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Produced by the California Concentrate Co., these varietal concentrates offer home winemakers a wide range of styles and possibilities. Please note that these cans contain only grape concentrate; they are not a complete winemaking kit. To make five gallons of wine from these concentrates, you will need two cans, additional sugar, yeast nutrient, acid blend, bentonite, and wine yeast. 46 oz cans, 68° Brix. Contains sulfites.
Vintner's Harvest Fruit Bases are packed in 96 ounce cans and are suitable to produce 3-5 gallons of wine when additional ingredients (sugar, acid, yeast, pectic enzyme) are added. Most varieties contain fruit packed in their own juices; elderberry and apple are just juice. There is no added sugar or sulfite.
Red and white grape concentrates with no stabilizers. Each bottle is 500 ml and measures 68° Brix. Ideal for boosting gravity or increasing volume.
Sulfites are one of the most important additives in winemaking. They are used to control spoilage during the harvest and the crush by inhibiting bacteria and wild yeast; they also act as a preservative during storage by continuing to inhibit spoilage organisms and scavenge oxygen. Sulfite solutions can also be used to sanitize winemaking equipment.
Campden Tablets. Campden Tablets are easy-to-use capsules of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in must. One tablet in one gallon of must yields 150 ppm total sulfur dioxide. Crush into a powder before using. Each bottle contains 2 ounces of campden tablets (approximately 100 tablets).
Efferbaktol. Effervescent potassium metabisulfite tablets are easy to dissolve in must. Two grams adds 9 ppm sulfites to 60 gallons, or 18 ppm to 30 gallons.
Potassium Metabisulfite. Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into wine must. Use 1/4 teaspoon per five gallons to add 50 ppm. Or, mix 1/4 pound in 1 quart of water to make a stock solution; 1 teaspoon of stock solution in one gallon of must yields 50 ppm sulfur dioxide.
Sodium Metabisulfite. Sodium Metabisulfite is less expensive than Potassium Metabisulfite, but contains the sodium ion, which some winemakers would prefer to avoid. Use the same way and in the same proportions as Potassium Metabisulphite.
Bentonite. Bentonite is a clay-based clarifier that absorbs colloidal substances. Usually added prior to fermentation, sometimes during secondary to wine. Not recommended for beer, as it may harm head retention.
Gelatin. Gelatin, a colorless, tasteless and odorless water-soluble protein, is a fining agent that also reduces astringency by removing tannin. Will not work well in white wine without the addition of tannin. Use two teaspoons dissolved in 1 cup of water. Stir until clear then stir into beer or wine.
Isinglass. Processed from the swim bladders of American and Russian sturgeon species, Isinglass is very effective. Ideally added to beer at kegging, or to wine in the secondary. Store cool. 45 ml satchet is sufficient to clear 5-6 gallons.
Sparkolloid. Sparkolloid is perhaps the most effective wine clarifier we have ever used. Mix 1 tablespoon(T) in one cup(8 oz.) of water. Boil the mixture for 5 minutes. Stir mixture during boil. Gently stir into 6 gallons of wine while mixture is still hot. Allow one to two weeks for wine to clear.
Wyeast Vintner's Choice Nutrient Blend 1.5 oz.. A nutrient blend from Wyeast, designed especially for use with wine yeast.
Bocksin. Bocksin will remedy problems with hydrogen sulfide (rotten egg aroma). Use about 25 ml per 5 gallons. Stir it in well, and let it sit for 24-48 hours. During treatment, stir vigorously 4 times a day. Then, rack your wine without disturbing the sediment. Filtration is highly recommended after treatment.
Diammonium Phosphate. Diammonium Phosphate stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in natural nutrients, such as white wines and meads. Some winemakers add it to every fermentation. Use 1/2 to 3/4 gram per gallon.
Fermaid K. A specially-formulated yeast nutrient containing diammonium phosphate, yeast hulls, amino acids, micronutrients, minerals and vitamins; can be used in any fermentation but especially recommended for wine and mead must. Recommended dosage is 1 gram per gallon; rehydrate before use.
Glycerin USP. Glycerin, also known as Finishing Formula, sweetens and adds body to fermented wine.
Go-Ferm Rehydration Nutrient. Go-Ferm is a yeast nutrient designed to be used when rehydrating dry yeast. It was developed as a tool to avoid sluggish and stuck fermentations. When used during rehydration, Go-Ferm will promote a significantly higher viability of yeast cells, and therefore a quicker and more complete consumption of residual sugars even in high-sugar musts.
Lysozyme Dry Powder. Lysozyme is used to hinder or block malolactic fermentation in wine. To use, dissolve 2 1/4 teaspoons in 4 oz. of hot water. Stir gently for one minute. Allow mixture to soak-up for 45 minutes. Repeat stirring and soaking until solution is clear. This makes a 5% solution. Use 1 fluid ounce of the 5% solution per 1.5 gallons of wine.
Pectic Enzyme. Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Use 1/2 teaspoon per gallon.
Potassium Sorbate. Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. Use 1/2 teaspoon per gallon.
Wine Tannin. Tannin adds astringency and structure to the body of a wine. Available in powdered or liquid forms.
Yeast Energizer. Yeast energizer is a blend of diammonium phosphate, yeast hulls, magnesium sulphate, and vitamin B complex. Add 1/2 teaspoon per gallon of wine must to stimulate or restart a fermentation. Then aerate and apply heat if necessary.
Yeast Nutrient. Yeast Nutrient is a mixture diammonium phosphate and food-grade urea that nourishes yeast, ensuring that it remains healthy throughout fermentation. One teaspoon per gallon recommended for wine, mead, and cider.
Wine Conditioner. Wine Conditioner is a blend of sucrose and sorbic acid. The addition of 2-4 oz. per gallon adds sweetness and prevents renewed fermentation. Some winemakers use conditioner to reduce aging.
Acid Blend. This is a 40-30-30 mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%.
Calcium Carbonate. Reduces acidity by 0.1% for every 1/2 teaspoon per gallon. Do not exceed 1.5 teaspoons per gallon.
Citric Acid. One teaspoon per gallon will increase acidity by 0.1%.
Malic Acid. One teaspoon per gallon will increase acidity by 0.1%.
Potassium Bicarbonate. Reduces acidity in wine; use 3.8 grams/gallon to reduce acidity by 0.1%.
Potassium Carbonate. Reduces acidity in wine.
Tartaric Acid. The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.
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