Wine Chemicals & Ingredients

Clarifying Agent. Add 1 tsp per gallon of wine to 2 cups boiling water. Boil 5-10 min until smooth. Add hot to wine and mix. Let settle for 1-2 weeks before racking.

Used to sweeten finished wine, add to taste. Contains sorbate to prevent fermentation

Lactose is non-fermentable sugar derived from milk. It should be used to add sweetness to beers that are overly dry or to give body and smoothness to milk stouts. Add per recipe or taste at bottling time.

Ascorbic acid is an antioxidant also known as Vitamin C. Use 1 teaspoon at bottling for 6 gallons of wine.

To reduce titratable acidity by .1% add 1/2 tsp per gallon of must before cold stabilization. Will not give wine chalky taste.

Food grade percipitated chalk used to reduce acidity in high acid wines or to harden water for beer of appropriate style. Adding 1.5 teaspoons of calcium carbonate CaCo3 per gallon lowers acid 0.1%.

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Used to test the amount of acid in wine by the titration method.

Contains:

Testing Vial
Syringe
4oz Sodium Hydroxide
1/2oz Phenolphthalein
2oz Acid Blend

Contains Hazardous Materials -- KEEP OUT OF REACH OF CHILDREN

This is the principal acid found in apples and pears. Use per recipe directions up to 3/4 oz per gallon of must to balance acidity.