Homebrew Wine & Beer Making Supplies Online. Call us on 01271 374123

Bread, Cake,Yeast & Flavours Mixing Instructions

Showing all 4 results

  • Instruction

    to make 23 L Ameliore  wine for all these kits

    1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

    2. Pour Mixed fruit powder Pack into fermenter,add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

    3. Top up to 23 lit with water.
    Check the temperature is below 28-30°C.

    4. Evenly sprinkle wine Yeast Pack 1 & yeast Nutrients Pack 2 over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times and mix slowly to aid fermentation.

    Note: mixture’s temperature before adding of yeast to it should not exceed 25 – 30°C.

    5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

    When the fermentation
    is complete after 7-10 days

    1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

    Clarification:

    2. Prepare a Gelasol  & wine Stabilizer pack 3 solution. Warm up 0.5L of wine from your fermenter till 50-60C, add Gelasol, mix well and leave for 30 min. the more you mix and remove Co2 the better it will clear. Then add the solution directly to the fermenter. Add ClariSil pack 4 to the fermenter and mix well again.

    The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months.

  • 1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

    2. Add 5-10 liters of hot water to your 30-liter fermenter (30-liter plastic bucket with lid is recommended). Then add 8 kg standard white sugar, mix well, make sure all is dissolved before you proceed.

    3. Top up with lukewarm water to final volume 25 liters.
    Important: check temperature, it should not be higher than 30°C.

    4. Add Turbo Yeast and nutrient pack and mix it slowly.Cover fermenter with lid and put airlock about half full of water.

    5. Leave to ferment at room temperature (ideal temperature is 20-25°C and preferably constant during whole fermentation process). Fermentation takes 3-5 days

    6. When fermentation process is over, transfer the liquid into another fermenter using a siphon and leave the sediment behind so you can discard that before you proceed to use your wash.  add pack A  Fully degas and After 1 hour add pack B and mix well and to leave to settle about 24 hours.

    You will need a water purifier to make the spirit you need, go to https://www.camelcakes.co.uk/contents/en-uk/d3.html

    Note: mixture’s temperature before adding of yeast to it should not exceed 25 – 30°C.

    5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

     

  • Instruction

    to make 23 L of wine

    1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

    2. Pour Mixed fruit powder Pack into fermenter,add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

    3. Top up to 23 lit with water.
    Check the temperature is below 28-30°C.

    4. Evenly sprinkle wine Yeast & yeast Nutrients over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times under prosses and mix slowly.

    Note: mixture’s temperature before adding of yeast to it should not exceed 25 – 30°C.

    5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

    2

    When the fermentation
    is complete after 7-10 days

    1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

    Clarification:

    2. Prepare a Gelasol & wine Stabilizer solution. Warm up 0.5L of wine from your fermenter till 50-60C, add Gelasol, mix well and leave for 30 min. Then add the solution directly to the fermenter. Add ClariSil to the fermenter and mix well again.

    The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months

Showing all 4 results

Cart