加拿大有很多葡萄园，也有很多人喜欢饮红酒，本地人为了避免酒类的专营重税，就有很多人购买制酒用葡萄汁来自己酿酒，酿酒用的葡萄汁是不打税的，所以自己酿酒的成本很低，就拿今年来说，一箱原料CAD$88.99，可以制作60瓶红酒，折合每瓶红酒成本不到CAD$1.49（瓶子费用另计1元，因为瓶子可重复使用），从此中可以看出自己制作红酒还是有很大吸引力的。

每年的秋季和春季，Costco里的红酒制作套装都会有一周的打折活动，尽管折扣不是很大，但对那些想自己制作红酒的伙伴们来说，也正是购买的一个好时机。

下面就介绍一下DIY自制红酒制作过程及步骤。

工作步骤简介

第1天: 主要发酵。加入 1. 膨润土Bentonite; 2. 酵母Yeast, 3,橡木碎Oak（如果包含）

第10天: 二次发酵。从发酵桶倒入发酵玻璃樽Carboy。

第18天: 稳定和除气。加入：1.焦亚硫酸钾potassium metabisulphite，2.
硅藻土Kieselsol，3.山梨酸钾potassium sorbate。

第19天：清澈酒体。 加入壳聚糖Chitosan

第29天： 装瓶

这个葡萄汁红酒制作套装开箱后，包含内容如下：

1. 1. 两袋浓缩葡萄汁，可制作60瓶红酒。
   2. 酒标，橡木塞，瓶口封套（胶帽）各60个。
   3. 重点：包含了用小袋子装的下列添加材料，
      

上面材料是按循序根据制作步骤来使用，下面会把①~⑦标号放入下列详细步骤中。。

1. 一份制作说明书，该说明书含有详细步骤和制作要点，并有需要你做记录用的表格。
   

最下面有各个材料小袋的特写图片

需要使用的材料，器材和工具：

其中1, 2, 3, 4, 5 可在红酒制作工具套装里一次性买到，见下图：

套装工具购买链接如下：

下面以 Argentia Ridge Château Private Selection Merlot Wine Kit 的说明书来详细介绍整个制作过程：

1. 需准备两套主发酵桶和二次发酵的玻璃樽（23L）
2. 必须遵循说明按照正确的顺序。 否则，将导致葡萄酒制作失败。 对于某些葡萄酒类型，可能会向您提供多包相同成分的包装（例如酵母，膨润土，橡木，澄清剂）。 确信你在制作工程中已经全部使用了套件中提供的材料包装袋。
3. 您的红酒材料套装包括以下内容：

•酒基-无标签的大袋装葡萄汁浓缩物

•可能包含橡木片，葡萄干包装袋，备用包装袋（使用随附的所有物品）

•葡萄酒酵母包装袋 Yeast

•膨润土 Bentonite – 帮助酵母活动并去除蛋白质

•偏亚硫酸氢钾 potassium metabisulphite – 用于防止氧化和延长保质期

•山梨酸钾 potassium sorbate – 用作抗微生物剂，防止再发酵

•细化剂-Kieselsol 和 壳聚糖 Chitosan – 去除蛋白质，从而产生清澈稳定的葡萄酒

这是您第一次造酒吗？ 在说明下方列出了必要的酿酒设备和酿酒技巧的清单。

小技巧，温馨提示

作为酿酒师，制作优质葡萄酒时需要牢记以下重要因素：

1.始终保持酿酒设备清洁。氯化粉色洗涤剂非常适合清洗脏污或脏污的设备。灭菌前需彻底冲洗。若要对设备进行灭菌，请将50 g焦亚硫酸钾溶解在4 L水中。使用前，请确保从设备和瓶中冲洗掉所有残余的焦亚硫酸盐溶液。

