Magnum Wine Kit Refill 30 Bottle Making
Magnum Wine Kit is made from high quality grape juice and its enough to producing 23 liters of greay value and quality wine.
Takes 3-4 Weeks to Brew
Approx. ABV 11-14%
Makes 30 Bottles (23 Litres)
About each style of wine:
Magnum Rosé With a mix of fruity red and white Italian grapes, the Magnum Rosé is a fragrant and delicate rose wine, the perfect companion for any meal or for serving on its own.
Magnum Medium Dry Red inspired by the great Italian Chianti. We are using the same type of grape juice in order to produce a good red Chianti style table wine.
Medium dry, good body and dark red.
Magnum White Based on a northern Italian Trebbiano grape, this wine kit makes a stunning medium dry white wine, crisp in acidity yet well balanced.
You will need this:
A good homebrew cleaner/steriliser
3.5kg of sugar (for wine) or 1-3 kg (for cider)
A fermenter holding at least 23-25 litres
An airlock and suitable bung for that
An extendable syphon (or just a tube)
30 bottles with suitable corks/caps
WINE INSTRUCTION
WINE KITS - START:
Add 5-6 litres of hot water to your cleaned and sterilised fermenter (lukewarm if glass), then add 3.5 kgs of white sugar. Mix well until completely dissolvod.
Add the juice, rinse out and add any juice let in the can using hot water. Top up to 22.5 litres (5 gallons) in your fermenter using a mix of hot and cold water to achieve a temperature between 25-30C. Mix well.
Add wine yeast/nutrient (sachet no.l) and mix well. Seal fermenter with an airlock, half filled with water.
Leave to ferment in constant temperature between 20-28C. Fermentation will normally take 7-8 days (a little longer if low temp).
Note: Always consider the risk of leaks or frothing when choosing place for fermenter.
AFTER FERMENTATION (7-10 days):
Check that fermentation is over, using a hydrometer. The reading should be 998 or lower. There should also be no more activity (bubbles in airlock). If necessary, wait another day and re-check.If you don't have a hydrometer, you can taste the wine. Check that it is not too sweet.
Rack off to another sterilized vessel using a syphon tube. Add stabiliser (sachet no.2) and shake/stir very thoroughly to remove CO2. Repeat a 3-4 times with at least 1 hour in between. If you don't have a 2nd vessel, you can skip the racking off here, but that will slow down clearing a little.
Add finings A (sachet no.3) and mix well, then leave for 2-3 hours.
After 2-3 hours, add finings B (sachet no.4), carefully stirring up any sediment, for only 15 seconds. Leave wine to clear for 2-7 days, preferably in a cool place on a table so you can rack if off later without moving it first.
Important: Do not rack off or try to remove CO2 before adding Finings B.
After 2-7 days, when wine is crystal clear, syphon directly from fermenter to sterilised bottles and seal with corks or plastic stoppers.
That's it - your wine is now ready to drink!