Additives & Ingredients

Sparkolloid (2oz)

$5.95

Add to cart

A Fine Bentonite

Bentonite is a negative charged, clay-like mineral, that, like sparkolloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer.

Bentonite is also more effective at a lower pH because the positive charge on proteins is stronger at lower pH levels.

Generic low level fining for five gallons: blend 1/2 tsp (approx. 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off.

French Medium Toasted Oak Chips

$

Select options

Chips are an economic method of incorporating toasted oak into fermentations.

Chips deliver intense tannins and oak quickly into the wine.

These French Oak chips are toasted to a Medium level so as to mellow the extractors.

Approximate Flavour Contributions: French oak offers an aromatic sweetness and full mouthfeel contributions, a fruity, cinnamon/allspice character, along with custard/ crème brûlée, milk chocolate, and roasty notes at higher toast levels

– Oak chips can be added during fermentation or during aging.
– Place chips in a fabric sack
– Oak chips impart intense oak flavor in a matter of weeks
– dosage 57-114gm/19L carboy  or 2-4oz/5gal

Fuggle (1oz) Hop Pellets

$3.20

Add to cart

Typical Use: Aroma
Alpha Acid: 3.0-5.6%
Beta Acid: 2.0-3.0%
Origination: U.K
Aroma/Flavour: Earthy, Fruity, Mild
Styles: English Ale, Brown Ale, Cask Ale, Bitter/ESB, Stout, Porter
Similar Hops: Golding, Glacier, Tettnanger

The Fuggle hop originates in England and was first discovered in 1861 in a hop yard owned by George Stace in Kent. Some 14 years later it was officially named and introduced by Richard Fuggle of Benchley in 1875. Similar to a Styrian Golding, is noted for its distinct European aroma and has enjoyed a long, versatile run.

While its original purpose was to fill the role of bittering and aroma additions, it has since fallen more into the role of an aroma hop, due to the breeding of “Super-Alpha” hops.
If you are looking for a distinctly British taste to your ales, expect Fuggle to contribute Earthy, Fruity and Woody tones.

Cascade (2oz) Whole Hops

$9.36

Add to cart

Typical Use: Aroma
Alpha Acid: 5.5-9.0%
Beta Acid: 6.0-7.5%
Origination: USA
Aroma/Flavour: Grapefruit, Medium Floral, Orange, Citrus
Styles: IPA/Double IPA, American Ale, Pale Ale, Barley Wine, Porter, Witbeer
Similar hops: Amarillo, Citra

Pretty much THE classic hop to use in a Northwest IPA!

Originating from the USDA-ARA breeding program, Cascade is an aroma-type cultivar bred in 1956 and released in 1972. It was developed by open pollination of a Fuggle seedling. Cascade is the most popular variety in craft brewing and is known for having a unique floral, spicy and citrus character with balanced bittering potential.

Working great as a late addition, or used in dry hopping; Cascade shines through IPA’s and other hoppy beers with a distinct Grapefruit/Citrus aroma and flavour. For a unique addition it can also be added to American Porters or Barley wines!

Citra (2oz) Whole Hops

$9.36

Add to cart

Typical Use: Aroma
Alpha Acid: 11.0-15.0%
Beta Acid: 3.0-4.5%
Origination: USA
Aroma/Flavour: Lime, Lychee, Tropical Fruit, Gooseberry, Guava, Passionfruit
Styles: IPA, Belgian Ale, SMASH, Wheat Beer, American Sour, Brettanomyces Beers
Similar Hops: Cascade, Amarillo, Centennial

Developed by Hop Breeding Company and released in 2007. Citra® Brand HBC 394 features fairly high alpha acids and total oil contents with a low percentage of co-humulone.

This recent and bold hop caught the craft brewing boom in the mid to late 00’s and has developed a strong following. Often suited to making SMASH (Single Malt and Single Hop) brews, due to its solid citrus background and smooth taste. This profile bodes very well indeed for making American Northwest IPA’s and Pale Ales, and can compliment Brettanomyces fermented ales well.

