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Must & Primary Fermentation

Products: 1–24 of 55
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  • Bentonite - 8 ounces

    Bentonite - 8 ounces

    • Clay-like mineral that removes positively charged particles from wine
    • Add prior to primary fermentation to clear pectic and protein haze
    • 8 ounce bag
    Not rated yet
    • $0.99
    Out of stock
  • Anti-Foam Agent Powder

    Anti-Foam Agent Powder

    • Anti-Foam Agent 
    • 5 grams
    • Food-grade silicone used to reduce excessive foaming during fermentation
    • Enough to treat 5 gallons
    • Will not affect the finished flavor, appearance, or head retention of your beverage
    Not rated yet
    • $0.99
    Out of stock
  • Calcium Carbonate - 2 ounces

    Calcium Carbonate - 2 ounces

    • Calcium Carbonate lowers acidity in wine and beer
    • Use before fermentation.
    • Do not reduce acid more than 30%
    • 2 ounce bottle
    Not rated yet
    • $1.09
    Out of stock
  • Acid Blend - 2 ounces

    Acid Blend - 2 ounces

    • 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
    Not rated yet
    • $1.49
    Out of stock
  • Citric Acid - 2 ounces

    Citric Acid - 2 ounces

    • Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
    • Also used to increase acidity
    • 2 ounce bottle
    Not rated yet
    • $1.49
    Out of stock
  • Malic Acid - 2 ounces

    Malic Acid - 2 ounces

    • 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


    Not rated yet
    • $1.49
    Out of stock
  • Yeast Nutrient - 2 ounce

    Yeast Nutrient - 2 ounce

    • 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
    Not rated yet
    • $1.49
    Out of stock
  • Bentonite - 1 pound

    Bentonite - 1 pound

    • Clay-like mineral that removes positively charged particles from wine
    • Add prior to primary fermentation to clear pectic and protein haze
    • 1 pound bag
    Not rated yet
    • $1.49
    Out of stock
  • Fermfast Liquid Anti-Foam Agent - 10 gram

    Fermfast Liquid Anti-Foam Agent - 10 gram

    • 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
    Not rated yet
    • $1.49
    Out of stock
  • North Mountain Supply Food Grade Calcium Carbonate 1 Pound Bag

    North Mountain Supply Food Grade Calcium Carbonate 1 Pound Bag

    • Can be used for wine & beer making, agricultural, chalk paint, homemade toothpaste, antacids and much more
    • Certified food grade product
    • Comes in a resealable bag
    Not rated yet
    • $1.69
    Only 2 left in stock.
  • Diammonium Phosphate (DAP) - 2 ounces

    Diammonium Phosphate (DAP) - 2 ounces

    • Stimulates yeast growth and production
    • Useful addition to yeast starters and wines lacking in natural nutrients
    Not rated yet
    • $1.79
    Out of stock
  • Potassium Bicarbonate - 2 ounce

    Potassium Bicarbonate - 2 ounce

    • Used in wine to help lower the acidity
    • 3.4 grams per gallon will effectively reduce acidity by 0.1%
    • 2 ounce bottle
    Not rated yet
    • $1.79
    Out of stock
  • Potassium Metabisulfite - 2 ounces

    Potassium Metabisulfite - 2 ounces

    • 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
    Not rated yet
    • $1.89
    Out of stock
  • Dry Pectic Enzyme Powder - 28 gram/1 ounce

    Dry Pectic Enzyme Powder - 28 gram/1 ounce

    • 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
    Not rated yet
    • $1.89
    Out of stock
  • Yeast Energizer - 1 ounce

    Yeast Energizer - 1 ounce

    • A blend of diammonium phosphate, magnesium sulfate, yeast hulls and vitamin B complex
    • Use a 1/2 teaspoon per gallon in wine to stimulate fermentation
    • Use 1/4 teaspoon per gallon in beer to revive a slow or stuck fermentation
    • Yeast energizer also works well in meads and honey brews to help create a complete fermentation.
    • 1 ounce bottle
    Not rated yet
    • $1.89
    Out of stock
  • Slovakian Wine Tannin Powder - 1 ounce

    Slovakian Wine Tannin Powder - 1 ounce

    • 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
    Not rated yet
    • $1.99
    Out of stock
  • Liquid Wine Tannin - 4 oz

    Liquid Wine Tannin - 4 oz

    • Slovakian wine tannin from the heart of the European/Spanish Chestnut tree
    • Used instead of powder when very small amounts of tannin are required
    Not rated yet
    • $2.49
    Out of stock
  • Tartaric Acid - 2 ounces

    Tartaric Acid - 2 ounces

    • 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
    • 2 ounce bottle
    Not rated yet
    • $2.49
    Out of stock
  • Calcium Carbonate - 1 pound

    Calcium Carbonate - 1 pound

    • Calcium Carbonate lowers acidity in wine and beer
    • Use before fermentation.
    • Do not reduce acid more than 30%
    • 1 pound bag
    Not rated yet
    • $2.49
    Only 8 left in stock.
  • Dry Pectic Enzyme Powder - 1 pound

    Dry Pectic Enzyme Powder - 1 pound

    • 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
    • 1 pound bag
    Not rated yet
    • $2.49
    Out of stock
  • Yeast Nutrient - 8 ounce

    Yeast Nutrient - 8 ounce

    • 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
    • 8 ounce bag
    Not rated yet
    • $2.79
    Out of stock
  • North Mountain Supply Pectic Enzyme - 2 Ounce Jar

    North Mountain Supply Pectic Enzyme - 2 Ounce Jar

    • Pectic Enzyme 2 Ounce Jar - Packaged in a plastic jar with a tamper evident air tight seal to ensure quality and freshness!
    • Add to must to break down pulp and aid in the extraction of tannin - Can also abate pectin haze in wines and cider
    • Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples - Adding it to a wine must will break down the pulp, making pressing more efficient
    • Adding it to red grape must will aid in the extraction of tannin from the skins
    • It can also abate pectin haze in wines and cider. Use 1/2 teaspoon per gallon
    Not rated yet
    • $2.84
  • Fermax Yeast Nutrient - 4 oz.

    Fermax Yeast Nutrient - 4 oz.

    • Improves attenuation and speed of fermentation
    • A balanced blend of minerals, proteins, amino acids and vitamins
    • Add prior to pitching yeast
    • Use 1 teaspoon per gallon prior to fermentation beginning


    Not rated yet
    • $2.99
  • Acid Blend - 8 ounces

    Acid Blend - 8 ounces

    • 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
    Not rated yet
    • $2.99
    Out of stock
Products: 1–24 of 55
Show: 24

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