LIke the Basic Winemaking Equipment Kit, the Vintner's Best Deluxe Equipment Kit contains the hardware and utensils required to make 6 – gallons of wine, but includes several equipment upgrades. Bottles sold separately.
French Oak Chips produce a milder flavor in beers, meads, wines and ciders and are less "aggressive" than chips created from American Oak. French oak is typically aged once the tree is cut down before processing, leading to a less aggressive flavor.
Yeast Energizer is a beneficial blend of diammonium phosphate, magnesium sulphate, yeast hulls, vitamins and trace minerals, providing needed nutrients for yeast during primary fermentation or added to yeast starter for quickly building up cell counts prior to pitching.
Recommended for all types of wines, the EC-1118 strain excel at fermenting sparkling, dry whites and late harvest wines and cider. Due to the strains hardiness, the EC-1118 may be used to kick-start sluggish or stuck fermentations in wines, meads or high gravity beers.
The D47 is recommended for fermenting wines from white varieties such as Chardonnay and for styles such as Rosé, dry whites, blush and residual sugar wines. An excellent choice for producing meads, especially meads with added spices and/or honey derived from fruit bearing plants such as blackberries, the strain benefits from yeast nutrient supplementation, especially usable nitrogen for creating the proper environment for fermentation.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval while providing a rich texture, aroma and flavor in the fermentation of aged reds and late harvest wines. For ciders, the K1V demonstrates a “Killer” nature by crowding out wild yeasts and fermenting cleanly and quickly.
The QA23 was selected for enhancing the flavors and aromas of grapes utilized in the production of premium white wines. Recommended for styles such as, Chardonnay, Sauvignon blanc, Chenin Blanc, Colombard and Semillon, the QA23 produces fresh, fruity and clean wines.
The RC 212 is recommended for both young and aged red varieties requiring complete fermentation such as Gamay, Zinfindel and Grenache. Beyond comprehensive attenuation of available fermentable sugars, the strain maintains color stability in lighter red styles throughout fermentation and aging. RC-212 consistently ferments Pinot Noir, producing the style with a quality structure creating and emphasizes the rich flavors and aromas of ripe berry, fruit, pepper and spice.
FermFast Dualfine Clearing Aid is a liquid finings solution that is a 2 stage clearing agent for beer and wine. 1 pack will work on up to 6 gallons of wine or beer at a time. FermFast Dualfine Clearing Aid is able to clear the beer or wine in 12 - 48 hours. It is made up of 50ml Chitosan and 15ml Kieselsol.
Wine Tannin balances dull, low tannin wines and ciders, adding punch and “bite” to the overall flavor profile. Beyond balancing flavors, Tannin aids in clarification, especially in combination with Gelatin during fining operations of wines with high pectin content.
Ideal for all high quality white wines, Côte des Blancs creates intense varietal expression in styles such as, Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer and Moscato. For ciders, the yeast stain ferments the must to a fruity dryness, leaving the resulting beverage crisp, clean, tart and flavorful.
Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. Recommended for reds, whites and especially champagne, Premier Cuvee ferments a wide range of wines, proving versatile in the production of meads, ciders and a variety of wine styles.
A strong and even fermenter, the strain produces full-bodied reds while encouraging the development of varietal fruit flavors, balanced by complex aromas, especially during fermentation of grapes from the Cabernet family.
The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time. Toasting is a process measured in time and temperature, not color. Differences in darkness or lightness of identically toasted woods is due to natural differences in the wood before toasting, such as grain tightness and moisture, each of which falls into a range of values that meets our standard.