Ingredients

A delightful blend of two incredibly outgoing white wine grapes, Traminer (or Gewurztraminer) and Riesling. Gewürz is renowned for its explosive aromatics that rocket out of the glass, while Riesling is adored for its mouthwatering orchard flavors of apricot and peach, palpable mineral character, and floral aroma. The VineCo Estate Traminer Riesling features a blend of Australian grape juices that produce a delicious white wine that is truly aromatic with notes of lime, apple, honey and stonefruit. Off-dry with a light-medium body and no oak. Fabulously easy-drinking with an alcohol level of 12% by volume. Traminer Riesling, Australia Aromatic with lime, apple, honey, stonefruit Sweetness: Off-Dry Oak: None Body: Light-Medium ABV: 12% Kit Volume: 10 L Approximate Yield: 23 L Ready to bottle in 6 weeks Bottle Labels sold separately

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Keep your growing home made wine collection organized with these adhesive bottle labels. 30 labels per pack.  

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CellarScience Glucabuster improves lautering and yield and makes any downstream filtering easier. First the highly concentrated β-glucanase break down the glucan formation that can lead to stuck mashes and slow run off. Then the included Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep todays challenging mashes flowing right. Use: Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0. Additional Notes: Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F. The recommended shelf life is 12 months from the date the package is opened.    

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Made in the style of one of Germany's most renowned whites, this Gewürtztraminer style is balanced and crisp with bold tropical fruits on the palate Medium-bodied and off-dry, 11.5% ABV Excellent with Vietnamese-style shrimp or Thai red curry chicken Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks Includes a Finishing Blend that allows the winemaker to tailor the sweetness and body to their own taste Made in the style of one of Germany's most renowned whites, this Gewürtztraminer style is balanced and crisp with bold tropical fruits on the palate. Includes a Finishing Blend (formerly Suss Reserve Blend). The Finishing Blend allows the winemaker to tailor the wine to his or her taste. Exclude the Finishing Blend for a drier, lighter wine, or include it for enhanced sweetness and body. Food Pairings Excellent with Vietnamese-style shrimp or Thai red curry chicken. Gewürtztraminer, Germany Sweetness: Off-dry Oak: Unoaked Body: Medium ABV: 11.5% Kit Volume: 8L Approximate Yield: 23L Ready to bottle in 5 Weeks

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Keep your growing home made wine collection organized with these adhesive bottle labels. 30 labels per pack.  

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Keep your growing home made wine collection organized with these adhesive bottle labels. 30 labels per pack.  

Read more less

Keep your growing home made wine collection organized with these adhesive bottle labels. 30 labels per pack.  

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A cold fermenting Mexican yeast that produces clean, crisp lagers. Originally developed and popularized by the Modelo Group, this versatile strain has a neutral character and finishes dry. Perfect for Mexican-style light lagers, dark lagers, and cold IPAs. Every batch is PCR tested to ensure contamination free yeast.  Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: BAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-56°F (10-13°C). Optimum Fermentation Temp: 50-56°F Flocculation: Medium-High Alcohol Tolerance: 10-11% ABV Attenuation: 75-85% Similar Strains: WLP940 Gluten-free  

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Bouquet of dark fruits with subtle hints of oak, vanilla, and spices. Strong plum and berry flavors balanced by moderate tannins on the palate Medium-bodied and dry, 14.7% ABV Perfect with pasta and spicy sausage or BBQ chicken Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks Includes Genuwine Grape Skins to enhance color, flavor profile, and bouquet of the finished wine WineMaker Top 100 Wine Kits of 2022 A brilliant bouquet of dark fruits with subtle hints of oak, vanilla, and spices. Strong plum and berry flavors balanced by moderate tannins on the palate. Includes 2 liters of Genuwine Crushed Grape Skins. Fermenting your wine on GenuWine Grape Skins will add deep hues, enhanced bouquet, and a lingering finish to our select red wines. Food Pairings Perfect with pasta and spicy sausage or BBQ chicken. Malbec, Chile Sweetness: Dry Oak: Medium Body: Medium ABV: 14.7% Kit Volume: 18L Approximate Yield: 23L Ready to bottle in 8 Weeks

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Aromas of vanilla, red berries and black cherries and sweet flavors of ripe raspberry, chocolate and cherry Medium-bodied and dry, 14.4% ABV Pairs great with BBQ beef, potato salad, coleslaw and french fries Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks Includes Genuwine Grape Skins to enhance color, flavor profile, and bouquet of the finished wine A modern, new world style wine featuring a blend of Cabernet Sauvignon, Syrah and Zinfandel. Aromas of vanilla, red berries and black cherries and sweet flavors of ripe raspberry, chocolate and cherry. Includes 2 liters of Genuwine Crushed Grape Skins. Fermenting your wine on GenuWine Grape Skins will add deep hues, enhanced bouquet, and a lingering finish to our select red wines. Food Pairings Pairs great with BBQ beef, potato salad, coleslaw and french fries. Red Blend Cabernet Sauvignon, Syrah, Zinfandel Sweetness: Dry Oak: Medium Body: Medium ABV: 14.4% Kit Volume: 18L Approximate Yield: 23L Ready to bottle in 8 Weeks

