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Marselan is deeply coloured with a powerful nose of jammy red and black fruits and spice. The palate delivers rich ripe fruit flavours of blackberry, plum and black currant with spicy notes, balanced acidity, and well-rounded tannins. Supple, smooth, and seductive.
Please note these are a backorder special item, we will let you know when you can expect delivery.
Out of stock
Specially selected white grape juice concentrate for addition to fruit wine recipes or making table wine.
SG Wines Classic 30 Bottle Rosé Wine Making Kit makes a light and easy-drinking dry rosé wine.
Make this kit in 6 easy steps!
1. Clean and sanitise your equipment.
2. Mix your ingredients together.
3. Ferment for at least 5 days.
4. Clear the sediment from your wine.
5. Bottle.
6. Enjoy!
For full instructions, see inside your kit.
In addition to the kit, you will also require:
– Fermenter (30 L)
– Airlock & Grommet
– Carboy & Bored Bung / Secondary Fermenter (minimum 6 gal / 23 L)
– Mixing Spoon
– Hydrometer
– Thermometer
– Syphon
– Cleaner & Steriliser
– *Sugar
– 30 x 750 ml wine bottles
– 30 corks & corker / screw caps
*This kit requires the addition of 3 kg of granulated sugar (sucrose) or 3.3 kg of brewing sugar (dextrose) for fermentation.
» Strawberries in red grape juice concentrate
» Yeast and all necessary ingredients
» Step-by-step instructions
» Enough to make 20 L of wine
SG Wines Classic 30 Bottle Dry White Wine Making Kit makes a light and easy-drinking dry white table wine.
Make this kit in 6 easy steps!
1. Clean and sanitise your equipment.
2. Mix your ingredients together.
3. Ferment for at least 5 days.
4. Clear the sediment from your wine.
5. Bottle.
6. Enjoy!
For full instructions, see inside your kit.
In addition to the kit, you will also require:
– Fermenter (30 L)
– Airlock & Grommet
– Carboy & Bored Bung / Secondary Fermenter (minimum 6 gal / 23 L)
– Mixing Spoon
– Hydrometer
– Thermometer
– Syphon
– Cleaner & Steriliser
– *Sugar
– 30 x 750 ml wine bottles
– 30 corks & corker / screw caps
*This kit requires the addition of 3 kg of granulated sugar (sucrose) or 3.3 kg of brewing sugar (dextrose) for fermentation.
