Wine Ingredients

In a pinch? If you're in need of wine quickly, this nutrient will speed up the metabolism of your yeast producing wine in just 7 days!

Acid Blend is used in wines to help balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly...

Potassium metabisulfite, used to prevent oxidation and growth of wild yeast and bacteria in must. Use 1 tab per gallon (4 L). 45 per package.

Adds or enhances floral character of white wines.

This concentrated grape juice will add some body, depth and colour to your wine as well as boosting the alcohol content.

This concentrated grape juice will add some body, depth and colour to your wine as well as boosting the alcohol content.

Use this to increase the alcohol in fruit wine kits. results in a boost off 5%

The Pectic Enzyme eliminates haze-causing pectin cells that can leave a wine with a permanent milky appearance known as a “pectin haze”. Adding Pectic Enzyme to crushed fruit will also...

Add to wine just prior to bottling. Add to taste, starting with a small amount and increasing to achieve the desired intensity.

A powerful 2-part clearing agent that will leave your wine brilliantly clear.

Wine Tannin will improve structure and grip of a wine. Tannin can be used with white wines that have not been exposed to oak to add astringency. Wine tannin can...

Typically used in wines that are naturally lacking in acid to promote round fruit flavours. Aids in vigorous fermentation.

This sweetener can be used to take the edge off your wines if you find them to dry.

A blend of diammonium phosphate, magnesium sulfate, yeast hulls and vitamin B complex. Use a 1/2 teaspoon per gallon in wine to stimulate fermentation. Use 1/4 teaspoon per gallon in...