DetailsCabernet Sauvignon along with Merlot is one of the most commonly grown grapes world-wide, being the primary grape grown in the Bordeaux region of France. You may detect aromas of chocolate, ripe jammy berries, oak, pepper and earth from wines made from this concentrate. This concentrated juice (68 Brix) will make an excellent wine on its own, or blend it with another fruit or Alexander's Concentrate for a truly unique wine. Other ingredients you will need: Campden Tablets, Yeast Nutrient, Bentonite, Wine Yeast, Acid Blend, and Sparkalloid or other clarifier. Use One 46 oz. can for 2.5 gallons.
- Details & Instructions
4.5 / 5.017 ReviewsGood quality!Pretty good product! Just missing the tannins from the grape skins, but over all a very good product!January 5, 2019Purchased
2 months agoUsed as an additionI added the concentrate to 100 gallons of Cabernet Sauvignon must to make up for the water added when pitching yeast and malolactic bacteria. I was curious about it. It has so much red coloring even adding two cans to 100 gallons I could see the artificial pink like coloring and it gave a lot of coloring to the young wine. I use organic grapes and don’t add tannins, colors, or anything artificial so was disappointed. . But if it’s all you have access to or want to use it to sweeten your grapes, it will work fine.November 21, 2018Purchased
4 months agoAlexander’s Sun Country Cabernet Sauvignon Concentrate - an excellent, versatile alternative to a kit wineThis wine was prepared by a conventional procedure and was bottled in November 2017. The first bottle was opened the second week in July, 2018.It was just great: at least as good as the Cab Sauv I’ve made many times before from kits.Plus, I was easily able to adjust my recipe to yield a more reasonable level of alcohol (around 12%). Recent batches of Cab Sauv and other wines made from kits had 14-18% alcohol. It would be way too much trouble to try to lower this.July 10, 2018Purchased
1 year agoAll is wellOrder was easy to place , and quickly received. All went well.August 1, 2016UpgradeI added a can to one of the kits to boost the fermentables and make a deeper red wine. Doing so allowed me to increase the volume of the wine just a little so there was no head space in the secondary. Nice improvement in the wines flavor,body, and appearance.March 13, 2014Makes a good Cabernet SauvignonIt's a good wine base but you need more than the directions indicate. Four cans for 5 gallons makes a delicious Cabernet Sauvignon.January 13, 2014Good stockI've made great small scale recipes with this concentrate. Its a good quality base stock, just add tannins or acid to your preference. I also like to blend stocks and wines in experimental batches.November 20, 2013Expected moreDefinatly need to have 4 cans per 5 gal batch..Inexpensive concentrate to experiment with but just average.._x000D__x000D_September 23, 2013Blended with JamI used two cans of this along with 5 jars of seedless blackberry jam. It was drinkable comparetively quick and it was probably the best red wine I have made to date.August 16, 2013Makes a good CabernetI used 4 cans for a 6 gallon batch. It had a nice dark rich color, good aroma and taste. It made a good full bodied wine that I am proud to share with people. The nice thing about concentrates is you can add more and make a better quality wine.July 31, 2013
- Customer Q&A
Browse 4 questions Browse 4 questions and 14 answershow many cans for 3 gallons I heard 1 but not what im Hearing here ?BEST ANSWER: One can is probably not enough for 3 gallons. I followed directions on can which said use one can for 5 gallons. The resulting wine was thin and tasteless. I would use 3 cans for 5 gallons or 2 cans for 3 gallons.If this is a juice concentrate, is it clear or has it any natural color ( tannins etc) from the skins?BEST ANSWER: It's a dark densely colored blue, it's a concentrate. I still add the tannin powder, 2 tsp per 5 gal. carboy.How much sugar do I add to this concentrate?BEST ANSWER: In asking this question you're a newbie. You need a hydrometer. Making wine isn't that complicated...but you need the right tools. Goggle wine making and see if you can obligate to what you need. Ignore the bullshit. I did and it worked out wonderfully.Can you tell me how this concentrate is made?BEST ANSWER: My suggestion is to use three cans to make 5 to 6 gallons.
Bentonite - 2 tbs.
Wine Yeast - I like EC-1118 (very common) 1 packet
Yeast Nutrient - 3 tsp
Potassium Sorbate - 1 tbs.
Potassium Metabisulphite - 1 tsp.
Chitosan and/or Kieselsol - (Typically sold as a package in homebrew stores)
Use 2 or 3 tablespoons of calcium bentonite at the front end of the process. Add the bentonite to four or five cups of filtered water and thoroughly dissolve. Add this to the primary fermenter.
Add the must (Alexander's Grape Juice Concentrate) to the primary fermenter.
Stir the must to mix it with the bentonite.
Add filtered water to the 5-gallon mark on the primary fermenter.
Check the specific gravity. It should be between 1.080 and 1.097 Add sugar or water to reach the desired specific gravity. If the specific gravity is higher than 1.097, add a little water. If the specific gravity is lower than 1.080, add sugar. Generally speaking, 4 1/2 cups will move the specific gravity 25 points.
Check the temperature of the must.
(You may add oak chips and/or grape skins to your must at this point.)
Add yeast when the temperature of the must is between 68 and 77 degrees F.
Add 3 tsp yeast nutrient
Cover the must. Secure air-lock. Let sit for 14 days.
Check specific gravity. It needs to be lower than 0.998. Let it sit another day or two if it's higher than 0.998.
Rack the wine into a secondary fermeneter. Leave behind as much of the sediment as possible.
Stir the wine vigorously for 3 to five minutes. (Longer is better. Some instructions say stir for 10 minutes.) This process drives out excess CO2.
Add Potassium Sorbate and Potassium Metabisulphite. Stir for one minute.
Add Kieselsol and stir for one minute.
Wait five minutes. Add Chitosan. Stir for 3 minutes.
Cover the secondary fermenter. Secure the airlock. Let the wine sit for 14 to 21 days.
Check specific gravity. It should be 0.996 or lower.
I hope this was helpful.