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Step 3: Racking

5 days later, siphon from the primary fermenter into the sanitized carboy (this is called racking). When racking, try to leave all the sludge at the bottom and then discard it.

Rack again 1 month later (2nd racking) and add 1/2 tsp of yeast nutrient.

Rack again 1 month later (3rd racking) and add 2 tsp of yeast nutrient.

5 days after the 3rd racking, add 15g of sparkolloid powder dissolved in 2 1/4 cups of water. Stir vigorously.
The sparkolloid powder is a clearing agent that will turn the contents of your carboy from cloudy to crystal clear.
I would like a sweet wine. I just did the second racking. Can i add sugar?
<p>For a sweeter wine you can either add more sugar or stop the fermentation sooner.</p>
<p>when do i add the Campden tablets?</p>
<p>Keep in mind that store bought juice is already pasteurized so you do not need to add campden tablets to it. Also, there are two natural ways to clear your wine of impurities. a) Allow it to finish fermenting until its dry adding to the alcohol content and making it more difficult for yeast or bacteria to survive, and b) placing it in the fridge for a week before bottling. Other then this, one way to ensure survivability of the wine is to fortify it with adding Brandy. Basically Brandy+Wine=Port, and port can last up to 40 years under some circumstances not likely without considerable skill and technique but give it a try. I just started and I think using Welch's concord grape juice is an excellent idea. </p>
<p>right before you bottle</p>
<p>I'm wondering the same thing! =)</p>
<p>I started this 6 days ago, SG 1.10. I added some yeast energizer on day 3 because it wasn't doing too much. I just tested (day 6) and SG is still 1.075. I added a bit of acid blend. What else can I do to increase fermentation? Have I not stirred it enough?</p>
<p>When i've made wine I just used Grapes/Water/Sugar/Yeast thats it</p>
<p>Do you need to put a lid on the bucket? And does it help to use an airlock during the bucket/carboy stage?</p>
<p>We always put a lid on the primary fermentation bucket to keep out dust and bugs, but it is not air tight. You want some air flow for the fermentation.</p>
<p>You do, however, need an airlock for the carboy.</p>
<p>can a plastic 5 gallon water bottle be used ?</p>
<p>Most food safe containers would work (some people use old milk jugs and improvised air locks) but you might be surprised at how easy it is to get glass carboys for free. I've been able to find quite a few on craigslist/kijji and freecycle listings.</p>
<p>Hi. Newbie here, can you add less sugar to get a less sweet wine? I understand more sugar equals higher alcohol content, however, I like a more dry, crisp finish. Any suggestions? </p>
<p>Both reducing the amount of sugar and allowing a longer fermentation time should produce a drier wine.</p>
<p>Thank you so much! </p>
<p>ps Thank you for this simplified version of wine making. I have made wine jelly before using, of course wine, but have never made wine and was wondering if there was a recipe like this available. </p>
<p>Instead of using glue to adhere plain paper labels to your bottles, simply drag the label thru milk and press on and dry. Talk about easy to to remove later! And they will adhere quite well. Cheers!</p>
<p>Does anyone know if I can do this with concord grape juice? I was thinking that that might get me a real cheap version of a sweet red.</p>
<p>Heck yes.</p><p>You can even make juice right in the store bought juice jug. Add a little extra sugar to kick the alcohol level up even more.</p><p>I've experimented with all sorts of store bought juice and various types of yeasts (easy to find at home brew stores and/or interweb). </p><p>If you want to be super simple and don't mind the flavor, you don't even have to rack the wine from the sediment (I carefully pour the wine off because i don't care for the flavor of the sediment).</p><p>Another benefit to fermenting directly in store bought juice jugs is that you don't have to bottle the wine because it's already in a smaller container.</p>
What an excellent idea. Thanks so much for posting. I'm confused about the racking stages, do you need more than one big glass bottle?
If you have 2 carboys, you can siphon directly into a second sanitized carboy.<br> <br> If you only have 1 carboy, you siphon back into the santized primary fermenter, clean the carboy and then siphon from the primary fermenter into the newly santized carboy. While it is a little more work, the extra step helps remove even more sediment.

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