Here is the 5 gallon recipe, which requires two 46 oz. can's of Alexander's (white wine) concentrate:
- First of all, be sure to clean and sanitize all equipment. You can use a sanitizer such as One Step, or a sulfite solution.
- Add all ingredients (except yeast) to a clean primary fermenter capable of holding 5 gallons with room to spare. Mix well making sure all granular ingredients are dissolved (especially on the bottom).
- Dissolve wine yeast into about 1 cup of the above mixture, then add to 5 gallon container. Mix container well. You may also sprinkle yeast on top of the wine, or prepare yeast in warm water as per the instructions on the yeast packaging.
- After 3 or 4 days and if there are no bubbles or gas (evidence of fermentation), warm container to about 75°F until surface bubbles are present. Continue mixing container once a day. Romove from warm place after fermentation starts.
- Fermentation is complete when gassing off has subsided and there is a sediment formed in the bottom of the container. After 20-30 days, as a rule, fermentation at 80°F is shorter than at 60°F. Specific gravity should be at 1.000 or less.
- Allow wine to settle out one to two weeks after fermentation is complete. No further mixing.
- Rack (siphon) off top clear wine (be careful not to disturb the heavy sediment at the bottom) into another cleaned and sanitized 5 gallon carboy. Discard the heavy sediment from the primary.
- Add 1 or 1 1/2 campden tablets per gallon of wine. One tablet equals 50 parts per million of sulfur dioxide per gallon, or add approximately 1/2 tsp metabisulfite per 5 gallons.
Fining (Clarifying) Options:
Most wines will naturally settle out within 3 months on their own. Or, if you're pressed for time, use Sparkolloid!