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. citric acid Use to increase acidity in all wines. For most country wines it's 1 tsp. per gallon of wine.
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.
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!
Helps to stop fermentation in finished wine.
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 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!
All original text, pictures and other material on this website are the property of Jeff Bowman and are copyright. All rights reserved ©2000 to 2018 The only exceptions are the use of pictures or text to advertise this website or for use on non commercial websites. The website address, www.thebrewshop.com must be clearly visible on any copy.