Aroma of plump blackberries, sweet vanilla, and fresh violets while cherries, pepper spice, and rich tannins grace the palate
Full-bodied and dry, 14.3% ABV
Delicious with braised beef short ribs or fig and Brie
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
Bronze Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
This complex, full-bodied wine has an appealing aroma of plump blackberries, sweet vanilla, and fresh violets while cherries, pepper spice, and rich tannins grace 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
Delicious with braised beef short ribs or fig and Brie.
Cabernet Sauvignon, Australia
Sweetness: Dry
Oak: Medium
Body: Full
ABV: 14.3%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Delicious aromas of roses, lychees and tropical fruits, as well as the infamous spicy notes characteristic of Gewurztraminer
Medium-bodied and off-dry, 12.6% ABV
Enjoy with a chicken, almond and rice stir fry or perogies
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
Includes a Finishing Blend that allows the winemaker to tailor the sweetness and body to their own taste
2007-2011 & 2014 WineMaker International Award Winner
This wine delivers delicious aromas of roses, lychees and tropical fruits, as well as the infamous spicy notes characteristic of Gewurztraminer. Subtle sweetness and added elderflowers enhance the fruity characteristics and spicy tones to complete the experience. Delicately bitter, this medium-bodied wine is elegant, light, and refreshing.
Includes a Süss Reserve Pack. The Süss Reserve Pack allows the winemaker to tailor the wine to his or her taste. Exclude the Reserve pack for a drier, lighter wine, or include it for enhanced sweetness and body.
2007-2011 and 2014 WineMaker International Award Winner.
Food Pairings
Enjoy with a chicken, almond and rice stir fry or perogies.
Gewürztraminer, Germany
Sweetness: Off-dry
Oak: Unoaked
Body: Medium
ABV: 12.6%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Soft yet fruity, the Aussie Cab shows more complex varietal fruit flavors, including cherry and blackberry, than its Old World counterpart
Medium-bodied and dry, 13% ABV
Great with roasted duck or beef and veggie stirfry
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2008 WineMaker International Award Winner
Soft yet fruity, this Australian style Cab shows more complex varietal fruit flavors, including cherry and blackberry, than its Old World counterpart.
2008 Winemaker International Award Winner.
Food Pairings
Great with roasted duck or beef and veggie stir fry.
Cabernet Sauvignon, Australia
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Highlights the apricot and floral notes of Viognier, the minerality of Riesling, and the tropical aromas of Chardonnay
Medium-bodied and dry, 13.8% ABV
Serve with chicken and root vegetables or grilled fish, potato and mushrooms
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2010 & 2011 WineMaker International Award Winner
This modern New World white highlights the apricot and floral notes of Viognier, the minerality of Riesling, and the tropical aromas of Chardonnay.
2010 and 2011 WineMaker International Award Winner.
Food Pairings
Serve with chicken and root vegetables or grilled fish, potato and mushrooms.
White Wine Blend, Argentina
Viognier, Riesling, Chardonnay
Sweetness: Dry
Oak: Unoaked
Body: Medium
ABV: 13.8%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Herbal aromas dominate the bouquet, while flavors of lemon and pear entice the palate
Light-bodied and dry, 11.5% ABV
A crisp and refreshing, food friendly wine that pairs with salads, mild cheeses and lemon chicken
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
Herbal aromas dominate the bouquet, while flavors of lemon and pear entice the palate. The finish is crisp and clean. A refreshing style white wine.
Food Pairings
A crisp and refreshing, food friendly wine that pairs with salads, mild cheeses and lemon chicken.
Verdicchio, Italy
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 11.5%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Imported grape picking bucket from Italy with a sturdy handle. Is more maneuverable than a 5 gallon bucket when trying to get in and around grapevines and is also much easier to carry. They do a lot of handpicking in Italy... they have it figured out!
*Basket color may vary
Clean in place with this filling and cleaning lid for FD-Style Speidel Fermenters.
Just attach CIP Spray Ball (included) and pump hot water through to clean your fermenters.
Use to maximize aeration when transferring wort into your tank. Generally speaking this lid is pretty sweet!
1" MPT inlet w/ 1" Pipe
Replaces entire bottom valve assembly on the 90L Speidel bladder presses. Includes connection for hose inlet, drain valve and safety blow-off valve on a brass tree.
