Beaverdale Wine Kit Instructions

Beaverdale kits need no added sugar — all sugar comes from the grape concentrate — and take around 4 weeks from start to bottle, considerably longer than our WineBuddy, Solomon Grundy, Cellar 7 or Cantina kits. Please don't rush this one; the longer timeline and specific racking point genuinely improve the result.

What's Included

  • Grape concentrate pouch (6L for the 30-bottle kit)
  • Premium wine yeast sachet
  • Bentonite (clearing agent, white wines)
  • Wine stabiliser, and finings (chitosan/kieselsol)

Equipment Needed (not included)

Do not add any sugar — these kits are balanced to work from the grape concentrate alone.

Step-by-Step Instructions

  1. Make sure your fermenting container is clean, sterilised, and marked at 23 litres.
  2. Pour the grape concentrate into your fermenter (open the bag by easing off the cap with a blunt tool). Rinse the bag with warm water and add that too.
  3. Top up with water (18–25°C) to just over the 23 litre mark, aiming for a fermenter temperature of 20–25°C — the closer to 20°C the better. Mix thoroughly by swirling vigorously.
  4. Take a hydrometer reading — it should read between 1.075–1.082. For an accurate reading, take it twice a few minutes apart; if the readings match, the juice is fully mixed.
  5. Add the yeast and ferment, ideally in a bucket with a large lid for easier mixing and better CO2 escape (this also reduces yeasty off-flavours).

The Key Racking Point

Beaverdale recommend racking the wine into a secondary vessel once the gravity reaches around 1.010 — this gets the wine off the dead yeast sediment sooner and results in a cleaner-tasting wine that clears more easily. This step is recommended but not essential.

Finishing and Bottling

Once fermentation is complete (stable low gravity across two readings), add the stabiliser sachet to stop fermentation fully, then follow with the finings sachets as directed on your pack, leaving the stated time between each. Once clear, siphon into sterilised bottles and cork. Ready in around 4 weeks total, and will continue to improve over several months of maturing in a cool place.

Troubleshooting

  • Wine won't clear after weeks of waiting: this is common — give it real patience. Confirm fermentation is 100% complete (stable gravity) before assuming there's a clearing problem, since incomplete fermentation is the most common cause.
  • Unsure how much oak to add: the included oak sachet is optional — add it for a more noticeable oak character, or leave it out for a subtler result. It's easier to add more oak later than to remove it, so start with what's provided.
  • Wine too dry: sweeten to taste at the bottling stage by dissolving a little sugar, wine sweetener, or grape juice — add gradually (around 10g at a time) and taste between additions.

If you have a WineBuddy kit, see WineBuddy 30 Bottle or WineBuddy 6 Bottle instructions. If you have a Solomon Grundy kit, see Solomon Grundy Wine Kit Instructions. If you have a Cellar 7 kit, see Cellar 7 Wine Kit Instructions. If you have a Cantina kit, see Cantina Wine Kit Instructions. If you have a Winexpert or On The House kit, see Winexpert Wine Kit Instructions — a similar no-sugar family but a longer process.