Wine Additives │ Misc

A 30/30/30 mix of citric, tartaric and malic acids. Primarily used in fruit wines to adjust acid levels. Available in 2oz and 1lb packages.

Anti-oxidant used in wine making. Add just prior to bottling (not effective for bulk storage). 1 oz and 1 lb package

For Winemaking: Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only. For Cheesemaking: Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe. STORAGE:...

For winemaking: Preferred acid for adjusting acid levels in wine. 3.8g per gallon adjusts acidity by +.1%. As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total...

In beer: Chalk. Sometimes used for temporary hardness in dark beers. Adjusts pH up. In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does,...

Contains potassium metabisulphite & is a convenient way to accurately sulphite wine. Each tablet contains 550 mg of active sulphite per tablet. Two crushed tablets equal 1/4 teaspoon. 2 oz package (approximately 100 tablets) and 1lb package.

Very effective clarifier. Use after fermentation. Also reduces astringency by removing tannin. Works for beer, will not work in white wine without tannin. DIRECTIONS: USE AS A FINING AGENT IN WINE: Use 1/8 teaspoon of Gelatin Finings for each gallon of wine to be...

Clarifier that does not strip wine of flavor.     Dissolve 1 tablespoon of powder in 1 cup of water for 5 minutes.  Add hot mixture to 6 gallons of wine, stir gently.  Wait one week to rack or bottle.  

Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into wine must. Use 1/4 teaspoon per five gallons to add 50 ppm. Or, mix 1/4 pound in 1 quart of water to make...

Helps break down fruit prior to fermentation and aids in clarifying. Increases juice yields and color by breaking down the cellular structure. Also eliminates pectin haze from wines made from pectin rich fruit. 1 oz and 1 lb packages

Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. 1 oz and 1 lb Packages

Adds astringency or "zest" to juice, meads. Found in skins and stems of grapes. Also aids in the clearing process. Tannin occurs naturally in red wines which are fermented on the skins, but must be added to white wines and to many other fruit...

Finishing formula, to smooth out & mellow wine & liqueurs. 4oz bottle

Adds sweetness and body to finished wines. Use sulfites first. Add 1.5 tsp per liter (32 oz) or add to taste. 500ml

Provides vitamins,trace elements, nutrients, B-vitamins etc. to yeast. Helps restart a stuck fermentation. Use to make wine with a high alcohol content or for fruit lacking in nutrients.