V. FYI: 1 gallon=4 quarts; 4 quarts=128 oz; 8 pints=128 oz 2 pints=1 quart; 1 pint=16 oz; 1 cup=8 oz.
Draw gallon markings on the exterior of fermenters using a 1 gallon water jug and a marker.
VI. Cleaning Tips: Always wash your equipment immediately before and after use. One way to clean the
siphon kit is to soak in sanitizer solution for 15 minutes and clean, run hot water through the siphon kit
for 2-4 minutes by sticking the tubing end underneath the faucet opening. If you happen to disassemble
the siphon kit moistening the ends with hot water when putting the racking cane and tubing back together The use of a brush to clean the bottom of the fermenter’s lid will help greatly.
VII. CAUTION: KEEP ALL ADDITIVES & CLEANSERS OUT OF REACH OF CHILDREN
If you still need information on winemaking visit our website at www.barkingside.com or give us a call.
SOLUTION TO SEEPAGE OR LEAKY SPIGOT AFTER MUST IS IN FERMENTER
1.
Thoroughly wash and rinse your hand and arm and reach into the fermenter and tighten the spigot
nut while carefully holding the spigot body on the outside of the fermenter with your other hand.
Always hand tighten only until the spigot body will not turn when you try to turn the spigot body
clockwise. Be gentle!
Minneapolis, Minnesota 55423
1333A
VINMASTER™ 2.5 GALLON KIT AUTO
Operating Instructions
101615
2.
If there is still moistness, seepage, or small leaks around the spigot, place a bowl or container
underneath for the next 7-14 days. This method is also used in the wine and beer industry.
SPIGOT INSTALLATION: When installing spigot, first remove 1 washer from the spigot. Slide the Spigot
with washer through the fermenter. Then slide washer over Spigot threads inside the fermenter and
hand tighten with Nut. After hand tightening, hold the nut in place and turn the spigot into position and
tighten again for a tight seal—DO NOT OVER TIGHTEN. Fill and test fermenter with water for leaks before using. Additional spigots are available on our website.
winemaking
brewing
tea
www.barkingside.com
coffee
Barkingside Co
Minneapolis, Minnesota
United States of America
Tel. # 612-869-4445
www.barkingside.com
Minneapolis, Minnesota 55423
7
INTRODUCTION
FINING (CLARIYING) OPTIONS (STAGE 4):
1333A VINMASTER™ 2.5 GALLON KIT AUTO
If the clarity of your wine is not up to your expectations and you wish to filter your wine, there are two
to three methods to achieve your desired clarity.
A. Most wines will naturally settle out and clear on its own in 2-3 months or longer. Wine that is made
according to this winemaking kit instructions will naturally settle out and clear itself through time per
instruction. This is the best method. Wine tastes better non filtered. This ancient recipe with modern
method of winemaking requires no addition of additives other than patience. If there is yeast sediment
in the bottle because you bottled it too early, just pour gently into a glass when serving and leave sediment behind.
Includes: Premium 3.5 gal. Screw Top Fermenter/Bottling Bucket with gasketed lid (5118S), Spigot
(8102), 3 gal. Glass Carboy (5503), Buon Vino 3-piece Airlock (4001), # 6 1/2 Stopper (4404), 18” Spoon
(4509), 2 qty Liquid Crystal Thermometer Strip (5821), Hydrometer (5808), Deluxe Test Cylinder (5878),
Wine and Beer Thief 12” Glass (5859), 13 qty of Tasting Cork, Plastic (3772), Bottle Brush (3401), Carboy
Brush (3402), Auto Siphon (4723), 6' and 2’ 5/16" Syphon Tubing (4703), Bottle filler - Non spring (4707),
One Step Cleanser 2oz (75102) + 1 packet wine yeast.
3.5 GALLON SCREW TOP FERMENTER (5118S) (Primary Fermenter) — Use
for primary fermentation and as a bottling/holding tank for your fermented
wine. Primary fermenter should be approximately 10-20% larger than the
batch size to allow for active fermentation which causes foaming especially
when making wine from fresh fruits. When making 2.5-3.0 gallon batch of
wine, top up to 2.5-3.0 gallon mark in the primary fermenter with filtered
water. As compared to other fermenters, this one is user friendly. The
screw top lid that comes with this premium fermenter allows easy opening
and resealing. It has a unique trigger mechanism that automatically locks
the lid when closing, and has a simple finger-activated release to allow the
lid to be opened. Does not require a pail opening tool to open and reseal
the fermenter. Prepare your 3.5 gallon fermenter by printing gallon marks
with a permanent marker on the outside using the water from a 1 gallon
water jug and measuring jar. Do not over tighten screw top lid, as long as
air bubbling out of airlock is airtight.
