Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. Use 1/2 teaspoon per gallon.
This is a mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%
Well suited to fruit wines as well as wines to be made from white wine grapes. A vigorous and competitive fermenter that, because of its neutral ef...View full details
Master Vintner Cabernet Sauvignon makes six gallons of medium-bodied wine with moderate tannins, featuring savory notes of dark, dried fruit behind...View full details
A nutrient blend from Wyeast, designed especially for use with wine yeast.
Create your personal small batch vintage from fresh, local ingredients. Introducing Fresh Harvest® Fruit Winemaking Kit from Master Vintner®. Every...View full details