White Headed Robin Winery

Winery Description

Our wines starts with crushed fresh fruit (juice) which we add premium cane sugar, water and a special wine yeast. The wine yeast multiplies and consumes the sugars in the juice and converts it to Alcohol and CO2. The CO2 escapes thru the top of the tank’s fermentation lock. If all the sugars are consumed then the wine is considered Dry. If some sugar is left to ferment then the wine is considered sweet. The more sugar left in the juice the sweeter the wine. After we determine that the fermentation is completed we stop the yeast, filter the wine several times and bottle.