California Connoisseur Liebfraumilch
I don’t know why Vineco calls their “California Connoisseur kits “Premium” wine kits. The one I have is a “four week” kit with 7.5 liters of juice from grape concentrate. The juice also contains preservatives and yeast nutrient as well as invert sugar added.
To me, a “premium” kit contains at least 16 litres of juice and juice concentrate. But that is my definition. I don’t normally make wine using the less expensive kits but this time around, I realized I had no white wine on the go for the summer. I am not looking for anything high quality, so this is one I will likely bottle in about six weeks.
And I like Liebfraumilch, and I’d never tried a “California Connoisseur” kit before.
One handy thing about the smaller kits is that it is much easier to deal with 7.5 liters of juice than 16 liters or more. Less weight and bulk. But not as good end product, usually. And of course, the smaller amounts are less expensive.
The instructions that came with the kit are standard to what all the Vineco series kits have. One thing I do very much like is that the instructions have a perforation at the top that when torn, forms a hole that can be placed over the mouth of the carboy. This is handy in that the instructions and information recorded by the home winemaker are always with the wine.
One thing I was pleasantly surprised with was that this kit also came with 15 grams of dried elderberry flowers. I had purchased some separately, not expecting this less expensive kit to also include them. And I like to make Liebfraumilch with dried elderberry flowers.
Starting specific gravity (before adding bentonite): 1.080 (lower end of target range).
Retail cost at the store I purchased from: $50.00 (Canadian)
Included in the kit:
- 7.5 l juice from concentrate (California juice)
- Bentonite
- Potassium Metabisulphite
- Potassium Sorbate
- Isokleer Fining Agent
- 15 grams dried elderberry flowers
- Yeast: Lalvin EC-1118
One criticism of the instructions: With regard to Bentonite, it says “Sprinkle contents of Packet 2 (Bentonite) into the primary fermenter and mix thoroughly.”
This is after you’ve added the juice and a couple of litres of water. There is just no way most people will get this right. Bentonite should be made into a slurry using about a 1/4 to 1/2 cup of very hot water. Sprinkled very slowly while stirring vigorously. Then added to the reconstituted juice.
Tasting Notes:
To Follow