The HI84500-61 is a 120 mL bottle of alkaline reagent required for determination of total sulfur dioxide in wine using the HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis. This alkaline reagent is used to raise the pH value of the sample prior to performing a total sulfur dioxide titration. With 5 mL of reagent required per total SO2 test, there is enough alkaline reagent for approximate 24 tests.
Pre-measured solution
Clearly marked expiration date and lot number
Air tight bottle with tamper-proof seal to ensure quality
The HI84500-61 alkaline reagent is necessary for the analysis of total sulfur dioxide. The alkaline reagent raises the pH and liberates bound sulfur dioxide. This pH adjustment ensures that all of the free and bound sulfur dioxide is accounted for to give an accurate measurement of total sulfur dioxide. The HI3148B ORP electrode is used to detect the endpoint for both the low (1.0 to 40.0 ppm of SO2) and high (30 to 400 ppm of SO2) ranges. The HI84500 can be used with all wines, including red, which are difficult to test using traditional methods due to the difficulty to observe a distinctive color change when the endpoint is reached.
The HI84500 determines the free and total sulfur dioxide concentration in wine using the Ripper method. Excess iodide is added to the wine sample and reacts with the iodate titrant to produce iodine:
IO3- + 5I- + 6H+ → 3I2 + 3H2O
The iodine produced reacts with sulfur dioxide in the wine according to the redox reaction below:
H2SO3 + I2 → H2SO4 + 2HI
Replacement reagents required to operate the HI84500 include:
Low Range - 1.0 to 40.0 ppm SO2
High Range - 30 to 400 ppm SO2
Pump calibration standard
HI84500-55
HI84500-55
Titrant solution
HI84500-50
HI84500-51
Acid reagent
HI84500-60
HI84500-60
Alkaline reagent (Total SO2)
HI84500-61
HI84500-61
Stabilizer powder packets
HI84500-62
HI84500-62
Requires only 5mL per test.
Pre-measured solution with clearly marked expiration date and lot numbers in a tamper proof bottle, can be utilized for all wines including red.
Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve.
We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both models feature a Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model.
Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information.
Does not include air compressor or regulator
Specifications:
Maximum Air Inlet Pressure .............. 100 p.s.i.g. (6.9 bar)
Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar)
Maximum Outlet Pressure ................ 100 p.s.i.g. (6.9 bar)
Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.)
Maximum Flow Rate (flooded inlet) .... 10.6 g.p.m. (40.1 L.p.m.)
Displacement / Cycle @100 p.s.i. ......... 0.022 gal (0.083 lit)
Maximum Particle Size .................... 1/16" dia. (1.6 mm)
Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C)
Noise Level @ 70 p.s.i., 60 c.p.m. ...... 72.7 db(A)
Dimensions .................................... 7 31/32" W x 9 5/16" H x 5 23/32" D
Oak Segments larger surface area compared to chips or cubes offer a gradual, more controlled release of flavors
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for long-term aging
Oak segments are carefully crafted, larger pieces of oak designed for a gradual and controlled flavor infusion into various beverages. Their increased surface area, compared to smaller oak forms, allows for a slower release of oak characteristics. This leads to a more subtle and balanced aging process, enabling the development of a rich, complex flavor profile over time.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
The HI700635P is a highly effective cleaning solution that is specially formulated for use with pH electrodes that become coated with wine juice and must deposits. Electrodes can become dirty from use and will produce inaccurate results even as they read correctly in a pH buffer. Hanna's cleaning solutions eliminate impurities and residues that are left on electrode surfaces when immersed in samples during measurement and stored incorrectly. Hanna suggests cleaning the bulb and junction of your electrode on a regular basis to ensure that the probe is always clean and prevent any clogging of the junction. Each sachet has the lot number and expiration date stamped on it and is made of light block foil ensuring freshness each time one is opened. Hanna's line of cleaning solutions have been specially formulated to have an expiration of 5 years from the date of manufacture for an unopened sachet.
