How much time does it take to make beer?
Starting your beer will take about ten minutes! Three weeks later on your return visit bottling or canning takes half an hour to complete.
How much time does it take to make wine?
Making your own high quality wine is easy! It takes ten minutes on your first visit to start your wine. Depending on your kit choice you return four to eight weeks later and spend half an hour per batch bottling.
What do I do to make beer?
We have a federal wort production licence. All you have to do is choose your wort type, pitch your product and bottle or can your finished beer.
What do I do to make wine?
Simply choose the wine you want to make, add yeast to a fermenting container, bottle your finished wine and that's it!
What is the advantage of grape skins?
The use of grape skins in the ferment is available in a number of red wine kit grades. This addition will greatly enhance the body, aroma, and character of any wine. It is available in a selection of our mid to high end kits using one of two formats.
GenuWine dried grape skins – used in Grand Cru International, Cru Select Platinum, RQ Series and En Primeur kits. The process of gently drying crushed whole varietal grape skins, adds body, bouquet and finish to red wine. A patented process ensures the dried grape skins retain their original colour and nutrition. Each 250g package of GenuWine winery dried grape skins is the equivalent to 4.5 kg of whole varietal grapes.
Cellar Classic Winery Skins – used in Cellar Classic Winery Series. Now with 2.5 kg of pure winery grape skins! This allows the winemaker to extract deep colour, chewy tannins, tantalizing flavours and complex aromas to produce richly structured wines.
What is Barrel Aging?
The winemaker’s secret..… barrel aging your wine not only infuses toasted oak character but also greatly enhances your product by slowly introducing oxygen through the wood. The result is all sorts of extra tastes and surprises that round out the wine and add character This process requires approximately four to six months of additional aging on premise. We offer six different types of wine to choose from. Be advised that space is limited to the size of the barrel, so reserve your space ear
How much will it cost to make beer?
Our prices depend on the type and quantity of beer you are making. A 48 litre batch ranges from $160 to $180 and a 24 litre batch ranges from $75 to $85. Ingredients, production time, use of our bottle washer, use of our bottling equipment or canning machine and bottle caps are included in the price. There is a fee to purchase bottles or cans.
How much will it cost to make wine?
Wine batches (23 litres) range in price between $100 and $200 depending on the kit and type of wine you choose. Ingredients, production time, use of our bottle washer, use of our bottling equipment, corks, shrink wraps and labels are all included in the price. There is a fee to purchase bottles.
How many bottles do I need for beer?
The number of bottles required depends on how big your bottles are. Each batch of beer produces 48 litres, the equivalent of 12 dozen 341 ml bottles or 8 dozen 500 ml pet bottles 1/2 batches produce 6 dozen 341 ml bottles.
How many bottles do I need for wine?
Again the number of bottles is dependent on the size of the bottle. A 23 litre batch of wine yields 30x 750 ml bottles.
What bottles can I use?
You may bring your own bottles, or purchase them by the case or individually from us. We stock 750 ml wine, 375 ml wine, 4 litre reusable wine bladders with valve, and 500 ml plastic pet or glass bottles for beer.
What about canning my product?
Canning your beer, coolers or cider can offer advantages over bottling. Cans are portable for travelling, camping or special events. They are 100% recyclable and they block sunlight and oxygen better than bottles. Cans may be purchased from us in batch lots or individually. We have a canning machine on premise that can process a batch of coolers or cider in approximately half an hour.
How do I prepare my bottles?
When fermenting anything the cleanliness of your bottles is imperative to the shelf life of your product. After using, rinse well and store upside down in cases. This simple procedure is a big time saver. If your bottles are heavily soiled, you will need to place one tablespoon of bleach in each bottle, fill to the very top with lukewarm water and soak for 12 hours before rinsing and reusing.
How do I store my beer?
Your beer will last as long as three months under ideal conditions – REFRIGERATED. Beer is best consumed as soon as possible as it is less acidic than wine meaning it will not age or store for long periods of time. So as a rule remember - the cooler the better - “REFRIGERATION IS YOUR FRIEND”. Also remember to keep your beer out of the light, as light can initiate off tastes. Simply covering with a blanket can help with this.
How do I cellar my wine?
Wine bottles are ideally cellared or stored on their side, in a cool space out of direct sunlight.
Why do I cellar my wine?
Cellaring your wine allows all the elements in wine (fruit, acid, oak and tannins) to integrate and develop a delicate balance, optimizing the wine’s aging potential. Cellaring is significantly more important for wine made from kits as commercial wines are already aged before purchase. Kit wines age in exactly the same way which is why cellaring comes so significant to improve the character and smoothness of your wine.
What factors affect aging?
Humidity – a relative humidity of 50–70% is the acceptable range to age wine. Insufficient humidity may cause corks to dry out, lose their elasticity and thereby allow air to get into the bottle. Too much humidity (over 70%) can cause mould to grow on corks. At its extreme, this can destroy a wine.
Temperature – a temperature of 12–15 °C is ideal for allowing the wine to age steadily without risking premature aging or oxidation. A constant temperature is key to steady aging.
Light – constant exposure to light produces chemical reactions in wine that cause it to deteriorate. Ultraviolet light has the greatest effect, and white wines and champagnes are the most vulnerable. Try to keep the cellar dark when not in use.
Movement – it is natural for wines (especially high-end heavy reds) to shed some tannin during aging. Vibrations can cause bottle sediment to stay suspended, creating either a haze or “floaties”.
Sulphites – help to preserve the wine from spoilage and oxidation. If aging beyond six months, add 1/4 teaspoon of extra sulphite before bottling. Sulphite dissipates with age and is important for the long-term health of the wine.
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