CELLAR CRAFT
INTERNATIONAL
窖工艺
国际
6 Week
Crushed Grape Wine Kit
六周
压榨葡萄酒全过程
Premium Varietal Juice
高级品种果汁
enhanced with Select International Concentrates
进过精挑细选的国际知名浓缩物。
Equipment List
Required
● Sanitizing Solution (e tips)
● Min.30L(8 gallon) primary fermenter with lid
● Min.23L(6 gallon) glass or plastic carboy
● Airlock and rubber bung
● Siphon ho
● Stirring tool
● Hydrometer and thermometer
● 30*750ml bottles
● 30 quality corks/screw closures
设备清单
要求如下：
● 消毒液（见提示）
● 有盖子的主发酵罐体积至少要30L（8 加仑）
● 玻璃或塑料的瓶子体积至少要23L（6 加仑）
● 密闭舱和橡胶塞
● 虹吸软管
● 搅拌工具
● 密度计和温度计
● 30个750ml的瓶子
● 30个优质的瓶塞或螺丝瓶塞
Tips
Plea record pertinent information such as specific gravity (SG),lot number,and dates.This provides you ,the winemaker with valuable data and Cellar Craft information to assist if required.
提示：
记录相关信息如：比重、批号、日期。这些能提供给酿酒师提供宝贵的数据和为酿造工艺提供信息和帮助。
All equipment must be cleaned and sanitized before contact with wine ingredients. Mixing 50 grams (8 tsp) potassium metabisulphite or sodium metabisulphite per 4 liters(~1 gal)water provides adequate sanitizing solution.This can be stored in a clod glass containter. Claen then sanitize with solution and rin with water before u.Fermenter, siphons,airlocks,stirring utensils,etc.,must be sterilized every time before u.
在接触葡萄酒成分之前所有的用具和设备都要进行消毒。将50g 焦亚硫酸钾或焦亚硫酸氢钠加入与4升水混合配制成消毒液。这个溶液可以储存在一个密闭的玻璃容器中。在使用之前先用水冲洗然后用药水消毒。发酵罐，虹吸管，密封舱，搅拌器等每次在使用之前都要进行消毒。
You may find it easier to pour the juice while the bag remains in the Cellar Craft box.Push open the spout-hole on the top,fit spout into opening, clo lid, remove spout and pour into primary fermenter.
你可能会发现将果汁倒入袋中更容易，但是袋子会留在发酵罐中。打开顶端的放气阀门，将气发掉合适的量，关闭放气阀门，移掉喷口并且将气导入到主发酵罐中。
Some wines occasionally form potassium bitartrate diment after bottling. The crystals referred to as wine diamonds occur naturally and are harmless. To minimize formation of crystals after clearing before bottling move carboy to an environment of -4℃to+4℃(29℉to39℉)for 10 to14 additional days. Do not let wine freeze as this can crack the carboy. Tartrates that drop out can be removed by racking while wine is chilled.
Filtering during this step helps ensure crystal removal.
偶尔，一些葡萄酒装瓶后形成酒石酸钾沉淀。这些沉淀物称为酒晶体，是天然形成的，是无害的。为了尽量减少晶体的形成，在清理之后装瓶之前将瓶子移到-4℃t到+4℃(29℉到39℉)的环境下10到14天。不要让酒结冰否则可能会使瓶破损。通过挤压可以去除酒石酸，而酒须是冰镇。在这些步骤中进行筛选，帮助确保冰晶的去除。
Always avoid mouth siphoning.Prime ho with water.
不要用嘴巴吸，可利用虹吸法来转移水。
Filtration is recommended for clarifying and brilliance. Ask your retailer for options.
建议对酒进行过滤，这样能使酒液澄清透明，且有较好的色泽。请供应商提供可选择的产品。
For individual with allergen concerns sulphite nsitivity can be lesned by omitting sulphite addition. This shortens shelf life to approximately 3 months.
对于个别产品通过不加入亚硫酸盐，来减少外界对亚硫酸盐敏感问题。这样会缩短约3个月的保质期。
If you choo to bulk-age u a glass carboy.Ensure carboy remains topped up and airlock curely fastened.
如果选择大批量瓶装生产的模式。要确保瓶子是装满的，且密封性较好。
Ensure airlock do not dry out and change the water monthly.For bulk aging wine beyond 55 days add 1/8th teaspoon metabisulphite to extend shelf life.
要确保气密室有一定的湿度，不能是干燥的，每个月都需要给气密室换水。对于散装的葡萄酒陈酿时间超过55天，需加入1/8茶匙的焦亚硫酸钠，以延长酒的保质期。
Plea contact CELLAR CRAFT customer rvice desk for assistance. We can be reached toll free at 800884-9973 during normal business hours (Pacific) or fax us at 800 880-9932.u.s.cutomers should call 800-665-1136.
可以联系发酵工艺顾客服务台寻求帮组。在正常营业时间也以免费拨打800-884-9973（太平洋）或传真：800880-9932。美国客户可以致电800-665-1136。
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Plea study tips and instructions before starting.
开始之前，请仔细阅读提示和说明。
Day 1 primary Fermentation
主发酵1天
Type of wine
酒的种类
Lot Number
批号
Start Date
开始日期
SG
比重
1. Record wine type and lot number from kit outer carton at top of this page.
在外包装上记录葡萄酒的类型和批号。
2. Measure and mark the 23L fill line on the fermenter container.
测量和标记23L发酵罐的填充线。
3. Study sanitization instruction in Tips
仔细阅读提示上的消毒规定。
4. Clean and sanitize primary fermenter with sanitizing solution.
清洗并用消毒液对主发酵罐进行消毒。
5. Bentonite addition
此外加入皂土
a. Pour 1L(4 cups) hot water into fermenter
将1L（4杯）热水倒入发酵罐中。
b. Add contents of pouch #1(bentonite)
加入一小袋皂土
c. Stir until mixed
不断地搅拌直到混匀。
6. Remove cap from juice bag and pour contents into fermenter
拿掉装果汁袋子的盖子，将果汁倒入发酵罐中。
7. Rin bag clean with 2L of hot water and add all contens to fermenter
用2L的热水润洗装果汁的袋子，润洗后将其倒入发酵罐中。
8. Add warm water (final temperature 20℃ to 27℃ or 80℉ in fermenter)filling to 23L mark.
加入20℃ 到 27℃的温水装到23L标线处。
9. Add crushed grape pack
加入破碎的葡萄包。
a. while working over the open fermenter to minimize mess,open crushed grape pack and pour contents into supplied mesh bag.
尽量不要在开放式的发酵罐中发酵，以减少混乱，打开破碎的葡萄包，将其倒入有孔的袋子中。
b. Knot bag shut and lower into the grape must(the mixtrue in the fermenter).Note the crushed grape back may be added directly into fermenter without bagging.Some customers believe this improves color and flavor extraction.
