Secrets… The extras… Make it more Fun!

Wine Kit Ingredients:

Commercial wineries such as Peller Estates, Jackson Trigs and Constellation have had and some still play a major ownership roll in wine kit manufacturing. Commercial Winery juice and concentrates, domestic and imported are used in the manufacturing of quality wine kit products.
Today wines kits have the potential to taste store bought if made using the Oxygen Free, Absolute Clean, UWinemakers Rock and Roll, Single Stage Wine Making process. The best wine kits make the best wine and cost only $2 to 3 a bottle more than the less expensive smaller wine kits. Better wine kits offer more grape juice, less concentrates which delivers fuller flavors, esters and more body that make your wines more exciting.

Winemaking 101. Fine Lees vs Gross Lees

The Confussion commonly comes up, can wine sit on dead yeast.

Yes, sitting on dead Yeast cells called “Fine Lees” is OK. Yeast cells offers no taste to the wine in the first 6 months or so. Then enzymes crack the cells open and valuable flavors and complexity are released into the wine. Champagne sits on yeast for years.
Learn more look up winemaker’s academy “Gross Lees vs. Fines Lees”, and “Sur Lie Aging.”
Traditional wine making made from fresh fruits end up sitting on the crushed fruit Pulp, grape skins, stems, and seeds, are called “Gross Lees”. When you make wine from fresh fruit it is inevitable and sometimes intentional to have some of the Gross Lees end up in your fermentation pail.
It’s this Pulp, called “Gross Lees” that causes the most concern when it comes to determining how long you can let your wine sit before racking. As Gross Lees decompose, they can really leave offensive flavors in your wine. Racking off the Gross Lees (syphoning into another container) is required usually after 1 week. Thus, the old traditional 2 part pail and carboy.
Today wine kits are produced with high quality pulp free wine juice and concentrate, if grape skins are included, they are placed in muslin bags and removed after 10 days from the UWinemaker. No need to Rack off.

Award winning wine making tips:

1) Saving 1 once of the wine kit juice on Day 1, freeze and add back on Day 14 along with Teaspoon of Glycerin can enhance and soften a young wine.

2) Wines are generally made from grapes. Wines commonly refer themselves as having distinct fruit flavors, such as apple, citric fruits, cherry, prune raspberry etc… If you pick up on these flavors, you can add small amounts of these fruits to accent the flavor notes and add a freshness to your wine. Small amounts of these fruits such as 1 apple, or 1 pear, or a hand full of pitted cherries can make a difference. Sulphite/ sanitize, peel, ¼, and remove seeds, put soft cut fruits into the microwave for 15 seconds +/- to sanitize. Add fruit into a juicer or blender with some water juice then strain to separate pulp. Always add 1 teaspoon of Pectic Enzyme on day 1 if adding fruit, Pectic Enzyme prevents Pectic haze when using fruit. (ie. apple cider haze).

3) White wines can be aged within 30 days. Red wines can be consumed young but like a little more time.
Start with Whites or Reds that require less aging like the Sangiovese (known as chianti), Valpolicella or Pino Noir.