Wine Chemicals & Ingredients

Yeast energizer can be used in wine mead or beer and is used to insure a strong ferment or start a stuck ferment. High in nitrogen potassium and phosphorous

Food grade percipitated chalk used to reduce acidity in high acid wines or to harden water for beer of appropriate style. Adding 1.5 teaspoons of calcium carbonate CaCo3 per gallon lowers acid 0.1%.

Ascorbic acid is an antioxidant also known as Vitamin C. Use 1 teaspoon at bottling for 6 gallons of wine.

Diammonium Phosphate (Nh4) HPO4 is an excellent nutrient supplement for meads and wine. Use 1 teaspoon per gallon.

This is the principal acid found in apples and pears. Use per recipe directions up to 3/4 oz per gallon of must to balance acidity.

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.

The principal acid found in grapes. Use in your recipe per directions up to 3/4 oz per gallon of must to balance the acid level.

Bentonite is one of the most common wine clarifiers. To use add 3 tablespoons to 1 pint boiling water while stirring. Cover and let sit over night. Shake until creamy smooth. Mix 1 to 2 tablespoons of slurry per gallon of wine into a small quantity of wine then add the mixture to the rest of your wine. Rack after wine clears.

A blend of equal amounts of citric malic and tartaric acids used to balance wine musts.