Instructions for Making Beaverdale One Gallon Kits

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

in).

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

cool place.                                                                                                                                

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, Shiraz, Chenin Blanc, White Burgundy, Vieux

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

us at:

Ritchie Products Ltd.

Rolleston Road, Burton-on-Trent, Staffordshire DE13 0JX

Tel: 01283 564161   Fax: 01283 537891

e mail: info@ritchieproducts.co.uk     Website: www.ritchieproducts.co.uk