Additives
Showing 1–16 of 34 results
Acid Blend
Acid Blend is used in wines to help balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly and allows your wines to clear up more quickly when the fermentation is done. Acid blend is made up of Malic Acid, Citric Acid, and…
Antiflor Wax Tablets – Pack of 12
Antiflor wax tablets helps prevent a spoilage bacteria film from forming on top of wine that has airspace. This should be used as a preventative measure, and not a permanent solution. Having your storage vessels full to the neck is always best.
Ascorbic Acid
Ascorbic Acid prevents oxidization in wine. Use with caution as improper doses may affect the colour in white wines and raise the acidity excessively. Instructions: Add 4.6 g per 23 L or 1 tsp. per 5 gallons of finished wine.
Bianca Neve – Potassium Bicarbonate 400 g
Bianca Neve reduces the acidity in wines. Instructions: 25 g per 20 – 23 L will reduce the acidity in your wine by 1 gram per litre. Wait 2 days and transfer wine.
Campden Tablets 50 g
Campden Tablets or (potassium metabisulphite) are a sulphur-based product that is primarily used as a preservative in finished wines. Instructions: Use 1 or 2 per gallon. If your end Specific Gravity is higher, then use 2 tablets per gallon. If the Specific Gravity is .990 then use 1 tablet per gallon.
Citric Acid
Citric Acid raises the acidity level in wines, resulting in an increased crisp, fresh flavour.
Elderberries 100 g
Elderberries are great for adding additional tannins to wines.
European Wine Tannin 100 g
Wine tannin helps to stabilize colour while improving the overall structure of wines giving an increased presence in the mouth. Best suited for substantial red wines. Instructions: As per your wine recipe or .5 g per L or ½ tsp. per gallon.
Extreme Alcobase Turbo Yeast – Alcohol Kit 405g
The Extreme Alcobase Turbo Yeast kit makes a high-alcohol content spirits at home or in a small-scale distillery. This kit contains yeast, carbon, clearing agents, and instructions for making up to 25 L of alcohol base with a 23% alcohol by volume (ABV) content. The yeast and the nutrient complex are the main ingredients in…
Glycerine
Adds body and smoothness to liqueurs & wines without adding sweetness.
Granular Bentonite 200 g
Bentonite is a common additive used to clarify and fine wines. Normally added at the beginning of fermentation process, which helps to remove protein haze and any other off aromas.
Kieselsol & Citosan
Kieselsol & Chitosan are used for the clarification of fermented beverages such as beer and wine. Instructions: Both pouches are to be used together and both pouches are good for 20 – 23 L of wine.
Liquid Isinglass
Liquid Isinglass is a fining additive made from dried swim bladders of fish and yields a strong positive charge that helps to bind the ions responsible for thee haze in the beer or wine. In contrast to other fining agents commonly used in brewing, it doesn’t need to be boiled and chilled down to have…
Liquid Wine Tannin 120 ml
Wine tannin helps to stabilize colour while improving the overall structure of wines giving an increased presence in the mouth. Best suited for substantial red wines. Instructions: Add according to specific wine recipes. Recommended use as follows: 1 ml / 1 L of white or rose wine must. 2-3 ml / 1 L of…
Malic Acid 150 g
Malic Acid is found in many fruits, such as apples. Commonly used in the food and beverage industry, usually in fruit and vegetable juices.
Malolactic Bacteria – 31 (MBR) – Lalvin 2.5g
Lalvin 31 is suitable for cool climate wines as it can enhance varietal characters, fruit flavours, and promote colour stability. Wine made using Lalvin 31 has good body and length. In white wines, it adds complexity due to its light buttery flavour. When left on the lees, the buttery notes decrease, elevating fruit flavours and…