Because of its distinctive and intense aromatics, Citra® is best in a late addition or dry hop capacity.

Czech Saaz (1oz) Premium Hop Pellets

$3.20

Add to cart

Typical Use: Aroma
Alpha Acid: 2.5-4.5%
Beta Acid: 4.0-6.0%
Origination: Czech Republic
Aroma/Flavour: Floral, Mild, Clean, Herbal, Earthy
Styles: Pilsner, Lager, Bock, Kolsch, Belgian Ale
Similar Hops: Sterling, Motueka

The classic “noble” aroma hop with long and strong traditions, associated with the renowned pilsner lager.

Saaz is one of the four original Noble hops and has a distinctive and classic aroma. Known for its prominent use in Stella Artois and countless Bohemian Lagers and Pilsners. Its warm, herbal character stems from a high level of farnesene while its other oils are in fair balance.

With such a low alpha acid percentage, Saaz is inarguably an aroma hop, however, when used as an early addition it is thought to add a delicate bitterness. Additionally, its elevated content of polyphenols aids in abating oxidation, giving beer brewed with Saaz a notably longer shelf life.

Potassium Bicarbonate 250 Grams

$8.50

Add to cart

Excess calcium in the wine can cause ca-tartrate instabilities. Potassium Bicarbonate /KHCO3/ and Potassium Carbonate /K2CO3/ are used for deacidification of grape juice, must or wine for improving quality or rounding off of flavours. They both form carbon dioxide and precipitate potassium bitartrate.

Malic Acid (250g)

$8.96

Add to cart


Malic is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when with no ML fermentation will be performed. Also used in ciders.

Dosage:

  • 3.4g per 3.8L adjusts acidity by +.1%.

*Call for bulk prices

Dried Elderflower (Sambucus)

$

Select options

Imported from Europe, Dried Elderflowers have been cultivated specifically for the purpose of making wine. They are very easy to use. Simply prepare them by blanching with boiling water. Dried Elderflowers can also be used in smaller amounts in other recipes to enhance the bouquet of other various wines.

*Call for bulk pricing

All Grape Pack (4kg)

$40.00

Add to cart

Obtained from selected grapes, harvested at the optimum stage of maturity and immediately soft pressed, this package contains whole crushed grapes including juices, skins and seeds or other solids.

Adding the crushed grape pack to your juice and leaving it in contact for a period of time, evoking the maceration process of a traditional winery, will enhance the flavor of your finished wine. It will also add palate weight and contribute to increase the levels of anthocyanins and total polyphenols.

Process:

On day 1 put the skins into straining bag, add grape juice, save extra juice (if any) for topping up when racking to secondary. When primary fermentation is finished remove the grape skins and squeeze thoroughly to get as much of the pulp as possible into the secondary fermentation stage.

4 kg can / bladder

Super Yeast X-press 135 Grams

$9.50

Add to cart

LQ SuperYeast™ X-Press” is the new generation (2004) high alcohol turbo that can produce 25 liters (6.5 U.S. Gallons) of 20% alcohol base in as little as 5-7 days. The new X-Press is completely stackable like our Super 6 series, which means that you can ferment multiple packs at a time, as long as the sugar, water, and temperature is kept constant. It works by fermentation of a special distiller’s yeast and complex blend of nutrients and vitamins. View the instructions, including ways to further increase your alcohol
135 grams  (4.8 oz.)

Yeast Nutrient 1 KG

$11.95

Add to cart

Nutrivit –  1 – kg

Composition:

Ammonium sulphate……………..61.8%
Di-Ammonium phosphate……..38.0%
Thiamine (vitamin B1)…………..0.2%

Applications:

Nutrivit stimulates yeast multiplication, causing a rapid, regular and complete fermentation. Nutrivit can be used in the first and second fermentation or in case of stuck fermentation.

Dosage:

Up to 30 g/HL

Instructions for Use:

Dissolve in a small amount of water and add to the must or wine at the same time of yeast inoculation.

