Mosti Mondiale Wine Making Instructions
STEP 1: PRIMARY FERMENTATION
- If your 23 liters (6 US gallons) level is not indicated on your Primary Fermenter, fill it with 23-liter (6 US qallon) of water, draw a line on the Primary Fermenter marking the level reached by the water and then dispose of water.
- Empty the contents of the large Juice Bag into the Primary Fermenter. Fill up to the 23-liter (6 US Gallon) mark with cool water (non distilled). Take Initial Specific gravity reading (refer to STEP C found in the BEFORE YOU START section) and report it to the table.
- If your winemaking product includes an AllGrape Pack or Dried Raisins, you may add them to the Primary Fermenter now. You must not add both in the same batch, add one or the other.
- If your package contains Oak Chips, you may add them now.
- Ensure the temperature of the room and the juice are both between 18-24C/55-75F. Sprinkle the contents of the Yeast pack onto the surface of the must (make sure to add the Yeast, not the Yeast Nutrient at this point). Do not stir. Cover the Primary Fermenter but do not seal it.
- The fermentation will begin within 24-48 hours. If the fermentation does not start, please contact your local retailer or Mosti Mondiale for direct support.
- Stir thoroughly daily, making sure to clean and sanitize your Mixing Spoon.
- Regularly check the Specific Gravity. Once it reaches 1.040 - 1.050, sprinkle the contents of the package marked Yeast Nutrient and stir liqhtly.
When the Specific Gravity reaches 1.010 - 1.020, you can move on to STEP 2. This process can take up to 5 days.
STEP 2: SECONDARY FERMENTATION
- Rack (transfer your wine into a clean and sanitized Carboy using a Siphon Tube. Make sure to transfer the sediment as well. Allow the wine to splash into the Carboy.
- If you added an AllGrape Pack or Dried Raisins, at STEP 1, do not transfer them into the carboy. Press the skins using a cheesecloth to extract the liquid and add it to your Carboy.
- Install lhe Airlock and Bung. Make sure the Airlock is halfway filled with a Potassium Metabisulfite solution (from your 4 Liter/ 1 US Galton solution). Let sit and regularly verify the Specific gravity.
When the specific Gravity reaches 0.998 or lower AND the wine has been without consistent bubbling for at least 3 days, you can move on to STEP 3. This process (including the 3 days of no bubbling), can take up to 8 days.
STEP 3: DEGASSING, CLEARING AND STABILIZING
- Place the Carboy on a steady surface 3-4 feet above ground. Using a Siphon Tube, briefly rack (transfer) your wine into your primary Fermenter while you clean and sanitze the Carboy in order to use it again. Transfer the liquid and leave all thick sedement and/or Oak Chips behind. Allow the wine to splash into the Carboy/primary Fermenter in order to let the CO2 (tiny bubbles) escape.
- Stir your wine vigorously with a Long Mixing Spoon for at least 2 to 3 minutes. You must remove all the C02 gas in order for the wine to clarify properly.
- Mix contents of the pouch marked Potassium Metabisulphite into 50mL (1.69 fl. oz ) of COOL water (non-distilled) until it is dissolved. Add it to your wine and stir.
- Add contents of the pouch marked Kieselsol to your wine and stir for 2 minutes.
- Add contents of the pouch marked Chitosan to your wine and stir for 2 minutes.
- Mix contents of the pouch marked Potassium Sorbate in 50mL (1.69 fl. oz.) of C00L water (non-distilled), dissolve and add to the wine. Stir thoroughly.
- If your winemaking product contains Wine Conditioner, you may mix it in a liter (34 fl. oz.) of your new wine, stir and add to the rest of the wine.
- Ensure that your Carboy is full to within 2 inches of the Airlock. Should you require to top up your Carboy, it is preferable to add finished wine instead of water. Apply Airlock on the Carboy and place the wine back in a cool (0-20C / 50-68F) and safe place for 7 to 10 days.
- Optional: If you wish to filter your wine, you may do so once your wine has been clear for at least 10 days.
When your wine is clear, you can move on to STEP 4. This process can take up to 7 to 12 days.
STEP 3: DEGASSING, CLEARING AND STABILIZING
- If your winemaking product included a pack of Kristalblok, you may dissolve it in 1 liter (34 fl oz ) of wine and empty it (make sure it is well dissolved) into your wine and stir for 2 minutes.
- Using a Siphon Tube, fill your Bottles with your wine to within 1 1/2, inches from the bottom of the cork.
- Insert corks using a Corker. Optional: Label your Bottles and place shrink caps.
- Place your Bottles upright for 3 days, then lay them down and store your wine in a cool and dark environment. We recommend waiting at least 2 weeks for the wine to get over "bottle shock".