Pinot Grigio Wine Refill

This wine refill makes a gallon of dry Pinot Grigio with bold acidity and notes of citrus, green apples and even honeysuckle.

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This wine refill makes a gallon of dry Pinot Grigio with bold acidity and notes of citrus, green apples and even honeysuckle.


  • 2 Packets of No-Rinse Cleanser
  • 5 Wine Corks
  • Pinot Grigio Concentrate Bag
  • Additives: Bentonite, Potassium Metabisulphite, Potassium Sorbate, Kieselsol, Chitosan

Pinot Grigio Kit Instructions

Step 1: Assembling the Spigot

  1. Place silicon washer on the spigot so that it is snug against the plastic flange. Then insert the spigot assembly into the fermenter. Place the second silicon washer inside the fermenter so that it is snug against the glass wall. Then screw on the nut inside the fermenter with the wide flat side against the inside silicone washer. Gently hand tighten but be careful to not over tighten.
  2. Test the fermenter for leaks by filling it completely with water and letting it sit for 15-30 minutes.

Step 2: Cleaning & Sanitizing

Cleaning is one of the most important steps in winemaking. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your wine. Make certain to clean all equipment that comes in contact with your wine by following the directions below:

  1. Fill clean fermenter with warm water to rib line 1, then add 1/2 pack of no-rinse cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining 1/2 pack of no-rinse cleanser for later, because you will need it for clarifying.
  2. Place the gasket ring inside the lid and screw the lid tightly on to the fermenter. Replace the small black cap on the lid with the translucent airlock. Over a sink, gently swirl the fermenter so that the cleaning solution makes contact with the entire inside of the fermenter, including the underside of the lid. The solution may leak from under the airlock when swirling. Allow to sit for at least 2 minutes and swirl again.
  3. To clean the spigot remove airlock from the lid, open the spigot fully and allow liquid to flow for 5 seconds and then close. Place airlock back on lid.
  4. Pour the rest of the solution from the fermenter into a large bowl. Place your spoon, scissors and measuring cup into the bowl to keep them clean throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.
  5. After all surfaces have been thoroughly cleaned, do not rinse or dry the fermenter or utensils. Proceed immediately to the fermentation process.

Step 3: Fermentation

  1. Pour 2 cups of warm water into the fermenter along with the #1 Bentonite and stir until it is fully dissolved. Bentonite is a type of clay used to keep the wine from getting cloudy.
  2. Hold up your juice bag and cut one of the top corners (where there is no wine) . Pour the juice bag into the fermenter. Add some water to the bag and then shake it to clean out the remaining juice. Empty into the fermenter.
  3. Add room temperature water (68-77°F) so that the level reaches to just above rib line 2. Stir vigorously.
  4. If your kit contains oak chips, remove them from the packaging and soak in 1 cup of hot water for 10 minutes. Pour the oak chips and water into the fermenter.
  5. Sprinkle the yeast into the fermenter (do NOT stir), add the lid and replace the cap with the airlock.

Store the fermenter in a warm, elevated area (70-75°F). Ferment 2 weeks to ensure the process is complete. WARNING: Do not open the fermenter lid at any time during the fermentation process because oxygen from the air can spoil the wine.

Step 4: Clarifying

After 2 weeks it is time to clarify your wine. During fermentation CO2 is created and must be removed to produce clear wine. You will need a large pot and long handled spoon or whisk for this process. You will be transferring the wine from the fermenter to a large pot and back into the fermenter again.

  1. Clean and sanitize pot and long spoon or whisk. Fill pot with 1 gallon of water and add 1/ 2 pack of no-rinse cleanser. Place long spoon or whisk in pot. Let soak for 2 minutes. Remove the spoon or whisk and pour out the no-rinse cleanser.
  2. Place the large pot below the fermenter and open the spigot. Drain off the wine above the sediment. You may tilt the fermenter when the level drops below the spigot but take care to stay above the sediment. Place the pot on the counter.
  3. Rinse out the fermenter with warm water making sure that all sediment is removed and the fermenter is completely clean.
  4. Sanitize the fermenter again by following the steps outlined in the Cleaning & Sanitizing section. Use second no-rinse cleanser pack.
  5. Pour the wine from the pot back into the fermenter.
  6. De-gas the wine vigorously for 10 minutes by stirring in the fermenter with a sanitized spoon. Note that insufficient stirring will prevent the wine from clearing adequately.
  7. Dissolve packages #2A Sulphite and #2B Potassium Sorbate in 1 cup of wine. Once dissolved, add this solution back into the wine and mix gently for 30 seconds.
  8. Add #D1 Kieselsol to the wine and stir for 1 minute . Wait 5 minutes and then add #D2 Chitosan and stir. Note that it is important to add the Kieselsol and Chitosan in the exact order instructed, do not reverse.
  9. Top off the fermenter to just above rib line 2 with water (or wine of a similar style , if you have it). Screw lid back on.
  10. Allow wine to sit for 2 weeks in an elevated cool area (68°F).

Step 5: Bottling

After 2 weeks it is time to bottle your wine. Note that the wine must be clear before bott ling. If it is still cloudy, wait a few more days for it to clear up. Make sure that you have (5) clean 750mL bottles.

  1. Clean and sanitize bottles, t-corks and funnel thoroughly. Fill a large pot with 1 gallon of water and add the remaining 1/ 2 pack of no-rinse cleanser. Drop in the corks, funnel and place the the wine bottles upside down to sanitize the top . Let them soak for 2 minute s. Remove the corks and funnel and place on a clean surface.
  2. Remove the bottles and using the clean funnel fill them to the top with water from the pot. After 2 minutes pour the water out. There is no need to rinse.
  3. Fill the bottles from the fermenter using the spigot. Fill them so that the wine stops ½ inch from the bottom of the cork.
  4. Firmly press the t-corks on to the bottles making sure that there is no gap between the bottle and cap. You might need to lightly tap down with mallet or hammer to ensure that are tightly sealed. Be gentle!

Step 6: Aging

Your wine now needs to age for 1-2 months. Store the bottles in a dark and cool (ideally 60°F) environment. It will be ready to drink in 2 months, and should be consumed within 6 months of being bottled.

Congratulations! You made your first batch of wine. Share and enjoy with family and friends.

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