Marking the volume on your Primary Fermentor: Fill your 23 litre glass or plastic secondary carboy (11.5 litre if using Selection Special wine varieties) with water. Empty this volume into your Primary Fermentor and mark off the water level.
 

Temperature Factor: It is important to keep the fermentation temperature constant (70 – 75°F). Yeast cells are sensitive to temperature.
 

Sanitizing Your Equipment: Make sure all utensils and
equipment are clean before use. Use a chlorine cleaning agent to sanitize your equipment. We suggest preparing a soaking tub solution made from your sanitizing agent. Instruments such as your wine thief, hydrometer, mixing utensils, and thermometer are constantly used – keep these soaking in solution until you need them and remember to rinse them thoroughly before use.
 

Water Quality: Be sure to use good quality drinking water.

Racking Tips: Racking your wine or beer (from primary fermentor to secondary carboy, or into a bottle) involves the risk of incorporating air into your wine or beer. To minimize the risk of “oxidation”:
i) Avoid splashing of wine when racking. Always keep the end of the siphoning hose below the surface of the liquid.
ii) Always make sure that your airlock and bung are securely attached and level of water in airlock is properly maintained.
 

Cork Quality: When bottling wine, be sure to use quality corks only. Higher quality corks give better protection against oxidation. Longer corks ( min. 1 3/4”) and those with little or no large fissures are preferable. Natural corks are generally better for long term aging. Check with your retailer for more details on the different styles of cork available.