Hydrometer reading-

Starting gravity:                    1.042

Final gravity:                          around 1.000   
Estimated ABV:                      5.5%

6 lb/2.72 kg Dextrose
2 g Potassium Bicarbonate
23 g Fermaid O, divided: 9 g, 7 g, 7 g (100 g/hL)
7 g GoFerm Yeast Rehydration Nutrient (30 g/hL)
1 x 5g Premier Cuvee Yeast

Distilled or Reverse Osmosis (RO) water is recommended to avoid cloudiness and off-flavours.

Prepare Sugar Solution
Heat 8L of distilled/RO water. While heating, add dextrose and potassium bicarbonate to the brew kettle and stir until dissolved. Bring to a boil for 5 minutes to ensure sanitary conditions.  Add 9 g Fermaid O and boil for 5 minutes longer. Cool the sugar solution.

Fill primary fermenter with 8L of cold water, then pour in the cooled sugar solution. Add more cold water (about 7L or an amount needed to bring the volume up to 23L.
For pitching the yeast, the temperature of the sugar solution should be 20-25°C.

Rehydrate Yeast
Dissolve 7 g GoFerm in 140mL hot water (> 80°C) and then cool to 35-40°C.
Add 5 g Premier Cuvee to the rehydrated GoFerm and stir gently.
Wait 20 minutes, stir again and then pitch yeast into sugar wort.

Ferment at 20-25° C
About 24 hours after start of fermentation, add 7g Fermaid O.
About 48 hours after start of fermentation, add 7g Fermaid O.
Adding yeast nutrients in staggered additions ensures that the yeast remain happy and healthy and will avoid any off-flavors that stressed out yeast can generate.

If fermentation seems to stall, it’s likely because the pH has become too low. You may need to make a small addition (1-2g) of potassium bicarbonate.

When fermentation is finished, add finings to clear. Filter if you feel it’s needed.

Add fruit flavouring to taste.

Force carbonate in a keg, or prime with dextrose or Cooper’s Drops to carbonate in bottles.

If you are going to force-carbonate in a keg, you can “scrub” with CO2 after transferring off yeast, to drive any lingering yeast characteristics out. Those can include sulfur, DMS, and other compounds that might hide in beer but are all too noticeable in seltzer.

How to do it:

With the seltzer in a keg and the lid removed, connect a gas line (set to about 3–4 psi or 0.2–0.3 bar) to the “out” post and simply bubble gas up through liquid for five minutes. Then replace the lid and carbonate as usual.

And enjoy!

The Basics of Brewing

by admin March 8, 2024 Beer Brewing News

The Basics of Beer Brewing for All-Grain Batches Step 1: Cleaning & Sanitizing This is arguably the single most important aspect of home brewing. Absolutely everything that touches the beer at any stage of the process must be thoroughly cleaned and sanitized. Read and follow the directions on the package. We recommend: P.B.W. 1 Step […]

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Calcium Chloride for Cheese Making

by admin January 5, 2024 BosaGrape

Add calcium chloride to pasteurized and/or homogenised milk to help restore calcium balance and create a firmer curd. Use 0.5ml per litre of milk. Add to milk before you add culture (mesophilic or thermophilic) and/or rennet- vegetable or calf.Caution Calcium chloride releases heat as it dissolves. Dissolve calcium chloride in cold water rather than hot […]

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Apple Breaker Safety Instructions

by admin December 28, 2023 BosaGrape

BosaGrape Winery & Brew Supplies has Apple Breakers of many sizes for Sale & for Rent Troubleshooting Tips:

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by admin December 27, 2023 BosaGrape

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Winemaking Instructions for Fresh Juice

by admin December 27, 2023 BosaGrape

Fresco Fresh Juice is available from BosaGrape Winery & Brew Supplies twice a year. In the Fall we take advance orders for Fresco Fresh Juice sourced from California, New York State and Italy. In the Spring the Fresco Juices are from Australia, Chile and South Africa by pre-order as well. Supplies for 1 x 23L […]

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by admin December 22, 2023 BosaGrape

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Stuck Fermentation Procedures

by admin December 22, 2023 BosaGrape

A stuck fermentation is a fermentation that has stopped before all the available sugar in the wine hasbeen converted to alcohol and CO2. As fermentation progresses, sugar and nutrient supplies arerunning out and alcohol levels are getting higher. It becomes harder for the yeast to do its job andferment your wine to completion. How do […]

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Blueberry Wine Recipe

by admin December 21, 2023 BosaGrape

Blueberry season is the perfect time to make blueberry wine. The Lower Mainland is one of the world’slargest blueberry-producing regions and is home to many blueberry farms. You can also make blueberry wine from frozen berries (thawed of course!)This recipe makes about 23L of medium-bodied, dry blueberry wine with approximately 12% ABV.Blueberries contain 8 to […]

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Clarifying Your Wine with Kieselsol & Chitosan

by admin December 21, 2023 BosaGrape

When your wine has finished fermenting, you may want to use these 2 fining agents to clarify yourwine. The instructions below are for 23L of wine. If you want to bulk age your wine in the carboy, wait to add the fining agents until about 10 days before your bottling date. How to Clarify or […]

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Cleaning & Sanitizing

by admin December 21, 2023 BosaGrape

Your winemaking, brewing or fermenting equipment should ALL be cleaned & sanitized throughout the process of making your precious product to bottling it.  Here is a list of the common products that are used and that we sell:  DIVERSY/SANIBREW: aka “the pink stuff”- Chlorine-based powder cleaner. Must RINSE with hot water after using. You can […]

