Winemaking chemicals, clarifiers, acids etc for making quality wine at home

• Potassium Sorbate, 1 Oz. (Wine Stabilizer)

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• Price: $2.50
• Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1 1/4 teaspoons per 5 gallons of wine. (substitue -Sodium Benzoate tablets)
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• Pectic Enzyme, 3 Oz.

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• Price: $4.95
• Helps break down fruit prior to fermentation and aids in clarifying. Increases juice yields and color by breaking down the cellular structure. Also eliminates pectin haze from wines made from pectin rich fruit. Click on name for more information...
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• Potassium Bisulphite 8 Oz.

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• Price: $4.95
• An antibacterial agent identical in use to sodium metabisulfite. Does not add sodium to wine. We prefer potassium bisulfite! Click on item name for usage details
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• Sodium Bisulfite 8oz.

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• Price: $3.95
• Equipment and bottle sterillizer. Kills wild yeasts and bacteria. Sodium bisulfite is added to wine to inhibit bacteria and yeast growth, as well as slow down oxidation. We prefer potassium bisulfite!
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• Campden Tablets 100 Ct. Sodium

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• Price: $3.95
• Sodium metabisulfite in tablet form. For inhibiting harmful bacteria, add to juice 24 hours prior to fermentation. As a stabilizer, use at bottling along with potassium sorbate. One tablet produces about 50 ppm of sulfur dioxide per 5 gallons of wine
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• Grape Tannin, 1 Oz.

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• Price: $3.25
• Adds astringency or "zest" to juice, meads. Found in skins and stems of grapes. Also aids in the clearing process. Tannin occurs naturally in red wines which are fermented on the skins, but must be added to white wines and to many other fruit wines.
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• Yeast Nutrient - 2 oz. Package

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• Price: $3.00
• Acts as a food for the yeast and promotes rapid starting and complete fermentation.
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