Californian Connoisseur Rose Wine


Brewing Instructions

[These instructions may vary slightly between different Californian Connoisseur Rose kits - please refer to the instructions in the box to get the exact details]

These kits produces 30 bottles of quality rose wine in as little as 28 days.

Made from the finest grape concentrates California has to offer, California Connoisseur has become synonymous with outstanding wines of distinctive character, worthy of being served to all who appreciate the proud heritage of the vintner's art.

You will also need equipment to make the wine.

Buy a Californian Connoisseur Rose Wine Kit


The following ingredients are included in this kit

- Grape concentrate / juice  
- Yeast  
- Packet #2 Benonite helps yeast activity, and removes proteins.
- Packet #3 Potassium Metabisulphite used as an anti-oxidant to prevent oxidation and improves shelf life.
- Packet #4 Potassium Sorbate used to prevent re-fermentation in sweetened wines.
- Packet #5 Fining Agent proteins, which results in clear stable wine.
- May contain oak, elderberries, elder flowers , essence bottle, reserve



Day 1:

Remember to sterilise your container and equipment before proceeding. See “Hints for Success” Item 1. Most municipal water supplies are chlorinated which can interfere with yeast leading to incomplete fermentation. It is strongly recommended that make up water be drawn off the day before use and allowed to sit overnight at room temperature to allow chlorine to dissipate. Alternatively you may use still bottled water.

  1. Carefully pour contents of bag into your sterilised primary fermentor.
  2. Rinse bag to fermentor using 2 to 3 litres (8-10 cups) of warm water.
  3. Sprinkle contents of Packet No.2 (Bentonite) into the primary fermentor and mix thoroughly.
  4. If your kit contains one of the following: Oak granular's, oak cubes, elderberries or elder flowers, add into the primary fermentor and mix thoroughly.  
  5. Add sufficient water to bring contents of primary fermentor to the 23L mark (6 US gal.) and stir well. The resultant temperature should be 20-25°C (70-77F). If the temperature is not in this range, cover container and allow to stand in a suitable environment until it is achieved. Add Wine Yeast (sprinkle on top or carefully follow instructions on yeast package).
  6. Cover with lid or use sealed lid with fermentation lock.
  7. Leave container in a warm spot (20-25°C / 70-77F) and leave to ferment for 7 days. If temperature is lower than recommended, allow an extra two or three days. See “Hints for Success” Item 2.


Day 8:

Most of the fermentation will be complete. The specific gravity should be less than 1.010 but if not, wait a few days before proceeding to the next steps.

  1. Syphon wine into sterilised carboy leaving sediment behind. We strongly recommend not topping up ensuring properly balanced wine.
  2. Attach bung with fermentation lock.
  3. Leave wine in a warm area for 12 days to complete fermentation.


Day 20:

All fermentation should now be completed. Do not execute the next steps until fermentation is completed (the specific gravity should be less than 0.995 and no yeast activity is seen). Allow extra time if required. Residual carbon dioxide gas must be removed from the wine prior to final clarification for the fining agent to be effective. Stirring or shaking the carboy will de-gas the wine.

  1. Syphon the wine into a sterilised carboy leaving sediment behind.
  2. Sprinkle the contents of Packet No.3 (Potassium Metabisulphite) into the wine and mix thoroughly.
  3. Stir the wine for 1 minute using a sterilised spoon to remove the unwanted carbon dioxide gas.
  4. Stir the wine several times (at least 6 to 8) overt the next 2 days. (Remember to re-fit the lid, bung and fermentation lock after stirring).


Day 22:

At this stage, the wine must be completely degassed or the fining agent will not be effective. If you are choosing to add sweetener or conditioner to the wine see “Hints for Success” Item #5.

  1. To 125ml. (½ cup) of warm water add the contents of Packet No. 4 (Potassium Sorbate). Stir to dissolve. Add to wine and mix thoroughly.
  2. If your kit contains a reserve bag or essence bottle, add contents to wine and mix thoroughly.
  3. Shake the contents of Packet No. 5 (Fining Agent). Add contents into the wine and mix thoroughly.
  4. Position the wine on a table so that no further movement is required prior to bottling.
  5. Re-fit fermentation lock and leave the wine undisturbed to clear for up to 6 days.


Day 28:

Wine should be ready to bottle. If the wine has not clarified yet, leave for a few more days. It is recommended that you filter the product prior to bottling. If ageing your wine for longer than 6 months, add ¼ tsp. of Potassium Metabisulfite dissolved in wine prior to bottling.

  1. Syphon wine into a clean sterilised carboy, leaving any remaining sediment behind.
  2. Filter the wine using a medium pore size filter that has been properly prepared. Follow your filter instructions.
  3. Syphon the clear wine to sterilised 750ml. cork finish wine bottles allowing 2.5cm-3.5cm (1-1½”) head space between cork wine.
  4. Insert sterilised wine corks using a hand corker. See “Hints for Success” Item 1.
  5. Wait 24-48 hours before inverting the bottles once corked. This will allow expansion time for the corks, and will decrease the chances of leaking bottles.

This wine is very acceptable to drink at bottling time and it will continue to improve if allowed to further mature in a consistently cool dark place, oriented on its sides.



Clean stained or dirty equipment using Stericlean and rinse thoroughly prior to sterilising. Failure to properly sterilise and rinse may result in unsuccessful wine. To sterilise equipment dissolve 50g of metabisulfite in 4L (1 US gal.) of water (retain for future use). Be certain to rinse all traces of sterilant from your equipment and bottles before proceeding. Corks may be sterilised by soaking 5-10 minutes in sterilising. solution.


Your Wine Kit has been designed to ferment at 22°C (72F). Temperatures above 30°C (85F) will inactivate the yeast while the yeast while temperatures below 20°C (70F) will prolong the time required to make the wine. The correct fermentation temperature can be assured with the help of a heating pad or brew belt. Be sure to carefully monitor your wine temperature.


A wine hydrometer is a tool that reads relative specific gravity. As the fermentation progresses, the specific gravity decreases as the sugar gets converted to alcohol and carbon dioxide. We have included target readings for you to follow the progress of your wine or juice so that it free floating. To read the hydrometer, the level at which the liquid intersects the stem is your specific gravity.


The purpose of the fermentation lock is prevent oxygen and spoilage organisms from entering the wine at the same time permitting the escape to carbon dioxide gas. The lock should be half filled with water or sulfite solution and refitted to the carboy after each operation.


When racking, try not to splash the wine to minimise the incorporation of oxygen into your wine. Care must be taken not to mix the sediment with the clear wine at the bottling stage. Should this inadvertently occur it will be necessary to let the sediment re-settle for a few days before proceeding. Using a rigid plastic racking tube and clamp in conjunction with the siphon hose is very helpful.


Vineco 4 week kits have been developed to produce dry wines, with the exception of several white wine styles. If you want to create a sweeter wine, wine conditioner or sweetener maybe added during Stage #4. If choosing to use a sweetener or conditioner it is imperative that you use Packet No.4 (Potassium Sorate) to ensure a successful wine. If you are creating a dry wine, you may choose to omit Packet No.4 if you would like to limit the level of preservatives present in your wine.