2860 Rt. 39, Forestville, NY 14062

PHONE (716) 679-1292

Fax (716) 679-9113

To Our Valued Customers...

Thank you for taking the time to review our site. We hope that within your browsing that you will give consideration to purchasing one of the highest quality products available for the home winemaker.

Great care was taken in the production of this hot-packed juice.

This was done to offer you every advantage possible as

you begin your journey into the exciting, and hopefully gratifying,

world of winemaking.

This easy to understand instruction was designed to provide

basic guidelines and directions for beginner level winemakers

using hot-packed juices. Strict adherence to the following instructions

is strongly recommended. Failure to do so could result in

undesirable characteristics in your wine. However, with patience

and care, you can make something special that you would be

proud to share with your family and friends. If you have any

questions about this product or the winemaking process,

we encourage you to call (9 am to 5 pm EST) the number listed

under the logo.

Enjoy...

-Determining the Types of Juices to be Used-

Our wine tasting room is open to aid customers in choosing their juice. Wines made from our wide selection of juices may be sampled here; customers may then make their choices based on preference.

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Please wait for picture to load for Wine Making Materials.

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-Before Getting Started-

Decide on an appropriate location to keep your wine as it ferments.

Your wine can be adversely affected by environmental changes around it,

so keep the following considerations in mind as you choose.

A constant temperature somewhere

between 65 and 80 degrees is best.

Fermenting yeast can be affected by

frequent temperature changes.

Avoid direct sunlight. Sunlight can affect

the temperature of the fermenting

juice, and the UV spectrum of light can

create an undesirable brownish tint in

your wine over time.

Avoid areas of frequent vibrations such

as near a furnace or washing machine.

This can prematurely age your wine or

prevent your wine from settling properly.

As a general rule, cellars make the best choice

for the home winemaker. Closets can be an

acceptable alternative. Wherever you choose.

make it a location that is easily accessible so you

can periodically check the status of your wine.

-MAKING 5 GALLONS OF WINE-

Please read this entire section, and all directions

on the yeast and additives, before beginning.

Step 1

When you get home, we recommend adding 1/4

teaspoon of Potassium Metabisulfite to help

eliminate any wild yeast or other undesirable

organisms that may be naturally occurring in the

juice. Then allow 12 - 24 hours for your juice to

warm up to room temperature.

In a small cup, start by preparing the yeast

according to the directions on the packet.

Use water just slightly warm to touch

(approximately 99-105° F or 37-41° C). This

step should take a few minutes.

Step 2

While yeast is dissolving, add 11/4 teaspoons

of yeast nutrient to the juice. This will help

replenish any of the nutrients that may be

naturally deficient. Although this step is

not always necessary, it can help assure

that the yeast has the best possible

conditions in which to work.

Next, siphon about 2/3 to 3/4 of

a gallon of juice into a gallon

jug. Glass is preferable,

however, a plastic milk

jug will work provided

it is clean and free of odors.

Step 3

Next, pour the hydrated yeast into the juice --

most into the carboy, and the rest into the

gallon jug. This should occur within 10 minutes

after the yeast has begun to dissolve.

Then, take the airlock and remove the red cap

and fill it with enough water to bring the level to

the middle of the two center bubbles.

You may have to tap the airlock with your finger

to help the water drain down. Replace

the red cap and insert airlock into

the neck of your carboy. If you have

another airlock, repeat the process for

the gallon jug. Otherwise, plastic wrap

with a rubber band, a cotton ball or cheesecloth

may be used to cover the opening of your jug

during the first 7 to 14 days when fermentation

is most vigorous. This will allow gas to escape,

and prevent fruit flies from entering.

When fermentation slows, the wine in

the gallon jug should be poured back into

the carboy, and the carboy should be placed in

the preselected area where it should

set undisturbed until fermentation has ended.

That's it! You are on your way to making your own

homemade wine. The only thing left to do for now

is periodically check the airlock to maintain

the appropriate water level. This may be difficult

to do in early stage of fermentation -- the violent stage.

This refers to the first 7 to 14 days when the most

vigorous fermentation takes place. Enough

force can be created inside the container to blow

much of the water out of the airlock. This is normal

in some instances and should not be cause for

concern. During this initial stage, large amount of

carbon dioxide gas is being produced as the

yeast cells consume the sugar and nutrients in

the wine. This will keep any oxygen from coming

in contact with your wine. However, when

fermentation slows, it will be imperative to refill

the airlock to the appropriate level to help prevent

it from dying out and exposing your wine to the

oxygen in the air.

As an added note, the various types of yeast

strains available can ferment differently under

identical conditions. Also, the same strain may

react differently when added to different juices.

For example, some might take more time to begin

"working". Some are more tolerant of cooler or

warmer temperatures. Yet, others can ferment so

vigorously they produce an abundance of foam

that may get forced up into the airlock. This usually

only occurs during the initial "violent stage".

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Racking, Fining and Stabilizing

When fermentation has ended, the wine should be

removed from the sediment (generally within 3 to 6 months.)

Put a 1/4 teaspoon of Potassium Metabisulfite into another

carboy and siphon the wine from the first carboy into it, being

careful not to draw up any sediment. Top off with an existing

bottle(s) of wine to bring the level up into the neck of the carboy.

Place airlock on the new carboy and let it set for a few more

months to finish clearing.

If you wish to use a fining agent to help clarify your wine more

quickly, we carry both Sparkolloid and Bentonite. Between the

two, they can correct most common hazing problems that can occur

in wine. Fining is not a necessary step in winemaking, but in many

instances it can clear your wine so you can enjoy it sooner.

Cold stabilizing is another step that many people choose to

omit from their winemaking process. However, placing your

nearly finished wine in a cold environment (about 28° -30°F for

about a week) can help excess acid precipitate, helping

balance your wine providing a smoother finish.

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Sweetening

By itself, this juice will ferment out to dry wine, We

recommend you bottle it dry and sweeten it upon consumption.

Make a simple sugar syrup by heating 1 cup of water

and 2 cups of sugar, and then allow it to cool. Make enough so you

can have extra on hand for future use. Then, add the syrup

to the wine until the desired sweetness is reached. This can be

done by the glass or by the bottle. By doing this, several different

styles of wine can be consumed from the same batch.

Note: If bottling sweetened wine for future use, the addition of

Potassium Sorbate and Potassium Metabisulfite should be used

to help stabilize the wine and inhibit renewed fermentation.

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Sulfite, Yeast and Oxidation (Important!)

The earth's atmosphere abounds with all kinds of yeasts,

molds and bacteria.Oxygen encourages the growth of these

micro-organisms. That is why it is so important to protect your wine

from exposure to air. During fermentation, enough carbon dioxide

gas is produced to help protect your wine. However, when fermentation

is complete and you plan to rack, it will once again be necessary to add

Potassium Metabisulfite because most of the protective properties that

were present in the juice will have dissipated.

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Other Products...

Walker's Fruit Farms offers a complete line of

supplies for the home winemaker:

Over 40 varieties of grape and fruit juices

Wine Yeasts and Yeast Nutrient

Potassium Metabisulfite; Campden Tablets

Tartaric, Citric and Acid Blends

Calcium Carbonate; Pectic Enzyme; Oak-Mor; Anti-foam

Bentonite; Sparkolloid

Airlocks; Bungs; Corks; Screw Caps; Siphons; Bottle Brushes

Hydrometers; Vinometers; Corkers

...and much more.

Just Follow Our Diamond Shaped Signs!!

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winemaking@walkersfruitbasket.com