Wine Ingredients

This 1 lb package of Wine Tannin is the perfect way to enhance the flavor of your next batch of wine. With its unique structure and its ability to bind with proteins, Wine Tannin is essential for achieving the desired taste and mouthfeel. Get the best out of your wine with Wine Tannin.

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Sparkolloid Powder is an effective and popular wine clarifier. One tablespoon of the powder is mixed into one cup of boiling water and boiled for 15 minutes. The solution is then mixed into 6 gallons of wine for improved clarity and taste. Waiting at least one month before bottling is recommended for optimal results.

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Increase the yield of your favorite fruit-based beverage with Pectic Enzyme. Use up to 1/2 ounce for every 6 gallon batch to break down pectin in cell walls for improved juice extraction and elimination of haze. This enzyme is essential for making apple wine and cider.

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Add complexity and depth to your beer with our American Medium Toast Oak Chips. These budget-friendly chips are toasted to perfection, infusing your brew with dynamic aromas and full-bodied flavors. Create a unique beer experience with American Medium Toast Oak Chips.

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Potassium Sorbate is a well-known preservative often used in food products to maintain freshness and flavor. It helps prevent the growth of mold, yeast, and fungi, ensuring products stay safe and enjoyable for longer. A must-have in any kitchen pantry.

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Kieselsol is a powerful fining agent used to reduce tannins and other solids in low-tannin wines. This 32 oz bottle makes for convenient addition to any winemaking process. Kieselsol is used in conjunction with gelatin to effectively reduce unwanted sediment and improve clarity of the beverage.

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Campden Tablets (Potassium 100), Yeast Nutrient (2 oz), & Pectic Enzyme Powder. Wine must preparation bundle. Get your wine of to a great start with potassium campden tablets to kill wild yeast and bacteria, pectic enzyme powder to help aid in settling and clarification and give your yeast the nutrients they need to thrive!

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Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment. Recommended usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of ¼ teaspoon of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2. To make a sanitizing rinse for equipment, dissolve 8 teaspoons of potassium metabisulfite into 1 gallon of water. High concentrations of sulfur dioxide gas are irritating and toxic, so use in a well ventilated area. After applying the solution to your equipment, the items must be rinsed with clean, cold water.

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Barrel Aged Flavor. One bottle at a time. Oak barrels have long been essential for aging premium wine, beer, spirits, vinegar - even hot Sauce. Now, the ability to achieve similar results directly in the bottle - adding elements of Flavor, color, aroma and complexity - is made possible with Oak infusion spirals from the barrel mill. It's a new twist on a centuries-old tradition. Directions: from spirits to beer to cocktails. Simply add one infusion spiral stick to a standard bottle of whiskey, rum, tequila or unaged white whiskey ('moonshine') - or when bottling your homebrew Bomber or Growler of Ipa, stout or porter. You will notice a color change within days and can begin sampling after a week to determine preferred effect. Flavor will be completely extracted at two weeks.

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These medium toast French Oak Chips are a great addition to any homebrewing setup. With one pound of premium French Oak, you can use the chips to add subtle oaky flavors to your beer or other beverage. The medium toast gives the beer a mellow, complex flavor profile, making it a perfect choice for your next batch!

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Wine Tannin 1 oz, Pectic Enzyme 1 oz, Acid Blend 2 oz Bundle Clarify and balance wine must prior to fermentation with this pectic enzyme, acid blend and wine tannin bundle. maximize the quality of your finished wine with these quality products.

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FermFast Dualfine is a 2-step clarifier for all beer, wine or cider. It consists of a chitosan solution and a kieselsol silica solution which are added in 2 steps to treat the most common causes of cloudiness in beer or wine. Each package treats 5 - 6 US gallons (19 - 23L). Allergy declaration: Chitosan is derived from crustaceans.

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Barrel Aged Flavor. One bottle at a time. Oak barrels have long been essential for aging premium wine, beer, spirits, vinegar - even hot Sauce. Now, the ability to achieve similar results directly in the bottle - adding elements of Flavor, color, aroma and complexity - is made possible with Oak infusion spirals from the barrel mill. It's a new twist on a centuries-old tradition. Directions: from spirits to beer to cocktails. Simply add one infusion spiral stick to a standard bottle of whiskey, rum, tequila or unaged white whiskey ('moonshine') - or when bottling your homebrew Bomber or Growler of Ipa, stout or porter. You will notice a color change within days and can begin sampling after a week to determine preferred effect. Flavor will be completely extracted at two weeks.

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Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)

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FermFast Dualfine is a 2-step clarifier for all beer, wine or cider. It consists of a chitosan solution and a kieselsol silica solution which are added in 2 steps to treat the most common causes of cloudiness in beer or wine. Each package treats 5 - 6 US gallons (19 - 23L). Allergy declaration: Chitosan is derived from crustaceans.

Read more less

Sparkolloid Powder is an effective and popular wine clarifier. One tablespoon of the powder is mixed into one cup of boiling water and boiled for 15 minutes. The solution is then mixed into 6 gallons of wine for improved clarity and taste. Waiting at least one month before bottling is recommended for optimal results.

Read more less

Add complexity and depth to your beer with our American Medium Toast Oak Chips. These budget-friendly chips are toasted to perfection, infusing your brew with dynamic aromas and full-bodied flavors. Create a unique beer experience with American Medium Toast Oak Chips.

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A blend of juice concentrates, corn syrup, citric & malic acids & natural flavor designed to make a fermentable base for peach wine blend at 18.9 Brix. The product is blended, pasteurized & can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique.

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Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)

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Kieselsol is a powerful fining agent used to reduce tannins and other solids in low-tannin wines. Makes for convenient addition to any winemaking process. Kieselsol is used in conjunction with gelatin to effectively reduce unwanted sediment and improve clarity of the beverage.

Read more less

Chitosan is a fining agent for use in clarifying of wine. It has a positive charge and binds with negatively charged ions in solution, helping them to settle out of solution and leaving a clearer wine. This 75mL package is good for treating up to six gallons of wine. It is used just after degassing the wine, and is mixed in thoroughly to the wine. For best results, sediment on the bottom of the carboy should be agitated in order to mix with the chitosan. Allergens: Contains Crustaceans and Sulphites PRODUCT FEATURES A fining agent used to clarify wine Positively charged, binds to negatively charged ions in solution Can work to help clarify up to six gallons of wine.

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Kieselsol is a powerful fining agent used to reduce tannins and other solids in low-tannin wines. Makes for convenient addition to any winemaking process. Kieselsol is used in conjunction with gelatin to effectively reduce unwanted sediment and improve clarity of the beverage.

Read more less

Increase the yield of your favorite fruit-based beverage with Pectic Enzyme. Use up to 1/2 ounce for every 6 gallon batch to break down pectin in cell walls for improved juice extraction and elimination of haze. This enzyme is essential for making apple wine and cider.

Read more less

Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.

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