Potassium Metabisulphite tablets are used in many wine recipes. Acts as a antioxidant and preservative in wine.
Campden tablets are an easy to measure form of metabisulphite. Each tablet per 4.5 Litr..
Grape base is required for our Wild Berry Additive kits. It can also be used when making your own scratch recipes or added to wine kits to increase the alcohol content. Available in red or white...
Grape base is required for our Wild Berry Additive kits. It can also be used when making your own scratch recipes or added to wine kits to increase the alcohol content. Available in red or white...
Mist kits usually range in alcohol content from 6.5 - 8 percent. Some people like to increase the alcohol content for various reasons. For example, you may want to add ice or fizzy water to the finish..
Sorbistat K or Potassium Sorbate is used as a preservative in wine. Helps stabilize wines allowing you to cellar wines much longer. Should be seriously considered for homemade wines. This packet is en..
Sparkolloid is derived from seaweed and is a very effective fining agent for wine. Clears rapidly. We recommend this for all fruit wines. Enough to clear 20 gallons of wine.
Fining is the technique o..
A very fast-acting and powerful two-part finings for clarifying wine and beer.
Contains Kieselsol and Chitosan (a shellfish derivative).
DIRECTIONS: Add kieselsol (packet D1) to a carboy of wine or ..
Includes all the additives and instructions required to make 23 litres of your own fruit wine. You supply the fruit or berries and sugar.
Bottle a little piece of summer! Make authentic fruit wine us..
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.The EC-1118 strain was isolated, stu..
The K1V-1116 strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard ye..
The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentatio..