Articles & News
We are proud to announce that 7 of our wine kits were named the top wine kit in their varietal category in the December issue of WineMaker Magazines Top 100 Wine Kits. These 7 kits also won Gold Medals at the 2011 WineMaker International Amateur Wine Competition including Best in Show Kit Concentrate for our Estate Series Lodi Ranch 11 Cabernet Sauvignon.
POSTED December 23rd, 2011 | 0 COMMENTS | POST A COMMENT
From the Vine Fall 2011 articles include our new Selection International with Grape Skins product, the two seasonal World Vineyard varieties, this year's Limited Edition information, the return of Gamay Nouveau - a great reason to party and the Art of Blending wines to create superb results.
POSTED September 1st, 2011 | 0 COMMENTS
The results from the The Amateur Winemakers of Canada Competition (AWC) held in Nova Scotia are in. We have won 20 awards out of 27 awarded to Alberta, taking 1 Gold, 12 Silver, 5 Bronze and 2 Certificates of Merit. The competition in the whole province of Alberta won the other 7. WOW!
POSTED August 28th, 2011 | 0 COMMENTS | POST A COMMENT
Step by step (click here) Ron makes our new Selection Original - Brouilly, the largest Cru in Beaujolais, is a wine noted for its aromas of blueberries, cherries, raspberries, strawberries currants and floral notes. Our brouilly is called Domaine des Brumes, a refreshing, easy drinking red revealing a slender texture, smooth tannins and a medium finish. The Gamay grape is light and fruity in the same palette as a Beaujolais wine.
POSTED November 2nd, 2011 | 0 COMMENTS
Ask The Vintner
Simply the best, Winexpert. The judges agree! Winexpert consistently has gold medal winning results year after year. Other kits do not compare to our nose.
I hear it almost every day, "I just don't have time to make more wine". So here we go with how long it actually takes to make a wine kit from start to finish:
The Australian Petit Verdot was first offered as a Limited Edition in 2006. In our 20th year celebration 5 wines were brought back, and yes the Petit Verdot was one of the favorites and reintroduced in 2009. If it is possible to drink pure velvet this is it! I was so excited when Winexpert introduced this wine kit in its new grapeskin lineup. I will walk you daily through the entire process of making this wine. Yes, this is one of my favorites!! To add to the excitement I am going to use a liquid yeast - I have chosen the Bordeaux 4267.
Corks! Corks! Corks! If I've said it once, I've said it a million times - don't skimp on your corks!!! We recently had a customer bring in a bottle of our Estate Stag's Leap Merlot. He had purchased one of our best kits but when he corked it he bought poor quality corks at another store.The entire 28 bottles had gone bad. We guarantee all beer and wine kits 100% if
After bottling, it is important to clean your carboy before things left behind start to harden. I rinse with hot water and use carboy brushes to keep everything clean. If there are stubborn stains and scale in the top of my carboy I add about 1 inch of cleaner / sanitizer to the carboy. The Home Vintner sells holeless bungs which I put in the top of the carboy and turn it upside down in
Bad, bad advice!! The Home Vintner prides itself on having the most knowledgeable staff in the industry. Our wine guild has won over 500 provincial, national and international awards, we have 15 staff certified through the winemaking excellence program (that's more than any other store in North America). Over 9,000 people have completed our wine and beer making
Once you have reached the correct SG and there is no further surface bubbles, to further clear the beer, then I carefully rack the beer off the sediment into aother sanitized carboy. At 3 days I then rack back into my sanitized primary to add the dextrose provided with the beer kit. Often during the fermentation process a surface scum appears, this is a floating yeast bed. Gently rock the carboy back and forth and the bed breaks into little pieces. If it appears the next day continue disturbing it by rocking the carboy each day. This weekend on the 3rd day there was a significant surface scum. I carefully inserted my syphon rod leaving just a small hole in the surface. Using a syphon clamp I secured the rod to the rim of the carboy. As the beer was syphoned out the scum stuck to the sides of the carboy and to the outside of the sypon rod.
I've made our India Pale Ale with our add on packs, both with dry yeast and with liquid yeast. I want to try a Pale Ale with no extra hops, just liquid yeast. My choice is the American Ale liquid yeast which will produce a very clean, crisp flavour characteristic. I will call it my Canadian Pale Ale and will walk through the process each day.
This will be a daily step by step presentation of making one of my favourite whites, an Estate German Mosel Valley Gewurztraminer with Chablis liquid yeast. Rather than using the dry yeast I added the Chablis liquid yeast, after 24 hours the temperature is 70F / 20C. You can see that with the liquid yeast there is a lot more surface activity than usual.