AIRLOCK (4001) - Also known as a
fermentation lock; allows carbon
dioxide gas to escape while at the
same time preventing foreign
substances & oxygen to come in
contact with the fermenting beer.
For the Airlock to work, it needs
to be filled half-way with clean
water before attaching to top of
lid.
BOTTLING SPIGOT (8102) - To be installed on to the 3.5
gallon fermenter. First, wet spigot and washers. Place 1
washer on the spigot then insert spigot from outside of
fermenter through the 1” hole. Place the other gasket on
the spigot against the interior fermenter wall and hand
tighten with the nut while the other hand is holding the
spigot body, we mean the spigot body from outside the
fermenter. Hand tighten only until the spigot body do not
turn when you try to turn the spigot body clockwise or
counter clockwise. The 2 gaskets are now securely touching the walls of the inside and outside fermenter. Test the
fermenter for leak before starting your winemaking by
filling it with water. Hold spigot body and turn clockwise
and counter-clockwise. If it turns, retighten spigot nut and
spigot body to fermenter until it does not turn. Be careful
not to smash spigot while moving fermenter. You are now
ready for winemaking!
#6 1/2 DRILLED RUBBER STOPPER
(4404)— For use with Airlock,
Carboy and Lid on Fermenter for
an airtight seal.
3 GALLON GLASS CARBOY (5503)
Secondary Fermenter - Secondary
fermentation is carried out in this
carboy, makes a clearer wine. At the
end of secondary fermentation, the
deposits or sediments in the bottom
are easily defined from the somewhat
cloudy wine above. Tip: Prepare your 3
gallon carboy by printing gallon and
half gallon marks with a permanent
marker on the side using a 1 gallon
water jug and measuring jar.
1
LIQUID CRYSTAL THERMOMETER
STRIP (5821) - An adhesive thermometer which you attach 2.5" above
the base on the outside of the 3.5
gallon screw top fermenter and 3”
above the 3 gallon carboy to monitor
the fermenting temperature. Keep
fermenting temperature at a constant
B. Sparkolloid—Heat 1 1/4 teaspoon in 1/2 cup water for 15 minutes at about 180°F. Then add to 2.5
gallon wine and stir.
C. Or if gelatin fining is preferred, add 1 1/4 teaspoon gelatin fining in 1/2 cup boiling water and stir to
dissolve. Then add to 2.5 gallon wine and stir. For more information on the use of Sparkolloid and Gelatin Finings, refer to “Additives: Finings” on our website at www.barkingside.com.
ADDITIONAL WINEMAKING TIPS:
I. With the lid closed and airlock attached tilt the primary fermenter slightly and swirl very gently to stir
up the mixture once a day for the first 3 days so all juice get a chance to be fermented. Keep fermenting
temperature at a constant 75°F (±3°F).
II. The 12-14% alcohol in these homemade wine will not only entertain you but will also preserve the
wine. If you still want to use additives to preserve your wine, add sodium or potassium metabisulphite.
Just dissolve 1/8 teaspoon metabisulphite in 1/4 cup of cool filtered water, and gently stir into 2.5 gallon
wine in the 3.5 gallon fermenter and bottle your wine. However, we recommend storing wine no more
than 3 years old. When your cellar runs low, just made more wine.
III. You can drink your homemade wine after the first 11-14 days of fermentation however the wine may
not taste good at this time, so allow to age for at least a month before drinking at 50-55°F. If you do not
have this ideal temperature, store your bottled wine in the coolest part of your house away from lights
and direct sunlight. Wine flavor will improve with prolonged aging. Don’t forget to try a sample of your
wine with each racking or siphoning or every 2 weeks after bottling. It gets better with age. Otherwise,
open a bottle of your homemade wine after aging it for 3 months and enjoy! If you prefer a sweet or
semi sweet wine, just add 1/4 tsp of corn sugar to a glass of wine just before serving. If you do not have
a cellar or dark room, cover your secondary (carboy) and bottles with a towel while it is fermenting or
aging to protect it from light sources.
