Wine Additives

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 extrac

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. Application Tip:To properly add the Potassium Bicarbonate, dissolve

Sanitizer available in powdered form, Potassium Metabisulfite acts as a wine preservative, preventing microbial and oxidation spoilage in musts. Prior to adding Potassium Sulfite to musts, measuring the amount of Free SO2 is highly recommended. Dissolve r

15mL Kieselsol liquid for clarifying beer, wine or cider. Removes excess protein in both red and whines for improved clarity, flavor stability and quality.

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

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 wit

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 f

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

Containing invert sugar and potassium sorbate, Wine Conditionar adds sweetness to finished wines while preventing fermentation from recurring in the bottle. The recommended dosage is 1 – 4 ounces per gallon for finished wine prior to bottling.

For increasing Titratable Acid (TA) in wines created from grapes, Tartaric Acid is preferred by professional winemakers, especially for wines destined for Malo-Lactic fermentation as other acid additives such as malic will not convert or citric will impar

Contains 50% Malic acid, 40% Citric acid, and 10% Tartaric acid. 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.Appl

Contains 50% Malic acid, 40% Citric acid, and 10% Tartaric acid. 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.Appl