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
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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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Pinot Noir
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Chilean Diablo Rojo
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WINE SUPPLIES
STAR SAN SANITIZER
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32 Ounces
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CLEAR GLASS WINE BOTTLES
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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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1 GALLON CARBOY WITH AIRLOCK
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40 Comments
I had a similar kit, the extra juice was called a flavor pack. Thanks for going through the kit, looking forward to part 2!
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.
How can I order that kind that kind of wine kit that I should want to try make a business too
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
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
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
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.
Good day thanking about starting what the costs of the kits vs buying the fruits. Saw the cost of the kits $70-100
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
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”?
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
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?
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!
you r my hero. i wish u r my neighbour. i could buy wine from u
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.
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.
SIR CAN I USE ALUM INSTEAD OF BEBTONITE FOR CLEARING WINE?ACTUALLY IT WORKS EXTRORDINARY IN WATER CLEANING,
The first 5 days you stirred when the directions didnt say stir
Do you have a code for a 1 gallon of Cabernet wine. Or a 3 gallon if they have it?
Your part 2 don't load
My only comment is you're a dam lier, wasting wine in any stage is never okay😅
Thank you very much I have l learn so much about wine making thank you very much. Brian Slough u.k.
Would you use bentonite for wine kits instead of provided clearing agent?
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??
Can you leave them in the jug for longer than 4-5 weeks?
Sprinkle the bentonite into the water much easier!
I love your videos. I’m inspired. Looking into supplies now.
Big fan of yours! What size grommet do you use with your fermentation locks? 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 🤔
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 🤔
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!!!
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?
OMG!
That's all I'll say…..
We bottled our first batch of homemade wine. 17 bottles of Pinot Grigio, my wife’s favorite. Thanks for your instructions!
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?
Keeping all that soap sanitizer in there and spraying over your wine idk about that
Racking with and into starsan. So much foam. Nasty chemicals.
What was the first ingredient called that you added before it needs degassing?
We now have a store for everything you see in our videos for supplies. https://www.amazon.com/shop/howtodoneright
I’m finding the kit is easier but they make it complicated. They say wait till it does this, then do that! Todd Thank You so much for making it so much easier. They said to put yeast in on first day but hold on till it hits this number on hydrometer then add yeast nutrient. Crazy! Your way lets the yeast nutrient build up your batch to get ready for the yeast so it takes off. All wine makers in family are shocked I’ve learned so much from You. The kit also said fill to 6 gallons then adjust. Why take a chance! Just use the hydrometer and stop when it 12-13%.