2.非常仔细地遵循说明。本指南经过精心设计和测试，可以每次制作出完美的葡萄酒。

3.使用优质的饮用水来酿造葡萄酒，包括自来水，泉水或过滤水。避免使用大量氯化水或软化水。

4.使用比重计准确测量发酵进程。

5.装满葡萄酒瓶，使葡萄酒和软木塞之间留有2.5厘米或1英寸的空隙。避免在瓶子中留有多余的空间，因为这会导致瓶装葡萄酒变质和氧化。

6.塞好瓶塞后，将瓶直立放置7天，以使瓶塞正确密封在瓶颈上。 7天后，应将瓶子侧面保存，以保持软木塞的湿润。

7.存放成品酒的理想温度是13º至18ºC（55º至64ºF）。如果您没有凉爽的地方来储存瓶装葡萄酒，请避免长时间存储。

8.有关日常专家协助和更多酿酒技巧，请访问ww.argentiaridge.com，或拨打免费电话1-866-866-0316。东部时间上午8:30至下午5:00。

详细制作步骤如下：

第1天-基本发酵

1.将您的产品代码标签贴在此页面的顶部。

2.清洁并消毒主发酵罐，盖子和搅拌勺。

3.在干净的量杯中，将膨润土小包①中的内容物加入1升温水中，并充分搅拌2分钟。注意：膨润土不会完全溶解在水中。这是正常现象，因为它会在发酵过程中溶解。搅拌两分钟后，可能会有一些未溶解的膨润土。将膨润土溶液添加到主发酵桶中。

4.垂直握住液体袋的颈部，小心地取下盖子。注意：用标准开瓶器很容易将袋子上的卡扣取下。

5.将一袋液体倒入主发酵罐中。用2升温水冲洗袋子，然后将内部清洗液体倒入主发酵桶中。

6.向主发酵桶中添加冷水，是发酵桶内液体达到23升。

7.用搅拌勺对住发酵桶内液体充分搅拌两分钟。这对于正确的发酵很重要。

8.使用比重计和酒偷测量比重。比重应为1.080至1.095或更高。在上面标出的地方记录日期和比重。

9.如果配料套件中包含OAK橡树碎②，请立即添加，然后充分搅拌。

10.将酒酵母包③的粉末撒在液体表面上。不要搅动。用宽松的盖子或装有气闸（半装满水和焦亚硫酸钾溶液）和塞子的盖子盖住主发酵罐。

11.将葡萄酒在温暖的地方（大约20°-24ºC或68°-75ºF）发酵10天，直到比重等于或小于1.010。发酵在24 – 48小时内开始。

12.除非室温低于18°C（65°F），否则我们不建议您使用加热带或加热垫。

第10天-二次发酵

1.使用比重计和葡萄酒小偷测量比重。 在上面指出的地方记录日期和比重。 比重应低于1.010。 如果不是，请等待一两天，直到达到目标比重。

2.记录你的比重

3.清洁并消毒虹吸软管，支架管和水瓶。 用温水冲洗至少三遍。

4.从桌子或柜台上的主要发酵罐中虹吸出来的酒至地板上的二次发酵用玻璃樽，留下沉淀物。 这将在玻璃樽容器中留出一些空间。 请勿在此时补充罐子。 有关吸管的详细信息，请参见提示。

5.装上空气锁（请勿使用偏亚硫酸钾包）。 然后将玻璃樽放在桌子或柜台上。 放置8天，直到所有发酵结束且比重低于0.995。

第18天-稳定和除气

此阶段所有发酵均应完成。发酵完成之前（比重应小于0.995，并且看不到鼓泡为发酵完成的表现），请勿执行下一步。如果需要，请留出更多时间发酵。为了使澄清剂有效，必须在最终澄清之前从葡萄酒中清除残留的二氧化碳气体。搅拌或摇晃玻璃樽会加速使酒脱气。

1.记录您的比重。

2.清洁并消毒虹吸软管，架子管，水瓶和搅拌勺。用温水冲洗至少三遍。

3.将桌子或台子上的玻璃酒樽中的红酒虹吸到地板上干净的另一个玻璃酒樽中，注意不要打扰到沉淀物。如果没有其他玻璃酒樽，则将清澈的葡萄酒虹吸入经过消毒的主发酵桶中。然后清洁玻璃酒樽，再将红酒虹吸回玻璃酒樽中。

