There are hundreds of wine kits so the following guidelines are recommendations to be used
with a standard wine kit. We advise that you adjust dates for waiting based on your hydrometer
readings and the time duration that the kit provides you with. Please ensure that you read all
instructions before beginning to guarantee maximum efficiency and best results.
Winemaking – Option 1:
Day 1: Primary Fermentation
Step 1
: Clean and assemble
FastFerment
Step 2:
Perform a leak test (use water) and when successful, sanitize all equipment
Step 3:
Pour the contents of the bag into the
FastFerment
and add water to desired volume
Step 4:
Slowly sprinkle the packet of Bentonite, stirring constantly
Step 5:
Put some water in the bag, swirl it around and dump it into the
FastFerment
Step 6:
Add 1.1G (4 l) of water, adjusting the temperature so that the inside temperature
once full is between 68-77°F (20-25° C). At this point you have an option to add a
mash bag to add more flavor if the kit provides one
Step 7:
Stir vigorously
Step 8:
Check the specific gravity of must and record
Step 9:
Add the yeast as per instructions
Step 10:
Screw the lid on the
FastFerment
with the
Grommet
and
Airlock
installed
Step 11:
Let primary fermentation occur (approx. 7 days)
Primary Fermentation is complete when the Specific Gravity is around 1.030.
The number of days suggested is a general guideline.
Standard Kit Contents ............................................................................... 3
Description of Parts .................................................................................. 4
FastFerment Starter Kits ........................................................................... 5
Setting up the Wall Mounts ....................................................................... 6
FastFerment Set Up - Cleaning & Sanitizing ................................................ 7
FastFerment Set Up - Taping ...................................................................... 8
FastFerment Set Up - Assembly .................................................................. 9
Simple Steps for Using FastFerment ......................................................... 10
Making Wine with the FastFerment ......................................................... 11
Making Wine with the FastFerment Option 1............................................ 12 - 14
Making Wine with the FastFerment Option 2 ........................................... 14 - 16
Homebrewing with a FastFerment .......................................................... 17
Homebrewing with a FastFerment - Malt Extract Syrup ............................. 18 - 20
Homebrewing with a FastFerment - Brew in a Bag .................................... 20 - 22
Homebrewing with a FastFerment - All Grain ............................................ 22 - 24
Top 5 Frequently Asked Questions ............................................................ 25 - 26
Hyrdrometer Readings ............................................................................ 27 - 28
Harvesting Yeast ..................................................................................... 29
7.9 Gallon FastFerment Accessories........................................................... 30
Other FastBrewing Products .................................................................... 31 - 32
FastBrewing Company Contact Information ............................................. 35
Filling Hose Attachment
There’s a Wine Making video - www.FastBrewing.com
Note - ”Filling Hose Attachment” refers to the Hose on the Hose Barb with the
Union Fitting and the Hose Clamp (see picture below - 5 pieces total)
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WineMaking Instructions - Option 1
Winemaking – Option 1 Continued:
Days 7-10: Secondary Fermentation
Step 12:
Once primary fermentation is complete, close the
Union Valve
, remove and empty
the contents of the
Collection Ball
Step 13:
Clean and sanitize the
Collection Ball
before reattaching (at this point you should
also remove the mash bag if you are using one)
Step 14:
Reattach the
Collection Ball
Step 15:
Re-open the
Union Valve
Step 16:
Leave
FastFerment
in a warm, dark area for the duration of secondary fermentation
(approx. 12 days)
Days 20-22: Degassing and Stabilizing
Step 17:
Take a hydrometer reading. The S.G should be 0.995 or lower for secondary
fermentation to be complete. If the S.G is higher, wait a few more days
Day 24-32: Clearing
Step 18
: It is time to clear the wine by adding the last fining agents. Refer to your kit for
clearing instructions
Step 19:
Degas - using either a plastic stir spoon or degassing equipment, degas wine
vigorously for 2 - 5 mins. You can repeat this step 2- 4 times a day over the next
2 days or just once really well will suffice
Step 20:
Add the Metabisulphite and the Potassium Sorbate packages and stir vigorously
At this point you have the option of continuing the next few steps
on the same day or waiting 5-7 days
There’s a Wine Making video - www.FastBrewing.com
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Winemaking – Option 1 Continued:
Day 33-40: Filtering and Bottling
Step 23:
Clean and sanitize wine bottles and
Filling Hose Attachment
Step 24:
Remove collection ball and attach sanitized
Filling Hose Attachment
Step 25:
Make sure the
Hose Clamp
is closed. Then open the
Union Valve
to start
filling wine into bottles. Try to minimize the exposure to the air. Fill the bottles so
that the wine is about 0.4” (1cm) from the bottom of the cork
Step 26:
Keep wine bottles upright for 1 - 3 days
Step 27:
Keep your wine in a temperature controlled environment, out of direct sunlight for
suggested amount of months prior to consuming
Step 28:
Clean and sanitize your equipment
Step 29:
Get ready for your next batch using
FastFerment
!
Wine Making Instructions - Option 2, Even Easier
Winemaking – Option 2:
Day 1: Primary and Secondary Fermentation
Step 1
: Clean and assemble
FastFerment
Step 2:
Perform a leak test (use water) and when successful, sanitize all equipment
Step 3:
Pour the contents of the bag into the
FastFerment
and add water to desired volume
Step 4:
Slowly sprinkle the packet of Bentonite, stirring constantly
Step 5:
Put some water in the bag, swirl it around and dump into
FastFerment
Step 6:
Adjust the temperature so that the inside temperature once full is between 68-77°F
(20-25° C). At this point you have an option to add a mash bag to add more flavor
if the kit provides one.
There’s a Wine Making video - www.FastBrewing.com
Option 2 reduces the workload even more and has been proven successful for years
in Wine-on-Premise locations by the Inventor. They are his recommendations only.
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It is important that the wine is thoroughly degassed.
The S.G must be between 0.990 and 0.995
Days 20 - 22: Degassing and Stabilizing
Step 12:
Take a hydrometer reading. The S.G must be 0.995 or lower for secondary
fermentation to be complete. If the S.G is higher, wait a few more days
Day 24 - 32: Clearing
Step 13
: It is time to clear the wine by adding the last fining agents. Refer to your kit for
clearing instructions
Step 14:
Degas - using either a plastic stir spoon or degassing equipment, degas wine
vigorously for 2-5 mins. You can repeat this step 2-4 times a day over the next 2 days
or once really well is good enough
Step 15:
Add the Metabisulphite and the Potassium Sorbate packages and stir vigorously
Winemaking – Option 2 Continued:
Step 7:
Stir vigorously
Step 8:
Check the specific gravity of the must
Step 9:
Sprinkle in the yeast - do not stir
Step 10:
Put the lid on
FastFerment
Step 11:
Do not open or touch for the duration of primary and secondary fermentation
(approx. 20-22 days)
If you choose to clear your wine on the same day as your degassing and
stabilizing, degas wine again for another 5 minutes. If you waited to clear wine,
reseal lid and let it sit for 6 days
There’s a Wine Making video - www.FastBrewing.com
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