Winemaking FAQs

Do you need a lot of equipment to make wine at home?

Not at all. By using our juice kits, you start with an excellent quality juice that allows you to skip the pressing, steming and crushing. Our starter equipment kit contains all the necessary equipment to get you started making outstanding tasting wine. View our wine making equipment kits

Is it expensive to make wine?

Surprisingly, wine making is a very affordable hobby. Our wine making starter equipment kits start at the reasonable price of $25.95. You will also need to purchase juice. We sell juice kits made especially for the home winemaker. The juice kits contain everything you'll need including the juice, yeast, clarifying and stabilizing agents. View our wide selection of juice concentrate kits Each kit yields 6 gallons of wine -approximately 30 bottles of wine. We also have a wide variety of Vintners Harvest canned fruit packaged especially for winemaking.

How long does it take to make?

Our kits range from 4 to 6 weeks. Yes, you can start a kit today and have wine ready to bottle in as little as 4 to 6 weeks! Even though your wine has fermented in 4 to 6 weeks and it is ready to bottle, we recommend ageing your wine before drinking. Your wine will greatly improve over time...by allowing it to sit a month or two will allow the wine to better develop.

What comes in the Equipment Starter Kits?

We have custom made several different size kits to best meet a variety of needs. From a small One Gallon Kit to a Deluxe 6 Gallon Kit, we have something to meet everyoneÆs winemaking needs. If you plan to make wine by using our concentrate juices, you will need a 6 Gallon Kit. Consider purchasing our Deluxe Kit for $99.95. View our wine making equipment kits

What is a hydrometer and do I have to use one?

A hydrometer is simply a long glass cylinder with a weight at the bottom. It reads the specific gravity. Specific Gravity is based on the weight of liquid. If you float a hydrometer in water it will read 1.000 on the Specific Gravity scale. At the beginning of fermentation a typical reading might be 1.090. This means, for example, that the juice at that point weighs 9 percent more than water, or the juice is 9 percent thicker than water. When all the sugar is turned into alcohol you will have a reading on the Specific Gravity scale that is less than water - typically around .995. This means that the juice weighs less than water, or it is thinner than water by a half of a percent. Hydrometers are very simple to use and will help you gage your wine's fermentation process.

Why does the equipment kit contain a primary fermenting bucket? CanÆt I just use a carboy?

We highly recommend that you begin the winemaking process by using a primary fermenting bucket so the wine will have room to ferment. Our fermenting buckets in the 6 gallon equipment kits are 7.8 gallons in size. Since we are making six gallons of wine, this allows for some room during the first stage of fermentation. When the yeast first begins to work, a layer of foam forms on the top of the juice. If we started this in the carboy, the foam would have nowhere to go but out.

What do the Juice Kits contain?

Each kit contains juice and/or juice concentrates, a packet of yeast, and a few other stabilizing and clarifying additives such as bentonite. All kits come with easy to follow instructions.

Why does my kit contain Bentonite and what is it?

Bentonite is a gray, clay granule that is used in wines as a clarifier. It possess a negative electrostatic charge. This attracting charge along with hydrogen bonding, causes suspended particles in the wine to cling to it as it settles to the bottom of the container. It is usually added at the beginning of the fermentation process.

My instructions say I need to degas the wine. What is degassing and why must I do it?

The degassing process occurs at the end of the fermentation process when you add your packets of potassium metabisulphite and sorbate. Degassing is simply a vigorous stirring with a for several minutes. It is a necessary step which will eliminate the excess carbon dioxide bubbles from the wine.

My instructions say I need to top up my carboy. What does that mean exactly?

Once the juice has fermented into alcohol it is important that it is keep it away from air. Therefore, it is not desirable to have a large gap at the top of the carboy. We do not recommend adding water to top up but a similar wine can be used.

Where is the best place to make my wine?

Generally, you do not need a lot of room to make wine. You will want to have an area with running water so you can keep your equipment clean and sanitized. Temperature is another important consideration. During the fermentation process, the juice must be kept between 65-75 degrees F. If the temperature falls below 65, the yeast will not be able multiply and fermentation will be almost non-existent. On the other hand, if the temperature is too high, the heat will kill off the yeast.