Yeast Energizer 1 KG

$24.95

Add to cart

Yeast Energizers are of nutrient blends, containing components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulphate, and yeast hulls. Yeast energizers are particularly useful to restart a Stuck Fermentation, as it allows yeast populations to increase in a batch of beer or wine which likely has been depleted of these components due to an earlier yeast population growth. The additional components included in Yeast Energizers are most effective when added 24 hours or more after pitching yeast.

Add 1/2 teaspoon per gallon of wine must to stimulate or restart a fermentation. Then aerate and apply heat if necessary.

Carbonation Drops

$9.92

Add to cart

Coopers Carbonation Drops (250g) 60 drops per package

Carbonation Drops are a convenient, no mess, no fuss alternative to priming sugar. The dosage required is 1 drop per 345-375ml bottle or 2 drops per 740-750ml bottle.

 

Yeast Energizer 250 Grams

$10.95

Add to cart

Yeast Energizers are of nutrient blends, containing components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulphate, and yeast hulls. Yeast energizers are particularly useful to restart a Stuck Fermentation, as it allows yeast populations to increase in a batch of beer or wine which likely has been depleted of these components due to an earlier yeast population growth. The additional components included in Yeast Energizers are most effective when added 24 hours or more after pitching yeast.

Add 1/2 teaspoon per gallon of wine must to stimulate or restart a fermentation. Then aerate and apply heat if necessary.

Yeast Lalvin- ICV D47 5G

$1.95

Add to cart

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.

Microbiological Properties:

The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

1 5gram package used for 23 litres.

Yeast Lalvin QA23 5G

$1.95

Add to cart

Lalvin QA23, selected on soil types from the area of the appellation of Vinhos Verdes in Portugal offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2.

Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer.

Lalvin QA23 is excellent for cider it enhances the cider character.

Microbiological Properties:

Lalvin QA23 has low nutrient and oxygen requirements and it has been known to ferment juice at low temperatures (15C/59F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth whch allows for the release of bound terpenes in aromatic varieties.

Temperature Range of fermentation: 15C-32C
Fast fermentation speed
Tolerance to alcohol: 16%
Low nutitional requirements

 

1 5 gram package used for 23 litres.

Yeast Lalvin- K1-1116 5G

$1.95

Add to cart

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.

Microbiological Properties:

The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.

The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.

 

1 5G Package used for 23 litres.

Yeast Lalvin- 71B-1122 5G

$1.95

Add to cart

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

Microbiological Properties:

The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid.

In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites.

For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.

1 5Gram package used for 23 litres.

Yeast Lalvin- EC 1118 5G

$1.95

Add to cart

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.

Microbiological Properties:

The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice.

This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

 

1 5G package used for 23 Litres.

Yeast Lalvin-RC 212 5G

$1.95

Add to cart

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.

Microbiological Properties:

The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

1 5G package Used For 23 Litres.

Wine Tannin Powder ( Tanavin) 100 Grams

$9.95

Add to cart

Tannin – In wine is a textural element that makes wine taste dry. Tannin is a naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins. Tannin adds both bitterness and astringency, as well as complexity

Liquid Tannin Finishing Agent for Wine 120ml / 4oz

$6.95

Add to cart

Liquid Finishing Tannin product for ease of addition finishing agents can be valuable tools for perfecting a wine, including products such as cellaring and finishing tannins.

These additions can help with:

  • Masking Pyrazines/Greenness
  • Maximizing Fruit
  • Boosting Mid-Palate
  • Increasing Aromatic Intensity
  • Maximizing Body
  • Minimizing the Impact of Brettanomyces
  • Brightening Acidity
  • Imparting Oaky Character
  • Increasing Perception of Sweetness

Other products Oak Extract (Sanitin)

Wine Conditioner (500ml)

$5.95

Add to cart

Sweetener with stabilizer. Add to wine after stabilizing and clearing.

Minimum addition 15ml per litre (2 oz/US Gallon)

Contains Sugar and/or Glucose-Fructose, Potassium Sorbate.

Potassium Sorbate

$

Select options

When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulphite.

Please note: this product will not stop an active fermentation.

Potassium sorbate should always be used at the same time with potassium metabisulphite. Together they make for a rather inhospitable place for micro organisms.

