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Showing 17–24 of 24 results

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    Potassium Carbonate

    Minor acid reductions in wine must. Reductions of up to 20% of tartaric acid are possible. Acid reduction completes very quickly (within a few minutes)…

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    Potassium Sorbate

    $3.00 – $28.00

    Inhibits the reproduction of yeast cells. Sorbate does not kill yeast cells but will prevent renewed fermentation when you sweeten a wine before bottling. It…

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    Precipitated Chalk (Calcium Carbonate)

    $3.99

    Used to reduce acids in wine and hardening water in beer making. Use in acid reductions must be considered a last choice, as other materials…

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    Sparkolloid

    $1.95 – $14.95

    Is extracted from seaweed and sold as a powder. It is an excellent general purpose fining agent. But it has to be pre-mixed with wine…

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    Tannin

    $2.25 – $5.50

    Used to increase astringency in grape or fruit wines. Some use as a clarifying agent; however this has been superseded by the use of silicon…

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    Tartaric Acid

    $2.95 – $35.99

    Used to make acid adjustments in wine. Acid of choice for all adjustments. Consult a good winemaking textbook for addition amounts. 5 ml (one teaspoon)…

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    Yeast Energizer

    Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones.…

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    Yeast Nutrient (Diammonium Phosphate)

    $2.25 – $20.99

    Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation,…