SECOND RUN (HOUSE) WINE from FRESH WHITE GRAPES ORIGINAL BY DON WEEKES, ETOBICOKE OENOLOGICAL SOCIETY MODIFIED BY ALAN BAKER of WOLFVILLE, NOVA SCOTIA This method (Which I refer to as Making House Wine) assumes that the crushed grapes have been sulphited immediately after crushing so that oxidation or browning has been inhibited. This second run wine must have top priority after the first run juice is safely under lock. Prepare a must of the same volume (50 %) as the extracted juice. For each Imperial Gallon ( 4.546 litres) add the following : 0.9 kg (2 lb) sugar 15 g (3tsp) acid blend R (50% malic, 35% tartaric, 15% citric) 1 tsp (5g) Yeast nutrient ½ tsp (2.5 g) pectic enzyme METHOD: Into a large enough plastic container pour approximately ½ the total volume of HOT WATER to melt the sugar. Pour in the sugar, acid blend and nutrient. Stir until the ingredients are completely dissolved. Add the balance of cold water, which will reduce the temperature to about 32 38degrees ( 90 100 F) and mix. Pour this liquid over the (lightly) pressed grapes or vice versa. Mix in the pectic enzyme. Sprinkle the dry yeast or culture on top. (It has been my experience that the yeast should be rehydrated be setting in tepid water for about 15 minutes). After 12 24 hours press down the skins and mix the yeast in . If you have prepared a starter, mix it in immediately. NOTES: The temperature of the crush and must should be 21 27 degrees (70 80 F) when the yeast is added. The SG will be about 1.080 1.090 depending on the sugar level and amount of juice still in the pressed skins. Fermentation will be going well 34 hours after the yeast has been added. Press down the cap once or twice a day but not within several hours of racking. Do NOT immerse the surface skins because they will have become brown and can alter the taste of the wine. They are dry and should be removed daily. Doing that will make racking easier later. Rack the liquid off the skins when the SG is 1.040 1.050 or after 4 days, which ever comes first. Aerate while siphoning. Tie a bulbous screen filter with lots of surface area over the end of the siphon tube and poke it right through to the bottom under the floating skins before starting the siphon. If it becomes clogged, try to clear it without pulling it back up through the cap. Expect about 15% more juice than the water you added. Fill containers only 2/3 full to leave room for the head. Place in a cool place under fermentation lock. Ideal fermenting temperature is about 13 Degrees (55 F) after the yeast is well started. If the room is not dark, cover the container with green garbage bags or something else to keep it in the dark. After about four days or when the SG is about 1.010 1.020, whichever comes first, carefully rack off the sediment. Aerate as little as possible. Normal siphoning is OK, but dont splash. This racking can be skipped if the sediment looks clean and there are no off-odours. This racking can be skipped if the sediment looks clean and there are no off-odours. When the SG reaches about 1.000, rack again, being careful not to aerate. Make sure that the containers are topped up at this stage. Thereafter, treat as any wine, sulphiting, cold stabilizing filtering and racking before bottling. Keep bottles upright for 10 days before laying them down