Wine Ingredients
from $2.09
Yeast Nutrient (DAP)
Stimulates fermentation in low nitrogen wines.Add 1 tsp (5g) per gal (4L) of wine must at start of fermentationContains: Diammonium Phosphate
from $2.09
$2.49
Lalvin Wine Yeast - 71B-1122, 5g
Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing i...
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$2.49
from $1.69
Citric Acid
Use as a nutrient or preservative.Add according to specific recipe, up to 1/2 tsp (2.5g) per gallon (4L) of must/alcohol base at star of fermentati...
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from $1.99
Pectic Enzyme
Prevents pectin haze. Increases juice yield.1/2 tsp (2.5g) per gallon (4L) of must before start of fermentation.Contains: Pectinase, Maltodextrin (...
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Potassium Sorbate
Yeast Inhibitor. Used in finished wine to prevent re-fermentation.Add up to 1 tsp (5g) per 5 gallon (23L) of finished wine
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from $1.79
Yeast Energizer
Boosts fermentations.Add 1/2 tsp (2.5g) per gallon (4L) of wine must at start of fermentation.Contains: Diammonium Phosphate, Biotin Autolysed Yeas...
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Acid Blend
Increases acidity in low acid wines. Add according to specific recipe, up to 1/2 tbsp (8g) per gallon (4L) of must at start of fermentation.. Conta...
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Potassium Metabisulphite
To use as a sterilizer, bacterial inhibitor and racking solution, add 3 tbsps (50g) per 4L (1 USG) to cool water. Reusable one month after mixing. ...
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$2.99
Campden Tablets
Add 1 tablet per 4L (1 USG) of fruit must to sterilize fruit and minimize oxidation. 32g = approx 45 0.7g tablets
$2.99
from $1.19
Bentonite (Vitiben)
Aids clarification of wine must.Add 1/2 tsp (2.5g) per gallon (4L) of must at start of fermentation.Contains: Natural Clay
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Tartaric Acid
Increases acidity in low acid wines.Add according to specific recipe, up to 2 tsp (10g) per gallon (4L) of must at start of fermentation.
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from $2.39
Malic Acid
Increases acidity in low acid fruit & grape wines.Add according to specific recipe, up to 2 tsp (10g) per gallon (4L) of must at start of ferme...
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$4.99
Lactose, 1lb
Lactose is used add sweetness and body to various beer styles, the most popular being "Milk Stouts". It is a non-fermentable sugar and can give...
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$4.99
$1.99
Calcium Chloride, 3.5oz
Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Usage Directions:Use 1 teaspoon per 5 gallons before the boil
$1.99