Description

SG Wines Gold Cabernet Sauvignon – 6 Bottle

Cabernet Sauvignon, a French wine that is one of the world’s most widely recognised red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates. Cabernet Sauvignon became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. As a wine, Cabernet Sauvignon is known for its dark colour and full body. It is a dry wine and has a healthy level of tannin, which is why your mouth dries out when you sip it. Many people who drink Cabernet Sauvignon say they always pick up a taste of green pepper in the wine, along with cassis, and dark fruits such as cherries, along with hints of vanilla that comes from the wine ageing in the oak.

This kit produces 4.5L (6 bottles equivalent) of stunning Cabernet Sauvignon (1 gallon of red wine).

This kit is a 7 day wine kit so start the fermentation on day 1, it’s finished by day 5, cleared and ready to drink by day 7. All the range use addbacks which go into the finished wine – this improves taste & bouquet.

Although it takes around 1 week to finish, we highly recommend leaving this wine for as long as possible for further maturation and to release its more complex flavours and to deepen them further.

EASY TO MAKE

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.

WHAT EQUIPMENT DO YOU NEED?

In addition to the kit, you will also require:

• Fermenter (5 L)
• Airlock & Grommet
• Demijohn & Bored Bung / Secondary  Fermenter (minimum 1 gal / 4.6 L)
• Mixing Spoon
• Hydrometer
• Thermometer
• Syphon
• Cleaner & Steriliser
• *Sugar
• 6 x 750 ml wine bottles
• 6 corks & corker / screw caps

We also recommend the use of a Vinbrite filter to clear wine to a professional standard.

* This kit requires the addition of 800 g of granulated sugar (sucrose) or 890 g of brewing sugar (dextrose) for fermentation.