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We sell various types of wine
making chemicals that the winemaker may or may not need, according to the
recipe they are using. Most bottles come with a description for their use and
ratio of use.
- Bentonite-
A very
nice clarification agent, this will prevent hazing in wine and will help
to settle it out, to prepare this, mix in hot water until it dissolves,
then let stand until it cools off. Add to wine and put wine in a cool
place, this agent works best if used in cool conditions. Can be used on
red or white wines, Use this at 1 to 2 grams per gallon.
- Calcium Carbonate /
Potassium Bicarbonate -
This reduces acid in juice. It is added
before fermentation. 2.5 grams per gallon will lower total acid by .1%.
- Campden Tablets/
Potassium (or Sodium) Metabisulfite-
This basically has two
purposes: to kill wild yeast and for use as a sanitizing agent. Use it
before to clean bottles, carboys, and to soak corks in a solution before
bottling.
- Citric Acid and Acid
Blend-
Used to increase the total acidity of a wine, 3.7 grams will
increase acidity by .1%, adding 1 gram per 10 gallons of wine will
prevent certain hazes that might occur in your wine. More frequently
used in non fruit wines or dry whites.
- DAP (Diammonium
Phosphate) -
This is a nitrogen source for the yeast, this will help
with fermentation by limiting the number of “stuck” fermentations
that will occur. Use 1 gram per gallon of wine.
- Divergan F-
Used to
prevent “chill haze”. This means if your wine gets cloudy when put
in the refrigerator; this will help maintain stability at cool
temperatures. Ideal for whites and blushes that get refrigerated.
- Dry Pectic Enzyme-
Add
to the juice before fermentation occurs. This will break down pectins,
which will make filtering and clarification a lot easier. Use at a rate
of 3 drops per gallon. These must be kept refrigerated, or they will
lose their effect.
- Mimosa Extract or
Tannin Powder-
This is basically the same thing as Tartaric Acid.
This helps in the clarification of fruit wines such as peach,
blackberry, and raspberry. Helps to impede oxidation and aids in
maturing of the wine. Add about a half of a teaspoon per 5 gallons of
wine. It is highly recommended for fruit wines and some white wines, so
they become clearer. It is naturally found in grapes and helps in
preservation and in clearing the wine up after fermentation. 4.1 grams
per gallon will increase total acid by .1%. Reds should never need this.
- Oak Chips-
Are
added to dry reds or whites to add that “barrel aged” “vanilla”
taste. Soak in water before adding.
- Potassium Bicarbonate /
Calcium Carbonate-
Used to reduce the acid in wine, if the wine is
too “bity” then this can be used to soften this. Use at about 2.5
grams per gallon to reduce acid by .1%. Best if used about 6 months
before bottling.
- Potassium Metabisulfite
/ Sodium Metabisulfite/ Campden Tablets -
This chemical produces
sulfites in wine; Sulfites help to protect the wine against oxidation
and refermentation. It is also used as a sterilizing agent. Use a
quarter teaspoon for 5 gallons of wine. Too much of this will make your
wine taste and smell like sulfur. When using this as a sterilizing
agent, add 1 to 2 tablespoons for a gallon of water, this will kill any
yeast or bacteria.
- Potassium Sorbate-
Very
important if your wine is going to contain any residual sugar in it.
This is a stabilizer, a yeast inhibitor to ensure that refermentation
does not occur during sweetening. This must be used with Potassium
Metabisulfite. Dry wines do not require this. THIS DOES NOT KILL OFF
YEAST OR BACTERIA it only prevents further growth. This will prevent
fermentation in the bottle. Use Sorbate at a rate of 1 gram per gallon,
if you go too much over, your wine will smell like dirty sweat socks, no
one wants that…
- PVPP-
This will
reduce browning agents in white wines, it will also strip any color to a
white wine, never use on a red wine only white wines. Use at about 1
gram per gallon. To prepare this, mix in hot water until dissolved, then
let cool, mix again and add to wine.
- Sodium Metabisulfite-
This
is the same thing as Potassium Metabisulfite except that this has a
longer shelf life. It is used as a preservative and to boost sulfite
level. 1 gram per gallon gives a sulfite increase of 150 parts per
million. We use about 30 to 50 parts per million in our wine.
- Yeast Nutrient/ Fermaid-
This is “food” for the yeast. Grapes normally have all the
“food” required, however if you are using concentrate or base wine
for sparkling you will need this. Most other fruits are deficient; this
is highly recommended for all non-grape wines. Prevents defects in wine
and helps in the fermentation process, use at 1 gram per gallon.
- Yeastex-61-
This is
another nutrient aimed more towards fruit wines other than grapes and
white grape wines, this will help the fermentation go to completion more
readily, use at 1 gram per gallon.
- Yeast Energizer-
Restarts
“stuck” fermentation.
- Yeast Starter- Is
used to jump start your fermentation for aggressive wines.
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