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Winemaking Homebrew Chemicals Pectolase Citric Grape Concentrate Etc.

Pectolase, Acids , Finings, Chalk, Bentonite, Amylase

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!

kwik clear

Wine Finings Kwik Clear-If it just says finings use this!

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 Finings 114 Ml Enough for 50 Litres - Clearing agent

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!

Citric Acid 100g

It's  citric acid, you can use it instead of acid blend. citric acid Use to increase acidity in all wines. For most country wines it's 1 tsp. per gallon of wine.


Pectolase/pectinase/pectin destroyer

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


Yeast and Nutrient 100g Tube for about 10 Gallons

Yeast and nutrient combined together, whatever will they think of next! Bit slower to start than the sraight yeast but works fine. Saves money too!

Yeast Nutrient Small Tub Does about 10 Gallons 100g

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- for 100 litres

It's yeast nutrient. It's got a great name, it sounds like it should do something!

Campden Tablets Pack of 100

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!

Wine stabiliser 30gm Potassium Sorbate

Helps to stop fermentation in finished wine.

Wine Tannin, Grape Tannin Powder 50 g

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!

Sodium Metabisulphite-

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.

Acid Reducing Liquid 57 ml

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!

Glycerine- 114 ml

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.

Wine Sweetener Liquid

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.

Malic Acid 50 g

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

Tartaric Acid 50 g

Main acid of the grape.

Your recipe may ask for it, otherwise just use citric

Amylase 3g-Enough for Five Gallons

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!

Bentonite- Small Tub 100g

Bentonite for winemaking. It's used for clearing wines.You can add at the start or end of fermentation. It's especially useful as it contains no animal by products unlike most of the other finings.

Cream of Tartar 50 g tub

Precipitated Chalk 100 g

For reducing acids. Used mainly in rhubarb wine in some old recipes.

Tartaric Acid Bulk 1kg