Cru Select Instructions

*These instructions are for RJ Spagnols

Cru Select (Gold and Platinum) Wine Kits.

Other methods of winemaking and basic instructions may vary.




We welcome you to the timeless art that is winemaking!  With these easy step-by-step instructions, you can produce top quality wines in a reasonably short time - and at little cost. If this is your first batch, rest assured that you will soon be serving wine as delectable as the vintages you used to buy at the store. It’s as simple as following the steps that are clearly laid out for you. If you have made wine before, you will note that our process varies little from standard wine-making procedures.

Please read the instructions carefully before you begin.

One thing before we begin - we cannot stress enough the importance of Sanitization in the winemaking process.  Everything that touches your wine ( all equipment) must be sanitized with a recognized sanitizing solution. Just as important is thoroughly rinsing off all equipment after the sanitization procedure. Please read the following instruc-tions carefully, and make sure you carry out each step as explained. If you have any questions beyond these instructions, be sure to Contact Us !


Now, let’s begin!

Required Equipment

Primary Fermenter: Food-grade plastic container ( 27-46 litre) with cover. Fermenter should be well-marked at the 23 litre level. To do this, fill Carboy with water, pour into Fermenter, mark water level on outside of Fermenter.
Carboy ( 23 litre): Either glass ( recommended) or food-grade plastic.
Airlock & Rubber Bung: One-way valve to seal Carboy at neck. Airlock must be half-filled with water and attached to Carboy when it is filled with wine.
Siphon Assembly: 4 feet of food-grade plastic tubing attached to a rigid acrylic rod.
Hydrometer & Test Jar: Measures specific gravity to monitor fermentation & sugar levels.
Spoon: Food-grade plastic, approximately 28in./70cm. long.
Package of Sanitizer
Package of Sulphite
 (for soaking corks)

Suggested Equipment

Measuring Cup: 2 cup/500 ml.
Floating Thermometer: Tracks fermentation temperature.
Wine Thief: To remove wine samples from primary or carboy.
30 Wine Bottles: 750 ml.
Wine Bottle Closures: 30 corks or plastic T-stoppers
Corker: Used with corks only. This can be rented from a retailer.
Bottle-filling Wand

NOTE: Do not use or substitute additive packages from other wine kits !


Additives (included in kit)

Package 1: Bentonite 
Package 2A: Potassium Metabisulphite 
Package 2B: Potassium Sorbate
Package 3: Clearing Agent
Also in Kit: Package of Yeast, Oak Chip Infusion Bag (optional)

Primary Fermentation DAY 1

1. Clean and sanitize Primary Fermenter, Lid, Hydrometer, Test Cylinder & Spoon. Make sure
everything is well-rinsed before you begin.
2. Add 4 litres of warm water to the Primary Fermenter. Stirring constantly, slowly add Pkg.
Bentonite to water until dispersed.
3. Empty contents of Concentrate Bag into mixture in Primary Fermenter.
4. Rinse Bag with hot water and add to Primary Fermenter.

NOTE: If your wine kit contains dehydrated fruit, rehydrate in hot water and add mixture to primary fermenter.

5. Add cool water to Primary Fermenter up to the 23 litre mark. Check to make sure
the water temperature in Primary Fermenter is between 20-25°C/70-80°F.
Stir vigorously.

NOTE:  If the kit contains an oak chip infusion bag, soak it submersed in 1 cup of hot water for 10 min. Do not open infusion bag. Add water and infusion bag to primary fermenter

6. Sprinkle contents of Pkg. Yeast into 50ml/2oz of warm (34-37°C/93-98°F) water. Let sit for 15 minutes.
7. Place cleaned and sterilized Hydrometer into Primary Fermenter to record specific gravity. (Always spin Hydrometer prior to reading) For a normal wine it should be 1.070 - 1. 090.
8. Add yeast mixture to Primary Fermenter.
9. Place cover (or lid with Airlock and Rubber Bung) onto Primary Fermenter and set cover (or lid with Airlock and Rubber Bung) in place. If Airlock and bung are used fill the Airlock half-full of water.
10. Place Primary Fermenter in a warm, raised area about 3-4 feet high, where it will be undisturbed, for fermentation about 5 to 12 days, or until specific gravity is 1.010 at 20-24°C/70-75°F.

