Make about 30 bottles of wine at home in about 30 days. Each Fontana kit is a non-alcoholic ingredient kit. You add water, ferment it at home, and bottle your own wine.

What's in the box

• Grape juice concentrate
• Wine yeast
• Pak A: Bentonite
• Pak B: Potassium metabisulphite
• Pak C: Potassium sorbate
• Pak D: Kieselsol
• Pak E: Chitosan (clarifier)

Makes 23 L (6 US gallons), about 30 bottles of 750 mL.

Equipment you'll need (not included)

• Primary fermenter large enough for 23 L plus foam, with a loose lid or airlock
• Carboy with rubber stopper and airlock
• Hydrometer
• Siphon and tubing
• Long stirring spoon
• Cleaner/sanitizer
• Bottles and corks, or wine bags

Clean and sanitize everything first. Keep your fermentation area at 20–25°C (68–77°F) the whole time.

The 5 steps

1. Day 1: Start fermenting

• Pour 3 L (12 cups) of warm tap water into your primary fermenter and stir in Pak A (Bentonite).
• Add the grape juice concentrate. Rinse the bag with water and add it too.
• Top up to the 23 L (6 gallon) mark with tepid drinking water and stir well.
• Check the starting specific gravity (S.G.) with your hydrometer.
• Sprinkle the yeast on top. Do not stir. Cover with a loose lid or an airlock.

2. Day 14: Stabilize and degas

• Check that the S.G. is below 0.996. If not, check again in 48 hours.
• Siphon the wine into a clean carboy, leaving the sediment behind.
• Add Pak B and Pak C, then stir vigorously for 5 to 10 minutes.
• Seal with the stopper and airlock.

3. Day 15: Clear

• Stir in Pak D (Kieselsol).
• One hour later, stir in Pak E (Chitosan).
• Seal with the stopper and airlock.

4. Week 4: Polish and rack

• Once the wine is crystal clear, siphon it off the sediment into a clean carboy. If it's still cloudy, wait a few more days.
• Let it settle for at least 2 days. If you filter, do it now. Never filter cloudy wine.

5. Bottle and store

• Siphon the clear wine into clean, sanitized bottles or wine bags.
• Clean all your equipment.

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