Frequently Asked Questions

I have never made Fresh Juice before, do you have instructions?

1. Wash all equipment with the sterilizing solution. Remember, the solution is reusable for up to six months.

2. Open the juice pail. Note: If you purchased a pail of pasteurized juice, you will find a bag of juice and a package of yeast. You may want someone to help you, as the bag can be awkward to handle. Have your partner hold the pail firmly while you lift out the bag and then place it on the floor. Remove the cap. Holding the spout firmly, you and your partner lift the bag and pour the contents into the open pail. Sprinkle the yeast gently on the juice and stir well. If you purchased a pail of fresh juice, there is no bag or yeast in the pail and nothing to be added. Stir the juice well and pour into a 23 litre carboy, leaving about 10% space at the top for fermentation gases.

3. Immediately apply the fermentation lock filled with sterilizing solution to the carboy and place in a warm area (between 21-25°C/70-77°F). It must stay there for approximately four weeks. Make sure the specific gravity lowers as the weeks pass.

4. When the specific gravity is .992 or lower, rack the wine for the first time into a 19 litre carboy. Stabilize the wine by adding an antioxidant. Top up the racked wine so there is no air space in the container.

5. Add more sterilizing solution into the fermentation lock. Replace the lock and move the carboy to a cooler place (between 15-17°C/59-63°F). After two or three weeks, your wine should be clear. If not, Festa carries a full line of clarifying agents.

6. Rack the wine for the second time and top it up. Replace the fermentation lock with freshly added sterilizing solution and return the wine to a cool place (between 15-17°C/59-63°F) for aging.