Wine Ingredients

Wyeast 4783 Sweet White fermenting yeast provides a rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in th...

Wyeast 4767 Dry / Fortified, a fermenting yeast profile of mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very...

Wyeast 4244 Italian Red wine yeast strain has a rich, big, bold, well rounded profile. Excellent choice for most Italian grape varieties. Rich, ver...

Wyeast 4347 Extreme Fermentation yeast strain produces a very clean dry profile, low ester and other volatile aromatics. 21% alcohol tolerance. AK...

Reduces acidity in wine; use 3.8 grams/gallon to reduce acidity by 0.1%.

Wine Conditioner is a sweetener and stabilizer all in one. Made from liquid invert sugar and potassium sorbate (prevents renewed fermentation). Thi...

Glycerin can also be known by winemakers as finishing formula. It sweetens, adds body, smooths and mellows wine and liqueurs. For wine, add 1 - 2 o...

Bentonite is a clay-based clarifier that absorbs colloidal substances. Usually added prior to fermentation, sometimes during secondary to wine.

Wine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency. Wine ...

Pectic enzyme breaks down the pectins in fruit, which makes the crushing or pressing more efficient. It also reduces pectins hazing effect in wine,...

Calcium Carbonate (precipitated chalk) increases pH; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.

A nutrient blend from Wyeast, designed especially for use with wine yeast.

An excellent all-purpose fining for beer or wine. Clears 12-48 hours after adding to the secondary fermenter. Contains kieselsol and chitosan. This...

Essentially the same salt with the same applications as potassium metabisulfite, but contains the sodium ion instead of potassium. Some winemakers ...

Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. Use 1/2 teaspoon per gallon. Whe...

Campden Tablets are easy-to-use capsules of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in must. One ta...

Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into w...

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity ...

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

Campden Tablets: Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in your wine. Sodium Metabisulfite also works well ...

Gelatin Finings clears beer and wine by causing the particles to coagulate and settle. This fining agent can also reduce astringency by removing ta...

This is a mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%

Lalvin RC 212 is ideal for full bodied red wines. Emphasizes fruit and spice notes, accentuates character in red grapes. The classic strain for Pin...

Lalvin EC 1118 (AKA Prise de Mousse / Saccharomyces bayanus) Champagne yeast is a low foaming, vigorous and fast fermenter good for both reds and w...