Wine Making

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 ...

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

5 Sachets of Yeast included. Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was des...

Use as a sanitizer in wine making - mix 2 oz (3 tablespoons) per gallon. Also used to sanitize must and as an anit-oxident. 1/8 tsp / gallon = appr...

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...

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

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...

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...

Includes 5 sachets of yeast. The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ...

Includes 10 Sachets of Yeast  The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and...

5 Sachets of Yeast included. This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of th...

10 Sachets of Yeast included. This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of t...

An efficient and reliable wine corker. Crafted with precision, this corker features a double lever design for effortless cork insertion, ensuring a...

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

5 Sachets of Yeast included. An excellent choice for both young & aged red wines. The Bourgovin RC 212 strain was selected from fermentations p...

Use 1/2 teaspoon per gallon Add to must to break down pulp and aid in the extraction of tannin Also, abate pectin haze in wines and cider Pectic ...

10 Sachets of Yeast included. An excellent choice for both young & aged red wines. The Bourgovin RC 212 strain was selected from fermentations ...

10 Sachets of Yeast included. Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was de...

Excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer. Low nutrient and oxygen requirements, a...

Malic Acid lowers pH a bit less than Tartaric acid, and is less sour. Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling...

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

Bentonite is a type of clay that is commonly used in brewing/winemaking as a fining agent. It is added to the wort or must before fermentation to h...

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...

Includes 5 Sachets of Yeast. Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre...

Includes 10 Sachets of Yeast. Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierr...

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 Specification: 100% brand new with high quality Purity: >99% Uses: b...

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

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...

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...

Darker than French Oak, these chips were roasted between 350-375 °F to give them a nice medium toast. American Oak Chips will allow you to imitate ...

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...

Use between 35-40 g/hL per addition. Maximum dosage (EU): 40 g/hL. Product of Europe A blended complex yeast nutrient developed for low to moder...

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...

Food Grade Tasting Corks for wine and beer tasting. Reusable, dishwasher safe, will last years. BPA free, safe to use with alcohol. 100 Pack for la...

Save time and effort de-gassing! The Whip wine degasser can save you a lot of time and effort if your wine kit calls for periodic, vigorous stirrin...

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...

Instantly degas and dramatically improve the quality of your wine. The Clean Bottle Express Wine Degasser is the easiest, fastest, and most reliab...

American Oak chips- Light toast 40 pound bulk bag Notes of Vanilla and caramel Adds colour and flavour American oak chips have more assertive flav...

Oenococcus oeni for balanced sensory and colour stability in low pH wine and low temperature ferments (White, Red, Fruit, Cid...