Wine Making

These plastic stoppers can be used in champagne bottles and some wine bottles along with wire cages.  The reusable stoppers do no require a corker ...

All plastic type tasting cork, BPA free and are very easy to install and remove on any size wine bottle with a standard opening. Great for short te...

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

Developed for the wine industry to address corkiness, inconsistency, random oxidation, & leakage, these corks are made from Suberin, the purest...

Tasting corks are a natural type tasting cork and are very easy to install and remove on any size wine bottle with a standard opening. Great for sh...

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...

Developed for the wine industry to address corkiness, inconsistency, random oxidation, & leakage, these corks are made from Suberin, the purest...

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

CRAFTED SERIES Iberian Air Dried Untoasted Oak Chip's specific particle size makes them ideal for small-batch winemaking.  Made of Iberian oak. The...

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...

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

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

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

CRAFTED SERIES French Premium Medium-Toasted Oak Chips specific particle size make them ideal for small-batch winemaking.  French oak contains high...

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

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...

CRAFTED SERIES Iberian Coconut and Vanilla Medium-Toasted Oak Chips specific particle size make them ideal for small-batch winemaking.  They enhanc...

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...

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...

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...

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 granulated blend of the three most commonly found fruit acids: citric acid, malic acid, and tartaric acid (40-30-30). It is added directly to a w...