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An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. The EC-1118 strain was isolated, studied and sel...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...

An excellent choice for dry whites, blush wines and residual sugar wines. This strain was isolated from grapes grown in the Côtes-du-Rhône region o...

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that ...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 ...

Potassium Metabisulphite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH level...

Potassium sorbate is used in winemaking to "stabilize" a wine and prevent a renewed fermentation, especially when sweetening a wine prior to bottli...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...

Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must w...

Tartaric acid is used in the wine industry to reduce the pH value and provide tartness. Tartaric acid helps to control the acidity of the wine and ...

French oak chips are softer and have a more well rounded wood character. French oak chips are prized for their sweet spice flavours including cinna...

Ascorbic acid, also known as vitamin C, is a common ingredient used in brewing to prevent oxidation. During the brewing process, oxygen can be intr...

Prevents: Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Usage: Wine: 6 Gallon (23lt.) batch of Wine: In a small drinking glass, ...

Instructions: 2.84 grams per 3.78 L (1/2 teaspoon per gallon) or as directed by a recipe Adds both bitterness and astringency, as well as comple...

Citric Acid is useful for adjusting pH levels in sanitizing solutions, as well as increasing acidity in wine, with 0.1% needed per teaspoon per gal...

A salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction. Does not kill yeast c...