Solomon Grundy Platinum Instructions

Started on Monday

Drunk by Sunday…...

Equipment Required: Instructions - PLEASE READ FULLY PRIOR TO STARTING

DAY 5

2 x 25ltr Fermenters - One to start in and the other to rack into. Date: Check airlock to see if gas is no longer escaping. Take a reading of the gravity using the
Spoon - Usually 18”, Used to stir and release gasses. 7.
Hydrometer - To check gravity during fermentation is complete.
Airlock and Bored Bung - Airlock allows the gas to escape, stops air getting in. Hydrometer in the same way as previously in Step 3, if the Specific Gravity is 1.000 or
Syphon - To transfer the wine during the racking & bottling process.
Steriliser - Most important - sterilise all equipment prior to use. below record gravity here: If the S.G. is not

1.000 or below leave for a couple more days and repeat Step 7.

Recommended Additional Equipment: 8. Transfer the wine using the Syphon into the other fermenter being careful not to disturb
the sediment at the bottom of the original fermenter.

Trial Jar & Pipette - To ease the process of drawing a sample of wine. 9. Use the spoon to stir the wine vigorously for 1 minute, repeat this process 3-4 times
Thermometer - To check temperature during fermentation. leaving for a couple of minutes between stirs - this not only helps
Degasser - Speeds the process when degassing the wine eliminate remaining Co2 in the wine but also helps with the clearing of the wine.

Date: DAY 1 10. Add the sachet of stabiliser to the wine and mix vigorously for 1 minute. Place the
Tick when complete cap, bung and airlock on to the fermenter and leave to stand for 3 hours.
Batch Number:
11. Add the Finings sachet ’A’, mix for 1 minute and leave for a further hour.
(Can be found on the outer of the box)
12. Add the Finings sachet ‘B’ and mix for 1 minute. Place the fermenter onto a higher
1. Remove cap from Jeri-can and pour contents into sterilised 25ltr fermenter. surface i.e. worktop or table and leave for 48 hours to clear.

2. Top up fermenter with lukewarm water (between 20°C -25°C) to 23 litres. 13. Check to see that the wine has cleared, then Syphon the wine into bottles or other
vessels with a suitable seal, again being careful not to disturb any sediment in the
3. Draw a sample using the pipette and release into the trial jar fermenter take the Starting bottom of the fermenter.
Gravity and record here:
remove the Hydrometer from the fermenter - If you used a trial jar use Hydrometer to take The wine is now ready to be enjoyed however if left for a 3-4 weeks in cool dry place there will
the Starting Gravity and pour the sample back into the fermenter. be a noticeable difference in taste.

Ensure temperature is between 20°C - 25°C before continuing to next stage

4. Sprinkle Yeast Nutrient over the top - do not stir.

5. Put cap on to fermenter ensuring a good seal is made - then fit air lock into the bung and half fill the
airlock with water. Fit the bung into the top of the cap on the fermenter

6. Place fermenter in a warm environment of between 20°C-25°C- place on an old towel or blanket as Unit 3, Ryknild Trading Estate, Derby Road
sometimes the fermentation process can be vigorous and leakage can possibly occur. Burton-on-Trent DE14 1RZ

Fermentation will start within 24hrs - signalled by the air escaping through the airlock