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Two part finings, very fast and quick. Uses kieselsol and gelatin.We use it all the time.

Enough for 70 litres of wine

Very fast acting finings, two part. Contains Kisesol and gelatine.

We use it all the time

Isinglass can also reduce tannins in a wine and reduce harshness.

Size and product may vary  depending on what we have in stock.

They used to be the most common finings but can be  a bit unstable

It's  citric acid, you can use it instead of acid blend. We used to sell acid blend , now it's just citric acid Use to increase acidity in all wines.

Packed in small white tub

Tub of 100g. Use to destroy pectin in country wines.

Pectin is the stuff that makes jam set, it makes wine cloudy so this stuff gets rid of it!

Goes off so buy what you need!

Can also be used to clear pectin haze in finished wines

If it says add yeast nutrient then this is what you need!

It's mostly ammonium phosphate and just helps the  yeast along a bit. It will work without if you don't want to add it. Especially if you're making fruit wines at about 10%. If you're after anything with a lot of alcohol it needs to go in.

Tronozymol does the same thing.

A 500g bag of citric. If you want more  please ask.

We can supply in 25kg sacks but you will need proof of identity etc.

Small drum of campden tablets, they're on every recipe.

They contain sodium metabisulphite. They used to be potassium metabisulphite but they were changed about twenty years ago. They're all sodium now, if you want the old ones you'll have to use campden powder now!

What do they do? The book says three things!

1.  Add to wine or beer will kill most bacteria and inhibit the growth of mould

2.

Campden tablets are also used towards the end of the fermentation process to halt the ferment before all the available sugars are converted by the yeast, hence controlling the amount of residual sweetness in the final product. This balancing between sweet, dry and tart flavors is part of the artistry of wine and cider making.

3. Will get rid of Chlorine in tap water- one tablet to about 20 pints and left overnight will do the job!

They disperse in 24 hours so if you treat wine you should leave it at least 24 hours before you drink it!

You can smell them in commercial wines sometimes and when you can the wine has been overdosed- they added too much!

K₂S₂O₅, Also known as Potassium Metabisulfite or Campden Powder. It's used instead of Sodium Metabisulphite as it doesn't sodium to the diet. It used to be the main ingedient in Campden tablets but they all seem to be Sodium Metabisulphite now.

Anyway, we've got it if you prefer it! 

Helps to stop fermentation in finished wine. You must add a campden tablet at the same time or it can give a funnty taste.

It may be a powder or tablets, it depends on what we can get at the time,

There ill be enough for about 10 gallons at least.

It's just concentrated grape juice either in a small tin or a plastic bottle . You'll need 250 ml if you're adding it to one gallon.

The 5 litre bottles will start fermenting once opened so us e it up quickly!

A small tub of tannin.

It adds astringency- What@s that then?

When you chew a grape skin or pip you get a sort of dry feeling in your mouth, that's the tannin that causes that and it's called astringency. A cup of tea has the same effect but milder, we like it in a small amount in our tea and wine.

So, we add it to country wines to give them a bit of astringency-Got that? It makes it nicer, but don't add too much!

We don't recommend this stuff any more. We'd suggest you use Ritchie's Cleaner. You'll find it at the top of the steriliser and cleaners page.

Sodium  metabisulphite gives off strong fumes which can trigger asthma attacks. If you really want it then we do have it.

If your wine is too acid, this will reduce it.

Taste the wine and run it around your mouth.

If there's sweetness but lots of sourness/acidity then this stuff will help.

Most of the time it's just too dry- that is a sour taste. It tastes sour with no sweetness, if it's like this then you need to add sugar! Also add a campden tablet and stabiliser or it will start fermenting again!

A small plastic bottle.

Asked for in some recipes.

When you swirl a glass of wine you can sometimes see 'tears' run down the glass. Glycerine will make this happen! It adds a bit of sweetness and body without making the wine over sweet.

A sachet of bits of wood.

It's oak and you can add it to the finished wine to give that oaky flavour present in some wines.

It works surprisingly well. There's enough in the sachet for 5 gallons.

A small bottle of wine sweetener. It's mainly saccharine.

Doesn't ferment so you can add it to any wine to take the dry edge off.

It's the principle acid of the apple, your recipe may ask for it

Main acid of the grape.

Your recipe may ask for it, otherwise just use citric

A small tub of  the enzyme amylase. It's  an enzyme that eats starch, you may need it in some wines like potatoe.

Or to clear a starch haze in a finished wine- I'd suggest you try finings first though!