DIRECTIONS: SUN CAL CONCENTRATE
5 U.S. gal. or 4-1/2 Imp. gal.
INGREDIENTS REQUIRED
13 containers Warm Water
6-1/2 lb. White Granulated Sugar (approx. 3 kg.)
Starting Specific Gravity: 1.075 Acid: 0.70%
EQUIPMENT REQUIRED
INSTRUCTIONS
1. Mix all ingredients EXCEPT wine yeast in primary fermenter.
Stir to dissolve sugar.
2. Allow must to cool to 70-75 degrees F.
3. Add wine yeast. Cover with plastic and tie down.
4. Allow to ferment 5 days in primary fermenter.
5. Siphon to secondary fermenter and attach fermentation lock.
6. Rack in 2 weeks and again in 2 months. Keep fermenter
topped up and fermentation lock attached.
7. When wine is stable and clear it may be bottled. The addition
of an antioxidant at this time is recommended with white and rose
wines. The wine may be sweetened to taste prior to bottling using
sugar syrup (2 parts sugar to 1 part water). Dissolve wine
stabilizer in sweetened wine to prevent renewed fermentation.
8. Age in cool dark place.
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