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When using Alexander’s grape concentrate in Home
Wine making, several messy steps that go into this
process have been done for you, such as crushing,
pressing, filtering and transferring the juice from
one step to the next.
Alexander’s grape concentrates are packaged at 67° -
69° brix, which allows you about a 3 to 1 ratio with
water. This will yield a grape juice between 21—22%
sugar. If you were following our 2 can recipe, the
additional water used to make 5 gallons of wine would
have to be compensated for by using sugar and acid
blends. You don’t have to worry about the wine
becoming bland because the character and body of the
concentrate will come through after fermentation.
With white wine concentrates, the addition of water
and acid give you a very light colored wine with
smooth character. In the red wine concentrates, if
deep red tones are what you like, add an additional
can of Premium Burgundy to the two can recipe, thus
eliminating half of the sugar. By using a standard
hydrometer, the juice, prior to fermentation, should
be between 20-22% sugar or 1.0800—1.0900 specific
gravity. This will yield a wine between 11.0—12.0%
alcohol by volume.
The percent of alcohol in wine serves many purposes
other than its effect. If the alcohol is too low, the
wine may spoil and if it’s too high, you could have
unfermented residual sugars that are unwanted. The
amount of beginning sugar is directly related to the
percent of alcohol at the finish. A good balance in
wine making allows acid, flavor (fruit), and alcohol
to come together and form an excellent product you can
enjoy.
Some general terms you should become familiar with
before you start making wine.
Dilution of Concentrate—If the recipe makes a 5
gallon batch, do not start with a full 5 gallons of
water. Use 3 gallons of water and add all other
ingredients, then add the additional water as needed.
Always check with hydrometer to determine the specific
gravity. This will identify a problem.
Primary Fermentation—The first 10-15 days of
fermentation, when it is most vigorous, should be done
in a cool, dry place out of light and unexposed to the
open air. There is a lot of gassing going on at this
point, so the use of a airlock is necessary. Make sure
that whatever you use does not become plugged or the
pressure build up could become dangerous. Never fill
the fermenter very close to the top or spillage may
occur.
Racking or Siphoning—The transferring of
product from one vessel to another is usually done to
remove unwanted bi-product from the bottom, which can
give wine an off taste.
Secondary Fermentation—After the initial
fermentation phase is completed (about 15 days), you
will need to siphon wine to a secondary fermenter.
This will remove wine from yeast bi-product and allow
wine to finish fermentation slowly in a clean,
air-free environment.
Fining or Clarifying—When wine is finished
fermenting a clarifying agent is added to give wine a
sparkle clear look.
Aging—Usually wines made from concentrate do
not need a long period of aging since the acids are
adjusted for a drinkable wine in a short period of
time. The use of Oak Chips is an excellent way to add
age to your red wines.
Bottling—When the wine has finished fermenting
and has clarified completely (45 –60 days), it is
ready to bottle (Do not bottle prematurely).
TWO CAN RECIPE, 5 gallon batch: White Wines - 10%
Alcohol
Ingredients: 2 x 46 oz. cans, 11 1/2 cans Cold water
(approx. 50°F), 5 cups White granular sugar, 3
teaspoons Yeast Nutrient, 3/4 oz. or 4 teaspoons
Bentonite, 1 package of Wine Yeast, 10+ or -2
teaspoons Tartaric Acid/Acid Blend.
TWO CAN RECIPE, 5 gallon batch: Red Wines - 11%
Alcohol
Ingredients: 2 x 46 oz. cans, 11 1/2 cans Cold water
(approx. 50°F), 8 cups White granular sugar, 3
teaspoons Yeast Nutrient, 3/4 oz. or 4 teaspoons
Bentonite, 1 package of Wine Yeast, 6+ or -2 teaspoons
Tartaric Acid/Acid Blend.
ALEXANDER'S METHOD OF WINEMAKING:
Step 1—Add all ingredients (except yeast) to a
clean 5 gallon fermenting container. Mix well, making
sure all granular ingredients are dissolved
(especially at the bottom).
Step 2—Dissolve wine yeast into approximately 1
cup of the above mixture, then add to 5 gallon
container. Mix container well.
Step 3—Mix container once a day to keep yeast
from settling.
Step 4—After 3-4 days, and if there are no
bubbles or gas (evidence of fermentation), warm
container to approximate 75°F until surface bubbles
are present. Continue mixing container once a day.
Remove from warm place after fermentation starts.
Step 5—Fermentation is complete when gassing
has subsided and sediment has formed at the bottom of
the container. After 20-30 days, as a rule of
fermentation at 80°F shorter (desirable for red wine)
than at 60°F desirable for white wine. Specific
gravity 1.000 or less.
Step 6—Allow wine to settle out for 1—2 weeks
after fermentation is complete. No further mixing.
Step 7—Rack—siphon clear wine (be careful not
to disturb heavy sediment at the bottom) into another
clean 5 gallon container. Discard the heavy sediment.
Step 8—Add campden tablet , one tablet equals
50 parts per million of sulphur dioxide per gallon, or
add approximately 1/2 teaspoon metabisulfite per 5
gallons.
FINING OPTIONS:
A. Wine will naturally settle out on its own in
3 months (most of the time). If not, further fining is
required.
B. Sparkolloid—heat 1/8—1/4 ounce in 1/2 cup
water for 15 minutes at about 180°F. Then add to wine
and mix container.
C. Add 1 tsp. gelatin fining into 1/4 cup
boiling water. Mix solution into 5 gallon wine and
gently stir.
*Product information is courtesy of their respective
manufacturers and suppliers.
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