Wine Chemicals & Ingredients

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TO SANITIZE EQUITMENT: usa at a rate of 4 teaspoons dry measure per 1/2 gallon of water. Requires 5 minute contact time drip dry. TO SANITIZE WINE BEFORE ADDING YEAST: Add at a rate of 1/2 teaspoon dry measure per 6 gallons of wine. Wait 24 hours to add yeast. TO STABILIZE WINE BEFORE BOTTLING: Add at a rate of 1/2 teaspoon for 6 gallons along with Potassium Sorbate (Sorbistat K). Wait 3-4 days to bottle.

TO SANITIZE EQUITMENT: usa at a rate of 4 teaspoons dry measure per 1/2 gallon of water. Requires 5 minute contact time drip dry. TO SANITIZE WINE BEFORE ADDING YEAST: Add at a rate of 1/2 teaspoon dry measure per 6 gallons of wine. Wait 24 hours to add yeast. TO STABILIZE WINE BEFORE BOTTLING: Add at a rate of 1/2 teaspoon for 6 gallons along with Potassium Sorbate (Sorbistat K). Wait 3-4 days to bottle.

TO SANITIZE EQUITMENT: usa at a rate of 4 teaspoons dry measure per 1/2 gallon of water. Requires 5 minute contact time drip dry. TO SANITIZE WINE BEFORE ADDING YEAST: Add at a rate of 1/2 teaspoon dry measure per 6 gallons of wine. Wait 24 hours to add yeast. TO STABILIZE WINE BEFORE BOTTLING: Add at a rate of 1/2 teaspoon for 6 gallons along with Potassium Sorbate (Sorbistat K). Wait 3-4 days to bottle.

Fermaid K is a blended yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen from deactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast.

Add to must at the beginning of fermentaion, and again at 1/3 sugar depletion for high nutrient requirement yeasts. Add at the rate of 1 grams per gallon. Fermaid K can be added directly to must, or if the fermentation is active, hydrate in water to avoid CO2 release and excessive foaming.

Lactose is non-fermentable sugar derived from milk. It should be used to add sweetness to beers that are overly dry or to give body and smoothness to milk stouts. Add per recipe or taste at bottling time.

Looking for an easy to use pH meter at a great price? The Beverage Doctor is here to help you get your mashes to the perfect pH.

The Beverage Doctor will get you a very accurate reading with its 0.01 pH resolution. The calibration process couldn't be easier to perform, just place the probe in the buffer solution closest to pH of the sample you'll be testing and press the button! This pH meter also includes ATC (Automatic Temperature Control) so you don't have to get your sample all the way down to room temperature before you take your reading.

Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.

Yeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment.

Opti Malo Plus is a natural nutrient developed by Lallemand specifically for Malolactic Fermentation. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fementation.

Opti Malo Plus serves an analogous function to Fermaid-K for yeast fermentations.

Aging your wine on the lees (sur lie) in red and white wines is known to reduce the perception of acidity, eliminate specific harsh phenolics, increase the perception of sweetness, help protect against oxidation and improve mouthfeel. A naturally occurring peptide product that can be added to wine as early as late fermentation, Sur-Lie contributes the positive sensory impact of lees aging while drastically reducing time and labor. Contact with Sur-Lie for three to five weeks contributes similar flavor and mouth feel components as does six months of lees ageing and stirring.