4.加入小包偏亚硫酸钾④至玻璃酒樽并充分搅拌。

5.将小包的硅藻土⑤添加到玻璃酒樽中。

6.剧烈搅拌10到15分钟，以除去所有残留的气体。 如果将酒放在主发酵罐中，则脱气可能会更容易。 混合以去除残留的气体有助于确保在后续步骤之后更快，更彻底地清除气体。 如果搅拌后仍释放出气体，则在以后的一两天将葡萄酒再搅拌几次。

7.添加山梨酸钾包⑥。 搅拌2分钟使其溶解。

8.如果您的套料包中包括一个”备用”袋，或者您想用葡萄酒调味剂使葡萄酒变甜，请立即加入它们至玻璃樽并充分搅拌。 然后将空气锁插入瓶口。

第19天-清澈酒体

1.完成所有搅拌后，添加壳聚糖包⑦。然后轻轻搅拌30秒。

2.将玻璃樽放在桌子或柜台上，以使沉淀物在下一阶段虹吸时不会受到干扰。

3.加满类似风格的葡萄酒。 瓶口插入空气锁（发酵锁），让葡萄酒澄清10天。

第29天-装瓶

此时再玻璃樽里的葡萄酒酒体非常清澈。 如果不十分清澈，您可以再等一周。 您可能也希望在装瓶之前先过滤葡萄酒。

1.消毒一个玻璃樽，虹吸管，架子管，灌装机和葡萄酒瓶。 用温水冲洗3次。

2.将玻璃酒樽放在桌子或台子上，然后将酒虹吸到一个干净的无菌玻璃据尊中，保留所有任何残留的沉淀物在原玻璃樽中。

3.将新玻璃酒樽放到台子或桌子上，此时可将其中的葡萄酒虹吸到地板上的红酒瓶子中，将红酒距离与压入的封瓶软木塞留出约2.5厘米（1英寸）的空间。

4.使用瓶塞器插入干软木塞。 贴上酒瓶标签和瓶口封套（胶帽），可用热吹风机收缩胶帽（电热水壶烧开水后，也可用壶嘴的热气收缩胶帽）。

5.为了使软木塞能够正确密封住瓶颈，将瓶子直立放置7天，然后将瓶子侧放在凉爽的地方（13°至18°C，55°至64°F）进行老化。 如果未能在此温度范围内储存，请避免葡萄酒的长时间陈化。

膨润土Bentonite 033001 ① 第1天使用

酵母Yeast EC-1118 ② 第1天使用

橡木碎Oak 7457 ③第1天使用

焦亚硫酸钾potassium metabisulphite 030101 ④第18天使用

山梨酸钾potassium sorbate 030001 ⑥ 第18天使用

硅藻土Kieselsol 026801 ⑤ 第18天使用

壳聚糖Chitosan 026801 ⑦第19天使用

1.3 溶解膨润土

1.8 测量比重

1.9 加入橡木削，然后从分搅拌

1.9 加入橡木削，然后从分搅拌

1.10 撒入酵母粉

1.10 盖好带空气锁的盖子，开始发酵10天， 22C-24C

空气锁

NEW INSTRUCTIONS

Please read carefully

These instructions are for one of the two kits. This kit makes two 23L batches of wine.

It is imperative that you follow the instructions in the correct sequence. Failure to do so will result in unsuccessful wine. For some wine styles, you may be supplied multiple packages of the same ingredient (e.g. yeast, bentonite, oak, fining agent). Be sure to use all ingredient packages included in your kit.

Your wine kit includes the following: • Wine Base – unlabeled large bag consiting of grape juice concentrate • May contain oak chips, dried grape pack, reserve pack (use all items that are included) • Wine Yeast Pack • Bentonite – helps yeast activity and removes proteins • Potassium Metabisulphite – used to prevent oxidation and improve shelf life • Potassium Sorbate – used as an anti-microbial agent to prevent re-fermentation • Fining Agents – Kieselsol and Chitosan – removes proteins, which results in a clear stable wine Is this your first time making wine? A list of the necessary winemaking equipment and winemaking tips are listed below the instructions.