IV. You can also use other types of tasting corks for your wine bottles to bottle your wine. When making
wine for gifts, we recommend traditional corks, shrink capsule and labels to dress up your bottles—it’s a
gift your love ones and friends will remember for a long time! If you prefer to bottle your wine the traditional way, we recommend you use sodium or potassium metabisulphite as describe above Step #II to
further preserve and stabilize the wine for long term storage. We also have a variety of corkers and
corks that you can find on our website which we do not include in our kit. We left the corker/cork option
out so you have time to consider and decide which corker is best for your winemaking needs after the
initial batch of homemade wine.
75°F (±3°F)
6
4. Take and record daily readings of temperature (Day 1 through Day 11).
(TIPS: To protect spigot from collecting dust, cover it with a new sandwich bag or shrinkwrap. When is
ready to remove the cover from the spigot, be gentle not to stir up dust or disturb the yeast sediments.)
SECONDARY FERMENTATION (STAGE 2)
1. After 11 days at primary fermentation stage, the specific gravity will be
spigot
1.010 or less. You must rack into the 3 gallon carboy by carefully siphoning the
wine and leaving yeast sediments behind. Rack by opening spigot valve with
spigot tip in 3 gallon carboy. Avoid disturbing yeast sediments and avoid
splashing by allowing wine to flow down the side of glass jug. This may leave
a space at the top of the glass jug. Just top up to 2.5 gallon mark with clean
filtered water.
tubing
2. Attach airlock and rubber stopper to 3 gallon carboy. Remember to fill airlock approximately less than
halfway with water. Water in airlock does evaporate. Don't forget to check and add water to airlock if
needed to give the glass jug an airtight seal.
3. Move 3 gallon carboy from fermentation area to a cool dark room (cover glass carboy with a towel if
you do not have a dark room) for a further 14 days to finish fermentation and settling. You may not see
fermentation activity in the glass jug. This is normal.
(Siphoning Tips for next step: Place the glass carboy at least 3 feet above the cleaned 3.5 gallon primary
fermenter (with the spigot attached) for the siphoning to work successfully, for example: place glass
carboy on a table or kitchen counter and the 3.5 gallon primary fermenter on a short stool.)
CLARIFICATION & BOTTLING (STAGE 3)
After 14 days in the 3 gallon carboy, check your specific gravity. It should be
tubing
0.998 or less. If it is higher than 0.998 wait 2 days and measure again—
spigot
remember the lower your fermenting temperature, the longer it will take to
bottle
reach this stage. Avoid opening glass carboy or fermenter when fermentation
filler
area is dusty, open only when dust is at a minimum. This next racking will help
to clear the wine further. Rack or Siphon wine leaving sediments behind into a
cleaned glass carboy. This may leave a space at the top of the glass carboy. This time top up to 2.5 gallon
mark with filtered water. (Tips: if you do not have an additional 3 gallon carboy, temporarily siphon it
into 3.5 gallon fermenter which will act as a temporary holding tank while you clean out the just emptied 3 gallon carboy.) Re-attach airlock and rubber stopper, ensure airlock is filled less than halfway
with water (clean airlock and rubber stopper each time you siphon) . Allow wine 30 days or longer to
clarify in the carboy in a cool dark room or cellar, alternatively cover the gallon jug with a towel to protect it from light sources. Bottle after 30 days when the wine clears. When your wine is ready to bottle,
siphon your clear wine leaving sediment behind into 3.5 gallon fermenter (now is bottling tank). Bottle
wine by turning on spigot valve (with 2” tubing and bottle filler connected to spigot as shown in the
picture above), place bottle filler into bottle to fill to approximately 1 1/2” of bottle opening and seal
with a tasting cork included with this kit and store upright until ready to enjoy. The wine now have an
alcohol content of approximately 12.5%. If you bottle wine with traditional cork and corker, stand bottled wine upright for a week at room temperature, thereafter make sure bottles are store sideways to
keep the cork from drying out. Allow your wine to age, up to 3 months for white wine and 6 months for
red before enjoying! From must to wine in 11-14 days, but it will only taste better if you go through the
process outline above and below! Try a sample of your wine with each racking or siphoning. It gets better with age.
