Gelatin Finings
(6104a)
(Use ½ teaspoon per gallon)
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Acid Blend
(6120a)
Blend of tartaric, malic and citric acids)
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Acidex Super-K
(6122a)
Contains Potassium Bicarbonate and Potassium Bitartrate in an easy-to-use tartaric acid reduction powder. Used after fermentation.
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Ascorbic Acid
(6130a)
(Prevents oxidation; use 1 teaspoon per 5 gallons at bottling)
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Bentonite
(6150a)
(Used for clearing hazes from wine. Use 4 teaspoons to ½ cup warm water.)
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Calcium Carbonate
(6160)
Lowers acidity in wine. Use 5/8 teaspoon per gallon to lower acidity .15%. Use before fermentation. Do not reduce acid more than .30%.
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Citric Acid
(6170a)
2oz
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Glycerine USP
(6200a)
(Finishing formula, to smooth out and mellow wine and liqueurs)
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Tannin Dry
(6300a)
Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use ¼ tsp/gal for white or rosé wine must; 1/3 tsp/gal for red wine must; ½ tsp/gal for fruit wine must.
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Malic Acid
(6320a)
2oz
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Oak Chips - Light Toast
(6340a)
(For white wines use 1-1½ cups, for red wines use 2-3 cups)
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French Oak Cubes
(6341)
Medium Toast 3oz
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American Oak Cubes
(6344)
Medium Toast 3 oz
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Oak Chips, French - Medium Toast
(6345a)
(Usage depends on type of wine and taste desired, add to taste)
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Oak Essence
(6346a)
(Usage depends on type of wine and taste desired, add to taste)
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Potassium Sorbate
(6355a)
(Stabilizer, use ½ teaspoon per gallon)
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Sparkolloid Powder
(6357a)
(Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of water for 5 minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle)
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Tartaric Acid
(6360a)
2oz
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Yeast Energizer
(6365a)
Add ½ teaspoon per gallon of wine must to stimulate fermentation.)
Contains Diammonium phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.
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Yeast Nutrient
(6368a)
FERMAX
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