Specially formulated cleaning solution to remove wine deposits from a pH electrode
Convenient, one-time use sachets ensure freshness of solution
The most common cause for pH measurement inaccuracies is an unclean or improperly cleaned electrode. This is very important to note, because during calibration, the instrument assumes that the electrode is clean and that the standardization curve created during the calibration process will remain a valid reference until the next calibration. pH meters on the market today will allow an offset voltage of approximately ±60 mV. The deviation from 0 mV is not unusual but ideally should be no greater than ±30 mV. The calibration process compensates for the change in offset voltage. If the mV offset continues to deviate and the meter is calibrated with a dirty electrode then inaccurate readings will result.
The Cleaning Solution Series ensures maximum efficiency and accuracy of your sensors when used for it’s designated application. Cleaning is a fast and effective routine that should be performed on a regular basis as a preventative measure against using a dirty electrode and to ensure that the junction is not clogged. The HI700635P is a cleaning solution made specifically for the wine industry, where electrodes can become coated with wine particulates and deposits found in juice and must.and must.
Light block foil packaging
• Light-tight packet helps to prevent against degradation by UV light
One-time use sachet packets
• Ensures quality and freshness of solution
Each sachet marked with lot number and expiration date
• Hanna cleaning solutions are specially formulated to have an expiration of 5 years from manufacture for an unopened sachet.
Specially formulated cleaning solution to remove wine deposits from a pH electrode
Convenient one-time use sachets ensure freshness of solution
Light-tight packet helps to prevent against degradation by UV light
The HI84502-55 is a 120 mL bottle of pump calibration standard that is used to calibrate the dosing system of the HI84502 TItratable Acidity Mini Titrator for Wine Analysis. With 4 mL of solution required per pump calibration, there is enough standard to perform approximately 30 pump calibrations. A calibrated dosing pump allows for the accurate determination of the amount of titrant used when performing a titration. The amount of volume dosed along with the concentration of the titrant is used by the pre-programmed formula within the HI84502 in determining the exact titratable acidity. The pump calibration procedure should be performed anytime the titrant or pH electrode is replaced. Routine calibration is recommended to ensure the highest of accuracy when performing a titration.
Pre-measured solution
Clearly marked expiration date and lot number
Air tight bottle with tamper-proof seal to ensure quality
Analysis of titratable acidity in wine, as performed on the HI84502 mini titrator, utilizes a simple sample preparation, a high-quality titrant dosing pump, potentiometric endpoint detector, and automatic computations. As the titrant comes pre-standardized, it is important to determine the amount of titrant delivered by the dosing pump by performing a pump calibration procedure. In this procedure, the analysis of a known volume of a known solution is titrated with to the pH 8.2 endpoint determined by the HI1048B pH electrode. The same pump calibration solution is used for both the low and high ranges. The pump calibration procedure should be performed anytime the titrant, syringe, tubing or pH electrode is replaced. It is recommended to do a pump calibration every time a new set of titrations are to be performed.
Replacement reagents required to operate the HI84502 include:
Low Range - 0.1 to 5.0 g/L of tartaric acid
High Range - 4.0 to 25.0 g/L of tartaric acid
Pump calibration standard
HI84502-55
Titrant solution
HI84502-50
Used to calibrate the dosing system of the HI84502 TA Mini Titrator for Wine Analysis with one bottle allowing for appx 30 (4mL) pump calibrations
Clearly marked expiration date and lot number, Air tight bottle with tamper-proof seal to ensure quality.
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 36 Tapered Cork is made from ""XX"" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 2-5/8 in, Length: 1-1/2 in, bottom diameter: 2-11/32 in. Made in Portugal.
Superior cork quality without Grade 1 or 2 pricing!
These corks are identical to our standard Grade 3 cork product (W431), except that they have been sorted to a higher standard (US sorting). Our standard Grade 3 corks are assembled through what is called an "AC" sorting, the standard sorting and grading procedure for our cork supplier. To generate a "US" sorting, a standard lot of AC-sorted Grade 3 corks is re-sorted to remove the lowest quality 12% of the lot. As a result, this bag of corks is of generally higher quality and has less variation between the highest and lowest quality cork in the package. This package represents a higher level of quality without the huge jump in price that you would have to pay to move to Grade 2 or Grade 1 corks.
