| Bottling
the wine Optional equipment Review of our method inshelp@kamiljuices.com |
| Bottling
the wine When your wine is clear, it is ready to bottle. Taste the wine, and sweeten it (optional) to your taste using a sweetener / conditioner that can be found at any winemaking store. Never add table sugar or nutrasweet. Your wine will referment and become fizzy. If you need to sweeten; start by adding 1 oz. of sweetener per 5 gallons of wine and do not exceed a maximum dosage of 5 oz. for the whole 5 gallon batch. The wine must be stabilized a second time (1 level teaspoon per 5 gallons of wine) just prior to bottling. Age the wine to the desired varietal characteristics. |
| Optional
Equipment Optional equipment such as floor corkers, shrink tops and labels allow you to finish off your winemaking experience with a professional look. Why not, you already have a professional quality wine in your bottles. The possibilities of winemaking don't end there. It is possible to purchase filtering machines that cut the total winemaking time in half and speed production of clear wine. Eye catching blank label styles are available for those who are creative with a laser or inkjet printer. A good wine rack for your finished bottles provides stable storage and decent protection for your investment. |
| To top |
| Review
of our winemaking method In total our home winemaking method takes as little as 3 - 4 months to make wine. It involves: 1) - pouring the juice into your carboy and adding yeast 2) - fermenting until a desired specific gravity (i.e. 995) 3) - siphoning the wine and stabilizing at the end of the fermentation 4) - cold stabilizing by subsequently storing the wine in the cold; 5oC (40o F). 5) - racking every 3 - 4 weeks until the wine is clear. 6) - bottling the wine. It is a very simple procedure that doesn't require water, sugar, package A,B,C .... F etc. What's more, it is pure and natural, just the way mother nature intended all wines to be. We believe in using the least amount of stabilizer possible and keeping the finished, bottled wine in cold storage (i.e. 40oF). When serving the wines, like red for instance, you can bring them to room temperature just before serving. If you don't store your wines in cold temperatures they may get fizzy. In this case you may want to add more stabilizer to prevent this from happening. You are the judge, you are the winemaker. In any case....CHEERS AND ENJOY YOUR WINE! We hope that these instructions are thorough enough for most winemakers. If you have any questions about the preceeding steps, or something seems odd or out of place please email us at instruction help@kamiljuices.com with your concerns and he will be happy to explain. This concludes the winemaking instructions. |
| Tel 519.824.1624 | Fax 519.824.0808 |
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