Making a Vine Co New Zealand Sauvignon Blanc White Wine Kit
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- Опубліковано 25 лип 2024
- If you love sauvignon blanc wines, then you need to make this vine co new zealand sauvignon blanc white wine kit.
Watch till the end for a sneaky early tasting!
Full of zingy gooseberry flavours and a real tingle on the tongue. Nice and dry, fruity and perfectly balanced.
This Vine Co Signature Series kit take around 6 weeks to make and it’s worth taking the time to make a wine of this quality.
So join Davin as he makes this wine kit at home and give you hints, tips and hacks so you can make the best wine possible.
Here we open the box of New Zealand Sauvignon Blanc and show you the contents with a little about what they are for.
Then through the process of making the wine.
Keep watching till the end and we’ll show you what the finished wine looks and tastes like.
This is an easy kit to brew and can be made in as little as 4-6 weeks.
We then recommend letting the made wine rest for a couple of months before drinking to bottle condition and be as good as possible.
This kit makes a very good quality wine that is easy drinking and as zingy and fruity as any NZ Sauv Blanc that you can buy.
If you have brewed this kit, let us know how you got on in the comments.
Happy brewing!
Browse our range of VineCo wine kits on our website and choose which wine you you are going to make at home - www.brewbitz.com/collections/... - Навчання та стиль
Good to see you back
Thanks.
Very well explained thank you Sean Redmond
Cheers
Great demo. Thanks
Thanks for watching!
Great video guys
Glad you enjoyed it
Hi ,hope you guys are ok? Keep up the Vids they are greatly appreciated.I want to make a Champagne type wine for a friend.I dislike white wine and really don't get Champagne.However each to their own .Can you recommend a kit? Also might sound crazy but is it possible to use a rota keg instead of bottling? Thanks in anticipation you always give good advice.
Hi. Champagne is normally made from Chardonnay grapes. So you can use any Chardonnay wine kit as a base for making the champagne.
I would swap the yeast that comes with any Chardonnay wine kit, to a champagne yeast, something like Lavin EC-1118. This will help give the dry crispness that is associated with champagne.
Ferment the kit as normal, but once the fermentation is complete, allow to clear for a few days and then siphon off the lees into a new fermenter. Add 125g of brewing sugar for a 23 litre kit, then bottle into champagne bottles.
Use temporary hollow corks - www.brewbitz.com/products/clear-plastic-reusable-corks. You will need to use a wire cage to prevent the cork coming out.
Turn the bottles upside down and keep in a warm place for 1 week to allow the secondary fermentation to take place.
Transfer somewhere cool, still upside down. Twist the bottles daily. This allows the yeast to settle in the hollow cork. Once the champagne is fully clear, prepare an salt ice bath by dissolving 50g salt in 2 litres of water. Now put this in the freezer in a tupperware container to freeze for at least 48 hours. Whilst the salt bath is freezing, put 3-4 bottles in the fridge (still upside down) to chill down.
Take the salt bath and the bottles from the fridge. Put the necks of the bottles into the salt bath and leave for 10-12 minutes. The wine in the neck of the bottle will freeze solid.
Take out a bottle. Turn it the right way up, now be careful! Remove the cage carefully. The cork will likely shoot out on its own and take the sediment with it. Remove any further sediment that may be in the neck bottle. You may want to top up the champagne using some from another bottle of champagne or chardonnay wine. Now cork straight away with a champagne cork and fit a cage.
You now have a sparkling wine akin to champagne.
You won’t get the pressure needed using a keg, as champagne has particularly small bubbles and this is only achieved due to the high pressure.
This On The House Chardonnay kit works well for turning into a sparkling wine - www.brewbitz.com/products/on-the-house-chardonnay
Cheers & happy brewing.
Isn’t 1118 a killer strain, I’m surprised that the pitch was at the same time, and not finishing off with the 1118 after the 1116 has done the hard work. I’ll keep this in mind when we are brewing at home! Thanks for another great video!
Good spot. The instructions say to add both at the same time. Perhaps 1118 is not the killer we have been told it is.
Why are there two different yeasts in that kit?
Different yeasts do different jobs, yes they both eat the sugar, but they also eat other compounds in the grape juice and they turn them into new flavours, smells and even textures.
The 2 yeasts work together to give the desired flavour. So use both together.
Have a read of our blog on why there are different yeasts - www.brewbitz.com/blogs/news/so-many-yeast-to-choose-from