DIRECTIONS: ALEXANDER CONCENTRATE


To Our Winemakers:

Welcome to the growing number of enologists who are creating
their own distinctive wines. To enable you to make a wine you
will serve with pride, we are constantly striving to make a
better concentrate. ALEXANDER'S Sun-Country brand concentrates
are made only from grapes grown in the valleys of California, And
personally selected by me and my sons. The Alexander's have been
in the winery business since 1935 and a large percentage of the
grapes used in these concentrates were grown in the family
vineyards in Lodi, California. Being a family run business we are
able to personally grow and select the finest grapes, extract the
juice, concentrate and can it on our own premises, thus ensuring
that the ALEXANDER'S Sun-Country concentrate you use is the
finest the we, and nature, can produce.

[signed]
Dennis Alexander



ALEXANDER'S SUN COUNTRY RECIPES


Type of Wine: Light Bodied, White Wine, 8% Alcohol
Aging Time: 1-2 Months
Cans of Concentrate: 1 Can (see note 3)
Water: 12 Cans
Sugar: 4-1/4 lbs.
Acid Blend: 10-20 tsp. (see note 5)
Yeast Nutrient: 5 tablets or 5 tsp.
Pectin Enzyme: 4 tablets or 4 tsp.
Grape Tannin: 2 tsp.
Yeast: 1 pkg. Champagne
Starting Specific Gravity: 1.056


Type of Wine: Medium Bodied, White Wine, 10% Alcohol
Aging Time: 2-4 Months
Cans of Concentrate: 2 Can (see note 4)
Water: 11 Cans
Sugar: 2-3/4 lbs.
Acid Blend: 10-20 tsp. (see note 5)
Yeast Nutrient: 5 tablets or 5 tsp.
Pectin Enzyme: 4 tablets or 4 tsp.
Grape Tannin: 2 tsp.
Yeast: 1 pkg. Champagne
Starting Specific Gravity: 1.074


Type of Wine: Full Bodied, White Wine, 12% Alcohol
Aging Time: 4-6 Months
Cans of Concentrate: 3 Can
Water: 10 Cans
Sugar: 1-3/4 lbs.
Acid Blend: 0-10 tsp. (see note 5)
Yeast Nutrient: 5 tablets or 5 tsp.
Pectin Enzyme: 4 tablets or 4 tsp.
Grape Tannin: 2 tsp.
Yeast: 1 pkg. Champagne
Starting Specific Gravity: 1.088


Type of Wine: Light Bodied, Red Wine, 8% Alcohol
Aging Time: 1-2 Months
Cans of Concentrate: 1 Can (see note 3)
Water: 12 Cans
Sugar: 4-1/4 lbs.
Acid Blend: 10-20 tsp. (see note 5)
Yeast Nutrient: 5 tablets or 5 tsp.
Pectin Enzyme: 3 tablets or 3 tsp.
Grape Tannin: 3 tsp.
Yeast: 1 pkg. All-Purpose
Starting Specific Gravity: 1.056


Type of Wine: Medium Bodied, Red Wine, 10% Alcohol
Aging Time: 2-4 Months
Cans of Concentrate: 2 Can (see note 4)
Water: 11 Cans
Sugar: 2-3/4 lbs.
Acid Blend: 10-20 tsp. (see note 5)
Yeast Nutrient: 5 tablets or 5 tsp.
Pectin Enzyme: 3 tablets or 3 tsp.
Grape Tannin: 3 tsp.
Yeast: 1 pkg. All-purpose
Starting Specific Gravity: 1.074


Type of Wine: Full Bodied, Red Wine, 12% Alcohol
Aging Time: 4-6 Months
Cans of Concentrate: 3 Can
Water: 10 Cans
Sugar: 1-3/4 lbs.
Acid Blend: 0-10 tsp. (see note 5)
Yeast Nutrient: 5 tablets or 5 tsp.
Pectin Enzyme: 3 tablets or 3 tsp.
Grape Tannin: 3 tsp.
Yeast: 1 pkg. All-purpose
Starting Specific Gravity: 1.088


Type of Wine: Old Country Style, Red Wine, 12.5% Alcohol
Aging Time: 1 Year
Cans of Concentrate: 4 Can
Water: 9 Cans
Sugar: 0
Acid Blend: 0
Yeast Nutrient: 4 tablets or 4 tsp.
Pectin Enzyme: 3 tablets or 3 tsp.
Grape Tannin: 3 tsp.
Yeast: 1 pkg. All-purpose
Starting Specific Gravity: 1.096


Notes:

1. All measurements are level measuring teaspoons, for sugar use
2 rounded measuring cups per pound.

2. All ingredients called for are given in approximate amounts as
varietal concentrates may vary from year to year due to climate
and growing conditions in California.

3. Add three Campden Tablets

4. Add two Campden Tablets

5. For best results, use a Titration Kit prior to adding acid
blend.



RECOMMENDED BASIC EQUIPMENT

Primary Fermenter
Plastic Sheet
Secondary Fermenter
Fermentation Lock & Stopper
Acid Titration Kit
Sulfite Crystals
Hydrometer & Jar
Floating Thermometer
Siphon Hose
Racking Tube
Spoon



METHOD

1. Clean and sterilize all equipment before using, use a sulfite
solution (tablets or powder) as a final rinse. Drain well.

2. Pour concentrate into a Primary Fermenter using a few cans of
warm water to rinse out all the concentrate in cans, add the rest
of the cold water called for in recipe above.

3. Stir in sugar called for in recipe.

4. Add all other ingredients, EXCEPT WINE YEAST which is added
later, and stir thoroughly to dissolve.

5. Cover immediately with lid or clean plastic sheet (tied down)
and leave at room temperature over night.

6. Sprinkle yeast on top or make a starter using yeast and a
small amount of lukewarm water. Fermentation should begin within
4 to 20 hours.

7. Ferment white wines at a cooler temperature if possible, 65 to
70 degrees F, red wines at 70 to 75 degrees F. When fermentation
slows down, rack (siphon) the wine into a clean, sterilized glass
jug, being careful not to disturb the sediment. Attach air lock
half filled with water. Do not overfill. Keep extra wine in
refrigerator and top off when fermentation subsides.

8. In 10 days to 2 weeks most of the yeast sediment will settle
out, siphon again CAREFULLY into a clean sterilized jug. Top off
with another wine or a small amount of water.

9. If the wine is crystal clear (no hazes) and shows no signs a
continuing fermentation, you can age it further in glass jug or
bottle it at this time.

10. In 2 months if the wine is not clear, add Sparkolloid or
fining agent to clear it and rack again into a clean jug.

11. If you want a sweeter wine you can add Wine Conditioner at
this point to bring the wine to the sweetness you desire.

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E. C. Kraus

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