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Deep and dark in color with a rich bouquet of fruit and a hint of cassis Medium-bodied and dry, 13.3% ABV Ideal with spicy chili con carne or burgers with grilled onions and gouda cheese Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks 2007, 2008, 2009 & 2013 WineMaker International Award Winner Deep and dark in color with a rich bouquet of fruit and a hint of cassis, this is the Shiraz that put Australian wines on the map. It will age into a velvety wine of pure elegance. 2007-2009 and 2013 WineMaker International Award Winner. Food Pairings Ideal with spicy chili con carne or burgers with grilled onions and gouda cheese. Syrah/Shiraz, Australia Sweetness: Dry Oak: Heavy Body: Medium ABV: 13.3% Kit Volume: 12L Approximate Yield: 23L Ready to bottle in 6 Weeks

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Pronounced flavors of black cherries and berries layered with toasted oak, vanilla, and rich notes of dark chocolate and coffee Medium-bodied and dry, 14.7% ABV Try with honey and spice glazed chicken or beef chili and beans Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks 2007, 2008, 2010 & 2013 WineMaker International Award Winner This is a classic big, bold California red blend. It exudes pronounced flavors of black cherries and berries layered with toasted oak, vanilla, and rich notes of dark chocolate and coffee. 2007, 2008, 2010 and 2013 WineMaker International Award Winner. Food Pairings Try with honey and spice glazed chicken or beef chili and beans. Cabernet Syrah Zinfandel, California Sweetness: Dry Oak: Heavy Body: Medium ABV: 14.7% Kit Volume: 12L Approximate Yield: 23L Ready to bottle in 6 Weeks

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Clean, crisp, and slightly fruity, this wine is full of fruit flavor with an intense and pleasing aroma Light-bodied and dry, 11.6% ABV Works well with Thai and Chinese take-out, pork tenderloin and light seafood fare Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks Bronze Medal Winner of the WineMaker International Amateur Wine Competition 2024 WineMaker Top 100 Wine Kits of 2024 Clean, crisp, and slightly fruity, this wine is full of fruit flavor with an intense and pleasing aroma. You will want to savor through to the last sip. Food Pairings Works well with Thai and Chinese take-out, pork tenderloin and light seafood fare. Riesling, Germany Sweetness: Dry Oak: Unoaked Body: Light ABV: 11.6% Kit Volume: 8L Approximate Yield: 23L Ready to bottle in 5 Weeks

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Luxurious flavors of dark plums and chocolate greet the nose, while hints of blackberries, toasted oak, and spices are found on the palate Medium-bodied and dry, 13.7% ABV Serve with Italian pastas such as gnocchi or wild mushroom and risotto Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks Includes Genuwine Dried Grape Skins to enhance color, flavor profile, and bouquet of the finished wine Luxurious flavors of dark plums and chocolate greet the nose, while hints of blackberries, toasted oak, and spices are found on the palate of this great Italian classic. Includes 125 g of Genuwine Dried Grape Skins. Genuwine grape skins are crushed, whole grape skins, gently dried in a proprietary process that preserves their original color and fresh vineyard flavor. Fermentation on Genuwine dried grape skins enhances the color, flavor profile and bouquet of wine. Genuwine grape skins are easy to work with and consistently provide excellent results. Food Pairings Serve with Italian pastas such as gnocchi or wild mushroom and risotto. Nebbiolo, Italy Sweetness: Dry Oak: Medium Body: Medium ABV: 13.7% Kit Volume: 8L Approximate Yield: 23L Ready to bottle in 5 Weeks Grape skins included

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An enticing deep apple and grapefruit bouquet with apple and citrus notes Light-bodied and dry, 12.3% ABV Pairs well with Creole shrimp or Italian orzo risotto Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks An enticing deep apple and grapefruit bouquet with apple and citrus notes that follow through to the palate and linger with a dry finish. This Pinot Grigio is made in the true northern Italian style. Food Pairings Pairs well with Creole shrimp or Italian orzo risotto. Pinot Grigio, Italy Sweetness: Dry Oak: Unoaked Body: Light ABV: 12.3% Kit Volume: 8L Approximate Yield: 23L Ready to bottle in 5 Weeks

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Keep your growing home made wine collection organized with these adhesive bottle labels. 30 labels per pack.  

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Clearzyme by CellarScience is an enzymatic solution to create clear beer by breaking down haze causing proteins so they cannot later bind with tannins. Because it specifically targets only haze active proteins, it has no effect on flavor, aroma or head retention. Use: Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6. Additional Notes: Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy. Clearzyme also breaks down the Gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. The recommended shelf life is 12 months from the date the package is opened.      

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Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.  Amyloglucosidase, alpha amylase, and pullulanase combine to enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Use: Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5. Additional Notes: Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F. The recommended shelf life is 12 months from the date the package is opened.    

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The luscious scent of ripe peaches explodes from this exceptionally crisp, flavorful wine Medium-bodied and sweet, 7.6% ABV Yields 6 gallons (2 cases) of finished wine in approximately 4 weeks Gold Medal Winner of the WineMaker International Amateur Wine Competition 2024 WineMaker Top 100 Wine Kits of 2024 The luscious scent of ripe peaches explodes from this exceptionally crisp, flavorful wine. Pale straw in color, this wine is a natural addition to a lazy afternoon or an evening barbecue. 2007 and 2008 WineMaker International Award Winner. Peach Perfection Sweetness: Sweet Oak: Unoaked Body: Medium ABV: 7.6% Size: 5.5L Yield: 23L Ready to bottle in 4 weeks

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