Do Wine Kits Need More Ingredients?

I’ve been making wine using wine kits such as KenRidge for several years. These kits seem quite complete with all the ingredients needed – but reading many of the posts on your site causes me to wonder. Should I, could I, must I supplement the ingredients provided in these wine kits with other ingredient such as Yeast Nutrients, Acids, Tannins, Potassium Sorbate, Wine Conditioner? Should I add Campden tablets between bottling?
Name: Paul
State: New Jersey
Hello Paul,
One of the great things about using one of these wine kits is that the all of these wine making ingredients have already been taken care of for you. This has either been done directly by including the ingredient in the grape juice, or indirectly by eliminating the need for the ingredient, all together.
As an example, you mentioned acid blend. This is typically included in a wine recipe to bring the wine’s acid up to the proper level. If a wine’s acid level is too low, it will taste flat and flabby. With one of these wine kits, however, the grape juice has already been adjusted to the correct acidity level.
Not only is it been adjusted to a proper range for wine, it is adjusted to the optimum level for each specific type of wine. This is done by bench-testing a batch-sample of the juice with an actual fermentation beforehand, then test-tasting the resulting wine for balance and overall character. The optimal amount of acid is determined, then applied to the all of the grape juice. And, all of this is done before the grape juice goes through any packaging into one of the wine kits.
The same can be said about the yeast nutrient and the wine tannin. Each are already in the grape juice at a level that will result in the best possible wine for that wine kit.
Another aspect to this is the speed at which the wine progresses through the fermentation, then the clearing, and then the bottling. The wine kits on the market today are set up to get in the wine bottle so quickly, that they do not have a need for sulfites such as Campden tablets to be addedBuy Wine Kits along the way. It should be pointed out that most wine kits do include a packet of potassium metabisulfite. This is the same thing as Campden tablets, but they only recommend adding it if you plan on storing your wine for longer than 6 months in the bottle.
The last item I will mention is the Wine Conditioner. This is essentially a sweetener designed specifically for wine. It is something that can be added to taste before bottling, but only if you desire to change the wine kit manufacturer’s intended favor. If you decide to do so, proceed cautiously. You can always add more, but you can’t take it out.
If you would like to read more whether or not your wine kits need more ingredients, here is another blog post that continues on with this subject, Do Your Wine Juice Kits Need Adjusting? It has some additional info on this.
With that being said, don’t’ feel left out because you are not concerning yourself with all these wine making ingredients. Feel fortunate. Wine kits have come a long way toward making the process simple, and the results outstanding.
Happy Winemaking,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

6 thoughts on “Do Wine Kits Need More Ingredients?

  1. I think you may want to add the fact that if you use distilled water, you may want to add Yeast Nutrients.

    • John, we do not recommend using distilled water because it has had all of the free oxygen and minerals needed to promote a successful fermentation removed. If someone does use distilled water, along with adding a dose of yeast nutrient we recommend also adding either magnesium sulfate at the rate 1/2 teaspoon per 5 gallons or you can use Epsom Salt at the rate 1/4 teaspoon per 5 gallons.
      Distilled Water

  2. I made some wine for my wife who likes a lite, fruity and sweet wine. It turned out pretty good eccept for one thing, the wine got considerably sweeter after bottling and sitting for a few months. I was very careful in tasting and measuring when bottling. Next time I will be sure to make ajustment.

  3. Is there a good way to remove the chlorine in my tap water? At times it is very heavily chlorinated. Will boiling it do the job? Or is there a better way?

  4. This run of 5 gallons Pear Wine is only 2nd time I’ve used a ‘kit’ – actually just the bottle of ‘ready to use’ juice. No mention in instructions to add Yeast Nutrient so I did not. Starting SG of 1.100, 2 days later added 1 pound sugar with SG now at 1.104, 2 days later SG dropped back to 1.100 – so I decided a very SLOW fermentation was taking place and decided to add 1 tsp Yeast Energizer & 1 tsp Yeast Nutrient. AHH – now the fermentation was as active as I am used to seeing. 7 days after the addition, SG was at 1.010 so transferred to secondary (11 days after initial start vs my typical time of 5 days).
    My take away is IF things are not progressing as expected, be prepared to take additional steps.

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