okay you can have fun and learn and recognize the results may not be well or you can chuck the whole mess. if you wish to continue follow these suggested methods.
1. throw away all yeast and chemicals that came with the kit.
2. add the amount of water needed to get to 23 liters.
3. add black currant wine fruit base to the concentrate, this is one of the flavors of Cabernet Sauvignon. may need to add more water since specific gravity will be to high.
4. ferment to completion use EC1118 along with yeast nutrient.
5. rack until all wine is clear and wine has settled down about a month. wine should still look a little Brown.
6.calculate the amount of wine in liters. use powdered skim milk to make a solution with .5gram of powder into 5ml of cold water for each liter of wine.
7. stir the wine with mechanical means so that you get a funnel of wine, pour the skim milk into the wine so that it is below the surface.if you just add to the top of the wine clearing of brown will not work.
8. after three days rack and then add Super Kleer. rack again in about a week.
9 analyze the wine if still a little brown filter down to one micron may need to do in two steps, 5 micron and then one micron
10 do taste tests,adjust acid and sweetness to test. age then bottle
I am presently following this procedure with a white wine kit, which reflects the brown more than a red, with some success. I am about ready to filter and I have so far reduced the brown level to over half of the original color. Look like a lot of work but it is fun to experiment. I assume the wine will be drinkable at the end, which is all that we crave for.
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