A premium combination of citric, malic & tartaric acids used to increase the acidity of wine. An acid Test Kit (acidometer) may be used to determine...
Usage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amount of maltose. Leaves 1,6 links, therefore...
Ascorbic acid ( vitamin C) is used as a antioxidant before bottling. 2 oz
For fining: Naturally occurring mineral fining agent which drops through wine, absorbing haze forming proteins and other suspended matter. Mix in...
Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation. Lowers acidity in wine. 2oz
Contains potassium metabisulphite and is a convenient way to accurately sulphite wine. Each tablet contains 550 mg of active sulphite per tablet. Two...
Use one tablet per gallon, two crushed tablets equal 1/4 teaspoon. Contains sodium metabisulfite and is a convenient way to accurately sulphite wine....
Used to boost the total acidity of wine. Preserves Color in white wine. Dissolve in water before adding. Usage varies. Powdered. 2oz
You asked for it, we went out and got it! Fermaid K by Lallemand. 80 grams (2.82 oz) Use approximately 1 gram per gallon. Rehydrate in distilled...
Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine. 1 oz
Finishing formula, to smooth out and mellow wine and liqueurs. 4oz
Isinglass is a very effective fining agent. Added to beer or wine in the secondary fermenter (or late in the primary fermenter) it causes yeast cells...
Usage varies. 2 oz
POTASSIUM METABISULFITE If using as a Sanitizer - use 2 oz per 1 gallon of water. If using as an Antioxidant and bactericide - use 1/4 teaspoon to 6...
SODIUM METABISULFITE If using as a Sanitizer - use 2 oz per 1 gallon of water. If using as an Antioxidant and bactericide - use 1/4 teaspoon to 6...
OAK CHIPS - Light Toast For white wines use 1-1½ cups, for red wines use 2-3 cups. 4oz
OAK CHIPS, FRENCH - Medium Toast Usage depends on type of wine and taste desired, add to taste. 4oz
Increases juice yields and prevents pectin haze. Add ½ teaspoon per gallon of must 1 hour before start of fermentation.
Potassium Bicarbonate, 3.4 grams per gallon reduces the acidity by .1%. Cold stabilize before racking off the tartrate precipitate. NOT recommended...
Stabilizer, use 1/2 teaspoon per gallon. POTASSIUM SORBATE 1.5 OZ
Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of water for 5 minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or...
Super Kleer KC Finings. 2 Stage clearing agent for all wine types and beer as well. Mixes easily for superb fining. 2 pack unit - 50ml Chitosan and...
Liquid form for ease of use WINE TANNIN Liquid 2 oz (60ml)
WINE TANNIN POWDER 1.5 OZ Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use ¼ tsp/gal for white or...
Lowers the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live. A preservative after fermentation. Tartaric acid...
GLOBAL VINTNERS WINE CONDITIONER Sweetener with stabilizer; add to taste, 1-4 oz per gallon. 500ml (16.9 oz)
Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, and Vitamin B...
2oz. Helps to feed yeast. Use 1 teaspoon per gallon.