| Wine Additives |
Acid Blend – A blend of tartaric, malic, and citric acids. Increases total acidity.
Acidex Super-K - Contains Potassium Bicarbonate and Potassium Bitartrate in an easy-to-use tartaric acid reduction powder. Used after fermentation.
Ascorbic Acid – Helps prevent oxidation.
Bentonite – A type of volcanic clay made from volcanic ash, Bentonite is a clearing agent that can be added before or after fermentation. Before adding to your wine, hydrate the Bentonite in hot water to make a slurry.
Calcium Carbonate - Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.
Calcium Chloride – Add prior to the boil to lower the mash pH. One gram per gallon will add 72 ppm calcium and 127 ppm chloride.
Campden Tablets - Use one tablet per gallon, two crushed tablets equal 1/4 teaspoon. Contains sodium metabisulfite and is a convenient way to accurately sulphite wine. Releases sulphur dioxide, which acts as a sterilant and antioxidant.
Citric Acid – Typically used in wines that are lacking in acid. Citric Acid adds a liveliness to the wine and helps to bring out its fruity flavors. Use before adding yeast to the wine.
Five Star pH Stabilizer - A proprietary blend of food-grade phonsphate butters (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the pH of your water allowing for more consistent brewing.
Gelatin Finings – Used in red wines to clear particles and reduce any harsh flavors and odors that are associated with younger red wines. Also effective in clearing white wines when used with equal parts of wine tannin to induce settling. It is recommended to follow gelatin finings with a treatment of bentonite finings 1 to 2 hours later.
Glycerin - Finishing formula, to smooth out and mellow wine and liqueurs.
Gypsum – A water hardening treatment used when making beer. Also helps round out the bitter flavors from hops.
Isinglass – A gentle clearing agent that will not strip flavor or character from the wine. It is best used as a final touch, applied 2 weeks before bottling.
Lactic Acid - Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.
Liquid Wine Tannin – Balances low tannin wines and aids in clarification. A liquid form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Used instead of powder when very small amoounts of tannin are required.
Malic Acid – The primary acid found in fruits such as apples, cherries, peaches, and plums. Typically used in wines that are naturally lacking in acid. Adds a liveliness to the wine and helps to bring out its fruity flavors.
Pectic Enzyme – An excellent clarifier when applied to fruit wines, or wines that can develop pectin haze.
Potassium Bicarbonate – Used to deacidify a wine with a low pH, but should not be used to reduce acidity more than 0.3%.
Potassium Metabisulphite – Destroys any wild molds and bacteria that may have been on fruit. Added in small doses directly to fresh juices 24 hours before adding yeast.
Potassium Sorbate – A wine stabilizer that is added to finished wine before bottled to reduce the possibility of renewed fermentation. Potassium Sorbate is a yeast growth inhibitor.
Sodium Metabisulphite - Destroys any wild molds and bacteria that may have been on fruit. Added in small doses directly to fresh juices 24 hours before adding yeast.
Sparkolloid Powder – A powdered fining agent that will not strip wine of character if used moderately. Best if used at least a week before bottling.
Super-Kleer KC Finings – A 2-stage fining agent that clears in 12-48 hours.
Tartaric Acid – The primary acid found in fruits such as grapes and raisins. Typically used in wines that are naturally lacking in acid. Tartaric Acid adds a liveliness to the wine and helps bring out its fruity flavors.
Wine Conditioner – A sweetener with stabilizer. Used to back-sweeten wine after fermentation. Add to taste.
Wine Tannin – Aids in increasing flavors, clarification, and aging of wine. 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 rosé wine must: 1/3 teaspoon per gallon for red wine must; 1/2 teaspoon per gallon for fruit wine must.
Yeast Energizer - Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.
Yeast Nutrient – Assists the wine yeasts in producing a complete and rapid fermentation. Recommended for use in all fermentations.