DetailsRefined, vibrant aromas of peaches, apricots and white fruit with floral and citrus blossom notes when young, this gorgeous pale yellow wine shows nuances of honeycomb, citrus peel, and dried fruits as it ages.
On the palate it's assertive, distinctive and elegant, with juicy white fruit balanced by vivid acidity and a long luscious finish. An excellent food wine, it drinks well on its own and responds to light chilling--serve between 45 ºF and 55 ºF.
Yield: 6 Gallons
- Details & Instructions
Wine Recipe Type Riesling Type White Origin -
5.0 / 5.02 ReviewsVery Simple Kit...The kit worked great. The wine cleared perfectly, then I filtered it to make it even more sparkling. I have never been a dry wine fan, but now I have gotten to where I enjoy it. My Fiancé is a big Riesling fan, she said it was fantastic!January 29, 2017Purchased
1 year agoLoved by everyone!This wine is loved by everyone -- those who like a dry wine and those who like a sweet wine. A very nice Riesling!December 1, 2017Purchased
7 months ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 4 answersHello, like two months ago a brought the Zinfandel white master vintner recipe kit but it did not come with bentonite, how can I improve the clarification of the wine without filtration?BEST ANSWER: I'm really surprised that you didn't get isinglass, chitosan, kitosol or some fining agent with your kit, they must have accidently left it out.
Your wine will eventually clear on its own, but it will take a while.
You could make your own fining agent like the French do, using egg whites. You could also use gelatin.
But, first, you need to make sure your wine is thoroughly degassed. If you don't have a degassing tool or "whip" to do it, you will have to stir your wine vigorously with a long spoon for 10 or 15 minutes to get all of the trapped CO2 out of your wine. You can test it by taking a sample in a test tube or jar and sealing it up. Shake it and if any "puff" of sound emits when reopened, then you still have gas in the wine.
Once it is degassed, stir in whipped egg whites and let it settle out for a week. All of the egg white and sediment will settle to the bottom, so you will merely have to rack it off as normal.
If you don't want to mess with fining agents, after degassing and adding potassium metabisulfite or campden tablets, re-seal your carboy and let it set for a month or two, The sediment will eventually sink to the bottom and you can rack it off. You may have to do this a time or two to get all of the sediment out of the carboy. When clear, it is ready to bottle as normal.What is the bottle of wine conditioner for and at what stage do I use it? There is nothing in the instructions about this.BEST ANSWER: That is an optional additive to sweeten the wine if needed. Feel free to try adding half the bottle if you think it needs more sweetness. You can do this after the degassing/stabalizing step, and I would recommend doing it a few days before bottling at the latest. Cheers.