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Wine Additives

$21.00 - $21.00
Filtered and Shelf Stable • Super concentrated fruit • Natural flavors • No agitating/mixing needed • Add during brew process or post-brew
$1.79
Gelatin Finings precipitates degraded yeast cells, haze forming proteins and tannins from beer. Having undergone carbonic maceration, highly tannic red wines may benefit from Gelatin Fining as Gelatin will remove some of the excess tannins during clarification, resulting in a more balanced wine.
$2.99
Ascorbic Acid provides anti- oxidative properties and prevents discoloration in wines and adds to stability and preservation of wine qualities.
$1.50
One of the three major acids found in grapes, Malic Acid can be used to increase the acidity in wines and ciders while decreasing pH.
$2.50
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.
$5.78
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$5.78
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$2.18
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.
$3.50
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.
$1.58
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$2.99
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.
$2.50
For increasing Titratable Acid (TA) in wines created from grapes, Tartaric Acid is preferred by professional winemakers.
$1.78
Sodium Metabisulfite is a wine sanitizer and preservative created to prevent microbial and oxidation spoilage in musts.
$1.25
Sodium Metabisulfite is a wine sanitizer and preservative created to prevent microbial and oxidation spoilage in musts.
$1.58
Used as a stabilizer. Use 1/2 tsp per gallon to prevent renewed fermentation when bottling. Use in wine you intend to sweeten or that's still sweet after fermentation is finished. Will not stop a fermentation that is in progress, but will stop a new one from starting. Use with Campden tablets or potassium metabisulphite.
$1.99
Sanitizer available in powdered form, Potassium Metabisulfite acts as a wine preservative, preventing microbial and oxidation spoilage in musts.
$1.79
For reducing acidity in a finished wine, Potassium Bicarbonate is introduced into the wine prior to fining and operates most effectively while the wine undergoes cold stabilization.
$2.10
Pectic Enzyme can be added to grapes, apples and other pectin heavy fruit prior to crushing to increase yield and prevent pectin related problems. Pectic enzyme aids in the prevention of haze in wines by removing excessive pectin and assists in the extraction of tannin from grape skins in the production of red wines.
$4.50
For musts derived from fruit and requiring a bit more “bite”, Citric Acid will further enhance the acidity of fruit wines.
$1.50
For musts derived from fruit and requiring a bit more “bite”, Citric Acid will further enhance the acidity of fruit wines. Found in fruits such as oranges, lemons, and pineapples, Citric Acid will provide a 'citrusy' tang and is typically used in wines naturally lacking in acidity.
$3.30
Campden Tablets are a wine preservative and sterilant formulated to prevent microbial and oxidation spoilage in musts or finished wines.
$5.58
Acid Blend is commonly used in fruit wines to provide adjustment of acid levels, creates “bite in finished wine, prevents the color of a wine from fading and assists in preservation of the wine.
$1.70
Acid Blend is commonly used in fruit wines to provide adjustment of acid levels, creates “bite in finished wine, prevents the color of a wine from fading and assists in preservation of the wine.
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23 Item(s)