Vintner's Best Fruit Wine Kits

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. 

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

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 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.

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.