FAQ

Should I filter my wine? 

Yes. It is recommended that you filter your wine. By filtering a clear wine, you are “polishing” your wine which will remove any impurities that your wine may have such as yeast cells and other unwanted material. It improves the taste and the look of your wine. Filtering your wine enhances the quality of your vintage and ensures that the wine will be sediment-free in the months to come.

What does the Bentonite do for my wine?

Bentonite aids the yeast in growing quicker and stronger in the initial fermentation. It also helps to settle out the dead yeast cells so that you are not transferring a lot of sediment into your secondary fermentor after racking.

What does Metabisulphite do for my wine?

It protects your wine from spoilage and aids in clearing. It also helps to prevent oxidation. You can dissolve 50 grams of metabisulphite in 4 litres of water and use it as a sterilizer for all of your equipment and containers. It does a great job.

What does the Potassium Sorbate do for my wine?

It inhibits the reproduction of yeast cells. It does not kill the yeast cells but it will prevent your wine from renewed fermentation. This is neccessary for all wines, especially when you sweeten your wine before bottling.

Why do your instructions say NOT to top up during stage 3?

Vineco’s wine kits are designed to make 23 L. of balanced wine. When you start the wine, you add enough water to bring the must to 23 L. There is always some wine left behind with the sediment after racking. If you top up with water, you are diluting the wine and therefore the finished wine will not be as it was intended. If you are following the instructions and not leaving the wine for long periods of time without any fermentation occuring, there is no risk of oxidation with the head space.

Why should I put shrink capsules on my bottles?

Shrink capsules are not only for decorative use but they are an important part of your winemaking as it protects the cork from unwanted pests such as spider mites and fruit flies and still allows your wine to breathe.

How do I sweeten my wine after it has finished fermenting?

Once fermentation is complete you can sweeten your wine by adding a sweetener (wine conditioner). You would add the wine conditioner prior to filtering. One ounce per gallon takes the edge off and two ounces per gallon starts making the wine fairly sweet. The best thing to do is to add to taste. Be careful not to over-sweeten.

How should my wine be stored?

You should keep it in a dark place. Light will excite molecules and oxidizes your wine. It should be vibration free (storing wine under the stairs is not a good idea.) You should have it in a humid place between 50 and 80 percent. You should always keep it away from odors (paint cans or anything with a strong odor) The reason for this is because the taste of your wine can be affected. Maintaining a constant temperature between 16-21C prevents your wine from premature aging. Rapid temperature changes in your wine storage location are detrimental to your wine. You should keep your wine bottles on their side so that the cork stays moist; otherwise the corks will dry out and allow unwanted air in. Wine asks for two things only, to be left lying quietly in a cool dark place, and to be served slowly, giving it plenty of time and room to breathe the air.