This wine kit will yield approximately23 litres or 30 bottles (750 ml or 26 US fl. oz.)

of wine in 4 weeks.Lot # (Printed on the bag):

IMPORTANT: We will require this number, should you have any inquiries.

Please Note: The days for each step are guidelines only and actual days may vary depending on fermentation conditions.

Before you begin or open any of the contents, please carefully read all instructions completely.You will require the following equipment:Primary Fermenter: Food grade plastic (30 litre capacity is preferable).Carboy: 23 Litre (6 US gallon), glass or food grade plastic.Air-lock and Rubber Bung: Allows the gas produced to escape while protecting thewine from dust and contamination. Fill half full with sulphite solution.Racking Tube and Siphon Hose: Food grade tubing and a rigid racking tube.Hydrometer and Test Jar: Used to measure the specific gravity.Thermometer: Floating or stick-on thermometer.Long Handled Plastic Spoon: Food grade plastic.Bottle Brush: Used for cleaning bottles, carboys and other equipment.Corks, Shrink Capsules and Labels: 30 of each (optional).30 Wine Bottles: 750 ml (26 fl. oz.).Bottle Corker: Used to insert corks into bottles.Filter and Filter Pads: Visit your local wine retailer for information regarding filtering systems and padsavailable for sale or rent.

Cleaning and Sterilizing:Cleaning is done to remove all dust, dirt, contaminants, etc. that may be on the surface of the equipment.Once cleaned, the equipment must be sterilized to remove any microorganisms (bacteria, wild yeast,molds) that may still remain on the surface. It is always important to rinse because residue fromdetergents will affect the taste of your wine.Cleaning should be done before and after the equipment is used at eachwinemaking step. Sterilizing should be done right before use. Storing your equipment:Equipment should be cleaned and sterilized and then left to dry before storage. Humidity will promote thegrowth of microorganisms. By sterilizing and allowing the equipment to dry without rinsing will practicallyeliminate the possibility of microbial growth during storage.Chlorinated Detergent: Used to clean equipment. This product is very effective in removing stains and odoursfrom equipment. Prepare as per manufacturer’s instructions. After use, rinse equipment thoroughly several timeswith hot tap water. Keep out of reach of children.Sulphite solution: This solution is used to sterilize equipment that has already been cleaned. Prepare as permanufacturer’s instructions. Avoid inhaling the fumes.

STEP 1, DAY 1, GETTING STARTED!

Preparation:To calibrate your primary fermenter, add exactly 23 litres (6 US gallons) of water, mark the level on theoutside of the pail and discard the water.Prepare the envelope #1 Bentonite as follows: Add 2 litres of warm water to the sterilized primaryfermenter and gently add the contents of envelope #1 (bentonite). Mix progressively, making sure thatthe mix is homogeneous and without lumps.

a. Record the lot # in the space provided above. Add the contents of the bag of grape juice concentrate to the bentonite solutionin the primary fermenter and rinse the empty bag with warm water to recover the balance of concentrate and add. Top up withquality water to 23 litre mark.b. Stir very well. The temperature of the must should be between 20∞- 25∞C (68∞- 77∞F).c. The specific gravity should be between 1.075 - 1.090. (It is recommended that you rely on the hydrometer readings insteadof the days, in order to accurately follow the progress of the fermentation).d. Sprinkle the contents of the packet of WINE YEAST over the surface of the must. After 10 minutes stir vigorously. See HelpfulHint #2. You may also follow the method on the back of yeast packet.e. IF YOUR KIT CONTAINS OAK (it could be packed separately, or in anyone of the additional packs).: Pour the oak into aheat resistant cup, add 250 ml (1 cup) of boiling water and wait approximately 30 minutes. When it has cooled, stir and addthe entire mixture to your fermenter. If your wine kit does not include an oak pack go on to step (f).f. Cover the pail with a lid. If your lid as a hole for an airlock, fill airlock half full with sulphite solution, attach rubber stopperand push into hole. If your lid does not have a hole, place it on top of the pail, DO NOT press into place.g. After 5 days verify daily the specific gravity, if it is between 1.020 and 1.000, proceed to STEP 2, SECONDARY FERMENTATION.

