Frequently Asked Questions
(click on questions for answer)
When you say “award-winning wines” what do you mean?.
The wine kits we carry have consistently surpassed the competition at the annual Winemaker International Amateur Wine Competition(s), with more medals and awards for quality. For more information click here..
How many bottles does a wine kit make?
Each kit yields approximately 30 (750ml) bottles. Specialty wines such as Ice Wines, Ports and Sherries will produce approximately 30 (375ml) bottles. Any variance in the number of finished bottles per kit is due to the amount of naturally occurring sediment from the fermentation process due to the addition of such ingredients as fruit skins to the juice(must).
Can I make one half of a kit?
AGCO rules allow us to facilitate group batches of product, if all members of the group are present for the required wine/beer making procedures.
How long does it take to make wine?
The first step after selecting your wine kit is the mixing process which usually takes 10-15 minutes. This step consists of us mixing the main wine kit ingredients with water(if required) in a primary fermenter you will then be required to sprinkle on the yeast to start the fermentation process. The fermentation/clarifying process will take 4-8 weeks depending on the type of wine kit purchased. After the wine has finished this process you will be contacted to arrange a time to bottle, cork and label your wine. Bottling one batch of wine usually takes about 30 minutes.
Can I blend kits?
Blending wine kits requires the purchase of two or more wine kits. You are more than welcome to blend kits. However, please be aware that we cannot guarantee the outcome of the wine.
Where does the juice come from?
The juice in the brands of wine kits we carry comes from top-quality vineyards all over the world. Our suppliers contract to purchase grapes from growers by specifying conditions at harvest. These specifications are very rigid to ensure high levels of quality and consistency for the end product - the wine kit. Additionally, the wine kits we carry do not contain any added sugar, and when bottled have close to 75% fewer sulfites than commercially sold wines.
Do you add sulfites to the wine?
Sulfites are added to your wine in order to protect it from spoilage-causing microbes and oxidation. The wine kits we carry are designed to have 35-50 ppm (parts per million) of Sulfites in the finished wine. This is a great deal lower than commercial wines. Sulfites develop naturally as a by-product of fermentaton. Naturally occurring sulfites are generated in very small amounts ranging from 6 to 40 parts per million (ppm). All wine, beer and cheese contain some natural sulfites. The presence of natural sulfites is so small that it normally does not present a problem to anyone but the most sulfite-sensitive. More sulfites are often added by manufacturers as a preservative and to prevent oxidation (browning) in processed foods like bacon, pickles, olives, jams, jellies, maple syrup, pizza or pie crust, shellfish, frozen potatoes, canned seafood and much more.Winemakers the world over have added tiny amounts (parts per million) of additional sulfite to wine for centuries, going all the way back to ancient Egypt. Added sulfites prevent wine from oxidizing and spoiling, allowing it to age and develop its full flavor potential. Also, thanks to modern wine making techniques, today’s wines have the lowest amount of sulfite that they have ever had. Most wines with added sulfites contain only 25-150 ppm, although the legal limit in wine is 350 ppm.
What about Oak?
Many wine kits include oak to be added when beginning primary fermentation. The oak can be in the form of sawdust, chips, shavings, stakes or cubes. Depending on the kit selected, a specific oak is used (typically American, French or Hungarian) to aide in achieving the desired flavour. Oak is what gives wines the “vanilla, or chocolate, or leather, or tar, etc ...” tastes and usually mellow with time. If you chose you can select our Premium Barrel Craft Service, oak is not added during the making of your wine, rather it is aged in an oak barrel usually for two additional months prior to your bottling it.
What else gets added to my wine before bottling?
On the first day (initial fermentation day), aside from the yeast, Bentonite will be added to your juice. Bentonite is a fining agent. It works to clear the sediment from your wine, and is benificial to the primary fermentation process of the juice. Bentonite is a type of clay composed of sodium and calcium. When used in wine making, it is stirred into the wine to remove proteins and other haze-causing particles. Bentonite binds itself to a particle, sinks to the bottom and is filtered out of finished product. Bentonite settles out so completely that it does not leave any residue of taste or colour behind. Without the addition of Bentonite, wines could become very unstable in the bottle quickly, as a result of protein haze and other impurities. During the stabilizing of your wine, we add 3.5 grams each of Sulfite and Potassium Sorbate. Sulfite protects the wine from spoilage-causing microbes and oxidation. Potassium Sorbate inhibits the residual yeast from re-fermenting in the bottle. If your wine was to start to re-ferment in the bottle, CO2 gas would build up pressurizing the bottle from the inside which could result in the popping out of the cork or even the bursting of the bottle, at the very least turning it into a very undrinkable wine! Fining, or clearing, is established with the use of Chitosan and Kieselsol. Chitosan is a positively charged agent derived from shellfish (Allergy information: Chitosan will not and can not cause allergic reactions in humans. Allergic reactions are caused by protein chains and Chitosan is 100% protein free.). It adheres to negatively charged tannins and works extremely well in conjunction with Kieselsol. Kieselsol is a 30% solution of silicon dioxide. It is negatively charged, thereby adhering strongly to positively charged proteins. When used in conjunction with Chitosan, it creates a strong electrostatic charge, brings the bonded particles to the bottom of the carboy, and produces crystal clear wines within 2 weeks.