DAY 1 – PRIMARY FERMENTATION

1. Place your product code sticker at the top of this page.
2. Clean and sanitize the primary fermenter, lid and stirring spoon.
3. In a clean measuring cup, add contents of Bentonite packet to 1 Litre warm water and stir well for two minutes. NOTE: Bentonite will not fully dissolve in water. This is normal as it will dissolve during the fermentation process. There may be some undissolved Bentonite after stirring for two minutes. Add Bentonite solution to primary fermenter.
4. Holding the bag of liquid upright by the neck, carefully remove the cap. NOTE: The snap cap on the bag is easily removed with a standard bottle opener.
5. Empty the bag of liquid into the primary fermenter. Rinse bag with 2 L of warm water and pour contents into the primary container.
6. Add cool water to the primary fermenter up to the 23 L level.
7. Stir thoroughly for two minutes with the stirring spoon. This is important for proper fermentation.
8. Measure the Specific Gravity using a hydrometer and wine thief. The Specific Gravity should be 1.080 to 1.095 or higher. Record the date and Specific Gravity where indicated above.
9. If OAK is included in your kit, add now. Stir well.
10. Sprinkle contents of wine yeast pack over the surface of the liquid. Do not stir. Cover the primary fermenter with a loosely resting lid or a lid fitted with an air-lock (half-filled with water and potassium metabisulphite solution) and stopper.
11. Leave wine to ferment in a warm place (approximately 20°-24º C or 68°-75º F) for ten days and until the Specific Gravity is 1.010 or below. Fermentation starts in 24 – 48 hours.
12. We do not recommend the use of heat belts or heating pads unless the room temperature is below 18°C (65°F).

DAY 10 – SECONDARY FERMENTATION

1. Measure the Specific Gravity using a hydrometer and wine thief. Record the date and Specific Gravity where indicated above. The Specific Gravity should be below 1.010. If not, wait a day or two until the target Specific Gravity is reached.
2. Record your Specific Gravity
3. Clean and sanitize syphon hose, racking tube and carboy. Rinse well with warm water at least three times.
4. Syphon the wine from the primary fermenter on a table or counter to the carboy on the floor, leaving the sediment behind. This will leave a space in the carboy. Do not top-up the carboy at this time. See tips for details on syphoning.
5. Fit the fermentation lock (half filled with suphite solution and stopper into the neck of the carboy – do not use Potassium Metabisulphite packet for this purpose). Place the carboy on a table or counter.

Leave for 8 days until all fermentation is over and the Specific Gravity is below 0.995.

DAY 18 – STABILIZING AND DEGASSING

All fermentation should be complete. Do not execute the next steps until fermentation is completed (the specific gravity should be less than 0.995 and no bubbling is seen). Allow extra time if required. Residual carbon dioxide gas must be removed from the wine prior to final clarification for the fining agent to be effective. Stirring or shaking the carboy will degas the wine.

1. Record your Specific Gravity.
2. Clean and sanitize syphon hose, racking tube, carboy and stirring spoon. Rinse well with warm water at least three times.
3. Syphon the wine from the carboy on the table/ counter to a clean carboy on the floor, being careful not to disturb the sediment. If another carboy is not available, syphon the clear wine into a sanitized primary fermenter. Clean the carboy and syphon the wine back into the carboy.
4. Add packet Potassium Metabisulphite packet and stir thoroughly.
5. Add contents of Kieselsol packet to the carboy of wine.
6. Stir vigorously for 10 to 15 minutes to drive off any trapped gas. Degassing may be easier if wine is racked to a primary fermenter container. Mixing to remove trapped gas helps ensure a quicker and more complete clearing after the next steps. If gas is still being released after stirring, stir the wine a few more times over the next day or two.
7. Add Potassium Sorbate packet. Stir 2 minutes to dissolve.
8. If your kit includes a “Reserve” bag, or if you want to sweeten your wine with wine conditioner, and contents now and stir thoroughly. Insert the fermentation lock on the carboy.