An optional vacuum device for the Zeus Large Format Bottle Corker. This model has an adpater designed to work with Farro brand 3L Glass Wine Bottles. The bottle interface was specifically machined for the Farro 3L bottle so that the o-ring makes an airtight seal during the corking process. Creating a vacuum in the bottle prior to corking removes oxygen but also reduces pressure in the headspace which can potentially cause corking issues. This vacuum adapter requires the connection of an air compressor to create the vacuum. See here for the vacuum device with adapter for 5L still wine bottles and Champagne bottles.
Eliminate oxidation in your bottling process with the XF260 volume-based filling system
Wine is pulled from your barrel or storage tank by the built-in self-priming pump
Filling volume is programmed and stops automatically with an accuracy within +/- 1.5mL
Optional gas flush system
Made to order in the United States
Help eliminate oxidation in your bottling process by using XpressFill volume-based filling system!
Gravity-based systems usually involve wine being transferred to a holding tank, and unless your bottles and holding tank are pre-flushed with inert gas, some degree of oxidation is inevitable. XpresFill bottling systems have a closed pathway with a self-priming pump. They also have as an optional built-in sparging (pre-flushing) system that uses Nitrogen or Argon to pre-flush your bottles.
To use, place two bottles under the filling spouts, push the gas button (optional at addtional cost) to flush the bottles with inert gas. Then hit the Fill button which pulls the wine from your barrel or stainless storage tank, distributes 750ml of wine to each bottle, and shuts off automatically when done. It is truly that simple. Each fill cycle lasts 20 seconds. Realistically with bottle movement (and talking and drinking!) expect to fill about 200 bottles per hour with the 2 spout and 400 bottles per hour with the 4 spout. There is also a manual mode allowing you to top up bottles or fill odd size bottles (connect tubing and fill magnums for example.)
You my have seen this system for sale before as the Vigneron. XpressFill purchased Vigneron and redesigned the unit to be driven by a digital controller. The result is a unit that works much better. MoreWine! has tested the unit and we are happy with the performance.
The XpressFill is a a volume based system that fills each bottle with a set volume of wine (usually 750ml per bottle.) The fill is accurate to within +/- 1.5ml. However, bottles themselves can vary in volume by a couple percent and when you are filling by volume this can result in different fill heights, especially if you fill into the bottle neck, where differences are exaggerated by the small diameter of the neck. Fill heights will therefore vary from bottle to bottle but differences are usually 1/2" or less.
The two spout filler features a 3/8" inlet.
Further protect your wine from oxidation when using an Xpress Fill by adding the Gas Flush option to your filler. Push the gas flush button for as long as you like prior to each fill cycle. Inert gas will be forced into the bottle displacing most air, greatly reducing oxidation during the bottling process. You will need to supply an Argon or Nitrogen tank, regulator, and section of 1/4 in. tubing to connect an inert gas source to the machine.
This Thermal Printer Ribbon is a replacement for the ribbon supplied on the Semi-Automatic Label Applicator Machine. ID: 25mm OD: 63mm Ribbon Width: 30mm Ribbon Length: 100m KegLand Part Number: KL20336
WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Medium Plus toast French Oak Tank Staves from the Allier forest, and depending on the wine, will impart flavors of vanilla and coffee, while clearing out negative vegetal flavors and astringency from the wine. The French Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine.
4" W x 37" Long
This set of 3 glass tubes replaces those originally shipped with the MT140 Economy Aeration-Oxidation System. The tubes are not sold individually.
Tubing Specifications
OD - 6mm
Wall Thickness - 1.5mm
Length - 2x 16.5cm, 1x 7.5cm
Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Adjustable filling height with automatic stop
Stainless steel base, frame, and filling nozzle
Adjustable filling level and filling speed
Vacuum gauge
The Ultrafiller 1 is built entirely in stainless steel with PYREX tank, featuring high efficiency and precision stainless steel filling nozzle. This professional bottling machine is perfect for wine, uncarbonated beer or cider, spirits, and oils. When you place the bottle under the Ultrafiller 1, the fluid is sucked into the vacuum created inside it, without any contact between the liquid and the pumps or mechanical components.
Why Choose ILTEC
While the Enolmatic has served as a great economical option, the ILTEC offers a significant step up in overall quality and durability. The key differences speak for themselves:
Stainless Steel Construction: Unlike the Enolmatic's plastic components, the ILTEC boasts a robust stainless steel construction, ensuring long-lasting performance and easy sanitation.
