Additives & Chemicals

Oak Chips, American, light toast. 1 lb.

Oak Essence (4oz). Replaces the need to store wine in oak barrels.

Sodium Hydroxide (4oz)

Campden Tablets (100ct), bottle. Introduces sulphur dioxide which reduces oxygen in the must killing aerobic bacteria and provides anti-oxydent.

Potassium Metabisulfite (2oz). Provides sulfites necessary for SO2 in wine.

Gelatin Finings (1oz). Good fining agent, especially in white wines. 1 tsp in 5 gallons of wine, 1/2 tsp in 5 gallons of beer.

Gypsum (2oz). Add 1-2 teaspoons per 5 gallons.

Spruce Essence (2oz)

2oz plastic jar. Increase the acidity of wine with this blend of citric, malic, and tartaric acid.

8oz Bag. Increase the acidity of wine with this blend of citric, malic, and tartaric acid.

Ascorbic Acid (1oz)

8oz bag. Clarifier consisting of a special type of clay that bonds ionically to particles in beer and wine.

Calcium Carbonate (2oz), bottle. Lowers acidity. 5/8 tsp/gal before fermentation to lower acidity .15%.

Citric Acid (2oz), bottles.

Wine Tannin (1oz). Necessary in some tannin defficient fruits to make a balanced wine.

Malic Acid (2oz bottle).

Potassium Sorbate. 1oz bottle. 1/2 tsp/gallon to prevent renewed fermentation.

Potassium Sorbate. 1 lb bag. 1/2 tsp/gallon to prevent renewed fermentation.

Sparkolloid Powder (1oz)

Tartaric Acid (2oz)

Yeast Energizer (1oz)

Yeast Nutrient (2 oz)

Yeast Nutrient (8oz)

Pectic Enzyme (dry). 1oz. Helps remove pectin haze by breaking it down.