Minimum Equipment:
A wide neck fermenter or similar that can comfortably hold 20-30 litres. Use an airlock if possible. A syphon for racking off and a good thermometer.
Optional Equipment:
Use a good cleanser/steriliser to wash out all
equipment before use. A long spoon
is useful when stirring and an extra bucket will save you a lot
of time
and effort when racking off. Use a hydrometer
to check when fermentation is over.
About temperature – Read this first:
This
kit will work best with a “cold” start about 16 C (61
F) for the first days, then a reasonably constant temperature of around
20 C
(68 F). Temperature MUST be below 22 C
(68 F) at all times or your Vodka Kit will probably end up too sweet.
If you have a problem with this (or if you have large
temperature variations), reduce sugar addition (see table on next page)
by 0.5
kgs.
This will allow fermentation up to 24 C (75 F) BUT NO
MORE. It will make fermentation about 1
week faster and you will get about 1% less alcohol.
A “cold” start is still recommended.
Important – Check Your Fermenter:
Use
a litre (or pint) jug to fill up your fermenter to final
volume (see table on next page) and mark the top level.
If your fermenter is pre-marked, don’t trust
it – even a small difference of 1-2 litres can make your Vodka kit end
up too
sweet.
1.
Clean and sterilise your fermenter thoroughly.
Add 8-10 litres of hot water from the tap,
max 70 C (160 F). Then add all the
sugar (see table below) and stir well until completely dissolved. NOTE: if you have a high
room temperature (see above), remember
to use 0.5 kgs less than shown in the table.
Fermenter
size
Sugar
addition
25 litres
8.5 kgs
23 litres = 5 gallons
7.8
kgs
20 litres
6.8 kgs
Fill
up with cold water to final volume according to above
table (not less), stir well and check the liquid temperature. IMPORTANT: it must be below 30 C (86 F)
before you continue with instruction 2.
2.
Mix sachet no. 1a
(Vodka yeast) with 250 ml (1/2 pint) of lukewarm water, max 40 C (104
F) in a
pint jug or similar. Leave for 15
minutes, then add to your fermenter.
3.
Add sachet no. 1b (High Alcohol Nutrient) and stir well. Leave to ferment at 14-18 C (57-64 F). Notice that any higher temperature here will
result in a sweeter brew with less alcohol.
4.
Move
the
brew to normal room termperature, 17-22 C (63-72 F).
If you used less sugar at the start you may ferment at up to 24
C
(75 F). NOTE! Too high temperature or
too large variations may cause your Vodka Kit to end up too sweet
and/or result
in clearing problems.
5.
Check
that
fermentation is over. The hydrometer
should read between 968 and 990, same value for several days. The brew should also not taste sweet any
more. If in any doubt wait a few more
days and check again.
Syphon off maximum liquid, discarding only the very bulk of
sediment.
6.
Add sachets 2 (Stabiliser) and 2b (Charcoal- massage this
sachet first to dissolve lumps), stir well.
During the next 24 hours, stir up the sediment thoroughly at
least 3
times. Now leave to stand for 2 days.
Leave for 2 days then …….
7.
Syphon off maximum liquid again, then add sachet 3 (Finings A)
by stirring in gently. Leave for 1 hour
before gently adding sachet 4 (Finings B.
Stir gently for only 10 seconds.
Leave for 3 days.
8.
After 3 days, siphon off maximum liquid again and leave for 7
days to fall completely bright.
9. Syphon off a last time, but this time take great care not to take any of the sediment from the bottom of the bucket.
Your
Vinland Vodka Kit is now ready to use ! Mix
it with the flavouring of your choice to
make spirits or liqeurs for use it to fortify wine etc.
There are endless possibilities.
Try the Vinland spirit flavourings for
super quality Vodka,
Rum Gin or Whisky. Each flavouring will
transform one bottle (750 ml) of Vodka into the spirit of your
choice. www.thebrewshopuk.com