Christmas deliveries and hours: Last day to order to get your deliveries by Christmas for urban areas: North Island-Thurs 21st, South Island-Wed 20th. Rural can take severa days longer. Note these dates are aligned with delivery targets and are not guarantees.
We will be open over the Christmas break, but freight providers do not work on statutory holidays, so no deliveries will take place on statutory holidays. We may not despatch orders containing yeast immediately to avoid yeast sitting on the network over a weekend or long weekend.
We will be answering support queries over the Christmas period within the 24 hour service standard. However it may take longer than usual.
Hot weather and delivery timeframes: With this very hot weather we are experiencing we may avoid sending items containing yeast over a weekend. If relevant please include delivery instructions which avoid leaving orders including yeast sitting in the sun. Thanks for your understanding.
Merry Christmas! Thanks for your business in 2017 and here's to a wonderful 2018.
Select juice that has no preservatives (ascorbic acid / citric acid is fine). If the juice has preservatives it is probable the yeast will not be able to ferment the juice and the juice will be wasted.
Ideally you would use the same amount of juice as you will make wine, but this makes for expensive homemade wine if you do not have a source of cheap juice. So you may choose to dilute the juice.
To make a wine between 10-14% you will need 200-275g of sugar per litre of juice.
You may need to add additional sugar to achieve 200-275g sugar per litre, particularly if you are diluting your juice. It is suggested you check your sugar content using a hydrometer.
You may find wine made from juice only (not pulp) results in a wine that lacks body – you can experiment with adding some “banana gravy” or washed and chopped raisins or sultanas (check there are no preservatives or oil in these). The banana gravy can be made by simmering a ripe banana in a little bit of water for about 10 minutes until it reaches a gravy-like consistency.
You may also find using some of your sugar addition as brown sugar, molasses, honey or similar will also add body and taste.
Some people add a small amount of glycerine just before bottling.
To make the wine:
Add the corrected juice and any other ingredients into the fermenter. Ensure there is sufficient headspace (eg use a bucket half full or if using a carboy only fill it 3/4 to start. This is because it may foam and overflow.
Add 1 teaspoon of pectolase / 5L wine and leave 24 hours (if using pectolase).
Add ¼ teaspoon fermaid per 5L wine.
Rehydrate yeast according to instructions and add. If using go-ferm protect, add this to rehydration water before adding yeast.
You should see signs of fermentation within 24 hours. If not please contact the supplier of the yeast.
Once the sugar has depleted by one third (measure using your hydrometer or if you don’t have one - 2 days into an active ferment is an approximation), add another ¼ teaspoon of fermaid per 5L wine.
Fermentation should finish in 1-4 weeks depending on various factors.
Once fermentation has finished you can decide whether to use finings, whether to mature the wine, or bottle it and drink.
If maturing your wine, ensure it is topped up to within 1cm of the bung.