0 Items - $0.00 My account / Register

ADDITIVES

Home / WINE MAKING / ADDITIVES

DRY PECTIC ENZYME 1 LB

DRY PECTIC ENZYME 1 LB

DRY PECTIC ENZYME 1 LB

$7.95

POTASSIUM CAMPDEN TABLETS 100 EACH

POTASSIUM CAMPDEN TABLETS 100 EACH

POTASSIUM CAMPDEN TABLETS 100 EACH

$4.49

GLYCERINE U.S.P. FINISHING 32 OZ

Finishing formula, to smooth out & mellow wine & liqueurs.

GLYCERINE U.S.P. FINISHING 32 OZ

$14.95

GO FERM 8 OZ

$12.95

FERMFAST DUALFINE CLEARING AID 65 GRAM

FERMFAST DUALFINE CLEARING AID 65 GRAM

FERMFAST DUALFINE CLEARING AID 65 GRAM

$2.49

POTASSIUM SORBATE 1 OZ (STABILIZER)

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

POTASSIUM SORBATE 1 OZ (STABILIZER)

$2.49

FERMFAST DUAL SMOOTH 1 OZ

FERMFAST DUAL SMOOTH 1 OZ

FERMFAST DUAL SMOOTH 1 OZ

$2.79

YEAST NUTRIENT 8 OZ

Yeast nutrient gives nourishment to your yeast so that it stays healthy throughout the fermentation process. Used in beer, wine, mead, etc. To produce healthy yeast for a complete fermentation. Use 1 teaspoon per gallon prior to fermentation beginning./di

YEAST NUTRIENT 8 OZ

$2.95

POTASSIUM SORBATE (STABILIZER) 1 LB

Use 1/2 teaspoon of Potassium Sorbate per gallon of wine, mead, or cider to prevent the restart of fermentation at bottling. Used to stabilize wine, mead, or cider, before back sweetening. 1 lb bag.

POTASSIUM SORBATE (STABILIZER) 1 LB

$14.99

FRENCH OAK CHIPS MEDIUM TOAST 1 LB

French Oak Chips (Medium Toast) 1 lb

FRENCH OAK CHIPS MEDIUM TOAST 1 LB

$10.99

FRENCH OAK CHIPS MEDIUM TOAST 4 OZ

Medium toast, roasted between 350 and 375 degrees F.

FRENCH OAK CHIPS MEDIUM TOAST 4 OZ

$3.25

DRY PECTIC ENZYME 28 GRAM/1 OZ

Add 1/2 teaspoon per gallon of must before start of fermentation.

DRY PECTIC ENZYME 28 GRAM/1 OZ

$1.99

YEAST NUTRIENT 1 LB

Diammonium Phosphate (DAP) is a common yeast nutrient which is a great source of nitrogen for yeast. Use 1/2-3/4 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help reduce later problems with hydrogen sulfide.

YEAST NUTRIENT 1 LB

$4.75

YEAST ENERGIZER 1 LB

Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.

YEAST ENERGIZER 1 LB

$11.95

TARTARIC ACID 2 OZ

Adjusting acidity can help bring fruit notes out of tasting dull as well as giving yeast a healthy environment to complete fermentation.

TARTARIC ACID 2 OZ

$2.49

POTASSIUM BICARBONATE 2 OZ

Potassium Bicarbonate is used to reduce the acid level in wine. Addition of 3.4 grams per gallon will reduce acidity by 0.1% with a max reduction of Total Acid (TA) of 0.25 to 0.3%.

POTASSIUM BICARBONATE 2 OZ

$2.50

AMERICAN OAK CHIPS 1 LB

Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.

AMERICAN OAK CHIPS 1 LB

$4.99

AMERICAN OAK CHIPS 4 OZ

Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.

AMERICAN OAK CHIPS 4 OZ

$1.95

MALIC ACID 2 OZ

Using malic acid to adjust the acidity of your wine will help to bring dull fruit flavors to the front of the wine as well as provide a healthy environment to ensure a full fermentation. Typical wine styles include Reisling, Gewurtztraminer, and Muscat.

MALIC ACID 2 OZ

$2.25

WINE TANNIN POWDER 1 LB

Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree.

WINE TANNIN POWDER 1 LB

$12.50

WINE TANNIN POWDER 1 OZ

Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use 1/4 teaspoon per gallon for white or rosÃƒ© wine must: 1/3 teaspoon per gallon for red wine must; 1/2 teaspoon per gallon for fruit wine must.

WINE TANNIN POWDER 1 OZ

$2.49

CITRIC ACID 1 LB

This is a naturally occurring acid found in all citrus fruits such as lemons, oranges, and grapefruits. Used in wine making to increase acidity and ensure a healthy environment for a vigorous fermentation. Wine lacking in the proper amount of acid can tas

CITRIC ACID 1 LB

$5.99

CITRIC ACID 2 OZ

This is a naturally occurring acid found in all citrus fruits such as lemons, oranges, and grapefruits. Used in wine making to increase acidity and ensure a healthy environment for a vigorous fermentation. Wine lacking in the proper amount of acid can tas

CITRIC ACID 2 OZ

$2.25

CALCIUM CARBONATE 2 OZ

Used in wine making prior to fermentation to lower acidity in the juice or must. Unusually high acidity can cause your wine to taste very "sharp" and unpleasant.

CALCIUM CARBONATE 2 OZ

$1.99

Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »