Acid Blend - a blend of citric, malic and tartaric acids that is used to increase acidity of juice. Use in conjunction with our
Acid Test Kit or per recipe.
Ascorbic Acid - an anti-oxidant used in wine making prevents oxidation. Add to wine at bottling time to help protect it`s color from oxidative effects such as browning and spoilage. Add just prior to bottling. Use 1 tsp per 5 gallons.
Bentonite – a natural clay used in winemaking as a clarifying agent. It possess a negative electrostatic charge. This attracting charge along with hydrogen bonding, causes suspended particles in the wine to cling to it as it settles to the bottom of the container. It is usually added at the beginning of the fermentation process.
Clears hazes from wine. Dissolve 4 teaspoons in 1 cup warm water for 5-6 gallons.
Calcium Carbonate - lowers acidity in wine. Use prior to fermentation. Use in conjunction with our
Acid Test Kit or use 5/8 teaspoon per gallon. Do not reduce acid more than .30%.
Campden Tablets - Sodium or potassium metabisulfite in tablet form. Provides a convenient way to accurately sulfite wine. Releases sulphur dioxide, which acts as a sterilant and antioxidant. Crush tablets before adding. Use 1 tablet per gallon.
Citric Acid - Used to correct the acidity in acid deficient wines. Contains the acid of lemons and other citrus fruits. Use for acid adjustments in fruit wines and should not be used when making grape wine. However, it can be used after fermentation to adjust acidity. Usage per recipe requirements.
Gelatin Fining - Great fining agent for wine and beer. Effectively removes excess tannins and coloring particles from wine. Works well on both reds and whites.
Glycerine – Used as a finishing formula to smooth out and mellow wine and liqueurs. Provides better mouthfeel for younger, thinner wines.
Grape Tannin - 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.
Isinglass – a form of gelatin derived from the air bladder of certain fish used as a fining agent in wine.
Malic Acid - 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.
Oak Chips - An easy way to provide oak to wine for the home winemaker. Oak helps to provide complex flavors to red wines as well as some whites (Chardonnay lends itself well to American Oak).
Oak Essence - to add oak flavor after fermentation. Add to desired taste. Helps mellow out young harsh wines. Generally used on many reds, some whites and interestingly some fruit wines made from berries will benefit from a slight oak.
Pectic Enzyme - 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.
Potassium Bicarbonate - Used to lower acidity in wine after fermentation.
Potassium Metabisulphite - An antibacterial agent used as a sterilizer as well as a preservative. Prevents bacterial growth.
Potatsium Sorbate - Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Use 1/2 teaspoon per gallon of wine. Use in conjunction with Potassium Metabisulphite.
Sparkolloid Powder - Clearing agent in powder form. Does not strip wine of flavor or color. Works well on both reds and white wines.
Super Kleer - Contains both kieselsol and chitosan clearing agents. It works by creating both strong negative strong positive charges in the wine. One packet will clear up to 6 gallons of wine.
Super Smoother - this product consists of two ingredients - one is glycerin and the other is liquid oak. Together these two ingredients will smooth out the harshness of any young wine. One packet is sufficient to use on 5 or 6 gallons of wine.
Tartaric Acid - 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.
Yeast Energizer - Provides vitamins,trace elements, nutrients, B-vitamins etc. to yeast. Helps restart a stuck fermentation. Use when making high alcohol wines or for fruit lacking in nutrients.
Yeast Nutrient - Acts as a food for the yeast and promotes rapid starting and complete fermentation. Use 1/2 to 1 tsp. per gallon of wine.
