Wine Chemicals & Ingredients

The principal acid found in grapes. Use in your recipe per directions up to 3/4 oz per gallon of must to balance the acid level.

Citric acid is the principal acid in citrus fruits. Use per your recipe directions up to 3/4 oz per gallon of must to balance the acid level.

Citric acid is the principal acid in citrus fruits. Use per your recipe directions up to 3/4 oz per gallon of must to balance the acid level.

Bentonite is one of the most common wine clarifiers. To use add 3 tablespoons to 1 pint boiling water while stirring. Cover and let sit over night. Shake until creamy smooth. Mix 1 to 2 tablespoons of slurry per gallon of wine into a small quantity of wine then add the mixture to the rest of your wine. Rack after wine clears.

Diammonium Phosphate (Nh4) HPO4 is an excellent nutrient supplement for meads and wine. Use 1 teaspoon per gallon.

Yeast energizer can be used in wine mead or beer and is used to insure a strong ferment or start a stuck ferment. High in nitrogen potassium and phosphorous

Campden tablets are a convenient way to accurately sulfite fruit juice or wine. Contains 57% sulfer dioxide. Dissolve tablets in juice or wine per recipie. DO NOT TAKE INTERNALLY!

Pectic Enzyme is used to reduce pectins in fresh fruit and fruit juice. Use 3/4 teaspoon per gallon in crushed fruit or juice. Let sit covered for 12 hours.

A blend of equal amounts of citric malic and tartaric acids used to balance wine musts.

TO SANITIZE EQUITMENT: usa at a rate of 4 teaspoons dry measure per 1/2 gallon of water. Requires 5 minute contact time drip dry. TO SANITIZE WINE BEFORE ADDING YEAST: Add at a rate of 1/2 teaspoon dry measure per 6 gallons of wine. Wait 24 hours to add yeast. TO STABILIZE WINE BEFORE BOTTLING: Add at a rate of 1/2 teaspoon for 6 gallons along with Potassium Sorbate (Sorbistat K). Wait 3-4 days to bottle.