Q. Is wine and beer making expensive?
A. Not at all, the cost of our most popular kits range from $60 to $170 for 30 bottles of wine. Imagine a great wine costing only $2.00 to $5.75 per bottle. And what’s even better is it’s made by you. Beer kits range from $20 to $55 for 66 bottles of beer.
Q. How long will it take?
A. We offer you the choice of 4-week, 5-week, 6-week, and 8-week wine kits. Our 4-week wines are made from the finest blend of grape juice and concentrate. They are usually ready to drink in a few weeks after bottling. Our 5-week wines are made from premium quality grape juice blends. They are fuller bodied and require a longer aging time (at least 2 to 3 months). Our 6-week wine kits will utilize 100% varietal grape juice from country-specific vineyards. Expect deep full-bodied wines which are ready in 6 weeks, but develop wonderfully with age. Our 8 week kits have re-defined the quality expectations of the advanced winemaker and the wine kit industry alike. A new standard in wine excellence! 100% pure varietal grape juice and concentrate selected from vineyards around the world create an ultra premium wine with an aromatic bouquet, rich lush colour and mouth feel you have come to expect of an ultra premium wine.
Q. Are wine kits dry or sweet?
A. Our wine menu has sweetness indicators next to the wine names. Most of our wines have a dry finish, but we can adjust the levels to your taste. Just ask.
Q. What are tannins?
A. Tannin comes from the skins, seeds, and stems of the grapes, and also from wood. It gives wine its longevity and character. Tannin is also found in strong tea.
Q. What about wine with food?
A. The fuller flavoured the food, the more full-bodied the wine should be. A simply prepared chicken can match well with a light bodied white wine. If you add a rich cream sauce, then a medium to full-bodied white may be preferred.
Q. What’s the difference in making wine from a kit versus making wine from fresh grapes?
A. Kits are made from the finest blend of grape juice and concentrate or 100% varietal juice which make them very easy to use, and they are by far the best way for a beginner to learn winemaking. So easy in fact that if you follow the directions, they’re almost fool-proof. A concentrate kit will generally be ready to drink sooner, and there’s no choosing, crushing and pressing of grapes. As well, for many people, space is an issue, and making wine from a concentrate requires very little. However, it is important to buy a quality kit, and to ensure that the grape concentrate you use is fresh.
Making wine from fresh grapes is a more complex process. For the most part, the main differences can be found in preparing the must (that’s what the juice or crushed fruit that you are going to ferment is called). With kits, the sugar and acid levels are adjusted & balanced for you. However, when you’re making wine from fresh fruit, you must adjust the sugar and acid levels yourself.
Q. What is the single biggest reason home-made wine doesn’t turn out right?
A. The single biggest reason that home-made wine goes bad is the lack of cleanliness! All equipment, anything that comes in contact with your must or young wine, has to be sanitized (including your hands).
Q. What is the basic process to making wine?
A. The process for making wine is much easier than most people think. When yeast converts sugar in fruit to carbon dioxide and alcohol, the CO2 escapes into the air and what’s left is wine. The winemaker’s job is to create perfect conditions for the yeast to do its job and let nature take its course.
Q. What are finings?
A. Finings, usually bentonite, sparkolloid, gelatin, isinglass, chitosan and kieselsol are added to wine to accelerate the settling or clearing process. The wine is then racked, that is, siphoned from one container to another, leaving the sediment and fining agent behind.
Q. What happens during fermentation?
A. This is one of the miracles in the wine making process. Yeast, which causes fermentation, is a single cell organism that converts the sugar in the fruit to alcohol and carbon dioxide. The carbon dioxide escapes into the air and what is left is wine.
Q. What is sulphite?
A. Sulphite is a natural bacteria inhibitor. A small amount of sulphite in your wine will not only discourage bacteria that could ruin it, but it also helps prevent oxidation. However, some people are allergic to sulphite and they should be careful about its use.
Q. When is wine ready to drink?
A. To a lot of people, it’s ready when they want to drink it. However there is no cut and dry answer. Some vintages simply develop faster than others, and whites peak faster than reds. It could be anywhere from a few months for light wines to a few years for heavier, robust reds. The key is to develop your ability to evaluate wines and then taste and judge for yourself. Is there a more pleasurable pastime?
Q. How do I determine the alcohol content?
A. Take your starting specific gravity, subtract your finished specific gravity and divide by 7.36. For example, 1080 – 995 = 85/7.36 = 11.55 % alcohol by volume.
Q. What should I look for in bottles and corks?
A. Any wine bottle can be used and re-used so long as it is perfectly clean and sterilized before wine goes in. If you’re saving bottles, rinse them immediately after use. If there are any visible black spots or bacteria, discard the bottle. As for corks, they are available in a wide variety of compositions, styles and sizes. General rule is the short ones are used for short term wines, while long corks are better for long term wines, but composition can alter this simplistic approach. This is where we can guide you to pick the one that’s best for your wine. You can also find wine bottles that accept a screw-top. Although not popular among traditionalists, screw tops actually provide a good seal, but they are not nearly as romantic.
Q. Is it necessary to filter wine?
A. No, it’s not necessary to filter, but filtering does give your wine a nice finished polish.
Q. My wine smells like vinegar?
A. My condolences. Toss it. Now you can appreciate how important it is to keep your equipment clean and your container topped up.
Q. I get headaches from my wine. Why?
A. Your wine likely has high tannin levels and therefore high histamine levels. It is fairly common in red wines. You may want to try white wine. It is also possible you may be allergic to one or more components of the wine.
Q. Why does my wine have a yeasty taste?
A. Most likely, your wine has been left too long on the lees (the dead yeast after the ferment has stopped). Prompt racking can prevent this.
Q. What is the difference between oak chips and oak extract?
A. An oak extract is a 60% alcohol solution that has been steeped with oak chips and taken on the oak flavour. It is very convenient to use, however, we find chips impart a more natural flavour in wine.
Q. What’s the easiest way to learn home winemaking?
A. Take one of our wine classes. We will show you the process step by step. After all, seeing is understanding.