Wine Additives - Chemicals - Clarifiers

StaVin is the industry leader in fire-toasted oak products. They import high quality French and Hungarian oaks and select premium American white oak from Missouri and Minnesota. All their oak is seasoned naturally for three years and fire-toasted by hand using proprietary methods. Recommended usage is 2 - 2.5 oz per 5 gallons, 5 oz per 10 gallons and 8 oz per 15 gallon demi john. Leave for a minimum of two months. Oak cubes by design have a longer contact time with wine than chips making them better for long term aging of wine and even beer. Longer contact time equals better extraction of flavors usually 3 to 6 months contact and leads to more complex oak flavors. Choose from American, French or Hungarian and three levels of toast. Medium, House (Medium Plus) and Dark.

Campden Tablets - Potassium Metabisuphite - Made from potassium metabisulphite and is a convenient way to accurately sulphite wine. Inhibits harmful bacteria and helps retard oxidation. Recommended usage is 1 tablet per 1 gallon of wine. Add in primary fermnting stage and wait 24 hours before adding yeast. Crush and dissolving in water or wine. Releases sulphur dioxide, which acts as a sterilant and antioxident. Each tablet contains 550 mg of active sulphite/tablet. May be used at each racking also to retard oxidation. Choose 50 or 100 ct package.

SODIUM METABISULFITE - Sanitizer - use 2 oz per 1 gallon of water. Antioxidant and bactericide - use 2/3 teaspoon to 5 gallons. Dissolve sulphite in warm water before adding.

POTASSIUM METABISULPHITE - An antibacterial agent identical in use to sodium metabisulfites, but does not add sodium to wine. Added to wine to inhibit bacterial and yeast growth as well as retard oxidation. May leave unpleasant aftertaste in wine if dose is too high. Yields approximately 50 per cent as sulfer dioxide. For a sanitizer - use 2 oz per 1 gallon of water. For use as an antioxident & bactericide - use two-thirds teaspoon to 5 gallons of wine. Dissolve sulphite in a little warm water before adding.

To clear wine and beer. Use 1/2 tsp. per gallon for beer and 1 tsp per gallon for wine. 1. Add gelatin fining material to 1/2 c. to 1 c. of cold water and let soak for 1 hour. 2. Stir vigorously. 3. JUST bring it to a boil, either on the stove or in a microwave, then remove from heat. 4. Let stand for 3 minutes then stir mixture into beer or wine and let clear for 10 to 15 days. Works best when beer or wine is stored between 50 - 77 degree F. 5. Rack the beer or wine to remove from the sediment at the bottom.

This is a blend of the three primary acids found in fruit. Contains: 50% Citric acid, 25% Malic acid and 25% Tartaric. All in granulated form. Experiments have shown that acid deficient musts in most cases do better when a blend of these acids are added as opposed to just using one of them. Most recipes call for this blend. One teaspoon of Acid Blend will raise the titratable acid in a gallon of wine by approximately .15 per cent tartaric.

Acidex Super-K is a brand new, simple-to-use tartaric acid reduction powder. It works by neutralizing, accelerating the formation, and precipitation of naturally occurring tartaric acid crystals, a.k.a. ''wine diamonds'' present in high acid wines. Acidex Super-K contains Potassium Bicarbonate and Potassium Bitartrate and is used after fermentation and does not alter the structure of the wine. It does however, slightly raise potassium levels and increases the pH of the wine to between 3.2-3.6. Available in two sizes, #6122A, 3 oz. and #6122B, 1 lb.. Both packages are labeled with complete directions, including usage amounts. Wine must be stabilized and fined before use. An acid test kit is always recommended. Please note that Acidex Super-K should not be confused with regular Acidex, a complicated to use Calcium Carbonate based reduction powder that is used to treat high tartaric and high malic acid wine before fermentation.
DIRECTIONS: Wine must be stabilized & fined first. Add 1.2g/L directly to high acid/low pH wine (wine should be >1.0 TA /<3.0 pH). Stir vigorously for 1 minute. Reduces TA by .1g/L. CAUTION: DO NOT add more than 3 oz (83g) total to 6 US gallons (23L) of wine. Cold stabilize for 2 weeks before racking off of the tartrate precipitate. To reduce TA greater than .3g/L, use Calcium Carbonate USP.

Prevents oxidation especially in apple wine and similar products. Use 1 teaspoon per 5 gallons at bottling.

Fining agent that speeds clearing of wine by removing proteins that form pectin haze. Closest thing to an all-purpose fining agent. Recommended usage is 4 teaspoons to 1/2 cup warm water. Dissolve completly and add to wine.

Lowers acidity in wine. Use 5/8 teaspoon per gallon to lower acidity .15%. Use before fermentation. Do not reduce acid more than .30%.

This acid is popular among winemakers. It is the primary acid found in fruits such as lemon, lime, grapefruit, orange, pineapple and others. Citric acid is also used in smaller doses along with metabisulfite or campden tablets to enhance their sterilizing effectiveness. One teaspoon of citric will raise the titratable acid in a gallon of wine by .15 per cent tartaric.

