kiteasyStill Red

6-Gallon Merlot Kit

Wine kits are the easiest entry point into home winemaking. A pre-balanced juice concentrate plus yeast and adjuncts produces a clean, predictable Merlot in roughly three months from pitch to first pour. Expect plum and cedar notes, light-to-medium body, and table-quality wine that improves over the first year in bottle.

ABV11-13%
Ferment21d
Age60d
Total81d
Start in MakeMode

Ingredients

1 kit (16L)Merlot juice concentrate kit
6 LWater (top up)
5 gWine yeast (EC-1118 or kit yeast)
0.6 gPotassium metabisulfite
1 gPotassium sorbate

Equipment

  • 6-gallon primary fermenter
  • Glass carboy
  • Airlock
  • Hydrometer
  • Racking cane
  • Auto-siphon

Steps

  1. Day 0

    Mix must

    Pour kit into primary, top with water, sprinkle yeast.

  2. Day 0-7

    Primary ferment

    Cover; ferment at 70°F until SG drops below 1.020.

  3. Day 7

    Rack to carboy

    Siphon to glass carboy, leave gross lees behind, fit airlock.

  4. Day 7-21

    Secondary

    Continue ferment to dryness (SG ~0.992-0.996).

  5. Day 21

    Stabilize

    Add k-meta + sorbate; degas thoroughly.

  6. Day 21-49

    Clarify + age

    Add fining agent if included; bulk age in carboy.

  7. Day 49

    Bottle

    Sanitize bottles, siphon, cork. Lay flat, age 60+ days before drinking.

Related

Varietals: Merlot

Tasting notes: plumcedarvanilla-oak

About this 6-Gallon Merlot Kit

History

Merlot originates from the Bordeaux region of France, where it has been cultivated since at least the 18th century. The grape's name likely derives from the French word for blackbird, merle, either for the bird's fondness for the fruit or the wine's dark color. Merlot gained international prominence in the late 20th century as New World wine regions adopted it widely. Home winemaking kits using concentrated juice became commercially available in the 1970s and 1980s, making varietal wines like Merlot accessible to amateur winemakers. The kit format reflects the democratization of winemaking, allowing hobbyists to produce recognizable styles without access to fresh grapes.

Technique

Kit wines typically ferment at controlled temperatures between 68-75°F to preserve fruit character while ensuring complete fermentation. The EC-1118 yeast strain is a vigorous fermenter that tolerates a wide temperature range and ferments to dryness reliably. Primary fermentation usually completes within 7-14 days, followed by racking to separate the wine from sediment. Many winemakers rack twice during the clarification phase, spaced 2-3 weeks apart. Potassium metabisulfite is added at bottling to provide approximately 50 ppm free SO2, protecting against oxidation and microbial spoilage. Potassium sorbate stabilizes the wine by preventing renewed fermentation, particularly important if any residual sugar remains.

Ingredient notes

The 16-liter concentrate contains Merlot grape juice reduced to a syrup, which is reconstituted with water to reach the target 6-gallon volume. EC-1118 is a neutral yeast strain that emphasizes fruit character rather than adding fermentation-derived complexity; kit yeast, when included, is typically selected for similar reliability. The concentrate may contain added tannins or oak extract to simulate barrel aging, though specific formulations vary by manufacturer. Water quality matters: many winemakers prefer filtered or bottled water to avoid chlorine or chloramine, which can produce off-flavors. The potassium metabisulfite dosage provides sulfur dioxide for preservation without contributing noticeable flavor at recommended levels.

Variations

Some winemakers extend aging time beyond the kit instructions, holding the wine in carboy for 6-9 months rather than the typical 4-6 weeks to allow flavors to integrate. Adding oak chips or spirals during secondary fermentation introduces vanilla and toast notes associated with barrel aging. Blending with Cabernet Sauvignon concentrate creates a Bordeaux-style blend, typically at ratios between 70:30 and 85:15 Merlot to Cabernet. Adjusting the final sweetness by backsweetening with reserved juice or simple syrup produces a softer, fruit-forward style popular in some commercial examples. Regional variations in fresh Merlot, such as Right Bank Bordeaux versus Washington State styles, are difficult to replicate precisely with kits.

Serving & pairings

Merlot pairs well with roasted poultry, pork tenderloin, and mushroom-based dishes, as its moderate tannins and fruit-forward profile complement rather than overpower these foods. The wine is typically served at 60-65°F, slightly cooler than room temperature, which preserves freshness while allowing aromas to develop. Many wine enthusiasts use a standard Bordeaux glass with a tall bowl to concentrate aromatics. Kit Merlot suits casual dinners and weeknight meals, offering approachable flavor without the structure or intensity that demands special occasions. Cheeses like Gruyere, aged cheddar, and Gouda provide complementary pairings that highlight the wine's fruit and smooth texture.