How do I make wine with Alexander's Red Wine Concentrate?

Here is the 5 gallon recipe, which requires two 46 oz. can's of Alexander's (red wine) concentrate:

  • Alexander's Concentrate: two 46 fl. oz. cans
  • Cold water (approximately 50°F): 11 1/2 cans
  • White Granular Sugar: 8 cups
  • Yeast Nutrient:\t3 tsp.
  • Bentonite: 4 tsp. (3/4 oz.)
  • Wine Yeast: 1 pkg. (1/3 oz.)
  • Acid Blend: 6 +/- 2 tsp.
    1. First of all, be sure to clean and sanitize all equipment. You can use a sanitizer such as One Step, or a sulfite solution.
    2. Add all ingredients (except yeast) to a clean primary fermenter capable of holding 5 gallons with room to spare. Mix well making sure all granular ingredients are dissolved (especially on the bottom).
    3. Dissolve wine yeast into about 1 cup of the above mixture, then add to 5 gallon container. Mix container well. You may also sprinkle yeast on top of the wine, or prepare yeast in warm water as per the instructions on the yeast packaging.
    4. After 3 or 4 days and if there are no bubbles or gas (evidence of fermentation), warm container to about 75°F until surface bubbles are present. Continue mixing container once a day. Romove from warm place after fermentation starts.
    5. Fermentation is complete when gassing off has subsided and there is a sediment formed in the bottom of the container. After 20-30 days, as a rule, fermentation at 80°F is shorter than at 60°F. Specific gravity should be at 1.000 or less.
    6. Allow wine to settle out one to two weeks after fermentation is complete. No further mixing.
    7. Rack (siphon) off top clear wine (be careful not to disturb the heavy sediment at the bottom) into another cleaned and sanitized 5 gallon carboy. Discard the heavy sediment from the primary.
    8. Add 1 or 1 1/2 campden tablets per gallon of wine. One tablet equals 50 parts per million of sulfur dioxide per gallon, or add approximately 1/2 tsp metabisulfite per 5 gallons.

    Fining (Clarifying) Options:

    Most wines will naturally settle out within 3 months on their own. Or, if you're pressed for time, use Sparkolloid!

  • Heat 1/8 or 1/4 ounce in water (1/2 cup) for 15 minutes at about 180°F.
  • Then, add to wine and mix. Or further fining is required.