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Home Wine Kit の缶詰に書いてあったレシピです
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Winemaking instructions
It is important to clean and sterilize all your equipment before use. We recommend the use of a proprietary cleanser such as Brucleans. Equipment must be rinsed thoroughly with clean cold water after sterilization.
1. Empty the contents of the can into a sterilized demijohn and rinse the can with a little cold water and add to the demijohn. The use of a funnel will assist pouring the contents into the jar.
2. Boil 1 pint (568ml) of water, allow to cool slightly then add to the demijohn. Top up the demijohn to 1 gallon (4.54 litres) with cold water. (This is usually 1/2” or 1.3cm above the shoulder of the demijohn).
3. Add the contents of the wine yeast to 1/2 cupful of tepid water 68°~77°F(20°~25°C).Cover and leave to stand for 1 minutes to re-hydrate the yeast then add to the demijohn,(Experienced wine makers may wish to add a yeast nutrient at this point to speed up fermentation but it is not necessary and could impair the flavour of the finished wine).
4. Gently shake the demijohn to disperse the wine yeast. Seal the demijohn with an airlock and bung, half fill the airlock with cold water.
5. Place the demijohn in a constantly warm place between 68°〜 77°F(20°〜 25°C). Alternat*** *1 use a heater belt or tray to maintain a constant temperature(available from homebrew stockists).The wine will ferment down to a temperature of 61°F(16°C) below this temperature the fermentation may stop. It is not recommended to ferment the wine above 77°F(25°C). Grand Maison is a quality wine which will benefit from a long slow fermentation.
6. Fermentation will start approx. 24 hours. Leave the wine to ferment to completion(approx.14days at the recommended temperature). This will occur when bubbles have stopped passing through the airlock or,using a hydrometer a reading below 998 on two consecutive days will confirm fermentation has finished.
7. At the end of fermentation,add the contents of the Wine Preservative sachet to a clean cup. Add a little wine from the demijohn and stir to dissolve. If you have a second demijohn,syphon(rack) the wine to this(sterilised) demijohn leaving the sediment behind,before adding the wine preservative. If not,add the preservative solution directly to the demijohn. Rinse out the cup with a tablespoon full of water and add to the demijohn. Agitate the demijohn several times to release the carbon dioxide gas, which will reduce the clearing time. Remove the demijohn to a cool place(not in direct sunlight) and leave undisturbed until the wine is perfectly clear. Wine finings may also be added to reduce the cleaning time,however,this may impair the flavour of the finished wine.(Note wine finings may not be suitable for vegetarians).
8. When the wine is perfectly clear(7 to 14 days) syphon the wine,without disturbing the sediment,into clean sterilised wine bottles and seal with corks or plastic stoppers. Add shrinkabke capsules and Grande Maison wine labels to give your bottles that professional touch.
9. Your wine is now ready to drink,however it will improve considerably if laid down in a cool place and allowed to mature for several months.
*1： Alternat***： ラベルが破けて、読めません。
