Pinot Noir

Complete Home Winery

Vintner's Harvest

Grape juice concentrate, sugars (sugar, dried glucose syrup), water, grape juice, chitosan (water, malic acid, chitosan flake (derived from crustacean (shrimp), sulphite), oak, bentonite, diammonium phosphate, kieselsol (water, silicon dioxide), citric acid, malic acid, tartaric acid, potassium sorbate, yeast, yeast nutrient, sulphite, tannin.

Contains sulphites and crustacean (Shrimp).

PRIMARY FERMENTATION

• Add Pinot Noir ingredients to fermenter following instructions included in the kit.
• Top up with water to 23 Litres (6 US Gal).
• Sprinkle wine yeast on surface.
• Part fill airlock with water.
• Fit lid, airlock and grommet.
• Leave to ferment for time specified in kit instructions.
• Monitor temperature and maintain at 19-24°C (66-75°F).

SECONDARY FERMENTATION

• Rack off (transfer) to plastic carboy when SG reading has been stable at 0.996 or less for 2 days.
• Degass and add stabiliser and clearing ingredients (finings) included in the wine kit.
• Fit airlock and bung. Leave for 14 days to clear.

BOTTLING

• Rack off (transfer) back into primary fermenter.
• Leave for a minimum of 2 days to allow to settle.
• Syphon the wine into your bottles.
• Cork the bottles and finish with heat shrink capsules for a professional look.
• The wine must age for at least a few weeks (3-6 months ideal).

Full, detailed instructions are included in the Winexpert Classic kit.