Wine Making

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...

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...

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, In...

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

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

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

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...

Prevents Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Specification: 100% brand new with high quality Purity: >99% Uses: b...

3.4g per gallon adjusts acidity by +.1%. Lower pH less than will tartaric acid. Malic acid is the acid found in apples and is, therefore, the best...

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

Prevents: Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Chemical Compound: Potassium Metabisulfite, KSO, also known as potassium p...

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

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 ...

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

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...

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