If you are using a hydrometer the specific gravity should be 1.010 or lower, if it is not at that level wait a few more days.Ĭlean, sanitize and rinse the carboy, the racking cane and the tubing. Leave the must in the primary fermenter for at least 14 days until the fermentation activity subsides. Open the bucket, and look for signs of fermentation, such as foam on the top, tiny bubbles popping at the surface, and of course the burning smell of CO2 and alcohol.
#Sparkling wine homebrew 1 gal crack
Within 12-24 hours you should see signs of fermentation activity (bubbling in the airlock) The bubbling frequency may increase to almost 2 bubbles per second!! If you do not see bubbling, DON’T PANIC, it doesn’t necessarily mean the wine isn’t fermenting, the lid may not be properly sealed, or there could be a crack in the airlock. Place the lid, and airlock (filled ½ way with sulfite solution) on your primary fermenter and keep in a location that is at 68-82F. Optionally, you may hydrate the yeast in a starter solution (search the web for instructions). Sprinkle the yeast over the surface of the must (macerated grape juice). Once you have verified that the juice is at a good temperature, add at least 2-4 packets of yeast (ask the staff at Philly Homebrew Outlet for guidance towards proper yeast for your variety of wine). The container the juice is in will condensate, so place the bucket on a towel as it comes to temperature. Usually this takes 24-48 hours after purchasing. Juice is usually solid at near freezing temperatures, and for fermentation to begin, the wine juice needs to come to a stable temperature between 68-82F degrees. You cannot have too much headroom during primary fermentation. If your juice came in a bucket ensure that you have enough headroom by either pouring the juice into a larger bucket or by removing some liquid. Pour the juice into the bucket - ensure that you have at least 2” headroom below the lid. You should begin fermentation in a clean and sanitized (using sulfite as directed) primary fermenter (e.g. Optional: Hydrometer, Fining Agent, Sorbate Step 2: Primary Fermentation Stainless Steel Mix Stir or Long Handled Spoon Food Grade Bucket, Glass Carboy)Ħ Gallon Glass Or Special Plastic Carboy for Secondary Fermentation. Yeast (Philly Homebrew has documentation on which yeast work best for each juice)Ħ-7 Gallon Primary Fermenter (E.G. Fresh juice is typically available seasonally-Italian and Californian fresh wine juice is available in September while Chilean and South African wine juice is available in the Spring. The juice should be fresh, made from high-quality pressed juices. If you don’t want to crush fresh grapes barefoot in your backyard to make wine, using fresh wine juice is a turnkey option.