Check out the Instruction Guide below to wine making and follow the other links for more useful information.

Scott Labs has a wealth of information for the winemaker.  They have documents that allow the vintner to better understand Yeast Strains, Malolactic Bacteria & Cultures, and other Enological Bacteria, along with the prevention thereof.

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Tennerra Winery

Visit the outcome of our great grape juice and all the wine that comes from it at Tennerra Winery

Wine Making Instructions- General instructions to Use as a Guide

INSTRUCTION GUIDE:

Fermentation is greatly affected by temperature. A brewing belt can be attached to the bucket
to help control the temperature. **76 degrees (F) is recommended for highest quality
fermentation. These instructions are a GENERAL guide for making wine from our juice. The
period in which the juice ferments solely depends on the conditions and the yeast strain’s ability
to convert sugar to ethanol. This guide is not based on time, it is based on measurement of
specific gravity and temperature. Specific gravity indicates the density of sugar in the juice. The
amount of sugar accurately shows how much is left to convert to ethanol. The most accurate
way to determine when to move to the next stage is to take a Specific Gravity (S.G.) reading
with a hydrometer. Taking and using these readings will help ensure a successful fermentation.

Example of how to take S.G. measurements:
Equipment: Primary fermenter (L’uva Bella food grade plastic bucket and lid with ventilation
system), stirring spoon, hydrometer, siphon tubing kit, 6 gallon carboy, airlock and bung. A
thermometer and brewing belt may be used to monitor and control temperature.
Helpful hint: make sure all equipment (i.e. stirring spoon, etc.) is sterilized. Contaminated
equipment can ruin the quality of the juice and the ending product.

Stage 1: Preparation
Mixing: Carefully remove the bucket lid by removing the safety seal and pry off the lid. Let
juice warm up to room temperature by either placing the bucket near a controllable heat source
or by using a brew belt.

Stage 2: Yeast Hydration and primary fermentation – in a large cup add 4 ounces of warm
chlorine free water. This water is to not exceed 104 degrees Fahrenheit. Stir contents of yeast
packet into warm water and be sure to break up any clumps. Let mixture stand in cup for 15
minutes. Bubbling or increase in mixture size is a good sign of rehydration. Add an equal part
of L’uva Bella Juice to the hydrated yeast mixture and let stand for 15 minutes. Pour yeast
mixture into bucket and stir gently. Next, measure and record the Specific Gravity and
temperature to establish a fermentation starting point. Recording your S.G. and temperature in
a log will be helpful especially if you would like to duplicate your results next season. ***Place
primary fermenter with lid lightly on (can use a cheese cloth or clean hair net over bucket) and
in an area that is 76 Degrees Fahrenheit.

Consistent stirring: Stir gently twice daily for 5 minutes. Stir once in the morning and once in
the evening. Continue to monitor the yeast activity (bubbling, foaming, etc.) that is most active
in this stage. Readings of S.G. decrease as sugar converts to alcohol.

Stage 2: Secondary Fermentation
Racking: Check S.G.: it is most ideal to rack once S.G. reaches 1.020. Rack to the secondary
fermentation vessel, a six gallon carboy, and fit the airlock with bung in the opening. Although
yeast activity will decrease as the fermentation process proceeds, the process will continue on
in this phase. But, before racking stir to make sure any yeast that settled at the bottom of the
fermentation vessel is transferred to the next fermentation vessel. If active yeast is left behind,
the fermentation will stop. If you want your wine to be sweet, you can ferment a little longer in
this stage to 1.00, if at desired sweetest, then we do encourage to leave the dead yeast settled
on the bottom behind.

S.G. Monitoring: Check S.G.: if 0.990-0.996 the wine will be dry, if 1.000 it will be mediumsweet,
if greater than 1.000 it will be a sweet wine. Allow fermentation to continue longer if
needed for desired dryness. You should taste the wine to find the dryness or sweetness level
that is desired. When the wine is ready, proceed to stabilization. Remember temperature
controls the rate of fermentation, cool temperature will extend days required for fermenting
your juice or stop the process prematurely leading to problem wine.

Stage 3: Stabilization
Stabilize the racked wine to the STERILIZED plastic L’uva Bella bucket. Add a stabilization
packet, which is available at L’uva Bella winery for purchase ($1.00). Dilute the contents of the
packet with some wine from your carboy. Pour contents on the bottom of the L’uva Bella bucket.

