How to Make Wurzels Orange Wine

Step-by-Step Guide

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   Step 1: Sterilise then rinse your demijohn using the methods shown on your chosen steriliser.

   If using videne then use the rate of
   1.25ml per Litre and a contact time of 3 seconds. , If you are using 1 mug of black tea add it now.
   
   If you are using powdered grape tannin then mix it with the sugar in the next step to avoid clumping.,,,,,,, This is called racking the wine.
   
   Before we rack the wine it is a good idea to ensure that the fermentation has done its job., Take a sample of wine, enough to allow the hydrometer to float.
   
   Pinch the top of the hydrometer and spin it to remove any air bubbles sticking to it which may alter the readings.
   
   Reading the scale of the hydrometer where the surface of the wine rests should read anywhere from
   0.985->0.995.
   
   This means that there is only trace amounts of sugar left in the wine and the yeast has done its job.,,, the wine on a chair and the empty one of the floor., of potassium sorbate also known as wine stabiliser.
   
   By using potassium sorbate, you kill off the yeast allowing you to back sweeten your wine to taste safely.,,,,,, Do this by topping up the base of the neck with cooled boiled water., Once the wine has cleared again and a fair sediment has been formed then rack the wine again placing another campden tablet into the receiving jar.,
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   Step 2: Pour your white grape juice & orange juice into the demijohn.

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   Step 3: In your jug place your sugar and tannin (if applicable) then add enough boiling water to dissolve the sugar completely

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   Step 4: set aside and allow to cool.

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   Step 5: When the sugar mixture is cool add it to your demijohn

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   Step 6: Add your pectolase and your wine yeast.

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   Step 7: Attach your bung and airlock to the demijohn then place in a room of around 18–22 °C (64–72 °F).

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   Step 8: For the first few days there will normally be considerable foaming

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   Step 9: after around 4 days once the initial foam has died down top up the demijohn to the base of the neck in stages to avoid overflow.

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    Step 10: The initial ferment can take anywhere for 2 weeks to 4 weeks

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    Step 11: keep watching the airlock and once no bubbles are visible then leave for one week.

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    Step 12: Once the demijohn has stopped bubbling for a week then it is time to siphon the wine off of the sediment or lees as they are called.

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    Step 13: Take your hydrometer

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    Step 14: trial jar and turkey baster and sterilise and rinse them.

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    Step 15: Return the wine sample to the demijohn then proceed to the next step.

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    Step 16: Sterilise then rinse your siphon tube and your second demijohn.

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    Step 17: Place your demijohn with the wine in

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    Step 18: on a surface higher then where your empty demijohn is

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    Step 19: Crush one campden tablet and place it in the receiving demijohn along with 1/2 Tsp.

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    Step 20: Carefully lower your siphon tube into the wine keeping the end of it just below the surface.

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    Step 21: Take a good pull (suck) on the other end of the siphon tube then place the tip into the second demijohn and your wine should flow through eh tube.

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    Step 22: Carefully keep lowering the tube further into the wine as the level drops and try not to splash the wine into the receiving demijohn too much.

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    Step 23: When you reach the bottom of the demijohn try not to disturb the sediment and slowly tilt the demijohn to ensure you get as much of the wine and as little of the sediment as possible.

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    Step 24: Once complete

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    Step 25: place an airlock and bung on eh now almost full demijohn.

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    Step 26: Depending on whether you racked from a 5L water bottle to a 1 gallon (3.8 L) demijohn or from one standard demijohn to another you may have some "headspace" that will have to be eliminated to prevent spoilage.

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    Step 27: The wine should clear naturally fairly quickly normally within a month or two.

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    Step 28: Once racked for the second time then you can choose to bottle the wine there and then or leave it in the demijohn to mature.

Detailed Guide

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