Wine Making Additives

Acid Blend - A blend of citric, malic and tartaric acids that is used to increase acidity of juice.

Ascorbic Acid - Anti-oxidant used in wine making prevents oxidation. Add just prior to bottling (not effective for bulk storage).

Bentonite – a natural clay used in winemaking as a clarifying agent. Removes pectin haze.

Calcium Carbonate - Lowers acidity in wine. Use prior to fermentation. Do not reduce acid more than .30%

Campden Tablets - Sodium or potassium metabisulfite in tablet form. Provides a convenient way to accurately sulfite wine. Releases sulphur dioxide, which acts as a sterilant and antioxidant. Crush tablets before adding.

Citric Acid - Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only.

Glycerine – Used as a finishing formula to smooth out and mellow wine and liqueurs.

Grape Tannin - 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.

Isinglass – a form of gelatin derived from the air bladder of certain fish used as a fining agent in wine.

Malic Acid - Slightly milder than other acids. Found in apples, peaches, plums and other fruits. A good choice for adjusting "hot-climate" white grapes of the fruity varieity.

Oak Essence - to add oak flavor after fermentation. Add to desired taste.

Potassium Metabisulphite - An antibacterial agent used as a sterilizer as well as a stabilizer & anti-oxident.

Potatsium Sorbate - Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1/2 teaspoon per gallon of wine.

Pectic Enzyme - 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.

Sparkolloid Powder - Clarifier that does not strip wine of flavor.

Tartaric Acid - Used for raising acid levels in wine. The principal acid found in grapes, it is the best choice for making adjustments to grape juice. Also the most stable acid.

Yeast Energizer - Provides vitamins,trace elements, nutrients, B-vitamins etc. to yeast. Helps restart a stuck fermentation. Use to make wine with a high alcohol content or for fruit lacking in nutrients.

Yeast Nutrient - Acts as a food for the yeast and promotes rapid starting and complete fermentation. Use 1/2 to 1 tsp. per gallon of wine.