Vintner's Best Blood Orange Fruit Wine Base - 128 oz.
Vintner's Best® Fruit Wine Bases are all natural and made with real fruit juice These fruit wine bases are crafted from the same formulations used by commercial wineries. Vintner's Best® Fruit Wine Bases make five gallons of high quality fruit wine at 10% ABV. Extremely easy and convenient to make, requiring no PH adjustments and no acid adjustments. Simply dilute one gallon of Vintner's Best® Fruit Wine Base with four gallons of water, pitch a fruit wine yeast of your choice and stir! Vintner's Best® Fruit Wine Bases are a superior replacement for any fruit wine base on the market.
Benefits of Vintners Best Fruit Wine Base
- Shelf stable for up to one year
- No refrigeration necessary
- Scalable to any batch size
- 6-8 weeks to finished product
- Pre-blended - no straining out fruit pieces
- Re-sealable jug with tamper resistant seal
- Sanitize - Thoroughly clean ALL equipment and utensils that will come in contact with any ingredients and sanitize with a potassium metabisulfite solution prior to use.
- Add Ingredients - In a sanitized Vintner’s Best® 7.9 gallon fermenter, pour in 4 gallons of clean water and 1 gallon of Vintner’s Best® All Natural Fruit Wine Base. Stir the mixture well with a sanitized spoon, paddle or drill mounted mixer for two minutes. After stirring is complete take and record an original gravity reading with sanitized hydrometer.
- Pitch Yeast -Sprinkle the contents of a fruit wine yeast sachet over the top of the entire surface and stir well. Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommeted lid. Move the fermenter to a temperature-stable area approx. 68-72°F.
- Monitor - The must will begin to ferment within 24 - 48 hours and you will notice CO2 releasing (bubbling) out of the airlock. Allow must to ferment for 2 weeks.
- Secondary Racking - After 2 weeks, rack the wine into a clean and sanitized secondary fermenter (glass or plastic carboy). Allow wine to finish fermenting for an additional 4 weeks.
- Record - After 4 weeks draw a sample with a wine thief or baster and place in a test jar for a final gravity reading. Using a sanitized hydrometer record the final gravity. If gravity is 1.000 or lower proceed to step #7. If gravity is higher, continue fermentation until gravity hits 1.000 or lower.
- Stabilizing and ClearingAfter wine reaches a final gravity of 1.000 or lower rack the wine into a clean and sanitized glass or plastic carboy, leaving behind the sediment. To stabilize and inhibit further fermentation, crush 1 campden tablet per gallon and add it to the wine. Next, add 1/2 teaspoon of Potassium Sorbate per gallon of wine and stir well. Allow the wine time to clear. After approx. one week the wine should be clear and ready for sweetening (see sweetening instructions). NOTE: Do not move to sweetening until wine is completely clear
After wine is clear, rack the wine into a clean and sanitized 7.9 gallon Vintner’s Best® bottling bucket. Start by gently stirring in 2 oz. of wine conditioner per gallon of wine. Draw a small sample and taste. Continue to add wine conditioner in this manner until wine reaches the desired sweetness level. Once desired sweetness is achieved proceed to bottling. Wine will be ready to consume immediately after bottling but will benefit from some time to age, approx. 6 months.