Wine

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!

7⁹⁹

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...

5⁹⁹

Ascorbic Acid (30g)

Ascorbic acid (Vitamin C) is used as an antioxidant before bottling. Used to prevent oxidation in beer and wine during racking, filtering and bottling.

3⁹⁹

Bentonite 1kg

Aids in clarification of wine must. Directions: Add 1/2 tsp (2.5 g) per gallon of must at start of fermentation.

7⁹⁹

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.

5⁹⁹

Citric Acid 1Kg (2.2lbs)

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

11⁹⁹

Dried Elderberries 100g

Sambucus nigra Native to the British Isles, the small dark coloured elderberry makes an excellent "port" style wine. The appearance of berries on the bushes is said to have signaled...

5⁹⁹

Dried Elderflowers 2 oz (56g)

Adds or enhances floral character of white wines.

11⁹⁹

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.

14⁹⁹

Grape Concentrate (1L white)

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

14⁹⁹

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...

9⁹⁹

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...

3⁹⁹

Potassium Sorbate

Used as a wine stabilizer. Add up to 1 tsp (5g) per 5 gal/23L of finished wine to prevent re-fermentation. Available in 25g and 1kg.

3⁹⁹

Precipitated Chalk (Calcium Carbonate) - 1 kg

Used for wine & beer making to decrease acidity and raise pH. 1 gram per gallon or 1 tsp per 5 litres. Use before fermentation.

13⁹⁹

Precipitated Chalk (Calcium Carbonate) - 60 g

Used for wine & beer making to decrease acidity and raise pH. 1 gram per gallon or 1 tsp per 5 litres. Use before fermentation.

2⁹⁹

Sanitizer - Potassium Metabisulphite (200g)

Potassium Metabisulphite is used as a food safe no-rinse sanitizer, but can also be used to ensure the longevity of wine. To help prevent oxidization add 1/4 teaspoon to a...

5⁹⁹

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.

69⁹⁹

Sinatin 17 (liquid oak extract)

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

2⁹⁹

Sodium Metabisulphite (200g)

Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in wine/cider. Sodium Metabisulfite also works well as a sanitizer for wine making equipment.Dosage:Wild Yeast: 1/4 teaspoon per 5 gallons...

4⁹⁹

Sparkolloid Powder (25g)

Red & white wine finings.

2⁹⁹

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