Additives
Showing 17–32 of 34 results
Malolactic Bacteria – VP41 (MBR) – Lalvin 2.5g
Lalvin VP 41 is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines. White wines have elevated tropical fruit flavours, apple, and pear notes. Rosé wine aromas are respected and adaptable based on varietal an fermentation aromas.…
Pectic Enzyme 150 g
Pectic enzyme has a purpose. For winemaking, it breaks down pectins, thus preventing pectin haze and resulting in wine that is clearer. It also helps to extract more colour, flavour and juice yields from the fruit during grape pressing. Instructions: Use ½ tsp. of pectic enzyme per gallon of must at the very beginning…
Potassium Metabisulphite 500g
Potassium Metabisulphite is a sterilizing powder for wine and beer equipment and can also be used for sterilizing your must. Sterilizing Must Instructions: Dissolve ¼ tsp into 4 litres of must prior to fermentation. 1 tsp = 5 ml. Make sure to wait 24 -48 hours before you add any cultured wine yeast.
Potassium Sorbate
Potassium Sorbate is widely used as a food preservative and helps keep away unwanted molds and bacteria. It is found in many packaged foods, and it is commonly used as a stabilizer in finished wines as well. Instructions: Add 1/3 tsp. or 1.5 g per gallon (4 L) of finished wine to prevent re-fermentation…
Sparkolloid 75 g
Sparkolloid is a fining agent for beer and wine. Noted for working where other fining agents have failed. Instructions: Dissolve 4-6 tsp. in ½ litre of water. Allow mixture to boil on the stove for 1 minute. Let cool for 2 or 3 minutes, then add to your wine. Stir gently, wait 7-15 days…
Super Yeast X-Press 20% Alcohol Yeast – 135g
The X-Press 20% alcohol yeast is a turbo yeast product capable of producing up to 25 L of 20% alcohol base in as little as 7 days. The yeast ferments with the help of a special distiller’s yeast and a combination of nutrients and vitamins to yield high alcohol content.
Tannisol 10 g – Pack of 2
Tannisol is used as a preservative in finished wine. Product of Italy Instructions: Use as directed. 10 g per 54 litres of finished wine.
Tartaric Acid
Tartaric Acid is used to correct tartaric acid deficiencies, to decrease pH, and/or increase the titratable acidity of grapes, juice, and wine, thereby enhancing microbial stability, wine colour, and flavour.
Wine Conditioner 473 ml
Wine conditioner is simply a non-fermentable sugar, water, and sorbate. It is used to sweeten up dry wines, and some winemakers use it to reduce the aging process. This product allows you to sweeten your wine without worry of fermentation or carbonation in the bottle. Wine conditioner should be added to your wine just before…
Wine Tannin 25 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.
Wine Yeast – 1118 5g – Lalvin
Lalvin 1118 is recommended for all types of wines, including sparkling wines, late harvest wines, champagne, meads, and ciders. Can also be used to restart stuck fermentations. Also, an excellent choice for dry white wines.
Wine Yeast – 71B-1122 5g – Lalvin
Lalvin 71B-1122 is an excellent choice for blush and white wines, along with nouveau and young red wines, and any wines that you want a little residual sugar left over. Also, a good choice for late harvest wines, concord grape wines, and non-grape wines, such as raspberry or strawberry. Lalvin 71B-1122 has an alcohol tolerance…
Wine Yeast – Bourgovin RC 212 5g – Lalvin
The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while colour stability is maintained throughout the fermentation and aging process. Aromas of ripe berry and fruit are emphasized while respecting the pepper and spicy notes. The RC 212 is a perfect choice…
Wine Yeast – ICV-D47 5g – Lalvin
Lalvin D47 is ideal for barrel fermentation of white wines. Highly recommended for the production of premium, barrel fermented Chardonnay. When left on the lees, spicy, tropical, and citrus notes will develop, and the wine is then said to have a silky persistence. This yeast strain is very compatible with malolactic bacteria.
Wine Yeast – K1-V1116 5g – Lalvin
K1-V116 is a versatile yeast that will produce a fresh and fruity tasting wine, cider, or mead. It is one of the yeasts that produces the freshest and most floral aromas. This strain is particularly well suited to the fermentation of ice wines. Its fermentation starts quickly, is constant, and produces little foam. This yeast…
Wine Yeast Crafted Series 5g – Lalvin
Crafted Series wine yeast is a multi-purpose yeast, suitable for most wine styles. It is ideal for producing reds, whites, and sparkling wines for up to 23 L of must. This yeast is highly robust and active, it has an alcohol tolerance of up to 18%.