The sulphites from potassium metabisulphite removes the oxygen from your wine to prevent micro-organisms from getting established while sorbic acid from potassium sorbate renders yeasts and molds unable to reproduce.

Dosage: For 23 litres of wine use 5grams or ½ TSP per 4 Litres / 1 US Gal

OTHER USES FOR POTASSIUM SORBATE:

Potassium sorbate is used as a preservative in a number of foods, since its anti-microbial properties stop the growth and spread of harmful bacteria and molds. It is commonly used in wine production because it stops the yeast from continuing to ferment in the bottles. Note: Potassium Sorbate is only effective when Sulphite is present. 

It is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste. The use of potassium sorbate increases the shelf life of foods, so many dietary supplements also include it. It is used in cheese, baked goods, syrups and jams.

Potassium Metabisulphite

$

Select options

  • Potassium metabisulphite, K2S2O5, also known as potassium pyrosulphite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulphite and is chemically very similar to sodium metabisulphite, with which it is sometimes used interchangeably.

*Call for bulk pricing!

Pectic Enzyme

$

Select options

“Pectic Enzyme” a proprietary blend of the premium Japanese pectinase in a carrier of maltodextrin. This is a general purpose blend to break down the natural pectin found in most fruits. 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.

Directions: Add 1/2 tsp. (2.5g) per gallon/4L of must before start of fermentation.

*Call for bulk pricing!

Liquid Oak Extract (4 fl. oz.)

$7.52

Add to cart

“Liquid Oak Extract” enhances wine flavour and reduces aging time. It is not intended to replace Oak barrels but to compliment them, assisting in the rounding and completion of desired taste profiles. The same wood congeners released over long periods of time have been liquified and are now able to compliment your final blend pre-bottling.

DIRECTIONS: Stir 30mL /1 fl. oz.  into 23L / 6 USG of a finished, full bodied red wine, Chardonnay or Sauvignon Blanc prior to bottling.

American Medium Toasted Oak Chips

$

Select options

Chips are an economic method of incorporating toasted oak into fermentations.

Chips deliver intense tannins and oak quickly into the wine.

Our American Oak chips are toasted to a Medium Plus level so as to mellow the extractors.

Approximate Flavour Contributions: American oak offers Campfire / Roasted Coffee notes, Cooked Fruit, and imparts fullness and mouthfeel

– Oak chips can be added during fermentation or during aging.
– Place chips in a fabric sack
– Oak chips impart intense oak flavor in a matter of weeks
– dosage 57-114gm/19L carboy  or 2-4oz/5gal
*Call for bulk pricing

Placeholder

White Grape Concentrate (1L)

$12.24

Add to cart

This concentrated grape juice will add some body, depth and colour to your wine as well as boosting the alcohol content.

To reconstitute this grape juice concentrate to single  strength juice at 20-22 brix (specific gravity range of 1.082- 1.092), please add 2.8 to 3.2 litres of water.

Red Grape Concentrate (1L)

$13.52

Add to cart

This concentrated grape juice will add some body, depth and colour to your wine as well as boosting the alcohol content.

To reconstitute this grape juice concentrate to single  strength juice at 20-22 brix (specific gravity range of 1.082- 1.092), please add 2.8 to 3.2 litres of water.

Glycerin – Finishing Formula (500 ml)

$6.80

Add to cart

Glycerine – Finishing formula or smoothing agent to help add mouth feel and take the edge of harshness of many DIY distillate. Many home distillers age their moonshine to round out or add flavor to the spirit. Because a home distiller often doesn’t have 5-10 years to age their moonshine in oak barrels it’s often necessary to artificially age the spirit.

When aging a spirit oak chips are often used to add flavor and glucose or glycerine syrups are used as smoothing agents. These natural syrups are also used when making liqueurs. Glycerine is credited for adding smoothness and body to the spirit and are capable of taming the harshness of moonshine.

Pro’s – Smooths out final product, 100% organic, no known side effects and very commonly used in food and beverage industry. Also decreases time needed to age whiskey and rum.

