Yeast Nutrient & Additives
With these additives you will have everything you will need to properly treat your wine throughout the various stages of fermentation. Adjust your acid levels prior to fermentation, add a dash of nutrient and sanitize your must before pitching yeast. After fermentation is complete, use some sulfites and potassium sorbate to stabilize the wine prior to adding oak. If your wine needs a bit more backbone and balance you can use some tannins to round it out. Find it all here!
A nutrient blend from Wyeast, designed especially for use with wine yeast.
This is a mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%
Bentonite is a clay-based clarifier that absorbs colloidal substances. Usually added prior to fermentation, sometimes during secondary to wine.
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%.