William's California Wine Concentrates are made from 100% Central Valley varietal wine grapes, picked at their peak and gently concentrated with minimum heat under vacuum to 68 Brix. Sugar has not been added, nor is sugar needed to make 3 gallons of full-bodied varietal wine.
The 116 ounces of concentrate included in each pack is enough to make 3 gallons of wine with an alcohol content of 12 to 14%. Contains sulfiltes, so you do not need to add them before fermentation. Sulphites are around 20 to 25 ppm before dilution, and after dilution, the juice right before fermentation has about 10 ppm sulfites. You may also have to add acid to balance this with your personal preferences as far as overall acidity goes.
Muscat is the world's oldest documented grape variety, with roots to 13th century Greece and parts of the Mediterrnean. Produces a white wine with a slightly sweet, floral charcacter. Ideal for sipping on a hot day or as a dessert wine. The Muscat grapes used in our concentrate are from Solano County in California.
Note: This includes concentrate only, and does not include yeast, oak, or other additives that may be needed to ferment 3 gallons of wine. For complete wine kits, see our William's California Wine Kits.
IMMEDIATE REFRIGERATION IS REQUIRED ONCE THIS CONCENTRATE IS RECEIVED
A vineyard in Lodi, California, where grapes are grown for our California Wine Concentrates.
Aug 20, 2023 by Rickey
Q: I recently ordered the Muscat concentrate G97 and I read the instructions for your kits but do not see adding nutrients. Should nutrients be added to this concentrate for a healthy fermentation?
A: We do not add nutrients to this for our wine kits, so this is optional - if you want to insure the lowest final gravity, adding nutrients will not hurt, although we have made many great Muscat styles with no added nutrients, just dry wine yeast, and acid blend if you prefer a less sweet Muscat.
Too long on shelf
Product was apparently old stock as sugar from concentrate was highly crystallized making dilution and prep very difficult. Now fermenting as designed. I hope?