Wine making kit containing 8L of grape juice from Italy to create a Sangiovese style wine with flavours of plum, red cherry and fig.

SWEETNESS: DRY
OAK: LIGHT
BODY: MEDIUM
ALCOHOL: 13.0%

Wine making kit containing 8L of grape juice from Italy to create a White Zinfandel style wine with flavours of cherry and strawberry.

SWEETNESS: OFF-DRY
OAK: NONE
BODY: LIGHT-MEDIUM
ALCOHOL: 11.5%

Wine making kit containing 10L of grape juice to create a Sauvignon Blanc style wine with flavours of gooseberry, lime and tropical fruit..

SWEETNESS: DRY
OAK: NONE
BODY: LIGHT-MEDIUM
ALCOHOL: 13.0%

Wine making kit containing 10L of grape juice from Australia to create a Grenache Rose style wine with flavours of strawberry, raspberry with crisp acidity.

SWEETNESS: DRY
OAK: NONE
BODY: MEDIUM
ALCOHOL: 12.0%

Wine making kit containing 10L of grape juice from Australia to create a Shiraz style wine with flavours of blackberry, sweet spice and leather.

SWEETNESS: DRY
OAK: MEDIUM
BODY: FULL
ALCOHOL: 13.5%

Wine making kit containing 6L of grape juice to create a Pinot Grigio style wine with flavours of Green apple and citrus.

SWEETNESS: DRY
OAK: NONE
BODY: LIGHT
ALCOHOL: 11.5%

MAKES 23L

Wine making kit containing 6L of grape juice to create a Pinot Noir style wine.

Red fruit and earthy notes.

SWEETNESS: DRY
OAK: LIGHT
BODY: LIGHT-MEDIUM
ALCOHOL: 11.5%

MAKES 23L

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.

Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27°C (64 -80°F), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2.