Wine Additives

This red grape concentrate comes in a 1 L. container. It can be added to wine to increase color, flavor, and sweetness, and does not contain any stabilizers. The concentration is three times regular juice with a Brix of 68.

Tartaric acid is the primary acid found in grapes. In part, tartaric acid is responsible for the vinous character of wine. This acid also lowers the pH (typically pH 3.2) of must and finished wine, to a level that spoilage bacteria cannot live, as well as acting as a preservative after fermentation. Recommended dosage is to taste, beginning with 1/2 tsp. per 5 gallons. It is a good practice to monitor additions of tartaric acid using pH test equipment such as pH strips or a pH meter.

Pectic enzyme increases juice yields, improves color extraction from grape skins, and also prevents pectin haze by helping proteins to floc out during fermentation. It will also enhance the retention of color in red wines. Recommended use is 1/2 tsp. per gallon of must before the start of fermentation.

Yeast Nutrient is a blend of diammonium phosphate and urea. It will enhance the yeast's ability to bud and ferment. Recommended dose is 1 tsp. per gallon of wine mixed and added during pretreatment, or at time of yeast pitch.

Malic Acid is the primary acid found in apples, cherries, and plums. Malic Acid can be added to white wines to bring out an "appley" character. Especially well suited for Sauvignon Blanc and other crisp wines. Recommended dose is to add to taste, beginning with 1/2 tsp. per 5 gallons of wine. We do not recommend using malic acid when potassium sorbate is already being used in wine stabilization. This can lead to geranium-like aromas and flavors in your wine, which are significant off characteristics.

This additive is the dry form of premium Slovakian wine tannin from the heart of the Spanish Chestnut tree. Use 1/4 tsp. per gallon for white or ros wine must, 1/3 tsp. per gallon for red wine must, or 1/2 tsp. per gallon for fruit wine must.

Acid Blend is a blend of three different acids: citric, tartaric and malic acids. Use Acid Blend to adjust pH in grape wines and to adjust pH and balance flavor in fruit wines. Acid blend can also benefit ciders that need to have the tartness adjusted. Recommended dosage is up to 1/2 tsp. per 5 gallons or to taste.

Wine Conditioner is a liquid sucrose mixture that can be used to back sweeten a stabilized wine. It contains a small amount of potassium sorbate (helps hinder fermentation from yeast). Use 2-4 oz. per gallon to sweeten finished wine without further fermentation.

Potassium Sorbate is primarily used to stabilize a wine by hindering fermentation. Recommended use is 1/4 tsp. per gallon at bottling. It is not recommended to use potassium sorbate in wines that have undergone malolactic fermentation as this can lead to undesirable geranium-like aromas and flavors in your wine.

Acid Blend is a blend of three different acids: citric, tartaric and malic acids. Use Acid Blend to adjust pH in grape wines and to adjust pH and balance flavor in fruit wines. Acid blend can also benefit ciders that need to have the tartness adjusted. Recommended dosage is up to 1/2 tsp. per 5 gallons or to taste.

Oak Essence, also known as Sinatin 17, is a liquid oak extract which enhances wine flavor and reduces aging time. To use, stir a 1oz. bottle into 6 gallons of a full bodied red or white wine.

Fermax is a premium yeast nutrient formulation that includes diammonium phosphate, dipotassium phosphate, magnesium sulfate, and autolyzed yeast. Recommended dose is 1 tsp. per gallon of wine mixed and added during pretreatment, or at time of yeast pitch.

Go-Ferm Protect is a natural yeast rehydration nutrient that is the result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. Go-Ferm Protect helps to ensure yeast survival by incorporating sterols and polyunsaturated fatty acids (for cell protection) together with vitamins and minerals ultimately resulting in healthier yeast cells. Certified organic by the Organic Materials Review Institute (OMRI)

To use, add Go-Ferm Protect to yeast hydration water, prior to adding your yeast. Recommended dosage is 1.25 grams of Go-Ferm Protect per 1 gram of yeast.

Pectic enzyme increases juice yields, improves color extraction from grape skins, and also prevents pectin haze by helping proteins to floc out during fermentation. It will also enhance the retention of color in red wines. Recommended use is 1/2 tsp. per gallon of must before the start of fermentation.

Yeast Nutrient is a blend of diammonium phosphate and urea. It will enhance the yeast's ability to bud and ferment. Recommended dose is 1 tsp. per gallon of wine mixed and added during pretreatment, or at time of yeast pitch.

Super-Kleer KC is a finining solution used for clarification of beer and wine. The product solution consists of Liquid Kieselsol and Chitosan finings in a 2-pack unit, and works on up to 6 gallons.

This titrettor is a reusable tool, that makes holding your Chemetrics ampoules easier. The holder is made of plastic, and will make your titrate testing easier for years to come.

This white grape concentrate comes in a 1 L. container. It can be added to wine to increase color, flavor, and sweetness, and does not contain any stabilizers. The concentration is three times regular juice with a Brix of 68.

Campden tablets (Potassium Metabisulfite) prevent most wild microorganisms from growing, and it protects both the color, and delicate flavors of wine. These Campden Tablets are three times as strong as ones listed in most recipes. When a recipe calls for 1 Campden Tablet, use 1/3 of one of these tablets. Crush prior to use.

Bentonite is a useful additive for clearing hazes from wine, especially white wines. Recommended to prepare a slurry by mixing 4 tsp. of Bentonite to 1/2 cup warm water, then add to must/juice prior to starting fermentation.

Lysozyme is an agent used in controlling lactic acid bacteria growth in the wine. This can help to increase the stability of wines over time. It can also be used to delay or prevent malolactic fermentation in wines.