minutes at room temperature. After the 30 minutes have elapsed, pour 3/4 of the yeast "slurry" volume into the carboy and 1/4 into the over flow vessels. The overflow containers could be a couple of gallon jugs or the 11 L plastic canister.Sacchromyces bayanus is the yeast strain that we prefer using. With them we never experience stuck ferments or fermentation of prolonged duration. The red juices require the addition of pectic enzyme to aid in later clarification. Add the pectic enzyme in the powder form to the red juice before adding the yeast for best results. Pectins (polysaccharide moieties), are naturally found in fresh juice and derived from the skins. It constitutes much of the haze in young wine. The pecitic enzyme breaks down the pectin and ensures that the haze will settle to the bottom during subsequent cold storage aiding in natural clarification. |
| Tel 519.824.1624 | Fax 519.824.0808 |
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