Borosilicate Vacuum Chamber: The ILTEC utilizes a borosilicate vacuum chamber, a superior alternative to the plastic chamber found in the Enolmatic. Borosilicate glass is known for its exceptional resistance to thermal shock and chemical corrosion, guaranteeing a cleaner and more efficient filling process.
The ILTEC filler isn't just about superior materials; it's about delivering consistent, precise, and professional results. Whether you're bottling wine, spirits, oils, or other liquids, the ILTEC provides the performance you demand.
Specs:
Capacity: 250-300 x 750mL bottles per hour*
Bottle Neck Diameter: 16-34mm
Bottle Height: 3.9" to 13.75" (100-350mm)
Tank Alcohol Tolerance: 80% ABV
Max Temperature: 176°F (80°C)
Dimensions: 7.8" x 19" 16.5" (200 x 485 x 420mm)
Weight: 24.5 lbs
Power: 110V, 60hZ, 80W
*Capacity may change depending on liquid and bottle size.
Professional-Grade Sealing: Robust design ensure consistent, secure corking of standard wine corks, ideal for home winemakers
Versatile Bottle Compatibility: Accommodates a wide range of bottle sizes, from 9.44" to 15.35" in height and up to 4.72" in diameter, providing flexibility for various wine bottles
Stable and Easy to Use: The floor-standing design provides exceptional stability, simplifying the corking process and ensuring a perfect seal every time
Effortlessly seal your wine bottles with the Grifo Wine Bottle Floor Corker. This robust corker floor corker with brass jaws provides professional-grade sealing for standard corks, accommodating a wide range of bottle sizes. Designed for stability and ease of use, it ensures a perfect, secure cork every time. Ideal for home winemakers and small-scale producers.
Specs:
Bottle Max. Diameter: 4.72" (120mm)
Bottle Min. Height: 9.44" (240mm)
Bottle Max. Height: 15.35" (390mm)
Suitable for Standard Corks
Max. Diameter: 1.18" (30mm)
Max. Height: 1.57" (40mm)
Brass Jaws
Dimensions: 25.6" x 17.7" x 35.4"
Weight: 20.9 lbs
Efficient and Easy Corking: Significantly faster and easier to use than handheld or bench-mounted corkers. Compact Storage: Removable legs and lever allow for easy disassembly and storage. Versatile Cork Compatibility: Works with both natural and synthetic corks, including Belgian corks. Acetal resin jaws ensure smooth operation. Adjustable Cork Height: Customize the cork depth with the adjustable nut on the plunger. This Italian-made floor corker offers efficient and easy corking. It features removable legs and a lever for convenient storage, making it significantly faster and easier to use than handheld or bench-mounted models. The unit ships boxed and requires minimal assembly. The adjustable nut on the plunger allows for customization of the cork height within the bottle. Updated in 2023, the corker now features acetal resin jaws (replacing previous brass jaws) and is compatible with both synthetic and natural corks, including Belgian corks. Also available in a welded model that offers added stability (W544). Min. Bottle Height: 9" (230mm) Max. Bottle Height: 15.3" (390mm) Max. Bottle Diameter: 5.5" (140mm) Max. Cork Diameter: 28mm Max. Cork Height: 40mm Assembled Dimensions: 28.9" L x 17.7" W x 35.8" H Made by Ferrari in Italy
Use with the Enolmatic filter. These filter cartridges can be cleaned and re-sanitized for future useage. Wash by running PBW (CL25) followed by a hot then a cold rinse. Re-sanitize immediately after washing and then again just prior to the next use with SaniClean (CL27).
Absolute Rated
Use in conjunction with an Enolmatic or Enolmaster filler to filter wine inline as you are bottling. Saves time by eliminating a separate step and allows you to filter without using a pump or exposing your wine to oxygen. This filter unit is placed inline between the product and the filler itself.
Filters are available in 5, 1 and .5 micron ratings. The filter cartridges used with this housing can be cleaned and re-sanitized for future useage. Wash by running PBW (CL25) followed by a hot then a cold rinse. Re-sanitize immediately after washing and then again just prior to the next use with SaniClean (CL27).
Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Replacement air tubes for variable capacity tanks. 65 cm tube fits Marchisio 300-400 Liter tanks, and the wide format 200L tank.
Please note: These tubes are only compatible with Marchisio brand tanks. They will not work with Speidel or other brands of variable volume tanks.
Premium Counter-Pressure Bottle filler that is designed for the smaller craft brewer or dedicated homebrewer to help make bottling day faster and more efficient
The four separate filling heads have individual Stainless Steel 3-way control valves that allow for quick fill rates
Only requires one person to operate
A single PRV provides equal backpressure on all heads resulting in matching flow rates without adjustment
Individual purge valves on each fill head allow for nearly all oxygen removal in a bottle, ensuring that the beer stays fresh for longer
The removable drip tray is fully draining with a barbed outlet for constant filling and easy cleaning
A purge valve on the reservoir helps make sure that foam never builds up
304 Stainless Steel Construction and easy-to-use functionality, all resulting in a top-of-the-line bottle filler
Introducing the newly redesigned and updated G2 Medusa Multihead Counter Pressure Bottle Filler! This unique unit was designed in-house by the MB Pro Engineering team and purpose built for the smaller craft brewer or dedicated homebrewer. The Medusa will speed up bottling day while also reducing exposure to oxygen during the bottling process, resulting in higher quality beer with a longer shelf life.
The Medusa Multihead Counter Pressure Bottle Filler can be adjusted to cater all bottling needs. All four heads can be operated individually, and the height, back pressure, and fill speeds can be adjusted for various bottle styles. We've done our best to pack this unit with features that will handle all jobs, while keeping costs as low as possible.
Features:
3-way stainless steel valves on both inlet & back pressure sides of all fill heads.
Improved Pressure Relief Valve has higher accuracy over fill rates, and directs foam into the drip tray rather than onto your bottles.
Robust stainless steel frame stands on its own or can be easily bolted or clamped to a work surface
Stainless steel fill reservoir keeps fill rates equal & reduces foaming
Inverted fill tubes & reservoir purge means cleaner filling with even less possibility for foam.
Dual TC Fill reservoir is easier to clean & allows for upgrades down the road (as they become available).
Easily adaptable to fill from nearly any pressurized vessel.
Height is adjustable from shorty bottles to growlers.
Easy disassembly for cleaning, storage & maintenance,
Sanitary 1.5" TC inlet for beer (Clamp and Gasket sold separately)
3/8" tube connection for CO2.
Backpressure Bar allows for a single adjustment point for fill rates. No more adjusting PRVs on each fill head.
Minimum Bottle Height: 6.9"
Maximum Bottle Height: 16.5"
Maximum Working Pressure: 15 PSI
Dimensions:
Footprint: 26-3/8" L x 8" W
Drip Tray: 23-1/2" L x 5-1/2" W
Overall Height: 25-3/8"
Please Note: Filler valves include a Teflon gasket. Do not soak the valves in PBW which can corrode Teflon material after prolonged contact.
EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles.
Reliable, neutral yeast for sparkling and still wine production
Ferments effectively at low temperatures
EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations.
Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles.
Key Features:
Neutral aromatic profile that preserves varietal character and terroir
Short lag phase and fast fermentation kinetics
Ferments effectively at low temperatures (10–30°C / 50–86°F)
High alcohol tolerance (up to 15% v/v)
Low production of VA and H₂S with proper nutrition
Excellent choice for base wines, dry whites, rosés, and fermentation restarts
Recommended Applications:
Traditional and tank method sparkling wines
White and rosé varietals where neutrality and freshness are desired
Restarting sluggish or stuck fermentations
Late-harvest or fortified wines requiring high ethanol tolerance
Dosage:
Standard fermentations: 20–30 g/hL
Stuck fermentations or high Brix: 30–40 g/hL
Rehydration:
Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.
Effervescent SO2 sachet containing 5 grams of SO2
Dissolves in your wine without the need to stir.
Clean, fast, and efficient—it’s SO₂ made simple
Effergran Dose 5 is an effervescent, single-dose sachet of potassium metabisulfite, designed to deliver 5 grams of active SO₂ with maximum ease and precision. Ideal for use in barrels, topping tanks, and small-lot fermentations, Effergran Dose 5 ensures fast, uniform protection against oxidation and microbial spoilage—without stirring or pump-over.
