Sterilize the Equipment and Prepare the Juice

Sterilize the Equipment

Before you start, assure that any equipment that will come in contact with the wine (i.e. buckets, carbouys, siphons, etc...) has been washed, and sterilized with a sodium metabisulfate (or potassium metabisulfite) solution! This is key to prevent against any contamination in the wine.

To sterilize equipment, pour the meta solution over the equipment, assuring that meta comes in contact with the entire surface area of the equipment. For buckets and containers, again assure that the meta has "coated" the entire container.

Prepare The Juice

1. If using concentrate, follow the instructions that come with the concentration--adding water to achieve the desired concentration. If not using a concentrate skip to the next step shown below.
2. Obtain your juice (must). Start with at least a gallon extra than you intend to make. For example, if you have a five gallon carbouy and intend to make five gallons of wine, start with at least six gallons of juice. The extra juice will be needed later on in the process to keep the carbouy 'topped off' after the racking process.
3. Take a sugar reading with the hydrometer. Add enough sugar to raise the specific gravity of the must to 1.085. This will result in a wine of about 11% alcohol.
4. Treat the juice with Campden Tablets (one tablet per two gallon). The kills any natural bacteria or yeast present in the juice, allowing for a controlled fermentation with the yeast of your choice. In addition, it will minimize the risk in the future for the wine to spoil, or turn to vinegar.
5. Wait at least 24 hrs after adding campden tablets before proceeding. This is important, as if you start the next step, (yeast addition) before waiting at least one day, the campden tablets may kill the yeast that you add to the wine.
6. Prepare the wine for primary fermentation. To do so, place the juice in luke-warm location. It is suggested that bring the temperature of the juice between 70 and 80 degrees Fahrenheit to begin primary fermentation. Primary fermentation can take place in either a plastic bucket, or in a glass carbouy.
   • Tip: Assure that your container is filled only 1/2 to 2/3 full, as you need to leave room for the bubbling wine. For example, you may want to ferment six gallons of wine in two-five gallon carbouys.
   • Tip: If using a carbouy, use an airlock filled with sodium metabisulfite solution to "plug" the opening of the carbouy. This may help contamination of the wine.
   • Tip: If using a bucket for primary fermentation, place the cover on the bucket, cut a hole in the cover big enough to insert an air-lock. Seal the interface between the airlock and hole with some duct-tape.