How to Make Wine from a Wine Kit - Perfect Wine Every Time - Wine Kit Tutorial - Part I
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- เผยแพร่เมื่อ 9 ม.ค. 2023
- This is how you make Wine from a Wine Kit. I am going to give you a complete tutorial and show you how to use a wine kit to make perfect wine every time. These wine kits come will all the fruit juice and additives you need. You will just need a few wine supplies and equipment to get started making homemade wine.
Once you master the wine kits, jump over to some of my fruit wine videos to make wine from fresh or frozen fruit that will be amazing.
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Don't miss Part II where we will show you how to finish up this wine from the wine kit
Part II Wine Kits
• Video
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These wine kits are great for the beginner wine maker to learn the basics and get started in the wine making hobby.
Feel free to reach out to me anytime and I will gladly help you along in your hobby, because that is what this channel is all about. Share How To videos of things I have learned over the years to make life easier. Work smarter not harder as they say.
*MY AFFILIATE DISCLAIMER:*
This post may contain affiliate links which means I may receive a commission for purchases made through links.
WINE KITS
White Zinfandel
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Island Mist Wines
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Moscato
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Chilean Sauvignon Blanc
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California Chardonnay 1 Gallon
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Pinot Noir
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Italian Pinot Grigio
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California Cabernet Sauvignon
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Chilean Diablo Rojo
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WINE SUPPLIES
STAR SAN SANITIZER
16 OUNCES
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32 Ounces
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CLEAR GLASS WINE BOTTLES
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WINE CORKER
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WINE BOTTLE DRY RACK
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#8 WINE CORKS
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#9 WINE CORKS
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STABILIZER OR POTASSIUM SORBATE
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2 GALLON FERMENTING BUCKET FOR 1 GALLON BATCH
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6.5 GALLON FERMENTING BUCKET FOR 5 GALLON BATCHES
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1 GALLON CARBOY WITH AIRLOCK
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3 GALLON CARBOY
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5 GALLON CARBOY WITH AIRLOCK
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AIRLOCK
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BOTTLE FILLER
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RACKING CANE
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HYDROMETER
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SQUIRT BOTTLES
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WINE TAGS
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WINE CAPSULES
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WINE PADDLES
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WINE BOTTLE SCRUB BRUSH
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CARBOY BRUSH
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CARBOY HANDLES
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WINE BOTTLING FILLER TIP
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1 GALLON STARTER WINE KIT
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5 GALLON STARTER WINE KIT
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Awesome videos! I just started 2 wines this week. A strawberry and an apple wine. Thanks for the recipes and the videos. They're so helpful and my favorite so far.
Oh yeah strawberry and apple are great wines... I'm hoping to get part 2 of my apple wine making caramel apple wine out next week. Don't miss that. Thanks for being a loyal subscriber. 👍👍
We bottled our first batch of homemade wine. 17 bottles of Pinot Grigio, my wife’s favorite. Thanks for your instructions!
Awesome... cheers👍👍❤️❤️🍷🍷
I love your videos. I’m inspired. Looking into supplies now.
Thank you. You will get addicted
I had a similar kit, the extra juice was called a flavor pack. Thanks for going through the kit, looking forward to part 2!
Thanks for watching the channel
great video i showed a few video to my family we are getting into the hobby thank you for doing what you do with the info and with yt
Thanks so much and keep in touch as you progress in this wine hobby. Alot of fun. 👍👍🍷🍷
@@HowToDoneRight will do, thanks
I love your channel!!!! I cant wait to make some tasty wine! ( still learning.....in December I get my first hatch of supplies...then ...its on brother) Thank you for the knowledge, and wholesome entertainment. I cant wait!!!
I can't wait for you.... lol... you will be hooked. 👍👍🍷🍷
you love the kit i had made 4 of them different flavor i have a White Zinfandel i need to make thank for the videos right now am Benton a 5-gal cherry and 3-gal apple wine from your recipes sitting keep up the alsome job
Thanks so much and thanks for commenting and subscribing to the channel.👍👍🍷🍷♥️♥️😁😁
Thank you very much I have l learn so much about wine making thank you very much. Brian Slough u.k.
