Wine Ingredients

  • 71B-1122 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    Lalvin

    71B-1122 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. Microbiological...

    $1.00
    Add to Cart
  • Bentonite 4oz

    Bentonite 4oz

    For fining: Naturally occurring mineral fining agent which drops through wine, absorbing haze forming proteins and other suspended matter. Mix in boiling water until thoroughly dissolved. Use 2 1/2 tsp,

    $1.75
    Add to Cart
  • BM 4x4 Lalvin Wine Yeast

    Lalvin

    BM 4x4 Lalvin Wine Yeast

    The dynamic synergy of Lalvin BM 4x4 has been considered to transmit all the advantages of BM45. The BM 45 was isolated as part of a research program in Montalcino, in the heart of the Tuscany region (Italy), and selected in collaboration with the...

    $1.00
    Add to Cart
  • COTE DES BLANC EPERNAY 2 RED STAR ACTIVE WINE YEAST

    Red Star

    COTE DES BLANC EPERNAY 2 RED STAR ACTIVE WINE YEAST

    Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80...

    $1.00
    Add to Cart
  • EC-1118 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    Lalvin

    EC-1118 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world...

    $1.00
    Add to Cart
  • ICV-D-47 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    Lalvin

    ICV-D-47 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected...

    $1.00
    Add to Cart
  • K1V-1116 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    Lalvin

    K1V-1116 LALVIN ACTIVE FREEZE- DRIED WINE YEAST

    Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the...

    $1.00
    Add to Cart
  • Pectic Enzyme Powder 1oz

    Pectic Enzyme Powder 1oz

    Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient. It also reduces pectin's hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly. Pectic Enzyme may also be added to red...

    $2.25
    Add to Cart
  • Pectic Enzyme Solution 0.5oz

    Pectic Enzyme Solution 0.5oz

    Pectic enzyme breaks down the pectins in fruit, makes the crushing or pressing more efficient. It also reduces pectin's hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly. Pectic Enzyme may also be added to red...

    $2.45
    Add to Cart
  • Polyclar 10

    Polyclar 10

    A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off. Polyclar VT is a coarser...

    $3.00
    Add to Cart
  • Potassium Metabisulfite 2 oz

    Potassium Metabisulfite 2 oz

    Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent...

    $2.75
    Add to Cart