BEAVERDALE INSTRUCTIONS courtesy of www.beaverdalewinekit.co.uk
4.5 LITRES (6 bottles)
Read thoroughly before making.
WE RECOMMEND THAT YOU USE A PLASTIC FERMENTING CONTAINER
INSTEAD OF THE TRADITIONAL GLASS VERSION WHICH MAY CRACK IF
SHAKEN UNDER PRESSURE. IF YOU WISH TO USE A GLASS FERMENTING
CONTAINER, DO NOT SHAKE UNDER PRESSURE.
1. Make sure all your equipment is clean and sterilised before starting. We
recommend you use our Ritchie Cleaner/Steriliser. We suggest you now mark your
container at 4.5 litres as you will need this in instruction 2, do this using water.
2. Pour the bag of grape juice (to open the bag, insert a blunt instrument to ease off
the cap) into your 5 litre fermenter. Rinse out with warm water, and then add this to
your fermenter. Continue adding water (which needs to be between 18º-25ºC) until
your fermenter is just over the 4.5 litre mark. The liquid temperature in the fermenter
should be approximately 20º-25ºC (68º-77ºF) the nearer to 20ºC the better. Make
sure the contents are completely mixed, by shaking the container vigorously. It is as
well to do a hydrometer reading at this stage, it should show a reading between 1075-
1080. The only way to make sure you have an accurate reading is by doing two
readings as follows; the first should be done when you think you have mixed the juice
sufficiently well. The container should then be shaken again for a further minute or so,
left to settle for 10 minutes, and the second reading can then be taken. If the second
reading is the same as the first you know the juice has been fully dissolved. If it’s
higher than the first, keep repeating this process until the two readings are the same.
The kits however are perfectly balanced and therefore a hydrometer is not necessary
(more for your records).
3. White Wines Only - sprinkle the sachet of Bentonite on the surface of your grape
juice and wait 15 minutes, then stir well.
4. OAK CHIPPINGS: We recommend this is added to the wine (but you don’t have to
add it) Add chippings to the fermenter.
5. Sprinkle the sachet of Yeast into the container and shake, replace the cap/lid
complete with airlock (the airlock should be half filled with clean water).
6. Leave to ferment in a warm place 20º-25ºC (68º-77ºF). We would recommend you
keep the temperature as close to 20ºC as possible (but no lower). If your airlock is
bubbling vigorously this indicates the temperature is too high. Please check this
carefully as the best quality wine will be produced at temperature nearer to 20ºC.
Total fermentation time will be 10-15 days for whites and 15-20 days for reds,
depending on temperature.7. Fermentation will be complete when hardly any bubbles are going through the
airlock (less than one per minute). Check the wine with a hydrometer, and taste it. If it
is too sweet allow it to continue.
Red Wines 990-994 White/Rose Wines 990-996
A hydrometer reading should be the same for three continuous days, if in doubt leave
for a further period, it will do the wine no harm at all. Once you are sure the
fermentation is complete add the sachet of Stabiliser (this gives off a gas when mixed
with the wine, do not inhale this), shake the container for 3 or 4 minutes to remove the
carbon dioxide gases. This should be repeated several times (at least 3 times a day
for the next 3-4 days). The more this is done the easier it will be to clear the wine.
8. The wine should now have the finings added. Add the sachet of Kieselsol to the
container, shake for 10 seconds to mix, replace cap and leave for 24 hours. Now add
the Chitosan to the container, shake for 10 seconds to mix, and replace cap. Leave
in a cool place to clear. The wine should be clear in 3-7 days, dependant on the
conditions it could be before this. Finings work best if they are lightly mixed in (folded
9. When the wine is clear, it should be carefully syphoned off the yeast sediment
using a U-bend and plastic tubing (the Ritchie Auto Syphon is the best complete
syphon on the market), either directly into wine bottles or into another 4.5 litre
container. The latter is preferable if you need to sweeten your wine. For sweetening
we recommend adding and dissolving either sugar, Ritchie Grape Juice or Ritchie Wine
Sweetener. Sugar should be added 10gms at a time with tastings between each
addition until the desired sweetness is achieved.
The wine is ready for drinking immediately, but will improve if matured for several months in a
We would highly recommend you try the other types available: Muscadet, Rioja Red, Sauvignon
Blanc, Merlot, Cabernet Sauvignon, Chardonnay, Riesling, Barolo, Californina White, Californian
Red, Chablis Blush, Fumé Blanc, Gewurztraminer,
Chateau du Roi(Chateau Neuf), Pinot Grigio, Chamblaise, Cabernet/Merlot.
These kits are all available in 30 bottle sizes. These are far more economical and just as easy
to do. We strongly recommend you make your wine in larger sizes.
If you have any problems or would like details of our other ranges of products, please contact
Ritchie Products Ltd.
Tel: 01283 564161 Fax: 01283 537891
e mail: firstname.lastname@example.org Website: www.ritchieproducts.co.uk