Also known as glycerol, glycerin is a carbohydrate (sugar) that is not a substantial food source for most wine yeast strains, though it can be consumed by some lactic acid and acetic acid bacteria. Used as a finishing formula, to add body and mellow wine and liqueurs. Used at a rate of 1oz - 2oz per gallon. Rarely is it used to add sweetness.

Found in skins and stems of grapes. Adds astringency or zest (flavor and vinosity) to reductive wines. It also aids in the clearing process. Tannin occurs naturally in red wines which are fermented in the skins. Must be added to white wines. Recommended usage varies according to grape or fruit, but rule of thumb is 1/2 tsp. per gallon of must.

Malic acid is the primary acid of fruits such as: apples, peaches, plums, cherries and is present in most all fruits. It is typically considered the secondary acid of grapes. Increasing the proportional level of Malic acid in a wine tends to bring out an green apple tartness that can work well with certain white wines such a Sauvignon Blanc or Chablis. One teaspoon of Malic Acid will raise the tritratable acid in a gallon of wine by .15 per cent tartaric.

For white wines add 1 to 1-1/2 cups and for red wines add 2 to 3 cups per 6 gallons. Check often until desired oak strength is achieved.

Medium toast, roasted between 350 1/2 & 375 1/2 F. For white wines add 1 to 1-1/2 cups and for red wines add 2 to 3 cups per 6 gallons. Check often until desired oak strength is achieved.

Oak Chip, Oak Cube, Elderflower Bag - 5in. x 11in. - Good for containing oak chips, oak cubes and elderflowers in while making wine. Especially usefull for use with the VVessel. Sterilize, fill with desired product, tie and hang or toss in your wine. Easy to remove without plugging up siphoning equipment or ruining expensive filtering equipment.

Don't want to bother with oak chips? Or need to 'fix' your under-oaked Cabernet? Then use our true Oak Essence. Add to taste. 4oz bottle.

Stabilizer, helps stop fermentation. Also, re-fermentation when sweetening wine. Use 1/2 tsp. per gallon.

Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of boiled water for 5 minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle

Tartaric acid is the primary acid found in grapes. It is considerably more tart than Malic or Citric acid, and has its own qualities that some say gives wine its viniferous character. One teaspoon of Tartaric Acid will raise the titratable acid level in a gallon of wine by .15 per cent tartaric.

For slow or stuck fermentations, use 1/4 teaspoon per gallon. Gives yeast a shot of energy.

Use one teaspoon per gallon of must. Add to must (wine) 24 hours before adding yeast to provide the yeast with a healthy environment with much needed vitamins and nutrients.

Sweetner with stabalizer. Add to taste, 2 oz per gallon is recommended. Wait seven days to bottle.

Winexpert Grape Concentrate comes in a 500 ml bottle. It can be added to wine to increase color, flavor, & sweetness & does not contain any stabilizers. The concentration is three times regular juice & the Brix is 68. Can be added to wine any time during the fermentation process but is usually used after fermentation is complete. When used after fermentation has completed, stabilizer (potassium sorbate) will need to be added at a rate of 1/2 of teaspoon per gallon of finished juice to inhibate re-fermentation. (These products are NOT for making wine but for adding body and sweetness to finished wine)

Isinglass Liquid Fining - 45ml - Enough to treat 6 gallons. Isinglass (From Winexpert) Made from fish swim bladders and used to clear white wines. Very light and gentle on wine. Sufficient for six gallons. Add to wine, thoroughly stir and rack after two weeks. 45 ml pouch.

Winexperts own pectic enzyme. Use 1/2 teaspoon per 5 litres. 1 oz package is sufficient to treat up to 100 litres.

High speed liquid clearing agent. A one-two punch combination of Kieselsol and Chitosan, the 1.35 oz. package is sufficient to clear a five or six gallon batch of BEER or WINE in one to two days! Easy to use!

Tannin - Liquid - 4 oz. A liquid form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Used instead of powder when very small amounts of tannin are required. Sometimes called grape tannin or grape tanning.

Super Smoother is an easy and convenient way to smooth the taste of young or harsh wines and it reduces the aging time of homemade wines. The two pouch system contains 15ml of glycerin (to smooth the hard taste of young wines) and 15ml of Sinatin17, a naturally produced European liquid oak extract (to add subtle oak aroma and flavor). One pouch will smooth out and mellow six gallons of wine.

Anti-Foam Agent - 5 grams - We’ve added an Anti-Foam Agent, a powdered, food-grade silicone used to reduce excessive foaming during fermentation. You add up to one gram of the Anti-Foam powder per gallon of beer or wine prior to fermentation to prevent foam from pushing up and clogging your airlock. It can also be added during the boiling stage of brewing to prevent messy boil-overs! Great to use with turbo yeast or super yeast. The Anti-Foam will not affect the finished flavor, appearance or head retention of your beverage. 5 grams is enough to treat 5 gallons.