Winexpert Wine Kit Instructions

Winexpert kits are a longer, higher-grape-content process than our other wine kits — typically 4 to 8 weeks from start to bottle, with no added sugar. This page also covers On The House kits, which are a Winexpert-brand range using the same process, typically the 4-week timeline. If you have a WineBuddy kit instead, that needs added sugar — 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; for Cantina, see Cantina Wine Kit Instructions. If you have a Beaverdale kit, see our separate Beaverdale Wine Kit Instructions — it's a similar no-sugar family but with its own specific racking step.

The number of weeks required for your specific wine is printed on the front of your kit box — always check this first, as timings and target gravities vary by kit.

What's Included

  • Grape juice base bag(s) — some kits include a smaller reserve bag added later
  • Bentonite, wine yeast, and stabiliser/sorbate packets
  • Oak chips, granules or cubes (kit dependent)

Equipment Needed (not included)

Step 1 — Day 1: Primary Fermentation

  1. Clean and sanitise all equipment. Bring kit components up to room temperature.
  2. Pour about 2L of hot tap water into the primary fermenter and stir in the bentonite packet. It's normal for this not to fully dissolve.
  3. Pour in the juice base bag (use the larger bag first if your kit has two — the smaller reserve bag is added later, not now). Rinse the bag with water and add that too.
  4. Top up to the 23L mark with good-quality drinking water.
  5. If your kit includes oak chips or granular oak, stir them in now (oak cubes are added later, at a different stage).
  6. Stir well, then use a hydrometer to measure and record your Day 1 gravity reading.
  7. Sprinkle the yeast over the surface (use both sachets if your kit includes two).
  8. Fit a loose lid, or a lid with an airlock half-filled with sulphite solution. Keep the fermentation area warm (20–25°C) throughout the entire process.

Step 2 — Around Day 14: Stabilising and Degassing

  1. Check your kit's chart for the target gravity. Measure with your hydrometer — if not yet in range, check again in 48 hours rather than proceeding early.
  2. Once in range, siphon the wine into a clean, sanitised carboy, leaving the sediment behind.
  3. Add the stabiliser/sorbate packet directly to the carboy.
  4. Stir vigorously with a sanitised spoon, changing direction periodically, to degas thoroughly. Under-degassing is a common cause of wine that won't clear properly later.

Step 3 — Days 26–54: Polishing, Racking and Aging

  1. Wine should be perfectly clear by now. If not, leave for another 7–14 days before proceeding.
  2. Carefully rack the wine off any sediment (and oak cubes, if present) into a clean, sanitised carboy.
  3. Leave undisturbed for at least 2 days to settle.
  4. Optional: if ageing longer than 3 months, add a small amount of potassium metabisulphite (check your kit's exact dose) to help preserve flavour and colour. Never filter cloudy wine.

Step 4 — Bottling (Clear Wine Only)

  1. Carefully siphon into clean, sanitised bottles.
  2. Cork and leave upright for 3–5 days to let the cork expand, then store on its side or inverted to keep the cork moist.
  3. Store at around 11–18°C.

Troubleshooting

  • Still bubbling after gravity hits target: this is usually residual CO2 degassing rather than active fermentation — confirm with two stable hydrometer readings 48 hours apart before moving on.
  • Won't clear after the polishing stage: almost always means insufficient degassing earlier — trapped CO2 stops finings from working. Give it more time rather than adding extra finings.
  • Unsure whether to rush a step: don't. These kits are timed conservatively on purpose; patience consistently gives a better result than pushing ahead early.