In order to achieve good results it is important that all equipment are clean and sterilised. mark your fermenter at the 23 litre with a felt tip pen .
B. dissolve 3.5kgs of sugar in 6litres of warm water, mix thoroughly and allow to cool to 30C , then pour into the fermentation container. pour the fruit bag into the container.
C. pour sachet A ( critic acid)into and mix.
D. Add water hot and cold mix to achieve a temp of 23C up to the 23l mark, and mix well . add pack both pack 2s (yeast) and mix
E. Fit airlock and maintain 23C – 25C, fermentation should start within 24 hours.
F During fermentation mix to release carbon dioxide
G stopping fermentation, dissolve sachet A into 0.2lt (1/3 pt) lukewarm water and pour into fermenter, mix vigorously until all the bubblers are gone and leave for 24 hours, mix a few time to aid clearing and all the carbon is removed, the wine will not clear if all the carbon dioxide is not removed .
H after 24 hours add sachet 4 and mix vigorously and leave for 1 hour then add pack 5 and shake vigorously and leave for 1-2 days . then rack off into a clean container with a syphon .
if your wine kit has a pack fruit juice pack add now mix and bottle .