Con’s – can add to much glycerine will notice in the final drink ( small amounts should be added slowly), If added to strong spirits with high proof can turn soapy

Some guide lines for using Glycerine;

  • Whiskey – Add 5ml per 1L
  • Rum – Add 5ml – 8ml per 1L
  • Sambucca – Add 10 ml tsp per 1 L
  • Kahlua – 15 ml per 1L
  • Butterscotch Schnapps – 8 ml per 1L

Fining Gelatin (50g)

$4.00

Add to cart

Gelatin Finnings clears beer and wine by causing the particles to coagulate and settle. It can also reduce astringency by removing tannin. Use up to 1 teaspoon per 23 Litres / 6 gallons.

Gelatin, derived from animal tissues, is a good finning agent for red wines because of its affinity for binding with phenols in precipitating suspended particles and for reducing tannin content. For this reason, it is usually not recommended for finning white wines, as it will reduce the small amount of tannins — and, in fact, it may not fine adequately if the tannin content is too low. To avoid over-finning in white wines, tannin powder can be added before gelatin finning.

Gelatin crystals are added at a rate of 10–25 g/hL of wine. Use the maximum rate for highly tannic wines or wines having a higher-than-normal concentration of suspended particles or pectin. Prepare a gelatin solution by soaking unflavored gelatin crystals in approximately 25 times its weight of warm water. For example, if 10 g/hL of gelatin is desired in 20 L of wine, then dissolve 2 g of gelatin in 50 mL of warm water. Stir the gelatin thoroughly until dissolved completely. Some gelatin manufacturers may recommend soaking the gelatin in cold water and then heating it until it just starts boiling. Always follow the manufacturer’s instructions for the gelatin product you purchase.

Mix the warm gelatin solution with a little wine — about twice the amount of water used — and then add it to the rest of the wine while stirring. Rack the wine within 2–3 weeks.

*Call for bulk pricing

Elderberries – Dried (250g)

$26.72

Add to cart


Dried – Sambucus nigra

Sambucus nigra, the name of the plant that produces Elder berries, is a large deciduous shrub that bears dark black berries. Sambucus nigra hails from Europe, and also originates from southwest Asia and northwest Africa. Our producer in Croatia keeps us well supplied with Elder berries. Other common names for Sambucus nigra include Black Elder, European Elder, Common Elder, Black-berried European Elder, boor tree and German Elder. The plant produces flowers in the summer, and the fruit comes on in the late fall months of the year. The small dark berries hang in clusters off the large shrub, and are attractive to birds who flock to the plants for late season food.

Dried elderberries are used as a wine, cider or port flavoring and to add color, tannin and complexity.

Humans eat the berries as well, and often serve them cooked in pies and jams, as well as in elderberry wine. The berries have also been used in times past as a dye or a flavoring.

*Call for bulk pricing

Dextrose Corn Sugar

$

Select options

  • Simple and Refined Sugar
  • Dextrose is considered a better quality sugar to use than your standard table sugar (sucrose), whilst remaining affordable and fairly convenient to purchase. It is a monosaccharide (one sugar) which means it doesn’t need breaking down for fermentation, unlike sucrose which is a disaccharide (two sugars) which require the yeast to break it down. Dextrose doesn’t produce off-flavors and is sometimes considered to create a better-bodied beer than sucrose.
  • Fermenting with Dextrose: Dextrose is 100% fermentable, but you need to slightly increase the amount of Dextrose to get the same result as Sugar, meaning for a ferment requiring 6kg of Sugar, you would use slightly more than 8 kilos of Dextrose.

*Call for bulk pricing

Citric Acid

$

Select options

Citric Acid is the primary acid found in fruits such as oranges, lemons, and pineapples. It is typically used in wines that are naturally lacking in acid.
  • Before you adding check the acid level with pH Strips or an Acid Test Kit. Readings taken using pH strips should be about 3.8 to 3.4.
  • One level teaspoon of Citric Acid will raise the acid content of on U.S. gallon by .15%-tartaric.