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Adding Sulfite (SO2) If You Have No pH Meter or SO2 Test Kit

by admin December 13, 2023 BosaGrape

If you can’t test the pH or the current free SO2 level of your wine, you can only guess how much sulfite (SO2) is needed to protect your wine. The additions noted here will only maintain a generic level of SO2, which may be more or less than the amount needed.However, it is better to […]

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Passivating Stainless Steel Tanks with Citric Acid

by admin November 2, 2023 BosaGrape

The “stainless” in stainless steel is a very thin layer of oxidation, only a few molecules thick. Surface damage will compromise the oxidation. Exposure to acidic liquids or salt will eventually degrade the layer of oxidation, leaving it vulnerable to rust and corrosion.Passivation of stainless steel re-establishes the layer of oxidation. It happens naturally through […]

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Kegging Beer from the Primary Fermenter

by admin November 25, 2020 Beer Brewing News

Yes, you can keg a homebrew beer directly from a primary fermenting bucket rather than fermenting in a carboy or doing a secondary fermentation. I brewed an all-grain French Saison beer and let it ferment in my closet for two weeks in a plastic primary fermentation bucket. Normally I transfer into a secondary carboy after […]

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Strawberry Hefeweizen Recipe

by admin September 9, 2020 Beer Brewing News

Nothing beats the summer heat like a light refreshing fruit beer on a sunny patio. Strawberries grow well in the Fraser Valley and there are many local farms that offer u-pick berries. Strawberries are a little more challenging to brew with than other fruits such as raspberries, but strawberries impart a wonderful aroma without much […]

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Blackberry Wine Recipe

by admin August 24, 2020 BosaGrape

Blackberry Wine There is no shortage of wild blackberries growing in parks, backyards, along streets, and just about everywhere else.  Local wild blackberries are among the most environmentally friendly foods that the typical urban and suburban eats; therefore wild homemade blackberry wine is one of the most environmentally friendly alcoholic drink available.  Blackberry wine is […]

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by admin May 21, 2020 Beer Brewing News

There is no doubt that Spring 2020 has been a trying time for us all. If you are like me you have probably been stuck at home with extra free time and probably buying more alcohol than normal. The silver lining is there has never been a better time to learn to brew your own […]

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Chocolate Milk Stout Homebrew Recipe

by admin January 24, 2020 Beer Brewing News

There is nothing like the taste of a robust chocolate stout paired with the warm embrace of a fireplace or your favourite Netflix show to make the long winter nights seem a little shorter. I recommend brewing this beer in early October and bulk aging it in a glass carboy. Allow at least 3 weeks […]

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Merry Christmas from all of us at Bosagrape!

by admin December 22, 2017 Beer Brewing News

Forget any last minute presents for the winemaker, brewer or cheese maker in your life? Come on by and check out our selection of gift ideas and books. Happy Holidays!          

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Imperial Yeast

by admin November 12, 2016 Beer Brewing News

WHAT IS IMPERIAL ORGANIC YEAST? Imperial Organic Yeast is the first manufacturer of certified organic liquid yeast grown in Portland, Oregon. Each “pitch right” can contains 200 billion cells, the perfect amount for a five gallon batch that can be pitched with no starter! (With possible exceptions for higher gravity batches exceeding an OG of […]

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Blichmann WineEasy

by admin September 28, 2016 Beer Brewing News

The primary fermentor, available in 20, 30 and 55 gallons sizes, contains a false bottom that separates the pomace from the wine as the free run is drained from the fermentor. The grapes can then be pressed with a vacuum pump and sliding piston (sold separately). Using this method, there is no need to move […]

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Canada Day is just around the corner!

by admin June 21, 2016 Beer Brewing News

What better way to celebrate than with a cold one? We have Jockey Boxes available for rent or purchase, Simply throw a few bags of ice into the cooler, hook up your keg to a CO2 tank as normal, but hook the beer line up to the Jockey Box. The beer will run through the coils […]

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2016 CBA Winners

by admin June 8, 2016 Beer Brewing News

Congrats To our customers that were winners at the 2016 Canadian Brewery Awards! Beer of the Year: Four Winds Brewing Co., Nectarous Dry-hopped Sour Ale Gold Winners: Gladstone Brewing Co., Gladstone Czech Dark Lager Brassneck Brewery, No Brainer Dageraad Brewing, Burnabarian Four Winds Brewing Company, Operis Brett Saison Off The Rail Brewing Co., Off The […]

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Used Drums

by admin June 7, 2016 Beer Brewing News

USED Fermenting Drums for Sale!   We have used fermenting drums in various sizes for sale! 44L Carboy Style (left) – 20256 – $30.00 15 Gallon Malt Drum (middle) – 20257 – $15.00 45 Gallon Drum (right) – 20262-45 – $45.00   Please call to confirm availability and pricing. Prices subject to change without notice.

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Meglioli Juice

by admin November 13, 2015 Wine Making News

Meglioli Limited Edition is a top of the line pasteurized juice by Mosti Mondiale which offers 23 Litres/6 U.S. gallons of 100% Grape must for the winemaking enthusiast! The juices are sourced from Italy, Chile, and the US (more details below) and the finished product will result in a quintessential quality wine with richness and intensity and […]

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Used Barrels

by admin May 1, 2015 Wine Making News

FULL SIZED USED NEUTRAL BARRELS: RED WINE, WHITE WINE, AND WHISKEY BARRELS   These barrels are considered “neutral” as they impart minimal oak flavour, but can still be used as:   Storage for wine combined with other oaking methods (chips, cubes, staves, etc.) Vessel for inoculation or fermentation of wild yeast/bacteria (Flanders red, Lambics, Geuze, […]

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