Magnum Rose Wine Making Kit
With a mix of fruity red and white grapes, the Magnum Rose is a fragrant and delicate rose wine, the perfect companion for any meal or for serving on its own.
Please be advised that these cans are manufactured from a soft metal and, as such, are susceptible to denting during transit. While we take great care to dispatch only undamaged products, minor dents may occasionally occur due to handling during shipping. Please note that a dented can remains entirely safe and functional for use.
2 weeks fermentation.
You will need this to make the Magnum Rose Wine Kit:
A good homebrew cleaner/steriliser
3.5kg of sugar
A Brewing fermenter or Fermentation Bin holding at least 23-30 litres
An airlock and suitable Rubber bung for that
An extendable syphon
30 Glass Wine bottles with suitable corks/caps
Some optional items:
A large funnel is helpful for adding things to your fermenter.
For optimum quality, use a heat pad or Brew Belt to control temperature.
A hydrometer is very valuable when tracking the progress
A twin lever corker is a great help when bottling.
Magnum Rose Wine Kit Instructions
1. Add 5-6 litres of hot water to your cleaned and sterilised fermenter (lukewarm if glass), then add 3.5 kgs. of white sugar. Mix well until completely dissolved.
2. Add the juice, rinse out and add any juice left in the can using hot water. Top up to 22.5 litres(5 gallons) in your fermenter using a mix of hot and cold water to achieve a temperature between 25 - 30 C. Mix well.
3. Add wine yeast/nutrient (sachet no.1) and mix well. Seal fermenter with an airlock, half filled with water.
4. Leave to ferment in constant temperature between 20-28 C. Fermentation will normally take 7-8 days (a little longer if low temp). Note: Always consider the risk of leaks or frothing when choosing place for fermenter. After fermentation (7-10 days)
5. Check that fermentation is over, using a hydrometer. The reading should be 998 or lower. There should also be no more activity (bubbles in airlock). If necessary, wait another day and re-check. If you don’t have a hydrometer, you can taste the wine. Check that it is not too sweet.
6. Rack off to another sterilized vessel using a syphon tube. Add stabiliser (sachet no.2) and shake/stir very thoroughly to remove CO2. Repeat a 3-4 times with at least 1 hour in between. If you don’t have a 2nd vessel, you can skip the racking off here, but that will slow down clearing a little.
7. Add finings A (sachet no.3) and mix well, then leave for 2-3 hours. After 2-3 hours, add finings B (sachet no.4), carefully stirring up any sediment, for only 15 seconds. Leave wine to clear for 2-7 days, preferably in a cool place on a table so you can
rack if off later without moving it first. Important: Do not rack off or try to remove CO2 before adding Finings B.
8. After 2-7 days, when wine is crystal clear, syphon directly from fermenter to sterilised bottles and seal with corks or plastic stoppers.
That’s it - your wine is now ready to drink