Your quite welcome. Thanks for supporting our channel. 👍👍
I like wine, beer and cider kits to up my game in meadmaking. The juice concentrates are really good to add to meads and I’ve only just put malt extract on my birthday present wishlist after getting inspired by a video of a braggot being made using malt extract. The scent of boiling grain is far from being my favourite, so malt extract is a nice shortcut. Another nice perk to kits is that they’ll often include yeasts. It’s an opportunity to discover new types of yeasts and to expand your home brewing vocabulary, as it were.
Great tips and thanks again for teaching us the ways. Lol . keep your knowledge coming👍👍
@@HowToDoneRight - Like I keep saying: there is no wrong way to brew. And if there are shortcuts, why not use them? The first time I hears about malt extract it blew my mind. It’s great in baking too! Malted bread or biscuits taste SO GOOD! And adding juice concentrates in cooking/baking is a game changer (which is a good tip for if you have some juice concentrate left over from brewing). 😊
I tried it, it works. Cooking and home brewing go hand in hand. A lot of the time if it works in one area, chances are it’ll work in another. All it does is to try it…
I will put that that on my list malt brewing. Great tip.
How would you use the juice concentrate in mead? Can you share a recipe please? What was ur abv on that?
Follow my mead recipe. Add your juice half juice and half water with no sulfites or will not ferment in primary and keep checking abv until you get it where you want. th-cam.com/video/pz42O40XjiI/w-d-xo.html
Big fan of yours! What size grommet do you use with your fermentation locks? Thank you!
Great question... i bought one of these kits so had an assortment to work with different size airlocks. amzn.to/3EHsSHi
Thank you very much. Mine is on the way.
Sprinkle the bentonite into the water much easier!
I have some homegrown very good tasting mangoes, and homegrown ginger thinking of trying a mango ginger wine. Been watching videos on the mango part but haven’t seen anybody combine the two. Any suggestions on how much ginger to add with how much mango? Looking forward to the results of this white Zinfandel
Haven't heard that combination before. If it were me I would grind about a 4 inch piece for 5 gallon batch of ginger and maybe boil and steep it like in my ginger ale video. Will get more flavor that way. Keep me posted if you make that. 👍👍🍷🍷
@@HowToDoneRight thanks, gives me a good starting direction , probably will start with a small batch see how it goes. Will look at The ginger ale video again ... will keep you posted 🤞,thanks again
No need of Campden tablets.
If your containers are clean and dry it's great.
In the beginning air lock is not advisable as your Yeast needs oxygen to multiply.
Cover with cloth.
Most importantly the temperature of your fermentation container must be around 25 degree Celsius.
Simple ABV Calculation is half of your brix. That is half of your sugar content in juice.
But sugar % must not exceed 25% in selected high alcohol tolerance strains too.
Ideally 15% sugar content is good at the beginning. Later on you may feed at the rate of 3% so that the Yeast feast on.
Keep a tab on the sugar additions if your starting material is less in sugar content.
Usually selected high alcohol tolerant Yeast strains have ability to withstand 22% sugar content at the robust activity. Maximum 32% of sugars including fruit sugar will give strong dry wine.
Some good information..... however always always use campden tablets. It's for sanitizing fruit not just equipment and never hurts to be safe always!!!!👍👍
Would you use bentonite for wine kits instead of provided clearing agent?
I would use what comes with the kit. I'll be showing you how to use both soon. 👍👍
Your videos are great! My wife and I started our first attempt today at winemaking with a Wine Xpert Pinot Grigio box. Directions said to fill the airlock halfway with sulphate solution but it looks like you just put water in yours so that’s what we did. Will we be ok?
Oh yeah water is just fine. That's all I do.
@@HowToDoneRight thank you! You da MAN!
@KenGullette lol
Hi, I'm new to home wine making and I've began a blackberry kit. And in the pursuit of acquiring materials I noticed a slight smell of musty basement in the new corks i bought from Amazon. I haven't opened the bag that contains the corks yet, but was wondering if this is something that is normal or should I be concerned. Any info is appreciated. Thanks in advance.
That's interesting. I just went to smell mine and if anything a little hint of wood smell. They will smell musty sometimes when you open a bottle of wine. Almost like you have recycled corks or something. I Have links in my description of wine videos hopefully not the same ones. I bought from Amazon before with no issues.
