Ingredients
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New$115.00Australian Cabernet Sauvignon 7L Wine Making Kit (Makes 23L)
Australian Blend 7 Day Wine Kit Cabernet Sauvignon
Creating a perfect commercial grade wine in only a week !
Weighing in at an impressive 7kgs net, it's all here.
No sugar required.
You just add water.
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New$115.00Australian Merlot 7L Wine Making Kit (Makes 23L)
Australian Blend 7 Day Wine Kit Merlot
Creating a perfect commercial grade wine in only a week !
Weighing in at an impressive 7kgs net, it's all here.
No sugar required. You just add water.
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$24.95SG Wines Gold 6 Bottle Wine Making Kit - Cabernet Sauvignon
SG Wines Gold 6 Bottle Cabernet Sauvignon Wine Making Kit makes a rich and robust fruit-forward red wine brimming with vibrant dark fruit complexity.
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$24.95SG Wines Gold 6 Bottle Wine Making Kit - Sauvignon Blanc
SG Wines Gold 6 Bottle Sauvignon Blanc Wine Making Kit makes a crisp and refreshing white wine with a fruity and herbaceous flavour profile.
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$110.00Cantina Pinot Grigio Wine Kit
A classic white variety, medium to dry and very flavoursome.
Makes 21 litres in 5 days, just add water, 18 litres for fuller flavour and body.
Ingredients: Grape Concentrate, Water, Sugar, Precervative (E223), Wine Yeast and Nutrients, Stabiliser (E223, E224).
Manufactured by Hambleton Bard, UK
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$110.00Cantina Chardonnay Wine Kit
Cantina Chardonnay Wine Kit
Makes 21 litres or 18 litres for fuller flavour and body
A German style white wine. Fruity and aromatic with some residual sweetness from the riesling and trebbiano grapes.
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$19.95Hedgerow Wine kit
7 recipes and the ingredients you need to make 23 litres of fruit wine.
Just add fruit and sugar.
Ingredients: Wine yeast and nutrient, Bentonite, Citric Acid, Enzyme, Stabiliser (E202, E224), Finings A (Kieselsol), Finings B (Chitosan)
(Contains sulphites and a product of crustacea.)
Manufactured by Hambleton Bard UK
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$6.50Mangrove jack's Yeast – AW4 – Germanic aromatic white wines (8g)
AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast. AW4 is a good fermenter across the range 14 to 30°C (57 -86°F), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 - 25°C (68 -77°F) range and the pH is above 3.0. -
$6.50Mangrove jack's Yeast – R56 – full bodied red wines (8g)
Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity. Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol. -
$6.50Mangrove jack's Yeast – VR21 – red fruit country wines (8g)
Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour. The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length. VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance. VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation and low foaming.