Next, rack the rest of the wine into the bucket leaving dead yeast and sediment behind. (Note:
further fermentation will not occur after this step). Stir to de-gas the wine before final
stabilizing and clearing. STERILIZE carboy and refill with stabilized wine to the top (it is
essential to fill the carboy to the top with no room for air), fit airlock and place in a cool area.
Make sure the carboy is topped off. Wine exposure to oxygen can oxidize the wine and cause
spoilage. Go by the “thumb rule”-there should not be any empty space beyond the length of
your thumb from the opening of the carboy. Fix the air lock and bung. When siphoning wine,
make sure the wine that needs to be racked is higher than the new, sterilized, vessel.

Stage 4: Aging / Bottling Store the wine in a dry, cool place for 35 to 45 days to allow further
stabilization. You should notice the wine clearing and sediment collecting on the bottom of the
carboy. Repeat the racking process several times every 35-45 days to achieve maximum clarity,
if desired. At this stage, you may also consider clarifying agents (SuperKleer, Gelatin, etc.) if the
wine is still cloudy or aging materials like oak essence or chips are used to add tannin, or
astringent, oak flavor. When wine is clear, it is ready for bottling. Make sure bottles and closures
are clean and sterilized. Filtering your wine is an option, but is recommended.

PLEASE feel free to contact us with any questions or concerns!
You must notify us if you are having problems during fermentation for us to guarantee your juice. This is within the first 7 to 14 days of your purchase. Call 330-536-2168
http://www.luvabella.com

The Home Winemakers’ Frequently Asked Questions: A basic guide to leading the home winemaker in the right direction.

Q: What is a good room or area in the house to make wine?

A: Ideally, a neutral place in the home, somewhere neither too hot nor too cold, is best. The ability to control temperature in the room is a plus. Also, somewhere that doesn’t have strong odors, aromas, or flavor in the air is recommended, as these scents can be transferred into the flavor and aroma of the wine. We do not recommend making wine in a laundry room or anywhere else that chemicals and cleaners are stored or used frequently, these things can pose hazards to making wine.

Q: What is the ideal temperature for fermentation?
A: 76°F is the temperature at which most yeasts ferment the best.

Q: What is the ideal temperature for holding and storing wine?
A: 55°F is the ideal temperature for wine storage. If storage at this temperature is not possible (it may be difficult in a home setting), a temperature maintained in the low 60’s is acceptable in the home.

Q: What should be used to clean carboys, equipment, bottles, and other supplies?
A: NEVER USE BLEACH OR OTHER HOUSEHOLD CLEANERS TO CLEAN EQUIPMENTAND SUPPLIES EVER!
These cleaners and chemicals are hazardous to both the wine making process and individual health and should be avoided when processing any food or beverage.

We recommend using a One-Step cleaning solution to clean equipment and supplies. A Potassium Metabisulphite solution can be used to sterilize equipment and supplies if desired. Be sure to rinse thoroughly after cleaning and sterilizing equipment and supplies. Potassium Metabisulphite inhibits yeast function and reproduction, be sure not to use it during fermentation as it can stall or stop a fermentation.

Q: Why is the juice not fermenting?
A: There are many different factors that are involved in a healthy fermentation. Ask, “What is the Specific Gravity of the juice, currently?” This may help to troubleshoot the fermentation issue.

• If Specific Gravity is still very high (roughly between 1.08 and 1.09) be sure the yeast has been properly added to the juice. If it has, and no fermentation has occurred, prepare another yeast culture, and add it into the juice.
• If Specific Gravity is still very high and a healthy yeast culture has been added, or fermentation had begun and stopped (resulting in a specific gravity below 1.08 but above 1.00), check the following:
• Is the juice and area at a proper temperature for fermentation (roughly 76°F)?
• Is there enough oxygen present for fermentation?
• Is an airlock being used during fermentation?
• Oxygen is used by yeast as an energy source to ferment sugars to alcohol. If the temperature of the juice/yeast mixture and the area is in a good range for fermentation, try to agitate the mixture by stirring briefly to introduce oxygen into the liquid. If an airlock is being used it is possible that the airlock is choking off the oxygen necessary for a healthy fermentation.
• If none of these common causes appear to be the issue, consult with the winemaker on other potential complications.
  
• Q: Why is the wine still sweet (not finished?)
  A: Make sure there is enough oxygen present to finish. Agitate the mixture to ensure proper oxygen levels. It is possible that the yeast may need a little help to finish, adding a yeast nutrient may be a helpful step. This will give the yeast the energy it needs to finish the fermentation process.
  
• NOTE: The final Specific Gravity of L’uva Bella Juice Company’s juice will primarily fall into the 0.998 and 1.00 range when fermentation has completed. Depending on circumstances, yeast used, and sugars available, the final Specific Gravity may end below the standard .998 to 1.00 though it is uncommon.