Vintners Best

Great basic starter equipment kit for the virgining wine maker. Makes 6 gallon of wine. That's almost 30 bottles!

Herbal, honey-like character typical of dandelion wine. A blend of juice concentrates, dandelion flower extract, HFCS, malic acid and natural flavors designed to make a fermentable base for dandelion wine blend at 18.9B.

A blend of juice concentrates, fermentable corn syrup, citric acid, natural flavors & colors designed to make a fermentable base for a pineapple wine blend at 18.9 Brix. 

Starter equipment kit for making 1 gallon of wine, mead, or cider.

7.9 gallon capacity.  Lid sold separately.  Primarily used for 6 gallon wine primary fermentations, but can be used for 5 gallon beer fermentation as well.

A blend of hibiscus and other juice concentrates, HFCS, citric acid and natural flavors designed to make a fermentable base for hibiscus wine blend at 18.9 Brix.

A blend of white grape and other juice concentrates, HFCS, malic acid and natural flavors designed to make a fermentable base for prosecco wine blend at 18.9 Brix.

A blend of Muscat and other juice concentrates, HFCS, malic and citric acids and natural flavors designed to make a fermentable base for moscato wine blend at 18.9 Brix.

A blend of juice concentrates, fermentable corn syrup, citric acid, natural flavors & colors designed to make a fermentable base for a sangria wine blend at 18.9 Brix. 

A blend of juice concentrates, HFCS, malic and citric acids and natural flavors designed to make a fermentable base for merlot wine blend.

A blend of juice concentrates, HFCS, citric acid & natural flavor designed to make a fermentable base for hazy lemon wine blend. Makes 5 gallons of wine.

A blend of juice concentrates, corn syrup, citric acid & natural flavor designed to make a fermentable base for watermelon wine blend. Makes 5 gallons.

Size 4 tapered cork. Top diameter: 5/8 in, Length: 13/16 in, bottom diameter: 15/32 in.

A blend of juice concentrates, fermentable corn syrup, citric acid and natural flavors designed to make a fermentable base for niagara wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for concord grape wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, malic acid and natural flavor designed to make a fermentable base for pear wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for peach wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for elderberry wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric acid and and natural flavor designed to make a fermentable base for tart cherry wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for blueberry wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric acid and natural flavor designed to make a fermentable base for blackberry wine blend at 18.9 Brix.

A blend of juice concentrates, corn syrup, citric and malic acids and natural flavor designed to make a fermentable base for apricot wine blend at 18.9 Brix.

Gasketed lid for used with 7.9 gal bucket; drilled and grommeted for use with airlock. Soft cover makes it easy to apply and remove lid.