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
4.7 / 5.014 ReviewsVery good concentrateThis concentrate makes a good value wine for the money. While not a great wine, it's still good. This is a good size for testing small batch recipes. If you reduce the batch size to 2 gallons from 2.5 it's actually very good._x000D_March 7, 2013UpgradeI 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, 2014great stuff done rightI liked it best as a one gallon batch..at one gallon the acidity is almost the same as the wine expert kits if there is a difference its not much, not enough to go changing the acidity so I leave it just the way it is..as a 5 bottle or 6 bottle batch and after many experiments basically copy wine experts method but make one gallon batches with sun country..August 8, 2010Good CabernetThis made a great Cabernet wine. The only mistake I made was filtering it using my Buon mini jet with a #2 filter which took out a lot of the rich, dark color usually associated with cabernet sauvignon and left it a dark clear red. Next time I won't filter this wine. I also recommend using 3 cans for a 5 gallon batch for a full-bodied wine.July 13, 2011Makes 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, 2013Use for testing new recipes!Created a decent wine. This is perfect for beginners, or people who want to test various recipes. (or for college students who want to create their own wine that's better than the cheap stuff at the store, but costs way less)_x000D__x000D_I gave the 5-out-of-5 for quality, because I feel I'm getting what I paid for. You obviously get better quality if you go with an expensive kitJuly 11, 2011Good tasting concentrateGood quality. Perfect for experimenting with 1 gallon batches. The acidity is almost the same as the wine expert kits. I can see people being disappointed if they use too much water, and get a watery wine._x000D__x000D_March 28, 2013Good 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, 2013Makes 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, 2014
- Customer Q&A
Browse 1 question Browse 1 question and 1 answerCan 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.