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.

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

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

Winexpert Reserve kits - Premium Styles and outstanding wine.

Looking for a premium wine with exceptional body, flavour and aroma? With Winexpert Reserve, join the celebration and experience the satisfaction of crafting outstanding premium wines with the wow factor

Winexpert Reserve Pinot Grigio, Italy.

Green apple, lemon zest and refreshing acidity.

Alc: 12.5%

Body: Light-Medium

Oak: None

Sweetness: Dry

Make in: 6 weeks

Saccharomyces Bayanus – Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter. However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 8°C (46°CF) is required. This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. In certain situations, CL23 can be used for red winemaking – especially where wine structure and dryness are key factors – but a word of caution, CL23 will take out colour and fruit flavour so recipes should be adjusted accordingly. To appreciate such attributes, split a Cabernet Sauvignon Must and ferment out using CL23 versus VR21 – you will not believe both wines came from the same grape.

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.

Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption. CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds. CR51 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO2 production.

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.