Winemaking Process

Choose a style of wine you like.  Unsure?  We can assist you with finding a wine that is suited to your taste.  Take it home and get it started.  When you have finished the process in the instructions and completely degassed and cleared the wine it is time for you to bottle.  Remember that altitude and barometric pressure can have an impact on degassing.

Bottle your wine and dress it up with our labels and shrinks.

Let your wine age.

Uncork a bottle, put up your feet, and indulge.

Click here to go to our wine kit product list... 


When making wine never number of days

I hear it every week, "It is day 10 so it is time to stabilize my wine" -No No No, never go by days. In Calgary at 3500 feet above sea level, with drastic barometric pressure changes and Chinooks combined they all delay the fermentation process. Use the number days as a rough guide but always go by the actual Specific Gravity. It will be closer to 30 days before you will reach 0.996. If you stabilize at 10 days you will kill the yeast before your wine has completed fermentation and you will have a lovely grape drink.   from Ron NW manager, 2011 AB Winemaker of the Year

click here to read Paul's comments on days...


Degassing your wine

To successfully remove CO2 from your wine we recommend our Vacuvin system. For under $20 you can create a vacuum in your carboy which will remove the CO2 from your wine. At our altitude stirring or whipping your wine is ineffective, it may also damage your wine by introducing oxygen into your wine. Ask any of our staff about this method of removing CO2.

click here to read Paul's comments on the Vacuvin...



Filtering your wine

Adding “polish” to a wine’s appearance is the number one reason home winemakers elect to filter their wines. It adds a glassy and pure look to the wine that is simply appealing. Filtration will not make a cloudy wine become clear. That is not its purpose.Our filter rentals are to be used only for Winexpert kits. If you try to filter a wine purchased at a discount store often the dyes and glycerin will clog the filter and you will be unsuccessful in completing the process.

How to use our filtering system - click here to read more...

click here to watch Paul's demo...



Which wine should you add to your cellar? Our top Winexpert sellers across Canada in 2012:

1 World Vineyard Italian Pinot Grigio
2 Vintner’s Reserve Liebfraumilch
3 Selection Italian Pinot Grigio
4 Vintner’s Reserve White Zinfandel
5 Vintner’s Reserve Merlot
6 Selection Australian Shiraz
7 Vintner’s Reserve Mezza Luna Red
8 World Vineyard Australian Shiraz
9 Vintner’s Reserve Vieux Chateau du Roi
10 Vintner’s Reserve Pinot Noir

results from Winexpert Canada wide


What is it about wine, especially red wine, that makes as much as a 1/3 of humanity unable to drink it without getting a headache? Drinking just one glass can trigger immediate discomfort, raise blood pressure, or morph into a days-long migraine.

Hennie van Vuuren, director of the Wine Research Centre at the University of British Columbia, is pretty sure he's figured out the problem. He himself suffers from red wine headaches.

Wines get fermented first with a wine yeast, and then some wines are treated with malolactic bacteria that turns malic acid to lactic acid, thus mellowing the taste.  These bacteria have another effect, though – they convert some of the amino acids in the grape into biogenic amines – histamine and tyramine. “These are neurotoxins,” van Vuuren says, and are linked to most allergic reactions.  He has no doubt they are responsible for the vast majority of wine intolerances.  It's all but impossible for susceptible consumers to choose wines that won't give them a migraine.

click here to


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.

From Wikipedia - It is through the aromas of wine that wine is actually tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and umami. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb.[1] In wine tasting, wine is often smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an unpleasant smell or possible wine fault. The term aroma maybe further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.  read more...



Most people simply enjoy their wine and give no thought to what has gone into it to produce the delicious final product. But as a wine kit maker, you know there's more to winemaking than simply crushing grapes and letting them ferment.  You add some unexpected things as you make your wine, but you might be surprised at what those things are actually made of.

In the summer of 2004, Dan Berger wrote an article for, in which he laid out the different additives in commercial wine in all their glory: Sleuthing out what's in wine / Sturgeon bladder in your bubbly?

click here to




From reading the side panels on wine kit boxes, you’ll see that Winexpert kits contain concentrate, juice and other winemaking staples like acid and sulphite. However, just how these things came together to make your kit isn’t as obvious. For the most part, about 75% of the methods used to construct wine kits, in the beginning at least, are exactly the methods used in making wine.

click here to read the entire article...


GERMAN MUELLER THURGAU - learn how to make it by Ron

Delicious flavours of apricot, green apple and peach aromas of Riesling, and the early ripening qualities of Silvaner. A great sipping wine, it's a perfect choice for potato chips (there's nothing like a crisp glass of Muller-Thurgau and some Lay’s chips!), but mostly it's a very satisfying wine to quench a thirst in good company.The Müller-Thurgau, or Rivaner, is the second most widely planted grape in Germany and accounts for about a fifth of the total vineyard area.

