Winemaking Instructions for Fresh Juice

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 Pail of Fresco:

Yeast, varietal specific, 5g (0.176oz)

Primary fermentor– 30L

Carboy 23L, New or Gently Used

Airlock and Bung

Siphon tube and hose– 3/8″

Long spoon

Hydrometer and cylinder


Wine thief

Potassium Metabisulphite

Spray bottle or other airtight container for sanitizer

Cleaner (Diversy or PBW)


Optional supplies:

Oak chips (30g) – to add tannins during secondary fermentation

Oak cubes – to add oak flavour during bulk aging: French, American or Hungarian

Kieselsol and Chitosan – fining agents to clear the wine

Helpful Tips:
Keep accurate records in a winemaking notebook.

Get familiar with using your hydrometer. Do not rely on the number of days or bubbles in the airlock to track the progress of fermentation.

If you sanitize your hydrometer, cylinder, and wine thief properly, you can return the sample to the fermenter.

At every step in the winemaking process, make sure that your equipment is properly cleaned and sanitized.

To make a 2.5% sulphite sanitizing solution:

Dissolve 25g of potassium metabisulphite in 1L of water. The solution can be stored in a spray bottle or other airtight container for 4-5 months. Spray or dip to coat your clean equipment. Don’t rinse the sulphite solution off!

Primary Fermentation:

  1. Let the juice come to room temperature (18-21 C/65-70F).
  2. Pour the juice into the primary fermenter.
  3. Take a hydrometer reading and record it in your notes for this batch.
  4. Pitch the yeast by sprinkling it over the surface of the juice.
  5. Put the lid on the fermenter. Don’t worry if the seal is not airtight. During the primary
    fermentation stage, the yeast needs oxygen for the first few days to multiply properly. Later, the
    fermentation will produce plenty of CO2 to blanket the wine and protect it from oxygen.
  6. Place the fermenter in an area with a consistent temperature between 18-24C/65-75F.
    Fermentation should start within 24-48 hours. Note: Large temperature fluctuations can harm the
    yeast and affect fermentation activity.
  7. During the first 3 to 5 days of fermentation, stir the must daily with a sanitized spoon to resuspend the yeast.
    Secondary Fermentation:
    When the Brix has dropped to a range of 10 to 12 Brix (1.040 to 1.050 specific gravity), it is time to transfer (rack) the wine to a carboy.
  8. Using the siphon tube and hose, rack the wine to a carboy, including the sediment. If the carboy is
    not completely topped up, it is not a problem, as the wine is still fermenting and producing CO2.
  9. If you are adding oak chips, add them now. Stir the wine daily for better oak extraction.
    Second Racking:
    After about 10-12 days, the Brix should drop to -1 or less (0.996 specific gravity). When the Brix reading is stable for 2 consecutive days, fermentation is complete.
  10. Rack the wine to a new carboy, leaving the sediment behind. Let the wine splash into the carboy
    to release CO2 (“degassing”).
  11. Mix 5g of potassium metabisulphite with 50mL of cold water. Add to the wine and mix well.
    At this point, you can add fining agents to clear the wine, or you can wait and allow the
    wine to clear naturally. If you plan to bulk-age your wine in the carboy, do not add fining
    agents until 8-10 days before you plan to bottle.
  12. Add Kieselsol to the wine slowly. Mix well for 2-3 minutes.
  13. Then add Chitosan slowly. Mix well for 2-3 minutes.
  14. Make sure the carboy is filled to not less than 2” from the top. Top up with wine
    (homemade or purchased) if needed. Topping up with water will dilute your wine
    and affect its quality.
  15. Fill the airlock with potassium metabisulphite solution.
  16. Insert the bung and airlock into the carboy.
  17. If you added finings, wait 8-10 days for the wine to clear. It may take a few
    extra days.
  18. Once the wine is clear, rack to a clean, sanitized carboy, leaving the
    clarification sediment behind.
    To clear naturally, let the wine rest in a cool, dark place for at least 2 to 3 weeks. Rack
    off any sediment before bottling.
    Do not bottle cloudy wine. If you want a crystal clear finish, you can filter your wine.
    Filtering will also fully degas the wine. Ask us about purchasing or renting a filter.
    For 23L of wine, you will need:
    □ 30 x 750mL bottles
    □ 30 x corks
    □ Corker (handheld or rented)
    Bottle filler tube or pinch clamp
    Optional supplies:
    Bottle sulphiter
    Bottle draining tree or rack
    Shrink capsules
    You are now ready to bottle your wine. We can recommend appropriate corks.
  19. Ask us about purchasing or renting a corker.
  20. Rinse the bottles with a sulfite solution just before filling. A bottle sulphiter and
    draining tree or rack is useful for this step.
  21. Fill your bottles.
  22. Insert corks into bottles.
  23. To create the proper seal, leave the bottles upright for 1-2 days, if you used
    agglomerated or synthetic corks, or for 2-3 days if you used natural corks.
    Storing and Aging:
    Now your wine needs to get over “bottle shock.” Keep your wine in a cool, dark place for at least 1 month before enjoying. Store wine bottles on their sides to keep the corks from drying out. You can start drinking your wine now, but it is very young. It will improve if you let it age and develop.
    Bulk Aging with Oak Cubes
    Add 2oz of oak cubes per 23L or wine. Wait at least 2 months, then start tasting your wine. Once you start tasting for oak flavour development, it is important to always keep your wine topped up.
    If you bulk-aged your wine for 6 months or longer, you will need to add potassium metabisulphite to the wine before bottling to ensure that your wine is protected. Add 1/3tsp (2g) of potassium metabisulphite, dissolved in 20mL of cold water.

Previous post:

Next post: