Traditional
Fresh Fruit Winemaking System

7.8 gallon Primary Fermenter a grommeted lid 6-gallon Glass Carboy 5-gallon Glass Carboy 2 - Buon Vino Stopper Carboy Brush Automatic Siphon 5 foot Siphoning Tubing 2 - Airlock Small Fruit Bag Hydrometer B-Brite Sanitizer (8 oz tub) Winemaker’s Handbook This system includes ONLY the equipment for making wine. You will also need a variety of additives and yeast to make various types of fruit wine which you can buy individually or as an Essential Wine Additives Package.

The differences in the "concentrate" and the "fresh fruit" systems start with the handling of the fruit. Because there is a likely desire to keep the fruit in the "must", a larger fermenter is needed as well as a fruit bag to retain the fruit to facilitate its easy removal at the end of the primary fermentation.

With a `fresh fruit wine making system', the fermentation is started in the primary fermenter. The yeast should be allowed to ferment for a period of 6-7 days before it is racked into the first carboy. During this 6-7 days, the "must" should be stirred twice a day, morning and night to keep the yeast in solution so that fermentation remains health. During the time that the "must" is in the primary fermenter, you'll want to keep the lid (which fits very tight) attached to the pail with the airlock attached or use a plastic sheet secured by rubber band or drawstring to prevent fruit flies from being able to harm the wine. At the end of the primary fermentation, the fruit bag should be removed and as much of the juice pressed from it as possible. The wine can then be transferred to first glass carboy.

Once the wine is transferred to the first carboy, the fruit wine will continue to ferment for approximately 5-14 days before fermentation is completed. Some winemakers will want to bottle the wine after 2-4 months; however, the quality of the wine will greatly improve if patients can be maintained and the wine is allowed to clear on its own through the racking process. We recommend bottling most fruit wines no sooner than 6 months. Clarity can be improved by "fining" the wine or by filtering.

At bottling, the wine can be transferred from the carboy into the primary fermenter after it has been stabilized and can be sweetened to your own taste preference prior to bottling.

Item #	Regular List Price	Shipping Weight
SYS.W.F7.8	$81.69	41.4
15% Off		$69.44
We do not ship THIS ITEM by US Mail

Home Page	Shopping Cart	On Line Catalog	Monthly Specials
Order Line 800.365.2739		Advice Line 704.825.8400
This page, and all contents, are Copyright © 1973... 2008 by Ale an' Artifacts, Ltd.