IMPORTANT TIPS
1) Marking the volume on your
Primary Fermentor: Fill your 23
litre glass or plastic secondary
carboy (11.5 litre if using Selection
Spéciale wine varieties) with water.
Empty this volume into your
Primary Fermentor and mark off
the water level.
2) Temperature Factor: It is important to keep the
fermentation temperature constant (70 – 75°F). Yeast cells are
sensitive to temperature. (see diagram)
ESSENTIAL EQUIPMENT
1) Primary Fermentor: Food grade plastic container with 36
– 45 litre capacity (8 – 10 Imp. Gal). Best complete with a
lid, although a plastic sheet tied down is adequate.
2) Secondary Carboy: A 23 litre (5 Imp. Gal., 6 U.S. Gal.) glass
or food grade plastic carboy. Selection Speciale products
require an 11.5 litre (2.6 Imp. Gal., 3 U.S. Gal.) size carboy.
3) Airlock & Bung: This attachment is used with the secondary
carboy. This valve is designed to allow gases to escape
while also preventing air and airborne contaminants from
coming in contact with the wine. ALWAYS be sure that the
water level in the airlock is half-full and properly maintained
during use.
4) Hydrometer & Test Vial: This instrument will measure
the Specific Gravity (S.G.) of wine or beer
in order to give accurate readings on sugar
levels, alcohol content, and the progress of
fermentation. To use, immerse the hydrometer
into a vial of liquid. The hydrometer
should be free floating. The point at which
the liquid intersects the hydrometer will be your S.G. reading
(see diagram).
To check to see if your hydrometer is working properly,
suspend your hydrometer in 60°F (15°C) water. Your S.G. reading
should be 1.000 +/- 0.002.
5) Sanitizing Agent: A chlorine cleaning
solution used to sanitize all equipment. This
product is available at your local home brew
retailer. Follow directions on sanitizing package
on how to prepare cleaning solution.
Remember to rinse all your equipment
thoroughly with hot water before using.
6) Mixing Utensil: A long handled spoon or rod required for
mixing of ingredients in your fermentation vessels.
7) Wine Thief: A hollow glass or food grade plastic tube that
allows you to extract samples without pouring or syphoning.
8) Dairy Thermometer: A floating thermometer used to
keep track of the temperature during fermentation.
9) Syphoning Hose: Six feet (1.8 m) of food grade
tubing attached to a rigid syphoning rod used for “racking”.
Racking allows liquid transfer from one container to another
without the transfer of sediment.
RECOMMENDATIONS AND TIPS
FOR SUCCESSFUL BREWING
TEMPERATURE AND YEAST
< 45°F (7°C)
Stuck
Fermentation
50 – 60°F
(10 – 15°C)
Slow
Fermentation
65 – 75°F
(18 – 24°C)
Normal
Fermentation
80 – 115°F
(27 – 46°C)
Very Rapid
Fermentation
120°F
(49°C)
Death
Secondary
Carboy
Primary
Fermentor
Mixing
Spoons
Syphoning
Hose and Rod
Wine
Thief
Airlock
and Bung
23 litre
11.5 litre
3) Sanitizing Your Equipment: Make sure all utensils and
equipment are clean before use. Use a chlorine cleaning
agent to sanitize your equipment. We suggest preparing a
soaking tub solution made from your sanitizing agent.
Instruments such as your wine thief,
hydrometer, mixing utensils, and
thermometer are constantly used –
keep these soaking in solution until you
need them and remember to rinse them
thoroughly before use.
4) Racking Tips: Racking your wine or beer (from primary
fermentor to secondary carboy, or into a bottle) involves the
risk of incorporating air into your wine or beer. To minimize
the risk of “oxidation”:
i) Avoid splashing of wine when racking. Always keep the
end of the syphoning hose below the surface of the liquid.
ii) Always make sure that your airlock and bung are securely
attached and level of water in airlock is properly
maintained.
5) Water Quality: Be sure to use good quality
drinking water.
6) Cork Quality: When bottling wine, be sure to use quality
corks only. Higher quality corks give better protection against
oxidation.
