Item #: K92
Our Price: $39.99
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Making your own wine is satisfying and easy.  As long as you ferment great juice, keep everything sanitary, and give it enough time to age (3 months or more for whites, 6 months or more for reds), you will get great wine.

Here at William’s, we have developed our William’s California Wine Kits with this philosophy in mind. Our Kits include 96 ounces of pure California varietal grape concentrate, condensed at temperatures that never exceed 180 degrees F.  from Central Valley wine grapes picked at their ripe peak in the late Summer and early Fall. To complement the varietal juice, specially selected dry wine yeast, oak chips, and nutrient are also included as needed. Unlike many wine kits featuring added sugar, this 96 ounces of pure concentrate is all that is needed (except for the yeast and addtives) to produce 2.5 gallons (12 bottles) of varietal wine.

Viognier is originally a French grape, now grown in Lodi California. The warmth of Lodi summers helps fully develop the Viognier grape, which has hints of apricots, peaches and honey in the finish. Other flavor notes you might detect are citrus and light jasmin, honeysuckle, stone fruit, with hints of vanilla, pear, and guava fruit. This kit does not include oak, for a pure grape Viognier wine.

Click to download the instructions in pdf format.


Average Rating:
(based on 2 reviews)

Showing 2 Reviews:

Review and Rate this Item
by Karen
on 5/22/2017
from Smyrna, GA
Just bottled and it's yummy already!
This kit is so simple to use. I just took the wine from  3 months in secondary and bottled it. It fermented down to 1.000. And then I took a taste- great pineapple nose and flavor. The color is great too; a dark straw color.  I plan on leaving it in the bottle for several more months before drinking it up. I think it's going to be delish. Am ordering another kit. 
by Paula
on 8/11/2016
from Helotes, TX
Wonderful viognier with great flavor!
Drinkable at three months, amazing by six months.
Review and Rate this Item
7/24/2019 8:20:35 AM
The wine has been fermenting for 5 weeks @68 degrees and dropped to 1.030 (started @ 1.091). It seems to stopped fermenting. Is this normal rate of time or should I add more yeast to complete the 3 month fermentation?
If it has not been transferred to a secondary, I would do so now.  Also warming it up a bit to say 72 F would help. Adding more yeast will probably not do much of anything.
Skip Leventry
1/18/2018 11:43:05 AM
I have tried other wine kits that required adding ingredients to clarify the wine as well as requiring "degassing" the wine. Your kit does not require these steps. Why?
Many other wine kits are usually catered toward making the wine really fast, so extra chemicals are used to halt fermentation and clarify the wine.  We let time and gravity finish the fermentation and clear the wine, hence the long stretch in the secondary fermenter.  However you can use such things if you like, just as you can also degas the wine if you are familiar with the process.
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