How to Make Wine From a Kit: Step-by-Step Timeline

Wine kit instructions are short by design. They tell you what to do, but rarely why. This step-by-step guide fills in the gaps. It works with most kits, from 4-week and 6-week kits up to 23 L (6 US gal) juice kits. Use it alongside the instructions that come with your kit, not instead of them.

Before You Start

You will need a primary fermenter, a glass carboy, an airlock and stopper, a siphon, a hydrometer, a long spoon and a cleaner and sanitizer. See What You Need for Your First Batch of Wine for the full list, or get everything in one box with a wine starter kit.

Step 1: Getting Started (Day 1)

1. Clean, then sanitize. Every piece of equipment that touches the wine gets washed, rinsed, sanitized with a sulphite solution, then rinsed with plain water. See Cleaning vs Sanitizing.
2. Pour in the juice. Hold the neck of the juice bag firmly and pour it into the primary fermenter. Let it splash a little. The air helps the yeast get started. With a 23 L juice kit, pour in only 8 to 10 L for now.
3. Add the bentonite. Sprinkle it slowly over the juice while stirring constantly. Break up as many lumps as you can. Bentonite only works if it is mixed in well.
4. Top up to about 20 L (5 US gal). Rinse the juice bag with clean water and add it. Many winemakers use distilled or spring water, because some tap and well water can leave wine hazy or add off flavours.
5. Check the temperature. The must (unfermented juice) should be 20 to 25 °C (68 to 77 °F). Stopping at 20 L lets you add warmer or cooler water to adjust it.
6. Fill to 23 L (6 US gal).
7. Take your first hydrometer reading. It will usually be 1.075 to 1.085. Write it down. You need it to work out your alcohol content later.
8. Sprinkle the yeast on top. Stirring it in is optional. Both work.
9. Cover and wait. Fit the lid and airlock. Keep the pail off the floor, out of draughts and direct sunlight, at 20 to 25 °C. Bubbling usually starts within 24 hours. Then leave it alone for about 7 days.

Step 2: The First Racking (About Day 7 to 10)

1. Rack when the specific gravity (S.G.) is 1.020 or lower, whatever day that turns out to be.
2. Siphon the wine into a clean, sanitized carboy. Leave the sediment behind. A little splashing is fine at this stage. See How to Rack Wine.
3. Top up to the 23 L mark, between the shoulder and the neck. Less air space means less risk of oxidation.
4. Fit the airlock and stopper. Leave the carboy somewhere warm and dark for about 12 more days. A slower, cooler fermentation often makes a better wine than a hot, fast one.
5. Wash out the primary right away. Bentonite is clay. If it dries, it is very hard to get off.

Step 3: Degassing and Stabilizing (About Day 21 to 27)

1. Fermentation must be finished: an S.G. between 0.990 and 0.995, steady over 2 or 3 days. If it is higher, wait.
2. Many kit instructions skip this tip: rack the wine back into the primary fermenter to degas it. It is far easier to stir hard in an open pail than through a narrow carboy neck.
3. Add the stabilizer packets (metabisulphite and potassium sorbate) as your kit directs. Some kits only number their packets, but these are the two.
4. Stir vigorously to drive out the carbon dioxide, 3 to 6 times a day for 2 to 4 days. See How to Degas Wine.

Step 4: Clearing (About Day 24 to 35)

1. Make sure the wine is fully degassed and the S.G. is still 0.990 to 0.995.
2. Add the fining agent (usually isinglass) and mix it in well. We prefer to add it now, once the stirring is done, even if your kit says to add it at Step 3.
3. Taste the wine. It will taste young and a little harsh, or “green”. That mellows with time. If you want it sweeter or softer, now is the time. See How to Sweeten Homemade Wine.
4. Rack it back into the carboy, fit the airlock, and leave it alone to clear for at least 6 days. Wine clears better somewhere cool.

Step 5: Filtering and Bottling (About Day 28 to 45 or Later)

1. If the wine is not clear, it is not ready. Give it more time. Never filter cloudy wine. It clogs the pads and can damage an electric filter. See Why Is My Homemade Wine Cloudy?.
2. Filter if you like, for extra sparkle. See How to Filter Homemade Wine.
3. Bottle, cork, and leave the bottles upright for 3 to 5 days before laying them down. See Bottling Day Checklist and How to Fill Wine Bottles.
4. Label each bottle with the wine and the date bottled. Add shrink caps for a finished look.

Your wine is drinkable now, but most wines improve with a few weeks or months in the bottle. See How to Store and Age Homemade Wine.

Frequently Asked Questions

How long does it take to make wine from a kit?

Most kits are ready to bottle in 4 to 8 weeks. Temperature makes a big difference. A cooler room means slower fermentation and clearing. The calendar is only a guide. Your hydrometer tells you when each step is done.

What if I am behind schedule?

That is fine. Wine can’t tell time. Taking longer on any step will not hurt it, as long as it stays sealed under an airlock.

Do I have to top up the carboy?

Most winemakers top up to the 23 L mark at the first racking. It reduces air space and the risk of oxidation, and you get a little more wine.

How many bottles does a wine kit make?

A 23 L (6 US gal) kit fills about 30 standard 750 ml bottles.

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Need a hand with your batch? Call us toll-free at 1-877-668-6160 (Monday to Friday, 8:00 a.m. to 3:00 p.m. Eastern) or send us a message.

This guide is adapted from the ABC Crafted Series booklet Wine From Kits: What the Instructions Don’t Always Tell You. Always follow the instructions that come with your kit.