Speeds the onset of fermentation. Should be dispersed in a small amount of water for 1 to 2 hours then thinned with the wine before stirring into the batch. Normal use is 1 to 2 grams per gallon unless added during fermentation when up to 5 grams per gallon are used. 60/g

Used for clairification of fermented beverages. Should be used in conjunction with chitosan 100/65g

Positively charged fining agent for wine and beer. The most powerful of theorganic fining, gelatin will also remove excess tannins (polyphenolics and coloring particles (melanoidins) from wine. For beer, add to secondary fermenter prior to racking. 50/g

Used to break down natural pectin in most fruits. This is the predominant acid in apples and most other temperate fruits, and together with tartaric, accounts for nearly all of the acidity in grapes. Both malic and citric acids are used for deficiencies in other fruits. Buffers to fairly high PH. 20/g

Tannisol is a product that packages Potassium Metabisulphite, Ascorbic Acid and Tannin into a convenient format. 100g (10-Tablets)

Clarifier for finished wine or beer. 60ml for 5gallons. Allow 2-3 days to clear. For maximum brilliancy, wine should be filtered before bottling

2 year shelf life. Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1 1/4 teaspoons per 5 gallons of wine. 30/g

A proprietary blend of citric, malic and tartaric acids used to increase the acidity in low-acid fruit wines. 50/g

Citric Acid is found in small amounts in grapes and in larger amounts in most other fruits. Most of it will be lost in the fermentation. Adding 1 gram per 10gallons will help prevent iron hazes (a malady that is no longer very common).It may be used as a substitute for tartaric acid to increase acidity. 50/g

Helps to increase the acidity in low acid wines. Low acid grapes from warmer climates will benefit from its addition; the wine will clear more readily and will keep and taste better. 50/g

This is the predominant acid in apples and most other temperate fruits, and together with tartaric, accounts for nearly all of the acidity in grapes. Both malic and citric acids are used for deficiencies in other fruits. 50/g

Wine Additive – Campden Tablets 50/g

An additive used to increase the sense of body and/or the sense of sweetness in a wine. It is advisable to run a bench test to determine whether the use of glycerin will be beneficial, and the most effective rate of addition. 120ml

A convenient way to accurately sulphite wine.Inhibits harmful bacteria and helps retard oxidation. Add in primary fermenting stage and wait 24 hours before adding yeast. 200/g

Helps to balance low tannin wines and may aid inclarification. Wine Tannin can also help stabilize colour while improving the mouthfeel and overall structure of wines. 120ml

Oak chips will impart toasty, vanilla flavours and fragrances which, when properly balanced, can contribute greatly to the overall character of the wine. Oak can even improve the early drinkability of certain wines.

Oak chips will impart toasty, and nutty flavours, which can contribute greatly to the overall character of the wine. Oak can even improve the early drinkability of certain wines.

Light toast oak cubes have a warm, sweet character with a lighter vanilla overtones and a hint of butterscotch.

Medium toast oak cubes have a warm, sweet character with a medium vanilla overtones and a hint of butterscotch.

Dark toast oak cubes have a warm, sweet character with a strong vanilla overtones and a hint of butterscotch.

Increase the body of your wine and give it a smooth, round flavour. Wine should be stabilized before the addition of Wine Conditioner. Ingredients: Sucrose, Potassium Sorbate