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| Wine Chemicals and Additives |
Acid Blend 3oz. Size |
Blend of Tartaric, Malic and Citric acids. For reductive wines, Re: White, Rose and fruit wines or any recipe calling for acid blend. Standard use rate is 1/2 tsp per gallon. |
$2.29 |
| Amylase Enzyme 2oz. Size | Converts starches into fermentable sugars ensuring complete fermentation. Usage: 1 teaspoon per 5 gallons of beer. |
$1.69 |
| Ascorbic Acid 2oz. Size | Vitamin C, Used as an antioxidant or anti browning agent. Used in making apple wine. | $3.79 |
| Bockskin | Fixes Hydrogen Sulfide problems (rotten egg smell) easily. Use 30 ml per 6 gallons. | $9.59 |
| Calcium Carbonate 2oz. Size | Lowers acidity in wine. Before Fermentation ½ oz. per 5 gallons |
$1.39 |
| Calcium Chloride Pellets 2oz. Size | Lowers pH. Useful for adding Calcium if the water is low in chlorides. Use 1 teaspoon per 5 gallons. |
.76¢ |
| Campden Tablets 2 oz. Size | Used primarily in wine, cider and beer making to kill certain bacteria and to inhibit the growth of most wild yeast. . Potassium Metabisulphite Usage 1 Tablet per gallon equals Approx. 30 PPM. Free SO2 |
$2.99 |
| Citric Acid 3 Oz. Size | Use for acid adjustments in fruit wines. Adjusting acid to taste in fully fermented grape wines. 1 teaspoon = 3.6g. Do not mix with highly alkaline solutions (e.g. sanitizers). Release of potentially harmful gases is possible. Citric acid will decompose under the influence of malolactic bacteria, forming diacetyl, and may cause arise in volatile acidity (vinegar aroma). Use in unfermented grape wines is not recommended. |
$1.89 |
| Malic Acid | 1 lb.. Size Used to balance Acidity in wine. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness. |
$4.19 |
Pectic Enzyme Liquid Solution 1/2 Oz. |
Pectic enzyme eats the pectin, helping the wine to clear as it ferments. Recommended for all fresh fruit wines. Added to juices prior to fermentation to enhance the clarification process. Pectin Enzymes destroy excessive pectin cells that like to bond to the liquid giving the wine a permanent milky appearance known as a "pectin haze". Also, added to crushed fruit to increase the extraction of juice and color from the pulp during primary fermentation and pressing. The liquid form is convient to use. Usage 1/4 tsp per 5 gallon batch. |
$2.29 |
Pectic Enzyme Powder 1 Oz. |
Pectic enzyme eats the pectin, helping the wine to clear as it ferments. Recommended for all fresh fruit wines. Added to juices prior to fermentation to enhance the clarification process. Pectin Enzymes destroy excessive pectin cells that like to bond to the liquid giving the wine a permanent milky appearance known as a "pectin haze". Also, added to crushed fruit to increase the extraction of juice and color from the pulp during primary fermentation and pressing. Usage 1/2 ounce for a 6 gallon batch. |
$1.59 |
Potassium Bicarbonate 4 oz. Size |
Potassium bicarbonate reduces the acid level of wine by neutralization and precipitation. It neutralizes acid by converting one to the hydrogen ions of tartaric acid to water and then combining with the remaining tartrate ion to form relatively insoluble potassium bitartrate. Potassium Bicarbonate will lower total acid by .1% by adding 3.4 grams per gallon. |
$3.29 |
POTASSIUM METABISULFITE 4 oz. Size |
Use to increase the aging life of wine kits by adding only 1/4 teaspoon to the full 6 gallons during the final racking. When used in place of CampdenTablets for sulfite additions to wine, 1 teaspoon per 5 gallons gives 50 PPM. Dissolve in a small amount of cold water then stir into wine thoroughly. |
$3.79 |
POTASSIUM SORBATE 1.5 oz. Size |
Stable salt of sorbic acid is derived from the berries of the mountain ash tree. Prevents renewed fermentation in sweet wines and inhibits reproduction and yeast. Do not add until all fermentation is finished and the wine is clear and stable. Dissolve 1-1/2 teaspoons (per 5-6 gallons of wine) in cool water, and stir in thoroughly. Must not be added until all fermentation has ceased. Sorbate present during malolactic fermentation will be converted to hexanedienol (geraniol), a compound with the strong odor of geraniums. |
$1.89 |
| Sparkalloid Hot Mix Formula 1oz | Made from a blend of polysaccharides and diatomaceous earth — the fossilized skeletons of hard shelled algae. Hot mix is recommended for fining wine. Sparkalloid has a reputation for creating brilliant wine, and does not strip character if used moderately. As the hot mix name implies, it is first dissolved in hot water before being added to the wine while still warm. The preparation instructions are very easy to follow. Sparkalloid takes time to settle out and should be applied at least a month before bottling. | $1.71 |
| Super Kleer KC Finings |
Super Kleer KC Finings, 2-Pack Unit
For all wine types. Liquid Kieselsol & Chitosan finings in 2-pack unit. Mixes easily for superb fining. |
$1.89 |
Super Smoother For Wine
|
Wine Super Smoother - 1 Set
A 2-pouch system containing 30 ml glycerine and 30 ml liquid oak. Instantly smoothes & ages 6 gallons of wine. Great addition to kits! |
$2.39 |
Tannin Powder 1.5 Oz. Size |
Tannin is found naturally in grapes and is made from powdered grape skins. Tannin is needed in apple, and some whites. | $2.39 |
Tartaric Acid 3 oz. Size |
This is most the predominate acid in grapes. It is the most stable acid, added for flavor, color and stability. Use when making fruit wines. | $2.89 |
Fermax Yeast Nutrient 4 Oz. Size
|
4 Oz. Size This product acts as a food for yeast and promotes rapid starting and complete fermentation. |
$2.49 |
Yeast Energizer Powder 1 Oz. Size |
Yeast Energizer Powder 1 oz (for 2 6-gallon batches)
A balanced formula of vitamins and yeast food for faster and more complete fermentation. |
$1.89 |
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