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BREWING INGREDIENTS
Dry yeast
macedo-uvin-yeast-wine-lalvin
Yeast Wine – Lalvin 1118

Ability to ferment equally well over a wide temperature range makes this one of the most popular yeasts in the world. High osmotic and alcohol tolerance. Good flocculation with compact lees 5/g

Turbo yeast
macedo-uvin-pure-brewers-alcobase
PB -Pure Brewers Alcobase Turbo Yeast-Turbo Yeast

23% turbo yeast is based on a new fermentation technology activated carbons and bentonites and enables home alcohol producers to make higher alcohol liqueurs.

Yeast Nutrient & Energizer
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Wine Additive – Yeast Nutrient (Diammonium Phosphate)

Yeast Nutrient (Yeast hulls) are a dried preparation of the insoluble fractionof whole east cells (i.e. cell wall membrane). Yeast hulls added to the mustsupply survival factors such as sterols, increase the surface area of over-clarified juice and absorb toxic compounds. 50/g

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Wine Additive – Yeast Energizer (Fermaid)

Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones. 15/g

Clarifying Agents
macedo-uvin-bentonite
Bentonite

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

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Fining Additives – Kieselsol / Clarifier

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

macedo-uvin-fining-gelatin
Fining Gelatin

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

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Pectic Enzyme

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

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Tannisol

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

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Liquid Isinglass

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

Non- Fermentables
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Sanitizers & Preservatives – Potassium Sorbate

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

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Wine Additive – Acid Blend

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

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Wine Additive – Citric Acid

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

macedo-uvin-tartaric-acid
Wine Additive – Tartaric Acid

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

macedo-uvin-mallic-acid
Wine Additive – Malic Acid

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

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Wine Additive – Campden Tablets

Wine Additive – Campden Tablets 50/g

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Wine Additive – Glycerin

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

macedo-uvin-potassium-metabisulphite
Sanitizers & Preservatives – Potassium Metabisulphite

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

macedo-uvin-liquid-tannin
Fining Additives – Liquid Tannin

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, Shaving and Cubes
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Wine Essences – American Large Chips Med. Toasted Oak 50gr

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.

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Wine Essences – French Med. Toast Large Oak Chips 60gr

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.

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Wine Essences Hungarian Oak Cubes-Light Toast 120gr

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

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Wine Essences Hungarian Oak Cubes-Medium Toast 120gr

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

macedo-uvin-oak-chips-shaving-cubes
Wine Essences Hungarian Oak Cubes-Dark Toast 120gr

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

Sweetener
macedo-uvin-wine-conditioner
Wine Conditioner 500ml

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