Acid Blend
This compound is used to raise the acidity of wine, thus
increasing tartness. It is comprised of equal amounts of
malic, tartaric, and citric acids.
Use: Acid blend is most widely used by winemakers who start
their wine recipes from scratch; you will not need this
chemical if you are making wine from one of our wine concentrate
kits. Its usage varies depending on the acidity of the wine
or must. An acid test kit (Item #2716) should be used to
determine the acidity and usage.
Bentonite
This is powdered clay that is used as a fining agent to
clarify wine. Caution: If too much is used, your wine will
have an earthy flavor.
Use: Bentonite should be made up 24 hours before adding
to wine. For a standard six gallon kit, add no more than
2 tablespoons of bentonite to 1/2 cup warm water; mix or
shake well. The manufacturer recommends mixing 2 1/2 teaspoons
into 2 1/2 cups boiling water. Mix really well, allow to
cool, and add to wine. Some folks we know use a blender!
Campden
Campden, available in tablet form, is used to kill all the
naturally occurring wild yeasts and undesirable bacteria
in must, and thus prepare it for a "clean" fermentation.
It contains potassium metabisulfite, which is a fancy term
for sulfites.
Use: Use one Campden tablet per gallon of must. Crush tablets
well, then mix in with the must. Be sure to add it to must
24 hours before pitching your wine yeast; if you are impatient
and pitch the yeast too soon, the campden will kill it too!
Campden can also be used to make a sanitizing solution for
winemaking equipment; see our winemaking sanitation page
for details. Each tablet contains 0.50 - 0.55 grams of potassium
metabisulfite; chemically speaking, each tablet contains
57% sulphur content; therefore, 1 tablet per gallon = 75
ppm SO2.
Tannin
Found in skins and stems of grapes, tannin adds astringency
or zest to wine. Also aids in the clearing process. Tannin
occurs naturally in red wines which are fermented in the
skins, but must be added to white wines.
Use: Usage varies according to the grape or fruit, but generally,
you would add no more than 1/4 teaspoon per gallon to fruit
wines. Not needed if making wine from a kit.
Oak
The most popular wood for constructing barrels. Oak imparts
flavors and tannin to wines during the barrel aging process;
home winemakers can also accomplish this by using oak chips
or powder.
Pectic Enzyme
Pectic enzyme increases juice yields from fruits by breaking
down cellular structure. Also acts as a clarifier, and is
used to clear hazes caused by residual pectins.
Use: Add 1/4 teaspoon per 6 US gallons of wine. If making
wine from scratch, this is a good item to have in your arsenal..
Potassium Metabisulfite
Potassium metabisulfite is added to wine to inhibit bacteria
and yeast growth, as well as slow down oxidation. It may
leave an unpleasant aftertaste in wine if the dose is too
high. This chemical is also used in a water solution as
an antiseptic rinse to sanitize equipment. It is identical
to, but better than, Sodium Metabisulfite, because it does
not add sodium to one's diet. CAUTION: Some people, particularly
asthmatics, can have a severe allergic reaction to this
substance.
Use: For wine: 1/8 teaspoon (1 gram) of powder per gallon
of wine provides 150 ppm free SO2. A little bit goes a long
way, so be careful! Always test the free S02 content of
your wine (using Titrets and Titret holder) to determine
the proper amount to add. Generally speaking, the target
free SO2 for red wines is 20-30 ppm and 25-40 ppm for white
wines. The exact target depends upon the pH of the wine.
For sanitizing solution: Dissolve 1 to 2 oz. (2 to 4 tablespoons)
Potassium Metabisulfite powder in one gallon of water.
Potassium Sorbate
Potassium sorbate is used to slow down yeast growth and
inhibit fermentation, thus "stabilizing" your
wine prior to bottling.
Use: Add 1/4 teaspoon per gallon of wine. grapestompers
recommends using one crushed Campden tablet per gallon of
wine in concert with potassium sorbate, because sorbate
tends to work better in the presence of sulfites. Be sure
to stir well, and let the dead yeast cells settle before
final racking prior to bottling.
Sparkalloid
Sparkalloid is used as a fining agent.
Use: 1/2 teaspoon per gallon of wine. Mix required amount
of powder with a small amount of cold water. Mix well until
solution is smooth and creamy. Add mixture to finished wine
and stir. Let wine settle for a week or more, then rack.
Straining Bags
Adding flavors to wine is great.... until you have to fetch
the oak chips, berries, etc. from the wine. By using these
straining bags, you can eliminate the frustration and time
spent gathering up the remnants of your added ingredients.
They are used much like a tea bag.
Vinometer
This instrument measures a wine's alcoholic content.
Wine Conditioner
An additive used to take the "bite" out of young-tasting
wine and add a sweeter taste. Added to finished wine just
prior to bottling according to taste. A little bit goes
a long way!
Use: Add 1/2 to 1 oz. to stabilized wine, stirring thoroughly
and sampling after each addition, until the desired taste
is achieved.
Red or White Grape Concentrate
Add this stable California grape concentrate to enhance the taste,
aroma, and bouquet of your wine kit.
Use: Add to your wine kit at any point during the winemaking
process:
- Prior to fermentation (just before pitching yeast)
for flavor, aroma, and alcohol boost
- During fermentation for topping off
- After fermentation (just prior to bottling), for fruit
flavors, aromatics, and as a sweetener
Yeast Nutrient
(Fermax) Acts as a food for the yeast and promotes rapid starting
and complete fermentation.
Use: 1 teaspoon per gallon of wine, or if using tablets, 1
tablet per gallon of wine.
Yeast
Micro-organisms that produce the enzymes which convert sugar
to alcohol. Necessary for the fermentation of grape juice
into wine.
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