MACEDO GRAPE JUICE- FOR WINEMAKING

We bring juice for wine making on a regular basis. Our new harvest of California juices usually come stream in early fall and are available year round.  These juices are kept frozen after harvest and are shipped to us on demand.  The juices are available in container of 20 litres.

Order & Pick Up location: Macedo Wine Grape Juice Ltd.

50 Caledonia Park Rd. Toronto, ON /M6H 4A8 / 416-652-0416.

Pricing starts at $40.00 (20lt)

Grape Juice Varietals

Type

Alicante

Red

Grenache

Red

Carignane

Red

Mission

Red

Zinfandel

Red

Ruby Cabernet Sauvignon

Red

Pinot Noir

Red

Barbera

Red

Cabernet Sauvignon

Red

Merlot

Red

Petit Syrah

Red

Classic Burgundy

Red

 

 

Muscat

White

Palomino

White

Thompson Seedless

White

Premium Chablis

White

Sauvingon Blanc

White

Riesling

White

Chenin Blanc

White

Macedo’s Environment-Friendly Policy

For every Macedo pail, you return receive a $1.00 credit your next purchase.  Please help us keep plastic pails out of our land fields.  For every pail returned, we will reuse the pails or recycle it for you.

Thank you from the Macedo Team.

GRAPES ARE ALSO IMPORTED FROM CENTRAL CALIFORNIA AND ONTARIO DURING SEPTEMBER & OCTOBER.

CALL FOR FURTHER DETAILS.

GRAPE JUICE INSTRUCTIONS

STEP #1: STERILIZATION

Clean and sterilize all equipment, including fermenters, mixing equipment, bottles and all other equipment used in the intermediate operation

STEP #2: FERMENT (0-21 days)

• Remove the tear tap from lid and mix well
• Use sterilized hydrometer to take a reading. Your S.G reading should range 1.070-1.090
• Transfer into a sterilzed carboy.
• Fit airlock and bung to prevent oxidization
• Ensure that the carboy is filled 1 inch from the top of the opening
• Once your juice has reached room temperature it will start to ferment on its own because it has been inoculated with cultered yeast
• after 2 days and you do not notice any movement you may add yeast (hydrate before adding it to the juice)
• temperature of 21′-24’c should be maintained throughout the entire fermentation process, white wines can be ferment at a slightly lower temperature

STEP #3: CHECK S.G READING

• After approximately 21 days check the S.G Reading
• If it the S.G reads 1.000 transfer/siphon into another clean carboy (avoid the sediment at the bottlom of the carboy)
• If the reading is still below S.G 1.000 let the juice continue to sit until it has finally received its mark of S.G 1.000

STEP #4: CLARIFY / STABILIZE

• At this point you may stabilize (Campden Tablets, Metabisulphite or Tannisol) and clarify ( Kiesolsol, bentonite, gelatan–clarifying agents) the wine.
• use as directed
• At this point your wine is fizzy and has live yeast cell in it. We want to drive off the CO2 and kill the yeast to prevent any fermentation.
• Allow your wine 8-10 days to clarify
• Store in at approxiamtely 10’C-12’C
• Place Carboy in a quiet raised area to let clearing take place

STEP #5: RACKING

• Every week or two rack if necessary.
• Remember to use sterilized carboy and equipment during the racking process

STEP #6: BULK AGING

• White Wines: 3 months
• Red Wines: 4 months
• This is accomplished by transfering the wine from one carboy to another
• Optional Step: you can filter and bottle your wine at this time

STEP #7: BOTTLING

• Check your wine for clarity by drawing a small sample into a glass and examining in good light.
• If it is not completely clear, leave in carboy. Do not bottle cloudy wine; it will not clear in the bottle
• Siphon ur wine into a clean sanitized bottles and seal with cork
• Leave bottle upright for three days before lying them on the sides

YOUR WINE WILL BENEFIT FROM BOTTLE AGING!

If you desire an oak taste to your wine you can add oak chips to primary fermenter. For even more flavour you may add oak to your secondary. The longer you let it sit in the wine the stronger the flavour.