Hi guys, here’s a step by step picture guide to making BelVino Wine Forest Fruit. I was impressed by the quality of the fruit you get and the smell of it as it ferments in the vessel is great! The first stage of fermentation takes about 5-6 days and then takes a further 4 days to add the clearing agent and then wait for it to settle before bottling. But all will be explained in each stage below.
- Steriliser – Brewsafe, Starsan or VWP
- 2 x 25 litre fermenting vessel (We started with a plain vessel then racked off into a vessel with a little bottler in order to make bottling easy. See stage 12 below)
- Wine degasser (not essential but cuts down on a lot of elbow grease)
- Stick on thermometer
Ingredients: Found in the Bel Vino Forest Fruits
- Dried fruit pack
- 4kg brewing sugar
- sachet 1e (enzyme)
- sachet 1c (citric acid)
- wine yeast
- Sachet 1d (bentonite)
- Sachet 2 (stabiliser)
- Sachet 3 (finings A)
- Sachet 4 (finings B)
- Sterilise all your equipment thoroughly. Place your fermenter in an area where any leaks or frothing won’t damage anything.
- Empty the dried fruit packet into the fermenting vessel followed by the sugar.
- Add 3 litres of boiling water (not in glass fermenters) and stir to dissolve the sugar.
- Add sachet 1e (enzyme) stir and then leave for one hour.
- Top the fermenter up to 23 litres aiming for an end temperature of between 25-30 degrees
- Add sachet 1c (citric acid) and stir.
- Make sure everything is mixed together and take a hydrometer reading. Ours was 1.060. You don’t have to take a hydrometer reading at this point but if you do you can then work out the alcohol content with the final hydrometer reading at the end.
- Make sure that your brew temperature is not above 30 degrees (86F) then add the wine yeast. If you add the yeast and your brew is too hot this could kill the yeast. If your brew is too cool it won’t kill the yeast but the fermentation process will be slower or may not start at all. Sprinkle the yeast evenly over the surface.
- Then add sachet 1d (bentonite) and leave for 15 minutes. Once done mix well.
- Leave to ferment. If you have an airlock do not use it as the fruit can block it up preventing the CO2 from escaping. Just place a cloth over the airlock hole.
11. It should begin to ferment in 1 – 2 days in my case it was a vigorous ferment making lots of noise and bubbling like a witches cauldron! Leave it for 5-6 days between 22-25 degrees, the fermentation will be over when your hydrometer reading is consistent and below 1000 two days running. The wine must have finished fermenting otherwise it will not clear due to the presence of CO2 in the brew.
12. Rack the wine off into another vessel. I usually rack off into a vessel with a tap and bottler to make the bottling process quick and easy. I used a nylon hop straining bag on the end of a length of syphon tube in order to separate the fruit from the liquid.
13.Add stabiliser 2 and remove any CO2 from the liquid. This can be done by vigorously stirring until all the gas has gone or you can use a wine degasser which takes all the time and effort out of this process.
14. Leave the wine for an hour and then degas again. Once all the CO2 has gone add 3 finings A and stir it in for 30 seconds. Leave then until the next day.
15. Add 4 finings B the next day and stir in slowly for 30 seconds mixing up a bit of the sediment at the bottom with it. Allow to clear for 1-2 days.
16. Once the wine is clear you can bottle it straight from the fermenter with the little bottler. Leave for as long as possible to mature a month is good but two months is even better. The longer you leave it the more it will improve.
17. Finally enjoy and happy brewing!!