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DAP (Diammonium Phosphate)
In Stock
A pure form of yeast nutrient. Contains fermentable nitrogen and phosphorus. Add at a rate of 1/2-1oz per 5 gallons prior to fermentation to help get fermentation underway.
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Yeast Energizer, 2 Oz. Or 1lb.
In Stock
Yeast energizer provides vitamins, trace elements, nutrients etc. to yeast. Helps restart a stuck fermentation, and ensure a complete fermentation.
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Pectic Enzyme, 3 Oz.
In Stock
Helps break down fruit prior to fermentation and aids in clarifying. Increases juice yields and color by breaking down the cellular structure. Also eliminates pectin haze from wines made from pectin rich fruit. Click on name for more information...
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Grape Tannin, 1 Oz.
In Stock
Adds astringency or "zest" to juice, meads. Found in skins and stems of grapes. Also aids in the clearing process. Tannin occurs naturally in red wines which are fermented on the skins, but must be added to white wines and to many other fruit wines.
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Campden Tablets 100 Ct. Potassium
In Stock
Potassium metabisulfite in tablet form. For inhibiting harmful bacteria, add to juice 24 hours prior to fermentation. As a stabilizer, use at bottling along with potassium sorbate. One tablet produces about 30 ppm of free SO2.
$4.95
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Campden Tablets 100 Ct. Sodium
In Stock
Sodium metabisulfite in tablet form. For inhibiting harmful bacteria, add to juice 24 hours prior to fermentation. As a stabilizer, use at bottling along with potassium sorbate. One tablet produces about 50 ppm of sulfur dioxide per 5 gallons of wine
$3.95
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Potassium Bisulphite 8 Oz.
In Stock
An antibacterial agent identical in use to sodium metabisulfite. Does not add sodium to wine. We prefer potassium bisulfite! Click on item name for usage details
$4.95
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Sodium Bisulfite 8oz.
In Stock
Equipment and bottle sterillizer. Kills wild yeasts and bacteria. Sodium bisulfite is added to wine to inhibit bacteria and yeast growth, as well as slow down oxidation. We prefer potassium bisulfite!
$3.95
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Acid Blend
In Stock
A blend of citric, malic and tartaric acids that is used to increase acidity of juice.
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Malic Acid, 2 Oz.
In Stock
Slightly milder than other acids. Found in apples, peaches, plums and other fruits. A good choice for adjusting "hot-climate" white grapes of the fruity varieity.
$1.95
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Ascorbic Acid, 1 Oz.
In Stock
Anti-oxidant used in wine making. Add just prior to bottling (not effective for bulk storage).
$3.95
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Tartaric Acid, 8 Oz.
In Stock
Used for raising acid levels in wine. The principal acid found in grapes, it is the best choice for making adjustments to grape juice. Also the most stable acid.
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Citric Acid, 2 Oz.
In Stock
Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only. Dry, granular form of citric acid.
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Potassium Sorbate, 1 Oz. (Wine Stabilizer)
In Stock
Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1 1/4 teaspoons per 5 gallons of wine. (substitue -Sodium Benzoate tablets)
$2.50
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Super Kleer 2 Part Wine Finings
In Stock
The best clarifier we've tried for meads, white wines and ciders. This stuff REALLY works. Often, by the next day, you can read a newspaper thru the carboy! Contains liquid gelatin and chitosan. Contains 1.35 fl oz. Sufficient for 5-6 gallons.
$3.25
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Bentonite 2 Oz.
In Stock
All purpose clarifier used in wine industry. Also useful in primary fermentor. Mix 2 1/2 teaspoons into 2 1/2 cups of boiling water, let sit overnight and mix into 5 gallons of wine.
$1.95
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Gelatin Finings, 1 Oz.
In Stock
Very effective clarifier. Use after fermentation. Also reduces astringency by removing tannin. Works for beer, will not work in white wine without tannin. Use 1-2 teaspoons per 5 gallons of wine.
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Polyclar - 1/4 Oz.
In Stock
Very effective clarifier. Use after all fermentation has (completely) finished. Usage 1/4 oz for 5 gallons of wine, or 2 tsp per 5 gallons of beer. Make slurry with 1 pt of the fermented product, add to wine or beer. Rack and or filter after 5 to 7 days.
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Sparkolloid Powder, 2 Oz.
In Stock
Clarifier that does not strip wine of flavor. Very good for meads. Use: 1/2 teaspoon per gallon of wine. Mix required amount of powder with a small amount of cold water. Mix well until solution is smooth and creamy. Add mixture to finished wine and stir.
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Wine-Sparkle
In Stock
Product of West-Germany. One package is sufficient for 5 gals of wine. Contains agar-agar, a very effective clarifier. Works on stubborn wines.
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Bentonite - 1 lb Bag
In Stock
All purpose clarifier used in wine industry. Also useful in primary fermentor. Mix 2 1/2 teaspoons into 2 1/2 cups of boiling water, let sit overnight and mix into 5 gallons of wine.
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Super-Smoother
In Stock
Smooths harsh or young wines, reduces aging time. Sufficient for 6 gallons. Contains 1 fl. oz. total. Contains sinatin 17 (liquid oak extract) and glycerine. Stir into finished wine before bottling.
$4.70
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Acidex™, 2 Oz.
In Stock
Best choice for reducing high-acid wines. Used for extreme de-acidification of musts and finished wines. Must be measured, mixed and used properly. Click for details.
$3.50
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Calcium Carbonate 8 Oz.
In Stock
Calcium Carbonate is used to lower the acidity of wine. Use before fermentation. 1/2 oz reduces acidity by 1 ppt in 6 US gallons of wine. Be sure to perform an acid test so you don't overshoot your desired acidity. Also called precipitated chalk.
$3.95
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Potassium Carbonate 5oz
In Stock
Potassium Carbonate is used to reduce titratable acid in wine. 1/2 tsp per gallon will reduce acidity by .1% Will NOT give wine a chalky taste.
$4.95
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Anti Foam Agent 2 FL oz (59mL)
In Stock
Anti foam agent prevents foam formation by decreasing surface tension. Dosage: 1/5 tsp (1ml) per 25 liters (6.5 gallons)
$6.95
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