STEP 2, DAY 5 - 11, SECONDARY FERMENTATION

Before beginning this step verify the specific gravity, it should be between1.020 and 1.000. If in doubt wait for 1 or 2 more days.a. Rack the wine into a sterilized carboy, allow it to splash for a little aerationto improve the secondary fermentation.b. As an initial degassing stir the wine vigorously, DO NOT TOP UP at this step.c. Replace the air-lock and store carboy in a warm area between 20∞-25∞C (68∞- 77∞F) range.d. After 8 - 10 days check daily the specific gravity, when it arrives to 0.998 -0.990 and the wine has stopped fermenting (You know your wine has stoppedfermenting when it is within the specified range and the S.G. remains uchangedfor three days) proceed to STEP 3, DEGASSING and CLEARING.

STEP 3, DAY 13 - 21, DEGASSING & CLEARING

The specific gravity must be between 0.998 and 0.990 and the wine must have stopped fermenting. (You know your wine has stoppedfermenting when it is within the specified range and the S.G. remains uchanged for three days). If not, wait for a few more days.a. Rack the wine to a clean and sterilized carboy. Avoid tranfering the sediment. (If you do not have an extra carboy, siphon into yourclean and sterilized primary fermenter while you wash out your carboy, then carefully siphon it back to the carboy).b. DEGASSING: Using the back end of your long handled spoon, stir the wine (in the carboy) vigorously, moving back and forth,to remove the gas produced during fermentation. Repeat this operation three or more times over a 10 minute period. Continuedoing this as many times as needed until wine is completely degassed (no more visible gas bubbles or foaming). This degassingprocess could take anywhere from 1 hour to 3 days depending on how much CO2 is present. IMMEDIATELY after the degassingis completed, proceed to step (c).c. In approximately 125ml (1/2 cup) of water, stir the contents of the small pouch marked Envelope #2 (Metabisulphite) until it isfully dissolved. Add to the wine and stir.d. Next add the contents of the #5 (Flokul30TM / Kieselsol) pack to your wine and stir vigorously for 1 minute. WAIT15-30 MINUTES then add the #6 (ChitekTM / Chitosan) and stir for two minutes.e. At this stage if your carboy is not completely full it will be necessary to top it up in order to avoid any air space. You can use asimilar wine from a past production or commercial wine. You can also use pure, room temperature water. Fill to within 5cm (2 inches)from the top of the carboy. Store your carboy in a cool area (preferably between 10∞to 15∞C / 50∞to 60∞F).

STEP 4, DAY 22 - 28, FILTRATION (RECOMMENDED) and BOTTLINGA. IF YOU FILTER:a1. Pump a minimum of 10 L (approximately 3 US gallons) of warm water through the filtering system to remove papertaste from the pads.a2. Filter the wine to a clean and sterilized carboy, using FINE grade (#3 or #2) filter pads for white wines and MEDIUMgrade pads (#1 or #2) for red wines. To prevent oxidation, DO NOT allow the wine to splash. (It is also possible to filterdirectly into the bottles).a3. Taste your wine. If you find it too dry, see sweetening instructions below in “C”. If you do not, proceed to a4.a4. Siphon the wine from the carboy to clean and sterilized bottles. Top them up using a measuring cup or bottle filler.

B. IF YOU DO NOT FILTER:b1. Rack the wine into a clean and sterilized primary fermenter.Avoid transferring the sediment. To prevent oxidation, DO NOTallow the wine to splash.b2. Taste your wine. If you find it too dry, see sweeteninginstructions below in “C”. If you do not, proceed to b3.b3. Siphon the wine from the primary fermenter to clean andsterilized bottles. Top them up using a measuring cup or bottlefiller.

C. SWEETENING:If after tasting your wine you find it too dry, you may sweeten it using a wine conditioner. Follow thedirections written on the bottle. Only when sweetening your wine should you add the “#4Sorbate” pack, which is included in your wine kit. After sweetening, proceed to bottling.

WINEMAKER’S HELPFUL HINTSHelpful Hint #1, Water Quality Is ImportantAvoid tap water, it contains chlorine, fluoride and impurities which can affect your wine's flavour and/or causefermentation problems. Use distilled, spring or filtered water for reliable results. Avoid well water, it is high inmineral content and can cause "off flavours" as well as sediment in bottles.

