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Must & Primary Fermentation
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Citric Acid - 1 pound
Out of stock- Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
- Also used to increase acidity
- 1 pound bag
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Diammonium Phosphate (DAP) - 1 pound
Out of stock- Stimulates yeast growth and production
- Useful addition to yeast starters and wines lacking in natural nutrients
- 1 pound bag
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Yeast Nutrient - 2 ounce
Out of stock- Gives nourishment to your yeast so that it stays healthy throughout the fermentation process
- Used in beer, wine, mead, etc. to produce healthy yeast
- Use 1 teaspoon per gallon prior to fermentation beginning
- 2 ounce bottle
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Slovakian Wine Tannin Powder - 1 ounce
Out of stock- Slovakian wine tannin from the heart of the European/Spanish Chestnut tree
- Adding tannin gives an impression of dryness and adds zest to flat wines otherwise lacking in character
- Wine tannin Not intended for acid balancing
- 1 ounce bottle
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Dry Pectic Enzyme Powder - 28 gram/1 ounce
Out of stock- Added to grapes, apples and other pectin heavy fruit prior to crushing
- Increases juice yield and prevent pectin related problems
- Aids in the prevention of haze in wines by removing excessive pectin
- Assists in the extraction of tannin from grape skins
- Add 1/2 teaspoon per gallon of must before start of fermentation
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Malic Acid - 2 ounces
Out of stock- Lowers pH a bit less than Tartaric acid, and is less sour
- Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines
- 2 ounce bottle
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Diammonium Phosphate (DAP) - 2 ounces
Out of stock- Stimulates yeast growth and production
- Useful addition to yeast starters and wines lacking in natural nutrients
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Fermfast Liquid Anti-Foam Agent - 10 gram
Out of stock- Anti-Foam Agent - 10 grams
- Food-grade silicone used to reduce excessive foaming during fermentation
- Will not affect the finished flavor, appearance or head retention of your beverage
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Potassium Metabisulfite - 55 pounds
Out of stock- Sanitizer - use 2 oz. per 1 gallon of water
- Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons
- Dissolve sulphite in warm water before adding
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Potassium Campden Sulphite Tablets - 1 pound
Out of stock- Contains potassium metabisulfite
- Each tablet contains 550 mg of active sulphite per tablet
- Use one tablet per gallon
- Two crushed tablets equal 1/4 teaspoon
- Sterilant and antioxidant
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Sodium Campden Sulphite Tablets - 100 tablets
Out of stock- Contains sodium metabisulfite
- Use one tablet per gallon
- Two crushed tablets equal 1/4 teaspoon
- Sterilant and antioxidant
- 100 tablets
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Yeast Nutrient - 10 pounds
Out of stock- Gives nourishment to your yeast so that it stays healthy throughout the fermentation process
- Used in beer, wine, mead, etc. to produce healthy yeast
- Use 1 teaspoon per gallon prior to fermentation beginning
- 10 pound bag
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Slovakian Wine Tannin Powder - 1 pound
Out of stock- Slovakian wine tannin from the heart of the European/Spanish Chestnut tree
- Adding tannin gives an impression of dryness and adds zest to flat wines otherwise lacking in character
- Wine tannin Not intended for acid balancing
- 1 pound bag
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Acid Blend - 8 ounces
Out of stock- Used to help balance the three main acids in wine
- Balances the acidity makes it easier for the yeast to ferment properly
- Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
- Add incrementally so as not to add too much
- 8 ounce bag
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Potassium Metabisulfite - 10 pounds
Out of stock- Sanitizer - use 2 oz. per 1 gallon of water
- Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons
- Dissolve sulphite in warm water before adding
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Tartaric Acid - 55.12 pound bag
Out of stock- Most widely adjusted acid in wine making
- Take a test with the Acid Testing Kit, and then use tartaric acid as needed
- Every teaspoon of tartaric acid will increase the acidity by 0.1% per gallon
- 55.12 pound bag
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Malic Acid - 50 pounds
Out of stock- Lowers pH a bit less than Tartaric acid, and is less sour
- Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines
- 50 pound bag
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Citric Acid - 50 pounds
Out of stock- Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
- Also used to increase acidity
- 50 pound bag
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Calcium Carbonate - 50 pounds
Out of stock- Calcium Carbonate lowers acidity in wine and beer
- Use before fermentation.
- Do not reduce acid more than 30%
- 50 pound bag
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Bentonite - 50 pounds
Out of stock- Clay-like mineral that removes positively charged particles from wine
- Add prior to primary fermentation to clear pectic and protein haze
- 50 pound bag
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Acid Blend - 10 pounds
Out of stock- Used to help balance the three main acids in wine
- Balances the acidity makes it easier for the yeast to ferment properly
- Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
- Add incrementally so as not to add too much
- 10 pound bag
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Vintner's Wine Tannin - 1 kg.
- Adds structure to red wines and brandies
- Add prior to barrel aging or bottling
- European oak (hardwood) extract
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Vintner's Sodium Hydroxide (1/5 N) - 4 fluid oz. (120ml)
Out of stock- The most widely used strong alkali
- Used in the titration of a wine must
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Vintner's Autolyzed Yeast Nutrient (F2133) - 1 kg
Out of stock- An autolyzed yeast nutrient with a high content of organic nitrogen (amino acids)
- Use in conjunction with DAP or ammonia salts to supplement wine must fermentation
- This is NOT a substitute for Yeast Energizer, Fermaid K or Superfood