Additives

Sodium Metabisulphite - 1 lb

Sodium Metabisulfite - 1 lb Sodium Metabisulphite is used in winemaking to kill wild yeast in the must, for sanitation, and as antioxidant to help protect wine during storage. Dosage 1/4 teaspoon per 6 gallons to kill wild yeast in the must For...

Sodium Metabisulphite - 8 oz

Sodium Metabisulfite - 8 oz Sodium Metabisulphite is used in winemaking to kill wild yeast in the must, for sanitation, and as antioxidant to help protect wine during storage. To kill wild yeast use 1/4 teaspoon per 5 gallons.For sanitation use 2...

Campden Tablets (Potassium Metabisulphite) - 100 Tabs

Campden Tablets (Potassium Metabisulphite) - 100 Tablets Campden tablets are a sulfur based product that is used primarily in wine and cider making to kill certain bacteria and to inhibit the growth of wild yeast. In wine and cider, campden tablets are...

Calcium Carbonate 2 oz

Calcium Carbonate 1 lb Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes them to drop out. Very effective in reducing astringent flavors...

FERMAX Yeast Nutrient - 4 oz

FERMAX Yeast Nutrient - 4 oz Fermax yeast nutrient is a blend of minerals, proteins, amino acids and vitamins that provides yeast the nutrients needed for healthy fermentations. Proper use of FERMAX can improve attenuation and speed of fermentation...

Gelatin Finings 1 oz

Gelatin Finings - 1 oz Use Gelatin Finings to clear beer and wine by removing proteins and other particles in suspension. Gelatin works by becoming positively charged when mixed with water and attaching to negative charged particles like proteins...

Super Kleer KC Finings

Super-Kleer K.C. is a superior Euro-fining, is the new standard in wine and beer finings. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast...

Calcium Carbonate 1 lb

Calcium Carbonate 1 lb Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes them to drop out. Very effective in reducing astringent flavors...

Potassium Metabisulphite - 2 oz

Potassium Metabisulfite - 2 oz Potassium  Metabisulfite is used in winemaking to kill wild yeast in the must, for sanitation, and as antioxidant to help protect your wine during storage. Used at a rate of 1/4 teaspoon per 6 gallons to kill wild...

Citric Acid - 2 oz

Used to increase acid level of wine must

Acid Blend - 2 oz

Acid Blend - 2 oz Acid blend ia a combination of three most common acids found in fruit: Citric, malic and tartaric. The blend general consist of 50% citric, 50% magic, and 10% tartaric. It is typically used in wines that are naturally lacking...

Pectic Enzyme - 1 oz

Pectic Enzyme - 1 oz Pectinase (pectic) is an enzyme that breaks down pectin found in plant cell walls. Pectic enzyme is used in wine making to reduce or eliminate pectic that is the cause of haze in juice. Pectic enzyme also increases juice yields...