Chemicals, Yeast & Additives (Online or In-Store)

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Chemicals or additives for wine or beer making

Newest product - pH test strips 2.8 - 4.4

 See below for more information.

 


 

Acid Blend 50 G

$3.50

When natural organic acids are absent or deficient in a base, a blend of tartaric, malic and citric acids may be added.

Add according to specific recipe, up to 1.5 tsp ( 8 g ) per gallon / 4 L of must at start of fermentation. 

Contains Citric Acid, Malic Acid and Tartaric Acid.

Ascorbic Acid 50 grams

$4.50

Acsorbic acid (Vitamin C) preserves colour, flavour and minimizes oxidation during long-term storage.   

Directions: Add 1/2 tsp ( 2.5 g ) per gallon / 4 L to finish wine, prior to bottling.

Bentonite 10 G

$1.00

Bentonite is a clay which acts as a clarifying agent for beer, red and white wine.  It is used in the primary fermenter.

Bentonite 50 G

$2.95

Bentonite is a clay which acts as a clarifying agent for beer, red and white wine.  It is used in the primary fermenter.

Campden Tablets 50 G

$4.95

Campden tablets are a sulfur-based product used to kill certain bacteria and to protect again wild yeast without affecting the flavour of your wine.

Directions: add 1 tablet per gallon / 4 L of must to sterilize fruit and prevent oxidation.

Contents: Potassium metabisulphite (0.5g/tablet)

Chitosan Package #4

$2.00

Used for clarification of red wines - it is added when fermentation has completed.  Derived from shells of shellfish.  Chitosan causes yeast cells and fruit particles to clump together and precipitate, clearing the wine.

Citric Acid 1 kg

$16.95

Used to encourage fermentation, acidify and improve the flavour of your wine.  Use as a nutrient or preservative.

Directions: Add according to specific recipe, up to 1/2 tsp (2.5g) per gallon / 4L of must/alcohol base at start of fermentation.

Citric Acid 50 G

$3.50

Used to encourage fermentation, acidify and improve the flavour of your wine.  Use as a nutrient or preservative.

Directions: Add according to specific recipe, up to 1/2 tsp (2.5g) per gallon / 4L of must/alcohol base at start of fermentation.

Elderflower - dried

$3.00

10 grams of dried Elderflower for addition to your wine or beer.

Gelatin Finings

$5.95

Clarifier for wine or beer.

Directions: dissolve 1/2 tsp (2.5g) in 4 oz (100 ml) of boiled water.  Add to stabilized wine or beer.

Contents: beer collagen

Grape Concentrate - Red 1 L bag in a box

$17.95

Helpful hint: to reconstitute this package of grape just concentrate to single strength juice at 20-22 Brix (Specific Gravity rangeof 1.082-1.092), add 2.8 to 3.2 Litres of water.

Contains: grape juice concentrate (preserved with sulphur dioxide).

Grape Concentrate - White 1 L bag in a box

$13.95

Helpful hint: to reconstitute this package of grape just concentrate to single strength juice at 20-22 Brix (Specific Gravity rangeof 1.082-1.092), add 2.8 to 3.2 Litres of water.

Contains: grape juice concentrate (preserved with sulphur dioxide).

Isinglass Package #4

$2.00

Isinglass is a super pure form of gelatin which is made from fish bladders.  It is a very quick acting fining agent used in clarifying white wines, it causes fine suspended particles to clump together and precipitate thus cleaning the wine.

Mulling Spice

$7.95

Wine country's secret!  Directions:

1 bottle of any red or white wine
1/2 bottle of water
brown sugar to taste (1/4-1/2 cup)
1 wine country mulling spice bag

Remove card from spice bag leaving cork for flotation.  Put wine, water, sugar if need and spice bag in pan or crock pot.  Simmer slowly, do not boil, for at least an hour - the longer - the better.

Ingredients: cinnamon sticks, dried orange peel, allspice, cloves.

Oak French Chips, large 35 grams

$2.95

Oak French Cubes, 35 grams

$6.95

Pectic Enzyme 50 G

$3.50

The pectin naturally present in fruit is nice for making jelly but not for making wine.  It can create a harmless, but less than aesthetic haze. Pectic enzyme eats the pectin, helping the wine to clear as it ferments.  Add ½ tsp (2.5g) per gallon / 4L of must before start of fermentation.

Contents: Pectinase, Maltodextrin (carrier)

ph test strips 2.8 - 4.4

$4.25

20 pH test strips for wine or Kombucha.

Place the padded end of one strip into the solution being tested for 1-2 seconds.

Read color within 10-15 seconds.

Do not led pad dry before comparing with the chart.

Potasium Metabisulphite 4 G

$1.00

Used as a sterilizer / bacterial inhibitor.

Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2).  This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

Directions: When you stabilize your wine add 4 gm.

Potasium Metabisulphite 50 G

$2.95

Used as a sterilizer / bacterial inhibitor.

Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2).  This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

Directions: When you stabilize your wine add 4 gm.

Potasium Sorbate 5.5 G

$1.00

Potassium sorbate (also known as “wine stabilizer”) is used to inhibit molds and yeasts.  It produces sorbic acid when added to wine.  When active fermentation has ceased and the wine is stabilized potassium sorbate will render any surviving yeast incapable of multiplying.  Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation.