How can I order that kind that kind of wine kit that I should want to try make a business too
I have Amazon links in the description of the video for some of the wine kits. Hope that helps.👍👍
Can you leave them in the jug for longer than 4-5 weeks?
Yes... but I like to get that yeast out as soon as I can... I Have a friend that after several rackings he will leave wine in for a year for super clarity. As long as you have no oxygen get in that works. 👍👍
So I started making a 6 gallon Valroza kit a couple weeks ago. I just racked it into a 6 gallon carboy today, and as expected there was some headspace in it from avoiding sediment from the bucket. The batch had a 12% potential ABV and I had to add 3/4 of a gallon of water to fill headspace in the carboy. Did I add too much water?
Nope that should be just fine.. will not move abv much at all... but if rack again and short I would add wine or juice. Enjoy the process. 👍👍🍷🍷
@@HowToDoneRight Now I see why you opted to do 2 3 gallon carboys instead of one 6 gallon carboy. This thing is heavy! And because of that, I don't think I'd be able to get it down to my dark basement so hopefully being in a room upstairs that isn't lit too much would be ok. Thank you for the help and all that you do.
Yeah I'm getting old.. I now have about 8 3 gallon carboys... just cover carboy with a towel to avoid light. Thanks for supporting our channel. 👍
SIR CAN I USE ALUM INSTEAD OF BEBTONITE FOR CLEARING WINE?ACTUALLY IT WORKS EXTRORDINARY IN WATER CLEANING,
I don't know anyone using that but maybe someone will respond to you. Good luck.
What was the first ingredient called that you added before it needs degassing?
It is potassium sorbate. Potassium Sorbate inhibits the growth of yeast. Basically, prevents the yeast from reproducing.
Good day thanking about starting what the costs of the kits vs buying the fruits. Saw the cost of the kits $70-100
If you have all the equipment and all the additives fruit is the way to go because you got everything but if you don't you just want to try out the hobby try a kit because that includes all your additives. Your going to get 25 to 30 bottles of wine from a kit. 👍👍
@@HowToDoneRight ok thank you
Hey buddy, I love your videos! I just have one question though...... I noticed that you like to back sweeten your wine. The method you use requires you to dilute your wine with sugar water syrup. I also noticed that you like to make wines initially at about 11 to 12% ABV.
But back sweetening the way you do..... Isn't that going too lower the Wanted abv by adding four cups of sugar water?
If so....... And you are okay with the alcohol by the volume after dilution..... Why don't you just ferment until you're specific? Alcohol content is about 8 or 9% if you're shooting for 11 %.... 9 or 10% if you're shooting for 12%?
Much like when you make a fortified wine you stop fermentation sooner to maintain sweetness because you're going to fortify it with Brandy...... Why don't you stop your fermentation sooner so you maintain sweetness?
You will end up with the same alcohol by volume that you do when you back sweeten.... And your wine will be naturally Sweeter already as opposed to sweetening at the back end?
This is just a question and observation. I could very well be wrong and be thinking about it incorrectly..... It's just an observation that I was wondering about 🤔
The added sugar water will not dilute much... remember your alcohol is already in your wine that is not removed... controlling sweetness up front is not easy.. that is why you backsweeten... you have more control at that point.
@@HowToDoneRight ok thanks buddy 🍷🍷
I been making wine for a few years. I live in Denver. Though about sugar cane wine. Have you ever known anyone to try this out?
Welcome to the channel. I've heard people using sugarcane for sweetener if that's what you mean but not just sugarcane as a wine.
@HowToDoneRight I do know in Latin America countries they make wine from sugarcane juice. I know in our local grocery store that we could pick up sugarcane but we don't have the machine to juice it.
It was more of a curiosity question. Thank you for the content of your channel.
If you try it let me know. We have subscribers all over the world so maybe someone else will comment. Interesting topic for sure .👍👍
It seems my understanding about bentonite is wrong - I thought it placed in to clear it after the wine is brewed and siphoned into a new carboy to help settle any sediment that transferred.
What benefit do you get putting the bentonite in before it’s fermented??
It will pull particles out especially since this was juice. But that's how this kit recommended. I'm with you if you watch my other videos I use when racking into a new carboy especially when using real fruit. Great observation and I questioned that too on the kit. But I will say.. that kit wine is crystal clear.👍👍
@@HowToDoneRight no you’re right the end result is beautiful.
