Wine Ingredients

Starch modifiers are an important mineral for their effect on must, mash and wort pH, and can affect the starch conversion of your grains. Can als...

Calcium Carbonate is used to raise pH levels. Generally used for making dark beers.

Tannisol is a stabilizer of Italian origin. It consists of 95% potassium metabisulphite, 3% Ascorbic acid, 2% tannin. For most people, sulphites a...

Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.

Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. ...

Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with...

Citric Acid is used as a final rinse after sterilising equipment to adjust the pH of the water used.

Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in incr...

Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent untypical ageing off-fl...

Campden Tablets are used for sterilising and stabilising wine.

Used for measuring the PH of wine, beer wort and distiller's mash.

Use this to sample your wine.