5
AUTO SIPHON KIT - Includes: 6' and 2’ of 5/16” siphon tubing (4703) and auto
siphon (4723). To use: Connect the auto siphon to the 5/16” siphon tubing. To start
siphoning: Place the auto siphon end into the primary fermenter (several inches
below the wine) and place the siphon tubing end in the secondary fermenter. The
secondary (carboy) or primary (fermenting pail) must be lower than the other to
create a siphoning action. Draw the racking cane up and down several strokes until
the siphon starts. To stop the siphon just lift the auto siphon end out of the wine. If
you are siphoning wine without any sediment, you can remove the press-on-tip (on
the auto siphon) to allow more beer/wine to be siphoned and to minimize waste.
Always sanitize/rinse siphoning equipment before and after use. TIP: Use a thin
coat of petroleum jelly (available at grocery stores) to assist with the connection of
tubing, bottle filler and racking tube.
Bottle Filler (4707) To bottle wine, Connect bottle filler to 2’ tubing and the
other tubing end to spigot. Place bottle filler in bottle and turn spigot valve on.
Bottling will start when tip of bottle filler comes in contact with bottom of
bottle and will stop when tip is not in contact with bottle. Fill bottle to within
1 1/2” from the top. Is natural for bottle filler to drip between filling, just time
the drip to go to the next empty bottle. Alternatively, bottle filler can be
connected to siphon kit to bottle your wine from carboy.
HYDROMETER - A very useful instrument for measuring the beginning & final
specific gravity of must/wine. It aids in monitoring the fermentation process &
indicates when fermentation is complete and shows the potential alcohol content
in your wine. To use: Carefully place the hydrometer in the test cylinder and fill
with a sample of the must/wine (fill until the hydrometer floats) to be tested. Spin
the hydrometer to dislodge air bubbles. Read at eye level the scale on the hydrometer where the surface of the must/wine cuts across the hydrometer. For
more information please read the instruction sheet that accompanies the hydrometer. To determine the potential alcohol of a wine, a reading has to be taken
before the fermentation starts (just before pitching yeast into the must) and after
the fermentation has stopped. You obtain the potential alcohol reading by subtracting the difference of the 2 readings. The hydrometer can also measure %
sugar (balling scale on the hydrometer) in juice or any sugar drinks.
TEST CYLINDER - Use with the
Triple Scale Hydrometer.
WINETHIEF 12” Glass
(5859) —Use to collect
sample of wine from primary
or secondary fermenter
without disturbing the sediments on the bottom.
BOTTLE BRUSH (3420) For cleaning wine bottles.
Tasting Cork (3772)
18” Spoon (4509)
ONE STEP CLEANSER (75102) - Usage: 1
Tablespoon per gallon of warm water.
Read label for specific instructions.
Wash the bottles and equipment with
one step cleanser solution and rinse
with hot water.
2
Carboy Brush
(3402)
KITCHEN EQUIPMENT and INGREDIENT you will need at Winemaking and Bottling stages:
Varietal grape concentrates (96 oz or 46 oz)
Frozen 100% White Grape Juice Concentrate (NOT FROZEN COCKTAIL JUICE) from grocery
Wine Yeast
Approximately 2.5 gallon of filtered water (for mixing with
grape concentrates and topping up. There will be leftover filtered water)
Can Opener
Paper Towels
Measuring Cup and or Jar
Small Funnel for bottling
3 quart (or larger) pot
Approximately 12 to 13 qty of 750 ml wine bottles
This simple and easy 2.5 GALLON WINEMAKING KIT will produce approximately 2.5 gallons or 12-13
bottles of great tasting wine with an alcohol content of 12-14% such as merlot, cabernet sauvignon,
pinot noir and many more. Don’t put it off after getting this VinMaster kit as it only takes less than 1/2
hour from mixing to pitching in the yeast, is simple and easy and all you do after that is sit back and
relax with a glass of homemade wine. With this kit, you will learn to make wine without using additives,
sulphites, etc. The only ingredients needed are wine grape concentrate, filtered water and wine yeast.
Start making and you will never step into a liquor store for wine again.
