A nutrient blend from Wyeast, designed especially for use with wine yeast.
Yeast Nutrient & Additives
This is a mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%
Calcium Carbonate (precipitated chalk) increases pH; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.
One teaspoon per gallon will increase acidity by 0.1%.
Glycerin, also known as Finishing Formula, sweetens and adds body to fermented wine.
Add or increase oak character; use 1.5 oz per 5 gallons. Contains 4 oz.
Reduces acidity in wine; use 3.8 grams/gallon to reduce acidity by 0.1%.
Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. Use 1/2 teaspoon per gallon.
The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.