In the kit is the large bag of concentrate, a small flavour pack, edlerflowers, yeast, bentonite, potassium sorbate, potassium metabisulphite and isinglass. The first thing to do is sanitize anything that is going to touch the concentrate...

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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. Total initial time comes in at 25 minutes - nothing to do now for a week. Now about he wine - Domaine Des Brumes - 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. read more...


AUSTRALIAN PETIT VERDOT - how to make it daily by Ron

Australian Petit Verdot - 'Super Cabernet' - dark and full bodied, with concentrated flavours of spice, blackberry and blackcurrent and notes of cedar.  Our new Selection International with grape skins are a return of limited releases from the past.  With intense fruit-forward character, this wine drinks well immediately and it will fully round out in only three months, delivering intense fruit and richness.  This wine is right at the top of my list for favourites.  I am going to show you step by step the fermentation process.  To add another dimension I will be using Bordeaux 4267 liquid yeast.  I know the end result is going to be just fabulous.  On the left is the hop sock full of the grape skins.  click here to view Australian Petit Verdot



Ron makes an Estate German Mosel Valley Gewurztraminer with Chablis liquid yeast, each day pictures and progress is posted here...





With our high altitude here are a few tips to assist you when making great wine.  I have outlined a few additional ideas for each winemaking step.

1. Primary fermentation - when you add your juice to the primary along with your water and bentonite it is important to stir well. We suggest 5 minutes 3 or 4 times over an hour. If the juices don't dissolve with the water you may get layered fermentation resulting in a wine that tastes more like weak juice.  If your specific gravity is not between the recommended reading in the instructions then you need to stir some more.  If your primary is not graded or is a food grade 1 then upgrade to our food grade 5. 

click here to read about cancer causing chemicals which may be released from plastic during fermentation.

click here to read the entire winemaking article... 



Take your starting specific gravity, subtract your finished specific gravity and divide by 7.36.  For example: Initial S.G. 1.080; Final S.G. .996; drop in gravity .084. Next, the figure obtained in this way is divided by 7.36. The result obtained is the % of alcohol by volume in the wine, i.e. 84 / 7.36 = 11.4% alcohol.


Wyeast Laboratories revolutionized the home industry in 1986 when it introduced Vintner's Choice 100% Pure Liquid Yeast and Malo-lactic Cultures. Now professionals and hobbyists worldwide count on the reliability, freshness, purity and extensive strain selection provided by Wyeast to produce fermented beverages of unequaled quality and diversity. Special orders are welcome; let us know which Yeast you need.  Read more...





The history of wine making spans thousands of years. From the times of ancient Romans and Greeks the making of wine is closely intertwined with the evolution of our society as it is today. If you enjoy a chilled white wine on a hot summer day or a full-bodied red beside a roaring fire on a chilly winter night, you will find everything you need to become a successful home vintner right here in Rocky Mountain House. ... read more






Many wine makers have a lot of misconceptions about aging their wine by assuming that ALL wines improve with age.

Not all wine kits are created equal.  Most kit manufacturers don't invest money in creating wine kits that have the structure and complexity to age properly.  Our Winexpert brand does!  Hence the 500 Provincial & National awards for our Home Vintner wines.  All kit manufacturers enter wines into these competitions - Winexpert always dominates.

click here to read an extensive study on Winexpert wines, cellar planning and ageing

read the entire blog...




Here are some wine storage tips to ensure top quality wine:

Store your wine upright for the first 3 to 5 days.
After that, store your wine on its side in order to keep the cork moist.
Store your wine in a cool, dark place.
Your wine should be stored where the temperature is CONSISTENT… Bright light, movement, and temperature fluctuations can negatively affect the quality of your wine.

Do Not:
Do not constantly turn your wine. Red wines will sometimes dust (leave residue on the inside of the bottle). This is normal. Simply decant your wine.
Do not store your wine directly on a cement floor. Put a thick piece of wood under your wine storage boxes.
Do not store your wine on heated floors.


What you are looking for is harmony and balance in your pairing. Wine on its own tastes different than when it is paired with food. If it is complementary, wine can impart its flavours to a dish, thereby giving the food an added layer, or food can lend its flavours to the wine. If they clash, or if one overpowers the other, the experience will under whelm and disappoint and can sometimes lead to flavours that are not present in either, like an unpleasant metallic taste which can result from high tannin content and oily fish. With the right pairing, wine and food can combine to give your palate great pleasure!

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