Wine Chemicals & Ingredients

Used to test the amount of acid in wine by the titration method.

Contains:

Testing Vial
Syringe
4oz Sodium Hydroxide
1/2oz Phenolphthalein
2oz Acid Blend

Contains Hazardous Materials -- KEEP OUT OF REACH OF CHILDREN

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To reduce titratable acidity by .1% add 1/2 tsp per gallon of must before cold stabilization. Will not give wine chalky taste.

Used to sweeten finished wine, add to taste. Contains sorbate to prevent fermentation

Campden tablets are a convenient way to accurately sulfite fruit juice or wine. Contains 57% sulfer dioxide. Dissolve tablets in juice or wine per recipie. DO NOT TAKE INTERNALLY!

Citric acid is the principal acid in citrus fruits. Use per your recipe directions up to 3/4 oz per gallon of must to balance the acid level.

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.

Pectic Enzyme is used to reduce pectins in fresh fruit and fruit juice. Use 3/4 teaspoon per gallon in crushed fruit or juice. Let sit covered for 12 hours.

Clarifying Agent. Add 1 tsp per gallon of wine to 2 cups boiling water. Boil 5-10 min until smooth. Add hot to wine and mix. Let settle for 1-2 weeks before racking.