Each sachet contains finely granulated, effervescent KMS that rapidly dissolves and disperses on contact, saving time and labor while minimizing operator exposure to dust and sulfur fumes. Whether you're sulfiting after racking or protecting wines in storage, Effergran Dose 5 offers a clean, reliable solution with consistent dosing.
Key Benefits:
Delivers 5 g of active SO₂ per sachet for accurate, no-measure additions
Effervescent action ensures fast, uniform distribution without agitation
Dissolves quickly in must, juice, or wine—even in low-volume vessels
Packaged in sealed, single-use sachets for maximum convenience and shelf life
Low odor and reduced dust exposure for safer, cleaner cellar work
Suitable for organic, vegan, and low-intervention winemaking protocols
Recommended Use:
Most commonly used in wineries where one sachet added directly to a 225L/60 gal barrel adds 22 ppm of sulpur. No stirring or pre-dissolving required. For best results, allow full dissolution before topping or racking. A Formula for your volume is listed below. Note this is in Miligrams... 5000mg (5g) of Effergran in a sachet.
Total Milgrams Added (5000) / Total Liters of Wine (x) = PPM. For example 5000/225 = 22 PPM
Strong fermenter for balance, freshness, and fruit expression
O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.
Contributes to freshness and mineral/citrus notes in white wines
In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
May help stabilize color due to its slow degradation of acetaldehyde
Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >57°F
Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
Maximize aromatic complexity and mouthfeel in white and Rosé wines
Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.
High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.
Applications:
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production.
Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.
BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression
Unleash vibrant tropical aromatics and enhance wine complexity
BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired.
Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.
Flavor Profile:
Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.
CSM is the choice for winemakers seeking to craft powerful, full-bodied wines with rich fruit expression and a smooth, structured mouthfeel
Whether you’re perfecting a bold Cabernet Sauvignon, crafting a structured Malbec, or enhancing a rich Viognier, CSM brings out the best in your must with reliability and finesse
Unlock rich, complex aromatics and deep structure in every pour
CSM is a versatile Saccharomyces cerevisiae yeast strain designed to enhance the fruit intensity, mouthfeel, and aromatic complexity of full-bodied red wines and robust whites. Specially cultivated for its exceptional ability to promote polyphenol extraction and stabilize color, CSM is ideal for winemakers aiming to produce wines with bold structure, rich fruit character, and a smooth, rounded finish.
Enhanced Polyphenol Extraction: Promotes deep color stability and intensified mouthfeel, particularly in red wines.
Fruit-Driven Aromatics: Elevates notes of blackberry, plum, and dark cherry, creating a bold, fruit-forward profile.
Structured Mouthfeel: Encourages polysaccharide production, adding body and smoothness to the palate.
Alcohol Tolerance: Supports ABV levels up to 15.5%, enabling strong fermentation even in high-sugar musts.
Temperature Range: Optimally ferments between 64°F (18°C) and 82°F (28°C), maximizing flavor extraction and tannin integration.
Low H₂S and SO₂ Production: Minimizes sulfur-related off-flavors, ensuring a clean, pure wine expression.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and tannic structure.
Aged Reds: Ideal for Barolo, Bordeaux blends, and Malbec, where deep structure and long-term aging potential are desired.
Rich White Wines: Works well with Chardonnay and Viognier, contributing to enhanced mouthfeel and aromatic depth.
Fortified Wines: Excellent for Port-style wines, supporting strong alcohol tolerance and fruit preservation.
Flavor Profile:
Dark Fruits: Bold expressions of blackberry, plum, dark cherry, and blackcurrant.
Spice & Earthiness: Subtle hints of black pepper, tobacco, and cedar, adding complexity and depth.
Silky Tannins: Promotes smooth, integrated tannins for a well-rounded mouthfeel.
Deep Color Stability: Encourages anthocyanin preservation for wines with vibrant, long-lasting color.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in high-Brix musts.
Fermentation Temperature: Maintain between 64°F and 82°F to optimize tannin extraction and aromatic retention.
Extended Maceration: Ideal for long maceration periods to extract deeper color and tannin complexity.
