Beer brewing and wine making supplies

Clearing Your Wine – Wine Making Step 3

In our last video we covered step number 2 in the wine making process which was racking your wine.  Since then the wine has been sitting in a secondary carboy for the past 14 days.  We are now ready to clear or clarify our wine.  We use an ingredient that comes with your kit called chitoson, which aids in the clearing process and allows your wine to clear faster.  Two other ingredients are used during this process, metabisulphite as a preservative and potassium sorbate which acts as a stabilizer to ensure fermentation does not start back up.

A good bit of stirring is involved during these steps and there are two type of stir sticks that you can use, one for manual stirring and one that can be attached to the end of a drill.  We have used both and the type that connects to a drill is much easier and more effective so if that is an option for you we would recommend it.  No matter which stirring method you use, you will want to alternate directions periodically as you are stirring to create a more effective mix.  Our stirring sticks are sterilized as well as our hands and anything else that would come in contact with these items or the wine.

Before adding any ingredient give the wine a quick stir just to get things moving.  Next add the Pottasium sorbate and metabisulphite, one pack at a time.  The wine kit’s instructions will tell you to dissolve these ingredients in water first, which is fine to do, but we just add them directly into the carboy.  Now stir the wine vigorously for a few minutes.  If your wine begins to foam up do not worry this is normal and some kits may foam more than others.  You may need to pause periodically if there is persistent foaming in order to let things settle so your carboy does not foam over.  As you are stirring you are also degaussing your wine, which rids of residual CO2 gasses.  When you have stirred these items into your wine for a few minutes, you can now add the clearing agent Chitoson.  This packet is a liquid.  Cut a corner of the pack with a scissors and pour it directly into your carboy.  Once again spend a few minutes stirring .

If your wine kit has a F-Pack you will want to add it at this time.  If the carboy is too full for the F-pack to fit, siphon off some wine, add the F-pack and then add the siphoned off wine back in order to top off the carboy.  The F-pack comes with the sweeter type wines and we have found it is easier to not fill your fermenting bucket to a full 6 gallons when you firt start your kit in order to make a little extra room for the F-pack in this later step.

Make sure you air-lock as attached securely and let your wine sit for another 14 days.  It is best if you can find a place to store you wine that is 70 degrees or slighter higher as this will ensure the clearing process is successful.  Our next and final step will be the best part,  bottling our wine and of course getting a little taste of it as well!

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