Magnum White Wine Review
Magnum White Wine Kit
Ive been making this Magnum wine kit for some time and for little money and left to mature in the bottle for a month or so you will not be disappointed. So its a Pinot Grigio and my opinion is medium dry to taste, do not let the price tag put you off the quality is awesome.
Lets Get Started
Break out the star san and give every thing thats going to touch the wine a good clean and sanitise with star san or your favourite sanitiser, Please remember that to not sanitise properly will end in disaster with infected wine not a nice place to be after all your hard work.
Whats In The Kit
- A can of concentrated wine juice (1.7kg) capable of making 22.5 Litres of wine
- Wine Yeast and combined yeast nutrient
- Finings sachet A and B
3.5 Kilogrammes of Brewing Sugar(Dextrose) or Normal White Sugar
Add 6 Litres of hot water to your now clean fermenter and pour in ALL the sugar and mix until the sugar has dissolved into the water. Open the can of grape concentrate (remembering to sanitise the can opener) and pour the whole lot into the sugar solution, pour some hot water into the can and get every bit out, again mix all together.
Ok you now need to fill the fermenter up to the 22.5 litre mark, keep some boiled water to hand because as your adding the cold water you need to keep the water temperature between 25 and 30 c so add cold water then some hot until you get it between those figures. So if your temp is too warm you will need to let it cool down and the same to cold just put the fermenter in a warm place to warm up a bit,
You now your wine mixture is between 25 and 30c its time to add the yeast and nutrient, pour it in and mix it in, put the lid on your fermenter and fit the air lock.
Put your fermenter in a place where you can achieve a constant temperature of between 20 and 28C and leave it to ferment for approximately 8 days, don’t worry if your still getting bubbles in your air lock just leave it for another day or so. to check the fermentation is over you can take 3 readings with your hydrometer over 2 days you need a constant reading of 998 or lower and no more bubble activity in your air lock.
Syphon the contents into another sanitised fermenter and add the stabiliser (sachet 2) now this bit is very important, you need you get rid of any CO2 in the wine, the best way is to use a wine whip which you attach to a battery drill and whip the wine for 10 minutes more the better in my opinion. next is to add the finings this will clear the wine, so add finings A and whip the wine for 2 minutes and wait for 3 hours then add finings B (sachet 4) stir gently for 15 seconds replace the air lock and leave for 7 days to clear in a cool place. but again the 7 days is not critical i have left it 2 weeks without any issues.
You have two choices now you can just bottle your wine in the normal way or as I do filter it first and then bottle it, this is your choice either way your going to end up with a crystal clear white wine. I do like to filter my white wines as the filtering process does polish the wine for a great finish but you don’t have to if it has cleared correctly it also will be great.
This wine work out at approximately 70p a bottle and after leaving it a month in the bottle before you start drinking it, is worth every penny, i have left some for over 6 months and it does get better, but at the end of the day your not making it to look at. Give it a go……….