Winemaking Tutorial - Lesson Six

Stabilizing and Clearing
Wine-Art Kits Only

If you have a Spagnol wine kit (Cellar Classic or Vino Del Vida), you have reached this page in error. Please return to your appropriate lesson. Otherwise, let's continue this lesson for our Wine-Art customers.

  1. Ensure your SG is below 1.000 before continuing.
  2. Sanitize and rinse the siphon rod, siphon hose, primary fermenter, measuring cup and spoon.
  3. Carefully rack your wine from the carboy to the primary fermenter.
  4. Clean, sanitize, and rinse the carboy. Set aside.
  5. Add packet #3 and packet #4 to the primary fermenter and stir thoroughly for 3 minutes until dissolved.
  6. Wait 15 minutes and again stir vigorously for 2 minutes. Stirring helps drive off the CO2 gas that may be trapped in the wine as a result of fermentation. It also ensures the thorough dispersal of the new ingredients.
  7. Repeat step 6 twice more.
  8. Rack your wine from the primary fermenter to the cleaned, sanitized and rinsed carboy.
  9. During the next 24 hours, the wine must be stirred vigorously for 3 minute intervals at least 6 times. Attach airlock after each stirring. For the last stirring, add the following:
    • For white or blush wine: Add packet #5
    • For red wine: Add packet #6
    Stir gently for 30 seconds. The wine will be cloudy.
  10. Top up the carboy with a similar wine or cooled, boiled water.
  11. Place the carboy in a cool area (15-19oC/60-68oF). Raise the carboy to an elevated position (such as a table or workbench) to avoid disturbing the sediment the next time you rack.
  12. Fill the airlock half-way with water. Attach the bung and airlock to the mouth of the carboy. Ensure the level of liquid is within 1/2 inch (1.25 cm) of the bottom of the bung.
  13. Over a period of the next ten days, the wine will begin to clear, leaving sediment on the bottom of the carboy. If the wine has not cleared perfectly after 10 days, leave it in the carboy for an additional week.
    Hint: After 3 to 4 days of clearing, give the carboy a sharp twist which will dislodge any particles that may cling to the sides of the carboy.

 

In the next lesson, we'll do one final racking and then bottle our wine.

Next Lesson >>