Current Website Status: Normal. We are currently dispatching within 48-72 hours. Click Here for more info on Ordering, Store Opening Hours & Click and Collect.

Call our freephone sales line: 0800 031 5268 Lines open: Mon - Sat: 9:00am - 5:00pm

Wineworks Vino Dried Fruit Wines - Instructions

Directions for use

  1. Make sure all the equipment that will come into contact with the wine is immaculately clean. We would recommend using the Wineworks Cleaner/Steriliser or Wineworks No Rinse for maximum efficiency. Follow the instructions on the tub.
  2. In your fermenting container dissolve 3.5kg of granulated sugar (or better use Brewing Sugar) in 6 litres (11litres) of warm water allow to cool. We are looking for a liquid temperature between 25 and 30C leave till this is achieved. Now add the bag of fruit to the liquid.
  3. Add Sachet  A and Sachet No 1 to the container and stir well.
  4. Add 13 litres (23 pints) of warm water (temp of 25C) to the fermenter and stir well. Fit the lid with a bung and airlock (half filled with clean water) and leave in a warm place (between 20-25C) to ferment. This can take up to 48 hours to start. If you can take a hydrometer reading at this stage and make a note of it. It will help if you can give the wine a shake each day to help the blending of the fruit and the yeast fermenting. It can be quite lively so be careful when doing this.
  5. Allow the fermentation to run until there are no more bubbles passing through the airlock or better still the Specific Gravity on your hydrometer is showing the same reading for a couple of days. This will be between 0.990 and 1.000.
  6. Dissolve the contents of Sachet No 2 in 200mls of warm water and add to the fermenter. Shake well and continue to do this several times during the next 24 hours. You must get rid of the CO2 gases which build up during fermentation otherwise the wine will not clear. When this is done you will find that there are even less bubbles appearing on the surface of the liquid.
  7. Now add Sachet No 3 directly to the wine and stir well. Leave for 24 hours then add Sachet No 4 and stir well. Move the container to height which will allow you to siphon the clear wine off the sediment without having to move the container again. Leave for 3-5 days for the wine to clear before doing this.
  8. Now siphon the clear wine off the sediment. When doing this be very careful not to disturb it. It’s better to siphon into another clean sterilised container rather than directly into bottles. Once done add Sachet No 9 directly to the clear wine and shake well. Have a taste of the wine and if necessary sweeten to taste by adding either wine sweetener or sugar dissolved in a small amount of hot water. Only do a bit at a time because once the wine is sweet it can never be made dry.
  9. The Hydrometer can be used to get a reading of the wine here are some guidelines but it is always your choice as to how sweet you want it:
  • Australian White/White Sauvignon 1.000 to 1.010
  • Chardonnay/Liebfraumilch 1.005 to 1.015
  • Riesling 0.998 to 1.006
  • Piesporter 1.000 to 1.005
  • Rose/Raspberry/Kiwi 1.000 to 1.010
  • Australian Red/French Red/Red Sauvignon 0.996 to 1.002
  • Peach 1.000 to 1.020

If you require a sweeter taste just keep adding more sugar till you get the result you are looking for.

You can now bottle your wine or add to suitable storage containers. See our video and guides on bottling your wine.

If you can now leave the wine for a few weeks before drinking you will see the benefit of the maturing in taste.

Leave a Reply

Sorry, you must be logged in to post a comment.