Your go-to solution for crafting wines that are bursting with fresh, fruit-driven character
Whether you're perfecting a crisp summer rosé or an aromatic white wine, this strain brings out the best in your ingredients, delivering consistency and clarity in every batch
Unleash the full potential of fruit-forward wines
BE FRUITS is meticulously engineered to enhance the vibrant, fruit-forward characteristics of your wines. Selected for its robust fermentation capabilities and exceptional ester production, this strain brings out the natural sweetness and aromatic complexity of grape musts. Ideal for winemakers seeking to craft wines with pronounced fruitiness, crisp acidity, and a clean, refined finish.
High Ester Production: Enhances aromatic intensity with notes of ripe berries, tropical fruits, and stone fruits.
Rapid Fermentation: Optimized for efficient, clean fermentation with minimal lag time.
Alcohol Tolerance: Supports ABV levels up to 14%, perfect for a wide range of white and rosé wines.
Temperature Range: Ferments effectively between 54°F (12°C) and 75°F (24°C) for controlled flavor development.
Low H₂S and SO₂ Production: Ensures cleaner fermentation and reduces off-flavors.
Enhanced Mouthfeel: Promotes glycerol production for a smooth, well-rounded body.
Applications:
White and Rosé Wines: Amplifies the natural fruit flavors in varietals such as Albariño and other aromatic whites.
Ciders: An excellent choice for cider fermentations where clean, bright flavor expression is desired.
Flavor Profile:
Aromatic Esters: Produces vibrant aromas of red berries, stone fruits, and tropical fruits.
Enhanced Fruit Expression: Accentuates the bright, juicy qualities of the fruit while maintaining a clean fermentation profile.
Crisp Finish: Finishes clean with a slight hint of residual sweetness that complements natural fruit acidity.
Usage:
Rehydration: Rehydrate in 10 times its weight of water at 95°F (35°C) for 15–20 minutes.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation.
Nutrient Addition: Supplement with yeast nutrient to ensure a robust and complete fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain a steady temperature between 54°F and 75°F for optimal flavor retention and ester production.
NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics
Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch
Vibrant aromatics and enhanced mouthfeel for premium red and white wines
NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity.
Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites.
Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins.
Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production.
Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions.
Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation.
Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity.
Applications:
Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins.
Syrah & Zinfandel: Brings forward dark berry notes with rich complexity.
Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish.
Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile.
Fruit Wines: Ideal for capturing pure, expressive fruit characteristics.
Flavor Profile:
Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish.
White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile.
Full Mouthfeel: Promotes enhanced body and smooth tannin integration.
Bright Aromatics: Preserves varietal purity and fresh fruit character.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.
Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation.
Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel.
Aging Potential: Suitable for both early-drinking wines and age-worthy reds.
Off-dry ruby red wine presents succulent flavors of fresh ripe black cherries balanced by a subtle touch of tannins
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
2008, 2009 & 2011 WineMaker International Award Winner
This off dry ruby red wine presents succulent flavors of fresh ripe black cherries balanced by a subtle touch of tannins. Light and fruity, this thirst quencher is a great addition to any summer festivity.
2008, 2009, and 2011 WineMaker International Award Winner.
Very Black Cherry
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
A dry and light-bodied wine with crisp acidity and very little tannin
Medium-bodied and dry, 11.8% ABV
Serve with pasta and roasted vegetables or grilled eggplant
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A dry and light-bodied wine with crisp acidity and very little tannin; plenty of fruit flavor with some cherry and red berry notes.
Food Pairings
Serve with pasta and roasted vegetables or grilled eggplant.
Pinot Noir
Sweetness: Dry
Oak: Light
Body: Medium
ABV: 11.8%
Kit Volume: 6.3L
Approximate Yield: 23L
Ready to bottle in 4 Weeks
Tart green apple with crisp citrus and honey flavors
Light-bodied and dry, 11.2% ABV
Pair with grilled seafood or Asian strir fry
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A typical dry Pinot Grigio style, this wine boasts aromas of tart green apple with crisp citrus and honey flavors.
Food Pairings
Pair with grilled seafood or Asian strir fry.
Pinot Grigio
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 11.2%
Kit Volume: 6.3L
Approximate Yield: 23L
Ready to bottle in 4 Weeks