I wonder in what way the results would have differed if it was added after siphoning to new carboy, as that is when the sediment gets shuffled around.
I enjoy your vids, thanks much!
Your in for a treat. I'm shootng a video that will blow you away using bentonite. Probably about 3 weeks away.
I bought a new car boy & the air lock will not stay down. It keeps popping up. Is there a trick to make a new airlock stay “locked”?
Keep carboy lip dry inside. Give it a day and kind of twist it in and will stay. That's hows I do it. 👍👍
Hey how you doing I know this is on a wine the video but I have a question my hydrometer on my need shows 15% alcohol potential alcohol so in oxygen what is that
That means when Fermentation is done you could reach an alcohol by volume of 15 percent if all your sugar turns to alcohol.
@@HowToDoneRight thank you
Sure thing. Happy wine making.
Sorry I messed up on that I know this is a wine video but I have a question my hydrometer shows 15% alcohol what is that in oxygen
Not sure what you mean with ‘what is that in oxygen’. Do you mean specific gravity? Brix?
What are you brewing? Beer? Cider? Mead? Something else? If you are taking a hydrometer reading for something else, what are you taking it for? That might help in answering your question.
Do you have a code for a 1 gallon of Cabernet wine. Or a 3 gallon if they have it?
All my wine videos have recipes for 1 ,3 and 5 gallon batches.. you will use the same recipe for grapes as well. I'll be doing video on that soon. 👍👍
@@HowToDoneRight woops I was talking about the pre maid wines in the box
Made
Lisa still a little confused by code. I have links in the description for some of these kits. I just shot part 2 and this white zinfandel came out incredible. Should see it in next day or 2👍👍
@@HowToDoneRight sorry for the confusion but I found what I was looking for.
Or you could start your specific gravity at 19 to 20% and only fermented to 11 or 12%.
I am thinking that this will give you the desired alcohol content that you want but also the the sweetness you like without having to back sweeten 🤔
That is the hard way.... why not ferment completely dry like this recipe will do... then sweeten to your liking... trust me so much easier that way than crashing fermentation and monitoring SG every day. Your doing it the hard way.
OMG!
That's all I'll say.....
you r my hero. i wish u r my neighbour. i could buy wine from u
Lol. I surely would give you... buy one get one free.. lol thanks for supporting the channel👍👍
@@HowToDoneRight 😁😁😁😁😁
Your part 2 don't load
Working on it. TH-cam having issues.
VG video as usual. The style of presenting is something really enjoyable.
But the real thrill of making good wine is the traditional one. From fruits. Not even from pure juice.
Making wine from a kit ? Looks to me a little……..bland!
Thanks for comments. ♥️♥️ It tastes incredible that white zinfandel and not bland at all. But if you want a full bodied wine I agree yes real fruit ...but kits are a great way to start. 👍👍🍷🍷
Keeping all that soap sanitizer in there and spraying over your wine idk about that
Trust me I'm a professional. Sanitizer is safe in its diluted form. It's to be used as a wet sanitizer. Rinsing defeats the purpose.
Oh so it’s okay to just get sanitizer in your wine okay didn’t know that very interesting can you sanitize and also rinse it off just asking bc I do want to start making my own
@@TheOriginalPrince Star-san is a no-rinse sanitizer that is safe for human consumption. Per the label, one ounce of Star-san for five gallons of water.
Racking with and into starsan. So much foam. Nasty chemicals.
Don't make wine if you don't do it...
The first 5 days you stirred when the directions didnt say stir
Yes.. you need oxygen in the beginning so your fermentation doesn't stop. It helps keeping yeast healthy and blooming. 👍👍🍷🍷
Increased oxygen will help in fermentation and off-gassing the CO2 is not a bad idea. Yeast does not like to swim in its own waste. It can slow down or stall your brew. Once the alcohol is present you run the risk of acetobacter making acetic acid, turning your wine to vinegar. Once the ABV gets above 10% there is little chance of it happening and once it is above 15% the chance of acetobacter activating is virtually, if not, nil. O2 at the beginning good, O2 once alcohol present, bad
Great information😀😀👍👍