NOTE: Within 2 days the wine will show signs of fermentation (bubbling or foaming).  If this does not happen, you may need to agitate, or add fresh yeast.  If you reqiure assistance Contact us , or Visit our FAQ's for troubleshooting tips.

Secondary Fermentation (Specific Gravity 1.010) approx. DAY 6-1 0

1. Clean and sanitize Siphon Assembly and Carboy. Make sure everything is well-rinsed before you begin.
2. Siphon wine from Primary Fermenter into Carboy leaving sediment behind.  Discard sediment.

NOTE: If Carboy is not completely full, boil some water, let cool, then top up the Carboy to within 2' of the bottom of the Airlock. This prevents spoilage of the wine which large quantities of air can cause.

3. Place Airlock and Rubber Bung back onto Carboy and let sit undisturbed for 5 -10 days until specific gravity is 0.998 or lower at 20-24°C/70-75°F.

ATTENTION: If making Late Harvest Riesling or Piesporter Auslese, Secondary Fermentation is not neccessary. monitor fermentation until specific gravity reaches 1.005, approximately day 5-14. Rack the wine into a clean, sterilized and well rinsed carboy leaving sediment behind. Top up carboy if necessary.
Now proceed to stabilizing and clearing.

Stabilizing & Clearing (Specific Gravity 0.998 or lower) approx. DAY 19-22

1. Clean and sanitize Measuring Cup and Spoon. Make sure everything is well-rinsed before you begin.
2. Draw 1 cup of wine from Carboy, discard 1/2 cup. Add Pkg. #2a Potassium Metabisulphite and Pkg. #2b Potassium Sorbate to the 1/2 cup remaining. Stir to mix well.
3. Slowly add this mixture to Carboy.
4. Stir vigorously with a Long-handled Spoon to remove the dissolved gases in wine.
5. Mix well, the contents of Pkg. #3 Clearing Agent into 1/2 cup cold water. Add this to the wine.
6. Stir the wine in the Carboy Vigorously twice daily, for the next 3 days. Remember to replace Airlock & Rubber Bung after each stirring (this process removes dissolved gasses).
7. Let wine stand for another 14 - 20 days on an elevated place (table or counter top). This allows the wine to clear.

OPTIONAL: After approximately one week optional racking may be done.  Simply rack the wine into a fresh, clean sterilized carboy, top up if necessary and discard the sediment.

Bottling & Corking approx. DAY 42

NOTE: Only crystal clear wine is suitable for bottling. If wine is cloudy, wait an additional few days for wine to clear. At this point you may wish to filter (polish) your wine prior to bottling.

NOTE: Prior to bottling taste your wine. At this point you may wish to adjust the level of sweetness to suit your own personal taste.

1. Clean and sanitize the Primary Fermenter, Siphon Assembly, Wine Bottles and the Spoon.  Make sure everything is well-rinsed before you begin.
2. Siphon the wine into Primary Fermenter. (Filtering optional)
3. Soak Corks in a mild sulphite solution 30 minutes before you are ready to insert them into Wine Bottles.
4. Siphon the wine into Wine Bottles, leaving an inch from estimated bottom of inserted Cork.
5. Insert Corks using proper corking machine.
6. After 14 days, lay Wine Bottles on their sides for ageing. This will keep Corks moist.
7. Keep your wine in a temperature-controlled environment (70°F) out of direct light, for 2 - 3 months prior to consuming.

Questions or Comments?

Feel free to Email us  with basic winemaking questions.

Please Call if you require a detailed response.

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