Wine Making

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

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...

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...

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...

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

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations...

This blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions. At...

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

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...

CRAFTED SERIES American Heavy Smoked Toasted Oak Chip's high density, low porosity, and permeability make them ideal for use in wine-making. Americ...

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

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...

American Oak chips- Light toast 40 pound bulk bag Notes of Vanilla and caramel Adds colour and flavour American oak chips have more bite, or aggr...

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

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...

Yeast rehydration nutrient; OMRI listed Go-Ferm™ is the original yeast rehydration nutrient and contains a balance of micronutrients. It wa...

Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its n...

Oenococcus oeni adapted to high alcohol; enhances mouthfeel Enoferm Alpha™ was selected by the IFV (formerly ITV) from a spontaneous f...

O. oeni adapted to high SO2 and high alcohol; enhances complexity and mouthfeel The 1-Step® VP41 (same strain as Lalvin MBR VP41) starte...

1-Step® cultures are improved versions of an old concept. The purpose is to provide winemakers with a product that combines the economy a...

Co-inoculation strain of Oenococcus oeni for fresh and fruit-forward wines (White, Red, Rosé). This bacteria strain was specifically ...

Brand: IOC Alcohol Tolerance: 14% Minimum Temperature: 18°C Nutrient Demand: Low pH Limit: > 2.9 Total SO2 Limit (mg/L)...