*Call for bulk pricing

Kieselsol/ Chitosan Dual Pack

$3.44

Add to cart

For ultra clear finings (Dual Pack) includes:

  • Finning A – Kieselsol 15 gram
  • Finning B – Chitosan 100 gram

TWO PART FININGS FOR BETTER RESULTS

INSTRUCTIONS FOR USE:

  1. Once fermentation is complete, stir the wash vigorously to remove all the gas.
  2. Add part A (Kieselsol) and stir into the wash, wine or cider. Leave to stand for 1 hour.
  3. After one hour, add part B (Chitosan) while stirring gently.
  4. Leave to clear for 24 hours

Sufficient to treat 23 – 25 litres of wash, wine or cider

Campden Tablets (Bag of 100)

$7.92

Add to cart

Campden Tablets are easy-to-use capsules of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in the must.

  • Instructions for wine kits: One tablet in one gallon of must yields 75 ppm total sulfur dioxide. Crush into a powder before using. Some beer brewers also use Campden tablets to remove chlorine or chloramine from their brewing water.
  • Instructions for Purify Juice: Add one Campden Tablet per each gallon of juice, or for every 8 gallons of crushed fruit. Crush your tablets and pre-dissolve them in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 hours before adding wine yeast. For over-ripe and potentially moldy fruits, double the dosage.
  • instructions to Sanitize Equipment: All equipment should be cleaned with soapy water first and then crush and dissolve 16 Campden tablets per each gallon of water. Also, add ½ teaspoon of Citric Acid. Next, you will want to sanitize your fermentation vessel by putting in 2 to 3 inches of the solution at the bottom of the vessel. Seal the vessel airtight for 20 minutes to allow the fumes from the solution to permeate the inside walls.
  • Instructions at Bottling Time: Add one Campden Tablet per each gallon of wine to preserve its color and flavor. Crush the Campden tablets and pre-dissolve them in a small amount of the wine first. It is also recommended at this time to add Potassium Sorbate to help eliminate a chance re-fermentation. Bottle immediately after adding Campden tablets.
  • Product of the United States

 

Bentonite

$

Select options

Bentonite is a common additive used to clarify and fine wines. Great for removing protein haze and can be used to remove off aromas.

Bentonite is an impure clay formed by the weathering of volcanic ash. It is an absorbent material that is able to bond with the floating particles that cause cloudiness in wine.

*Call for bulk pricing

Ascorbic Acid (100 grams)

$11.92

Add to cart

Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning.

  • Size: 100 GR
  • Directions: Stir the appropriate amount of Ascorbic Acid directly into the wine just before bottling.
  • Dosage: Use 1/8 teaspoon of Ascorbic Acid for each gallon of wine.
  • Maximum Dosage: Up to 1/4 teaspoon of Ascorbic Acid can be added to each gallon of wine, but only if either 1/16 teaspoon of potassium metabisulphite or 1 Campden tablet is added at the same time.
  • Product of the United States

*Call for bulk pricing

Acid Blend

$

Select options

Cellars Choice Acid Blend – Malic Acid, Citric Acid, Tartaric Acid*

Acid blends are mixtures of acids that are naturally found in wine making grapes. Most blends primarily contain malic, citric, and tartaric acids these are the tree most abundant acids found in grapes. Used mostly with fruit wines

Malic acid contributes tartness to wines. It is the primary acid found in granny smith apples for a point of reference. Citric acid, the dominant acid found in citrus fruits. Tartaric acid brings tartness to wine and is the dominant acid in cranberries.

Acid blend is used to increase the titratable acidity of a wine. While the point here is to adjust the amount of acids contained within the must it will have an effect on the pH of the must, a measure of the strength of the acids present.

DO NOT USE TO RAISE THE ACID IN GRAPE WINES

Grape acids are usually at the following concentrations:

  • Tartaric = +6 g/L (50%)
  • Malic Acid = 4-6.5 g/L (40%)
  • Citric Acid = 0.1-0.7 g/L (10%)

Cellars Choice acid blend is composed of the following:

  • Malic Acid = 50%
  • Citric Acid = 40%
  • Tartaric Acid = 10%

*Call for bulk pricing