The stuff you need the most is at the top- It;s not alphabetical!
Most of the time everything you need is right there!
If you need more unusual stuff look down the page or use the search box up to the right!
Two part finings, very fast and quick. Uses kieselsol and gelatin.We use it all the time.
Enough for 70 litres of wine-- Resealable bottle so you use just what you need
Isinglass can also reduce tannins in a wine and reduce harshness.
They used to be the most common finings but can be a bit unstable- Works best if there is plenty of tannin in the wine, you can add a couple of tablespoons of cold tea!
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. For most country wines it's 1 tsp. per gallon of wine.
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 diammonium 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.
Tronozymol is a blend of chemicals that yeast loves, it also has Aneurine Hydrochloride which is Vitamin B1.
It's useful if you're after high alcohol wines, or if you get stuck ferments
Some recipes specify you need it!
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. sometimes you can smell them in commercial wines.When you can the wine has been overdosed- they added too much!
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 flavours 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!
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.
You could of course just add a cup of cold tea to your 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.
It's Potassium Carbonate and there's enough to treat most 25 litre batches, you add a teaspoon at a time until it's right..
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. Or put it in at the start of fermentation for a stronger oak flavour.
It works surprisingly well. There's enough in the sachet for 5 gallons.
To give that elusive oaky-ness to white wines, Enough to treat 5 Gallons/30 Bottles.
Put them in a jug and pour over half a pint of boiling water, leave to stand for half an hour then throw all the water and oak chippings in the wine when you put the yeast in!
A small bottle of wine sweetener. It's now aspartame which is the stuff in nutra sweet and has a better flavour than 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 sachet of the enzyme amylase. It's an enzyme that eats starch, you may need it in some wines like potato.
Or to clear a starch haze in a finished wine- I'd suggest you try finings first though!
It's really magic stuff bentonite. They use it for loads of things. Stopping the end of rockets, axle grease, lubricating drill bits in oil drilling, lining wells, as a laxative, improving land....The list goes on!
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