DetailsZinfandel is one of America's most popular red wines. This Zinfandel has a deep ruby color. Its bold flavor resembles jam fruits and chocolate notes. It also has a noticeable spiciness. 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
4.9 / 5.017 ReviewsGreat Wine BaseUsed this as a base with other fruit puree and the wine has turned out amazing so far. I cant wait to see how it ages..November 20, 2018Purchased
1 month agoEasiest way to make wine!I found it the easiest way to make wine, using the concentrated grape juice. I recommend it.February 18, 2018Purchased
10 months agoEnjoyable WineI find it easier to make beer or cider than wine but this concentrate provided a favorable table wine.December 21, 2017Purchased
1 year agoEasy and flexibleThis was my first attempt at a concentrate. I adjusted the directions a bit to make more concentrated and included a can of cherry purée. So far it seems to be coming along nicely though it's still aging with oak and completing MLF. Very nice flavor and I'm looking forward to completion!April 10, 2017Purchased
1 year agoCalifornia Concentrate ZinfandelI have used Alexander's concentrates for years and have had good luck with them, always in addition to our garden or wild fruit (which seems to be in short supply and iffy quality all too often). The concentrates greatly help to fill in the flavor profiles of wines and help to get a ferment going well right off the bat not to mention you don't have to strain out so much mess after the primary fermentation.February 19, 2017Purchased
1 year agoMade a good ZinfandelThese are the next best thing to having real fruit. They keep your ingredients consistent, and are of good quality and make good wine. By adding a can to your kit it turns it into a high end Zin.March 3, 2014RecommendedQuality base, it enhances a Zinfandel kit. It also lets me increase the wine volume, making up for that lost to trub so I can fill up my head space without Oxidation risk.January 18, 2014makes a good zinfandelI added a can to a lower end zinfandel kit and it came out great. The flavor was fabulous and it have great body. I didn't need to adjust the acidity either. The wine now tastes like expensive wine that would retail for $25 a bottle.November 15, 2013Its good if used properlyI first used it in a 1 gallon test batch that I liked. Then I scaled up, using about 1 gallon of water per can. For $20 you can make 5 bottles of wine that would cost $12 - $18.September 16, 2013Makes a great 1.25 gallon batchThis makes a good red, but you can use too much water or you wont get the result you want. It has a good flavor and aroma, with good body which is to be expected form quality ingredients. I also like to use this to add to lower end kits to make them excellent full bodied wines._x000D_July 19, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 8 answersdoes it come with the receip on how to make the batch one gallon ?BEST ANSWER: No sorry, it only has directions for 3 and 5-gallon batches.The can says use two cans for a 5 gallon batch. All the reviews say use one gallon of water per can. What's up with that? I was given two cans as a present. Will I get a decent wine if I make 5 Gallons like it says?BEST ANSWER: 2 cans of Concentrate to 11.5 cans of water. That is a little over 4 Gallons of water. I use Distilled water.This will make good wine.If finished wine is too Dry just add a little more sugar after you kill the yeast,if you are going to bottle it.I leave mine in Gallon Jugs.This will be my first batch from concentrate. The details/instructions section here doesn't list anything. Can anyone tell me what additional components I'll need? I have the equipment but other than yeast what's needed? I'd like to order everything at once.BEST ANSWER: For 5 gallons finished wine, I used 4 cans of concentrate. First I put 1 gallon of hot water in the fermenter. Then stirred in 4 tsp. Bentonite and 3 tsp. nutrient. Then added the four cans of zin concentrate, and cold water to 5-1/2 gallons. Starting gravity was 1.094. Let sit overnight. Next day add your yeast (I used Red Star Pasteur Red). After two weeks, final gravity was 0.996. After racking to a clean carboy, I added 4 oz. toasted French oak chips and let it sit for 3 months. Then racked off the oak, added Sulfite and Sorbate, and let clear in a cool place for 2 weeks before final racking and bottling. I did not need clearing agents, but you can always use them as a final step before bottling if needed.