Once you are familiar with making your 1st wine with this simple winemaking system, there will be a
wide range of other wine such as gewurztraminer, piesporter, chardonnay and sauvignon blanc all available on our website at www.barkingside.com. You and your family will enjoy making and drinking
homemade wine for years to come without the addition of additives and sulphites, just grape juice
concentrate, water and wine yeast.
Vinmaster’s™ 2.5 GALLON KIT INSTRUCTIONS
(Read OUR entire instructions THOROUGHLY prior to starting)
D. Use bottled drinking water from your grocery store (not distilled water). Many grocery stores sell
reverse osmosis drinking water in refillable bottles that can be used for wine making. Filtered pitcher
water will do equally well (start with a fresh filter cartridge). Do not use unfiltered tap water. You will
be glad you used filtered water for winemaking!
WINE RECIPEs for equipment kit item 1333a:
Recipe No 1: Makes 2.5 gallons (Approx. 12-13 bottles) of full body wine
INGREDIENTS:
1 qty of 96 oz can of California Grape Concentrate
1 packet of Lalvin EC1118 wine yeast
Approximately 2.25 gallons filtered water
Recipe No 2: Makes 2.5 gallons (Approx. 12-13 bottles) of full body wine
INGREDIENTS:
1 qty of 46 oz can of California Grape Concentrate
50 oz 100% Frozen White Grape Juice Concentrate (not cocktails) from your Grocery Store
1 packet of Lalvin EC1118 wine yeast
Approximately 2.25 gallons filtered water
Recipe No 3: Makes 3.0 gallons (Approx. 14-15 bottles) of full body wine
INGREDIENTS:
1 qty of 96 oz can of California Grape Concentrate
19 oz of Frozen White Grape Juice Concentrate (NOT cocktails) from your Grocery Store
1 packet of Lalvin EC1118 wine yeast
Approximately 2.1 gallons filtered water
METHOD (is for 2.5 gallon recipe):
PRIMARY FERMENTATION (STAGE 1)
(Ingredients: juice, water and yeast)
We have being winemaking using a modern method with an ancient wine recipe that calls for 3 ingredients: wine grape (concentrate), filtered water and wine yeast. Enjoying great tasting wine for many
years without adding sulphites or additives. We now make this VinMaster’s winemaking equipment kit,
recipe and instructions available to all. There are other instructions on the can and on our website and
online and they all make wine but is important to follow our instructions below to make your wine. Our
winemaking kits are geared toward making wine with our recipe and instructions and call for no additional sugar, additives and sulphites. Just juice concentrate, purified water and wine yeast.
1. Pour juice concentrate into 3.5 gallon primary fermenter, add 46 oz of hot filtered water. Next, stir to
dissolve and top up with filtered water to 2.5 gallon mark (do not go over the gallon marking) when
making a 2.5 gallon batch of wine. This juice mixture is now called must. Stir vigorously for 30 seconds.
You may not need to heat 46 oz of the filtered water if you are living in a warm region like Florida. The
46 oz of hot water is use to help bring the fermenting temperature of must to approximately 75°F (±3°F)
in cold region such as Minnesota in the winter months.
BEFORE YOU BEGIN:
2. Check specific gravity. It should read approximately between 1.092 to 1.106 (or 12 to 14% Potential
Alcohol). Taste test a teaspoon sample of this juice, they taste great, right?
Sanitation is of utmost importance, always clean all equipment and utensils before and after use with
one step cleanser (or a similar cleanser) and rinse with hot water.
A.
Flash wash exterior of yeast packet and dry before opening with a clean paper towel.
B.
Shake juice can well, remove label, wash and dry can before opening with clean paper towel.
C.
Record fermentation information: Varietal wine grape concentrate; Starting and Ending
Fermentation dates; Beginning & Ending Hydrometer readings, Daily fermenting temperatures, etc
3
3. Ensure the temperature of the must (juice mixture) is at 75°F (±3°F). Pitch wine yeast (rehydrate wine
yeast as per packet instructions) into the must and stir to mix for 30 seconds. Seal the fermenter with
lid and fermentation lock and allow to ferment at constant room temperature of approximately 75°F
(±3°F). Fermentation will begin in 24-48 hours & will continue for approximately 7-11 days. (The higher
the temperature the shorter the fermentation process and vice versa.)
4