Oxidization of Wine

Many wines are ruined by too much exposure to the air. Wine contains enzymes that when exposed to air, cause oxidative compounds such as phenols to react negatively. This can affect the colour, flavours and aroma, which can turn the wine brown, cause flavour loss, and even lead to a vinegary smell and taste. The Home Vintner uses a closed fermenter system, which includes a tight seal on the primary with a bung and airlock. This minimizes the loss of low weight molecular compounds, allows for bet... more

POSTED October 2nd, 2017 | 0 COMMENTS

Benefits Of Oak

The Home Vintner wine kits that come with oak, are very well balanced, but careful additions can enhance the final result. The trade off is that this can prolong aging time.Oak, whether it be French or American, light, medium, or heavy toast adds significant flavour and aroma character to both red and white wines. Some wines, such as Chardonnay and Shiraz, flaunt their oak characteristics. Using barrels might seem ideal, but they are expensive, and a lot more work to maintain, clean, and keep sa... more

POSTED July 26th, 2017 | 0 COMMENTS

How to Make an Award Winning Wine.

Award winning wine comes down to the rule of three: Quality, technique and age.Quality: Don't settle for less. If you want to have an excellent wine, you need to start with a premium quality brand. its not about  the size of the kit, but is more about the quality of the brand. The Home Vintner stands behind WinExpert, as it has proven itself consistently in its adherence to high standards.Technique: Its not just about following kit instructions, there can be so much more. Our knowledge... more


The Home Vintner Wine Guild nets International Awards!

CONGRATULATIONS ONCE AGAIN TO THE HOME VINTNER WINE GUILD!WineMaker Magazine's International yearly wine competition is the biggest amateur wine competition available. Competitors submit bottles for judging against an array of varietals and wine styles. Kit wines compete alongside fresh-grape entries in blind tasting flights to win their way to the top! This year there were 2497 entries that included 7 Countries (50 American States and 6 Canadian Provinces). GUILD AWARDS - 9 MEDALS! CUMULAT... more


Yeast & Your Wine

The yeast that comes with your kits does a very reliable job of fermenting your wine. However, changing up the yeast can make a big difference to your wine, so the question that remains is what strain should you choose? There are many factors to consider, starting with the characteristics you want the yeast to impart in your wine. You need to start with a good quality wine kit, i.e., Winexpert. Think of yeast as one of the tools that can be used to tweak the flavour in a certain direction. more

POSTED May 25th, 2017 | 0 COMMENTS

Paul's Beer tip! Simmering Your Wort

One of the great things about our beer kits is the no-boil convenience, simply sanitize your equipment, mix your malt with water, pitch your yeast and you’re good to go! However, if you decide to add bittering or flavouring hops to your beer they’ll need to be simmered to isomerize the alpha acids. It helps to simmer them in some of the reconstituted wort, to meld the flavours properly. Make up your beer as usual, remove 3 to 4 litres of wort to a pot of at least 8 litres volume, and... more

POSTED April 20th, 2017 | 0 COMMENTS

Paul's Wine tip! Bottle Stink

When young wines are put into the bottle they sometimes carry a residual aroma of fermentation with them, often a hint of hydrogen sulphide or simply a slightly yeasty character.  This usually dissipates with time, but if you’re drinking your wine young, decanting it before serving or swirling it in the glass will often drive off most of the aroma.If the stinkiness persists, your wine may have hydrogen sulphide or excess sulphite.   Also, make sure  your wine is complet... more

POSTED April 20th, 2017 | 0 COMMENTS

Paul's Beer tip! Hops

Adding extra hops is an excellent way to customize your  beer.  Even though the beers are precisely hopped and have balanced flavours, most home brewers feel in their heart that there is no such thing as too much hops.   Unless you are well versed with hop types, make sure you stick to classic varieties.  Some hops can provide unusual flavours and aromas if used inappropriately.  For North American ales try Cascade, for German beers use Hallertau or Saaz, and for En... more

POSTED April 20th, 2017 | 0 COMMENTS

Paul's Wine tip! Rent the Home Vintner Degassing Machine

One of the problems in Calgary and area is our higher altitude. It can be difficult to remove the C02 gas from the wine after fermentation ceases. We recommend removing the excess gas from the wine right after stabilizing, as a high C02 concentration can also impede the ability of the clearing agents to bond properly. We dissuade our customers from beating the gas out of the wine with attachments connected to a drill, as after a number of days with this abuse to the wine... more

POSTED April 20th, 2017 | 0 COMMENTS

Paul's Beer tip! Keeping it Fresh.

The lifespan of a beer is directly related to its alcohol content, darkness, sweetness, and hop content. Darker beers with a higher alcohol content, for example, will generally last longer than a very light, low alcohol beer. Also, be sure you check for freshness on the shelf before you buy! Read the product codes on the box ---if those codes are missing, you can bet they’ve been deliberately removed and you can be sure the product has expired. Think about your own needs when you choose be... more

POSTED March 28th, 2017 | 0 COMMENTS

Paul's Wine Tip: To Filter, or Not to Filter?

Should you filter your wine kit or not?  Half of our customers don’t filter their wine kits, but the other half do! The Home Vintner uses a filter system that is very gentle on your wine. To see if your wine is brilliantly clear, take a sample glass into a darkened room and shine a flashlight through it. Don’t look into the light, instead look into the glass from the side to see if the beam is still visible as it travels through the wine.  It could look something like a sun... more

POSTED March 28th, 2017 | 0 COMMENTS

Decanting Your Wine

 Decanting is a word that conjures up mystery and ritual. According to Webster's dictionary, to decant is to “pour off gently, as liquor, so as not to disturb the sediment, or to pour from one vessel into another: as to decant wine.” Very old wines and vintage Ports are decanted to separate the clear wine from the sediment in the bottle,but for the most part wine is decanted in order to expose it to oxygen. Wine industry experts argue back and forth about the benefits of de... more

POSTED March 28th, 2017 | 0 COMMENTS

Spring is in the Air, Time to Prepare!

Spring will be in the air soon.  It's time to start one of the Island Mist kits. Although your wines look good in bottles with labels and shrink tops, and definitely will age well this way, our food grade wine bags can be convenient storage for a short period of time, and increases transportability. Good for camping trips, back yard entertaining, and other summertime activities. Our Island Mist kits, with their lower alcohol and strong fruit flavours , don't seem to mind... more

POSTED March 2nd, 2017 | 0 COMMENTS

Wine Gummies

We recently stumbled across a recipe that seemed too goo to be true, Wine Gummy Bears!Well, we tried it out, and the results were amazing. This recipe could be replicated with red, white, rose, or even port! We would suggest leaving out the sugar if you try these with Port, since Port is already sugar heavy. these gummies turned our sweet, chewy like a gummy, and with still some of the depth of the wine shining through. We used the Limited Edition Fourtitude wine, and it was perfect. Here i... more

POSTED March 2nd, 2017 | 0 COMMENTS

Paul's Wine Tip! Avoiding Oxidation

Oxidation is the result of too much air contact during racking, storing and bottling and/or insufficient sulfite. The odour is primarily due to acetaldehyde, the oxidation product of ethanol.Without sulfite, colour and aroma compounds react with oxygen. With oxidation the fruity aroma disappears and is replaced by an "aldehyde" or "sherry" aroma.  As oxidation proceeds, red wines change from bright red to brick red and then brown.  White wines change from yellow to gold... more

POSTED January 31st, 2017 | 0 COMMENTS | POST A COMMENT

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