Frequently Asked Questions
We’re always trying to make your Wine loving easier!
Here are some of our most frequently asked questions.
If you need more help, feel free to come into store - we’re always happy to help!
What's the Costa’s process of ordering wine?
Since we are a licensed Brew-On-Premise facility, we invite you to come in to our shop at 181 Cannon Street East where you will be personally greeted by one of our lovely associates, who will help you understand our products (local, California, Chile/Argentina, Italy) and your tastes and preferences.
How long does it take to make a wine?
Our wines from California are brewed in 20L batches and it takes a minimum of 6 weeks time.
Our Chilean and Italian are brewed in 23L batches and take a minimum of 8 weeks time.
What is the alcohol content of the wines?
It will depend on the variety of juice that you select.
How can I make sweet wine?
It will be by customer’s preference. We can either stop fermentation earlier, which will give you sweetness and less alcohol, or we can complete fermentation and add wine sweetener after filtration.
Why add Potassium Metabisulfite?
It is a necessary preservative in wine making, as it prevents spoilage.
Should I filter my wine?
Yes, it will brighten your wine.
When should I bottle my wine?
We can bottle your wine when fermentation and racking is complete.
How should my wine be stored?
You should keep your wine in the dark, constant temperature of 55 F (13C), isolated from strong smells.
How long after bottling should I wait to drink my wine?
It is your preference. You can drink your wine just after bottling, or age for a few months.
My wine tastes like vinegar, why?
There are a few reasons why your wine might taste like vinegar:
1) Bacteria naturally present in grapes has turned either the sugars (in grape juice) or the alcohol (in wine) into acetic acid, giving it a vinegar taste. If left alone, this would eventually turn into wine vinegar.
2) Some white wines tend to oxidize in the bottle over the years, which produces a rich quality, not a sour one.
3) Impurities, from a lack of sanitation in the wine making equipment, can invite bacteria to grow and cause that vinegar flavour.