AcceleVin 7 Day Pack
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
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...
Campden Tablets (100)
Potassium metabisulfite, used to prevent oxidation and growth of wild yeast and bacteria in must. Use 1 tab per gallon (4 L). 100 per package.
Citric Acid 1Kg (2.2lbs)
Typically used in wines that are naturally lacking in acid to promote round fruit flavours. Aids in vigorous fermentation.
Dried Elderflowers 2 oz (56g)
Adds or enhances floral character of white wines.
Grape Concentrate (1L red)
This concentrated grape juice will add some body, depth and colour to your wine as well as boosting the alcohol content.
Grape Concentrate (1L white)
Mist Booster
Mist kits usually range in alcohol content from 6.5 - 8 percent. Some people like to increase the alcohol content for various reasons. For example, you may want to add ice or...
Oak Chips - Heavy Toast - Large Grade
Add to any wine, beer, or spirit to enhance the toasted oak flavour. Much easier and economical than oak barrels and yet provides most of the same results. Adding oak...
Oak Chips - Heavy Toast - Small Grade
Oak Chips - Light Toast - Large Grade
Oak Chips - Medium Toast - Large Grade
Oak Chips - Medium Toast - Small Grade
Oak Cubes - American Heavy Toast
Oak Cubes - American Light Toast
Oak Cubes - American Medium Toast
Oakie Dokie - Bold 140g
Oakie Dokie Bold adds a richer and bolder barrel aged complexity to your red wines than Oakie Dokie Classic. You asked for more intensity and we listened! This product was created...
Oakie Dokie - Classic 80g
Oakie Dokie Classic was created to make your own red wines taste more like your liquor store favourites. After years of development, this carefully researched blend of French and American...
Pectic Enzyme
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...
Sinatin 17 (1 L)
Add to wine just prior to bottling. Add to taste, starting with a small amount and increasing to achieve the desired intensity.