What about accelerator packs?
Accelerator packs do just that – rush the wine into being before it should be. Accelerator packs act by adding more chemicals to a wine, causing it to ferment faster and at higher temperatures. Accelerator packs are not a standard of use.
Sweetening or softening my wines?
Sweetening and softening a wine are two different topics. Most red wines and many white wines are considered “Dry”. Off-dry white wines typically include most German wines. That said, any wine kit can be sweetened to taste by the addition of a wine conditioner. These conditioners typically include a liquid invert sugar and Potassium Sorbate (used to neutralize and kill off any yeast to prevent re-fermentation). Once a wine has been sweetened, it can not be made ‘drier’ again. We suggest adding wine conditioner in small amounts, tasting as you go to achieve the level of sweetness you like. Softening a wine usually involves the addition of Glycerine to a wine. Glycerine is used by many wineries to add body to a young wine and to achieve a softer, more lush “mouth-feel” to a wine. Glycerine when added to kit wines also increases the viscosity which allows wine legs to develop in the glass.
Does your pricing include bottles?
No, our pricing includes corks, shrink caps, and labels to give you a professionally finished wine on presentation. Bottles may be purchased separately, or brought from home.
Do you use recycled bottles?
No. WE do not use or sell recycled bottles due to health and safety concerns. That said, customers are always welcome to bring in their own bottles (remember, legal requirements state the bottle label MUST be defaced or removed) for refilling.
Can I use my own bottles?
We’re all for recycling bottles! That said, a few important guidelines for you:
- Don't forget to immediately give your empty bottles a quick rinse, then put them aside upside down without a cap and bring them back to sterilize and reuse on your next visit to We Are Corked
- If you plan on using your own bottles, please advise us prior to bottling day. Remember by law, all labels must either be removed or defaced.
- Make sure the bottles are CLEAN! Residual wine in the bottle will turn to mould and ruin your wine. If you see or suspect any black spotting within the bottle, toss it out! We will work with you to sanitize/sterilize your bottles on site just prior to bottle filling. We use a Sulfite solution that requires no rinsing of the bottles for sterilization.
- Make sure you use the right kind of bottle. Screw top bottles generally have thinner necks and the threading can chip in the bottle corking machine. As such we can not guarantee the seal created by the cork is a proper one.
Can I use a dishwasher to clean/sterilize my bottles at home?
No. We do not recommend dishwasher cleaning or sterilizing. Placing the bottles upside down in the dishwasher will not guarantee sufficient water/detergent INSIDE the bottle to thoroughly clean the bottle (our trials indicate that approximately 3 out of 4 bottles retain dirt or sediment). Also, dishwasher products such as “Jet-Dry” will actually harm your wine.
How long should I age my wine?
That depends on the wine. Generally, higher-end and larger kits need more time to age than introductory and 4 week kits. Reds should age longer than whites, dry wines longer than off-dry, and more full-bodied wines need longer than lighter, fruitier wines. If you can let your wine age for at least a month or two in the bottle, you’ll be surprised by how much it will improve. The flavour profile of a wine is like an arc; it improves over time and reaches a peak, at which point the quality will start to decline. One of the great things about kit wine is that you can consume your wine over time and taste the differences.
How long will my wine last?
Four-week wine kits will generally last 16-20 months, five week wine kits will generally last 24 months, six and eight week kits average 2-3 years. If you want to keep most or all of your wine for more than 12 months, ask us about adding extra Sulfite. Ice wine and port kits can last to 5 years depending on storage conditions. Red wines will typically last longer than whites. And remember, storage is important!
How should I store my wine?
Ideally, it should be in a dark, humid, cool (13°-16°C) place with little temperature fluctuation and no movement. That said, if a basement is all you have, so be it! Next best is a bedroom closet in the coolest part of your home.
Can I store my wine in the fridge?
Your refrigerator is not an ideal place to store wine long-term as it is too cool, too dry, and is generally vibrating. Open wines, with a proper seal on them (and this applies to both red and white wines) can last for a month or so when refrigerated.
What about serving temperatures for my wines?
Most of us are guilty of serving our wines at the wrong temperatures. Red wines are generally served too warm, and white wines too cold. A rule of thumb is to remove your white wine from the fridge (the best way to chill any white wine or Champagne is an ice bucket for 20 minutes!) about 20 minutes prior to serving; red wines, try placing the bottle in the fridge for 20 minutes just before serving. You’ll definitely notice the difference as flavours become alive with a slightly cooled red wine and slightly warmer white wine. Don’t believe us? A simple test for you – Pour a glass of your favourite wine. Using the rule of thumb above, place the red in the fridge for 20 minutes, pour a glass then taste both the ‘room temperature’ wine and the ‘cooled’ red wine. White wine, try the reverse, take a glass of your well chilled white wine, set it aside, outside the fridge, and 20 minutes later pour a glass directly from the bottle in the fridge. You should notice the difference in bouquet and taste.