Supermarket juice wine?

[Thebigeasy]

Got 2 variants fermenting away and due to put another one on tomorrow to build up a stock, what do need when its ready to bottle? Do you need stabiliser and finings and I've heard Camden being mentioned no idea what this does tho.

I would also like to by these in bulk to be more cost effective does anyone know of the best ones to buy. Thanks in advance.

 

[Chippy_Tea]

Do you need stabiliser and finings and I've heard Camden being mentioned no idea what this does tho.

You need stabiliser to stop the wine fermenting further.

Finings help clear the wine faster than leaving it to do it naturally.

Cambden tablets help preserve the wine once bottled.

Have a read of the first post here then watch the videos they explain everything - http://www.thehomebrewforum.co.uk/showthread.php?t=49462

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[Thebigeasy]

You need stabiliser to stop the wine fermenting further.

Finings help clear the wine faster than leaving it to do it naturally.

Campbden tablets help preserve the wine once bottled.

Have a read of the first post here then watch the videos they explain everything - http://www.thehomebrewforum.co.uk/showthread.php?t=49462

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Thanks chippy would you suggest transferring to another demijohn before stabilizing as there is quite a bit of **** floating on the top of one. What brand stabiliser, camden and finings would you recommend.

 

[Chippy_Tea]

Yes rack to a clean DJ onto 1 crushed campden tablet then add stabiliser, degas then add finings.

I use Youngs wine stabiliser (fermentation stopper) and Campden tablets but only because i can get them locally not because of brand, my favourite finings are KwiK Clear two part finings or Youngs Clear It (also 2 part) both are fast and do a great job, i prefer KwiK Clear as it has a long shelf life but cannot get it locally so usually use Clear It.

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[Thebigeasy]

Yes rack to a clean DJ onto 1 crushed campden tablet then add stabiliser, degas then add finings.

I use Youngs wine stabiliser (fermentation stopper) and Campden tablets but only because i can get them locally not because of brand, my favourite finings are KwiK Clear two part finings or Youngs Clear It (also 2 part) both are fast and do a great job, i prefer KwiK Clear as it has a long shelf life but cannot get it locally so usually use Clear It.

*****************************/images/stories/virtuemart/product/resized/4015_150x150.jpg

Excellent will order some up. One more thing they are still fermenting away as of now but as I say one has a good inch of **** on the top and the same at the bottom the other has an inch of sediment on the bottom, I would like to get as close to the full five litres as possible out of these so is it worth reracking just now and top up with either more juice or water and then let it finish fermenting before clearing

 

[Graz]

Excellent will order some up. One more thing they are still fermenting away as of now but as I say one has a good inch of **** on the top and the same at the bottom the other has an inch of sediment on the bottom, I would like to get as close to the full five litres as possible out of these so is it worth reracking just now and top up with either more juice or water and then let it finish fermenting before clearing

What I tend to do is let them ferment out to as near fully as possible i.e. gravity of 0.990 - 0.995 (slow activity from the airlock) then syphon into a clean demijohn with the crushed campden + stabiliser added. Syphoning is a bit of an art when you've got sediment, I've found the layer on the top is often due to pulp from the fruit juice and forms a fairly solid crust so I try to break this a little into smaller chunks and then just try to avoid sucking it up. The stuff on the bottom is finer, just carefully lower the sediment trap on the syphon into it as the wine is getting sucked up and then carefully tilt the demijohn as it's getting low to get the most out of it.

You won't get a full demijohn no matter how hard you try but I tend to use the head space to back sweeten the wine after. Once in the fresh demijohn de-gas it and I then add about 250-300ml of apple juice to sweeten it and then fresh water to top it up to the neck. I then add the finings and leave to clear, takes 2-3days. I then bottle straight from there using a syphon clip and little bottler to make things easier. Find I get six full bottles from that + a decent sized tasting glass