Directions: When you stabilize your wine add 5.5 gm.

Potasium Sorbate 50 G

$4.95

Potassium sorbate (also known as “wine stabilizer”) is used to inhibit molds and yeasts.  It produces sorbic acid when added to wine.  When active fermentation has ceased and the wine is stabilized potassium sorbate will render any surviving yeast incapable of multiplying.  Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation.

Directions: When you stabilize your wine add 5.5 gm.

Precipitated Chalk

$2.95

Acid reduction powder.

Directions: wine must be stabilized and refined first.  Add 0.65 g/L directly to high acid/low pH wine (wine should be >1.0T.A./>3.0pH)  Stir vigorously for 1 minute.  Reduces T.A. bu 1 g/L. 

Caution: do not add more the 60g total to 23 L of wine.

Contents: Calcium caronate USP

Root Beer Extract

$10.95

4 FL OZ (120ml) Root Beer Extract

Old fashioned soda extract with recipe to produce 19L of soda.

Brewing equipment, yeast and sugar required extra.

Sodium Metabisulphite

$2.95

Used as a sterilizer/bacterial inhibitor.

Directions; dissolve 3 heaping tbsps (50g) per gallon / 4L of cool water to make a sterilizing or racking solution.  Reusable several times.

Caution: keep tightly capped.  Avoid inhalation.

Wine Conditioner

$5.95

For sweetening finished wine.  Add to wine after stabilizing and clearing.  Minimum addition 15 ml per litre.  Contents: sugar and/or glucose-fructose, potassium sorbate.

Wine Tannin 50 G

$4.95

Balances low tannin wines.

Directions: add according to specific recipe up to 1/2 tsp (2.5g) per gallon (4L) of red or fruit wine must.

Yeast Nutrient 50 G

$3.50

Stimulates fermentation.

Directions: add 1 tsp (5g) per gallon / 4L of wine must or beer wort at start of fermentation.

Contents: Diammonium phospate

Dry Pitch Yeast for wine and beer

 

 


 

Yeast - Lalvin EC-1118 5 grams

$1.25

Wine Yeast - Dry Pitch - One package per kit designed to produce 23 Liters

Lalvin EC-1118 yeast is a great all round strain. It supports a wide temperature range and a high alcohol tolerance – up to 18% ABV.

This strain produces compact lees (sediment bed), which makes for a cleaner racking stage. 

Yeast - Munton's Beer - 6gr

$2.95

Munton's dry pitch beer yeast - 6gr size.

Not always available.

Yeast - Nottingham GMO and Gluten Free

$5.95

Nottingham Brewing Ale Yeast

GMO and GLUTEN FREE

11gr package pairs with a 23L batch yield.

Yeast - Safale US-05 11.5g

$5.95

Dry Ale Yeast

Characteristics: American ale yeast producing well balanced beers with a very clear and crisp end palate.

Sedimentation: Medium, Final Gravity: Low-Medium, Temperature Range: 12-25C (59-71F)

11.5g is sufficient for 20 - 30 litres.

Dry Pitch - sprinkle onto the full surface of your wort. Note: for dry pitch, initial temperature of the wort should be above 20C (68F) - adjust temperature if desired, within range suggested for the yeast once you see signs of active fermentation.

Yeast Nutrient 50 G

$3.50

Stimulates fermentation.

Directions: add 1 tsp (5g) per gallon / 4L of wine must or beer wort at start of fermentation.

Contents: Diammonium phospate

Yeast, Super Yeast - Liquor Quik 20% - 113gr

$10.50

This dry pitch turbo yeast is rated for 20% ABV. For use in distilling.

 

Liquid Yeast for WINE

Wyeast Laboratories revolutionized the home winemaking industry in 1986 when it introduced Vintner's Choice 100% Pure Liquid Yeast and Malo-lactic Cultures.  Now professionals and hobbyists worldwide count on the reliability, freshness, purity and extensive strain selection provided by Wyeast to produce fermented beverages of unequaled quality and diversity.  Special orders are welcome; let us know which Yeast you need.

 

 


 

Wyeast 4021 - Dry White / Sparkling (Formerly Pasteur Champagne)

$12.95

Learn more

Wyeast 4028 - Red (Formerly Chateau Red)

$12.95

Learn more

Wyeast 4242 - Fruity White (Formerly Chablis)

$12.95

Learn more

Wyeast 4244 - Italian Red (Formerly Chianti)

$12.95

Learn more

Wyeast 4267 - Summation Red (Formerly Bordeaux)

$12.95

Learn more

Wyeast 4767 - Dry / Fortified (Formerly Port Wine)

$12.95

Learn more

Wyeast 4783 - Sweet White (Formerly Rudesheimer)

$12.95

Learn more

Wyeast 4946 - Bold Red / High Alcohol (Formerly Zinfandel)

$12.95

Learn more

Recipe Book

Recipe Book

$10.95

Winemaker's Recipe Handbook

34 pages. 100 recipes. 1 gallon batches, or multiply up to 23L standard batch size.

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