Download the winemaking instruction sheetUpdated 11 hours ago
The equipment starter kit is sold separately. The wine ingredient kit does not include the reusable winemaking equipment or bottling supplies. See the starting and bottling equipment checklist.
Download the complete instructions
Download Wine Making Instructions Sheet (PDF — English and French)
This is the original two-page sheet, supplied unchanged. It covers several kit types. Match the kit type on your packaging to the correct row and timeline.
Before you begin
Clean and sanitize your equipment using products intended for winemaking, following their directions. Keep the fermentation area at 20–25°C (68–77°F). Have a hydrometer ready to check specific gravity (SG); the calendar alone does not tell you whether fermentation is ready for the next stage.
1. Start fermentation — Day 1
Pour 3 L of warm water into the primary fermenter and stir in Pak A (bentonite). Add the grape juice concentrate, rinse its bag with water, and add the rinse water. Top up with drinking water to a total volume of 23 L—not an additional 23 L. Stir well and measure the starting SG for your kit. Sprinkle the wine yeast over the surface without stirring. Fit the lid as directed in the full sheet.
2. Stabilize and degas — around Day 14
Check the SG before continuing. If fermentation has not reached the required reading, wait and check again after 48 hours. Transfer the wine into a clean, sanitized carboy, leaving sediment behind. Add Pak B (potassium sulphite) and Pak C (potassium sorbate), then stir vigorously for 5–10 minutes as directed to release dissolved gas. Fit the stopper and airlock.
SG note: The supplied sheet’s chart and general SG note show different thresholds. If you are unsure which applies to your kit, ask our support team before adding stabilizers or moving on.
3. Clear the wine — around Day 15
Stir in Pak D (kieselsol). Wait one hour, then stir in Pak E (chitosan). Refit the stopper and airlock.
4. Rack and settle — Week 4 or Week 6
The sheet lists Days 26–28 for the four-week kits and Days 40–42 for heavy-bodied six-week kits. Continue only when the wine is crystal clear; if cloudy, allow more time. Transfer it off the sediment into a clean, sanitized carboy and follow the sheet’s stopper instructions. Leave it undisturbed for at least two days to settle. Filtering is optional at this stage; never filter cloudy wine.
5. Bottle or fill wine bags
Once the required stages are complete and the wine is clear, carefully siphon it into clean, sanitized wine bottles or suitable wine bags. A 23 L batch is approximately 30 standard 750 ml bottles, with actual yield varying. Use closures compatible with your bottles and clean the equipment after use.
For bottles, prepare your bottles, closures, corker if needed, and filling equipment in advance. View the full bottling checklist.
This summary is a quick guide alongside the complete sheet. When asking for help, include your kit name, current stage, temperature, and SG reading.