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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Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. Alcohol Tolerance %: 12-14. Red grapes & red long term concentrates.

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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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This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. Alcohol Tolerance %: 12-14. Dry whites & blush wines.

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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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Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.  The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Alcohol Tolerance %: 12-14. Red & white grapes, and juices.

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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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Acid Blend is a critical component of wine production, providing the precise balance of acidity needed for a superior final product. This 1lb blend offers an optimal combination of citric, malic, and tartaric acids, with a composition of 45%, 45%, and 10%, respectively. An acid Test Kit (acidometer) is recommended for accurately determining acidity levels to ensure perfect results.

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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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Premier Classique formerly Montrachet. A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.

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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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Côte des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.

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The Acid Test Kit is the perfect choice for comprehensive acid testing. The kit includes a standard sodium hydroxide solution, an acid indicator solution (Phenolphthalein), a calibrated syringe, and a test tube, offering accurate and precise results. With the Acid Test Kit, you can easily measure pH levels and detect acids in a variety of liquids and solids.

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Red Star Premier Cuvée, a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Alcohol tolerance: 14-16%

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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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Red Star Premier Blanc, a strain of Saccharomyces bayanus, is moderately vigorous with high SO2 and alcohol tolerance. Fairly neutral. For still or sparkling wines and fairly good with stuck fermentations. Cold tolerant. The fermentation rate is very slow, while the growth rate is high. This is a candidate for problems with high ennoculums and high DAP additions. Alcohol tolerance: 14-16%.

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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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