Helpful Hint #2, Yeast OxygenationIn order to have an active fermentation, during the first 3 days of the primary fermentation, gently mix the musttwice a day. This is necessary for a good oxygenation of the yeast.

Helpful Hint #3, Using the oak chips included in certain kitsThe oak may either be used in the primary fermenter during active fermentation or added to the carboy duringsecondary fermentation.

Helpful Hint #4, Using Your Hydrometer, Made EasyMeasuring the specific gravity (S.G.) or density reading at each step is the only way of accurately following theprogress of your wine. To use your hydrometer, float it in your primary fermenter or fill a test jar sufficiently to floatthe hydrometer and spin to remove any bubbles adhered to it. Read the hydrometer at eye level, where the liquidcrosses the stem. To test your hydrometer check it in cold water (15∞C - 59∞F), it should read 1.000.

Helpful Hint #5, Temperature And It's Effects On Fermentation Allow for differences between your wine and the days indicated in your instructions. Temperature will affect thespeed of fermentation (slow when cold, fast when warm). When your wine is in a cold area where the temperatureis 18∞C (65∞F) or lower, a brew belt may assist you in increasing the temperature. Temperatures higher than 30∞C(86∞F), however, may even inactivate the yeast, stopping the fermentation. The temperatures of storage are alsoimportant. To promote good aging of the wine 12 ∞C or 54∞F is optimal. (If you don’t have a cool area to store yourwine, this is not a problem, but it will not keep for long term aging).

Helpful Hint #6, Racking (Siphoning)Wine is racked (siphoned) in order to separate the wine from the sediment that has deposited on the bottom.Place the full container at least 1 M (3 feet) higher than the empty container. After sterilizing, fill the racking tubeand hose with water and clamp at the flexible end so that the water stays in the tube and hose. Place the rigid endinto the higher container and the flexible end in the lower container. Release the clamp and the wine will start toflow automatically.

Helpful Hint #7, Successful BottlingThe fill level in the bottle is very important. When corked there should be 1 cm(1/2 inch) of air space between the cork and the wine. Under filled bottles willoxidize making the wine taste bad.

Helpful Hint #8, CorkingUse NEW #9 short or long corks. Cork bottles using top quality corks. Poor qualitycorks are often the cause of wine spoilage. Keep bottles standing upright forminimum 48 hours so that they can expand, then store them on their sides tokeep corks moist. Cooler areas are better for longer aging. Please followmanufacturer’s instructions for cork preparation.

Helpful Hint #9, Using A CorkerDouble Lever Corker (Wing Type):Place the bottle on the floor, between your feet, and place a cork in the chamber. Set the corker on top of the bottle.Using your body weight, press down firmly to drive in the cork. If you are on a concrete or a tile floor place a pieceof cardboard or plywood under the bottle.Floor Corker:Assure the lever is fully upright. Place a bottle on the pedestal and press down to move bottleneck into position.Place a cork into the chamber and with a firm brisk stroke drive the cork into the bottle. Return lever to the fullupright position and remove the bottle.

PLEASE DRINK RESPONSIBLYIf you require further assistance or information, please call:

Tel: 1-888-WINE-BEER (1-888-946-3233) Mon - Fri, 8:30 am - 5:30 pm E.S.T.We appreciate your comments, please write us at:

1315 Gay-Lussac, Boucherville, Québec, Canada, J4B 7K1E-mail: info@paklab.ca • www.paklabproducts.com

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grapejuice

concentrateyeastWINE

water

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#1 BENTONITE

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Maximumair-space:1 cm1/2 inch

0.990

1.000

10

20

30

40

50

70

60

10

1.100

80

90

20

30

40

50

60SP.GRT160∞F

[

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Allow 10 cmor 4"

air-space.

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#2METABISULPHITE

#6

CHITEKTM / CHITOSAN

#5

FLOKULTM / KIESELSOL

Step 1Originalreading1.075 to1.090

Step 21.000

to 1.020

Step 3.990 to .998

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4 WEEK WINE KIT

011103

This kit contains: grape juice concentrate,Additive package contains: Wine Yeast, Bentonite (#1), Stabilizer (#2), Clearing Agent, Sorbate (#4).

Oak Chips (specified styles only) could be packed separately, or in anyone of the additional packs.

Date:

“S.G.”:

Date:

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