DAY 19 – CLEARING

1. After all the stirrings have been completed, add the contents of Chitosan packet. Stir gently for 30 seconds.
2. Place the carboy on a table or counter to allow the sediment to settle and not be disturbed at the next stage when syphoning.
3. Top up with a similar style wine. Insert the fermentation lock and leave the wine to clear for 10 days.

DAY 29 – BOTTLING

Wine is brilliantly clear. If not clear, you can wait another week. You may wish to filter the wine before bottling.

1. Sanitize a carboy, syphon hose, racking tube, bottle filler and wine bottles. Rinse well with warm water three times.
2. Place the carboy of wine on a table or counter and siphon wine into a clean sterilized carboy, leaving any remaining sediment behind.
3. Syphon the wine into bottles on the floor, leaving about 2.5 cm (1 inch) space once corks are inserted.
4. Insert dry corks using a corker. Apply wine bottle labels and shrink wraps.
5. To allow corks to properly seal against bottle neck, keep bottles upright for seven days, then lay bottles on their sides in a cool area (13° to 18° C, 55° to 64° F) for aging. Avoid extended aging of wine if stored above this range.

WINEMAKING EQUIPMENT YOU’LL NEED

CARBOY: A 23 L narrow-necked jug made of glass. NOTE : Plastic is not recommended with fruit wines as it retains some of the fruit flavour, transferring this flavour to other wines you make.

PRIMARY FERMENTER AND LID: A food-grade plastic bucket of at least 30 L capacity. The primary fermenter should be marked at the 23L level. To do this, fill a carboy with water, pour into the primary fermenter and mark the water level on the outside of the fermenter.

FERMENTATION LOCK (AIRLOCK) AND STOPPER: A one-way valve that vents fermentation gas from the carboy while preventing air from making contact with the wine. The fermentation lock must be half filled with water and potassium metabisulphite solution and firmly fitted into the neck of the carboy.

SYPHON HOSE AND RACKING TUBE: About two metres of flexible plastic tubing attached to a rigid plastic tube fitted with an anti-sediment tip. This allows you to syphon the wine from container to container while leaving any sediment behind.

HYDROMETER: Measures Specific Gravity and progress of fermentation.

WINE THIEF: Allows you to withdraw a sample of wine for testing purposes without spilling any of the liquid.

STIRRING SPOON: A food-grade plastic spoon that’s at least 70 cm long.

CLEANSER: A chlorine-based product is recommended. Rinse sanitized item thoroughly with warm water at least three times after use. See Winemaking Tips.

SANITIZER: Potassium metabisulphite a wine friendly sanitizer for all equipment and bottles. Potassium Metabisulphite included is not used for this purpose. See Winemaking Tips.

WINE BOTTLES: You’ll need 30, 750 mL glass bottles.

CORKER: Used to insert straight corks into bottles

WINEMAKING TIPS

As a winemaker, there are important factors to keep in mind when making quality wine:

1. Always keep your winemaking equipment clean. Chlorinated pink detergent is great for cleaning stained or dirty equipment. Rinse thoroughly prior to sterilizing. To sterilize equipment dissolve 50 g of potassium metabisulphite in 4 L water. Be certain to rinse all traces of metabisulphite solution from equipment and bottles before using.

2. Follow the instructions very carefully. The recipe has been designed and tested to make perfect wine every time.

3. Use a good quality drinking water to make your wine, including tap water, spring or filtered water. Avoid heavily chlorinated water or softened water.

4. Use a hydrometer to accurately gauge the progress of fermentation.

5. Fill wine bottles so there is 2.5 cm or 1 inch of air space between the wine and the cork. Avoid excess air space in the bottle as this will lead to spoilage and oxidation in the bottled wine.

6. After corking the bottles, keep bottles upright for seven days to allow corks to properly seal against the bottle neck. After seven days, bottles should be stored on their sides to keep corks moist.

7. The ideal temperature for storing your finished wine, is 13º to 18º C (55º to 64º F). If you don’t have a cool place to store your bottled wine, avoid aging it for a long time.

8. For day-by-day expert assistance and more winemaking tips, visit www.argentiaridge.com, or phone toll-free 1-866-866-0316, 8:30 a.m. to 5:00 p.m. Eastern time.