Wine Ingredients

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

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...

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...

Use this to sample your wine.