Nashwood Winery
Wine Accessories and Wine Making Superstore
Home         Wine Accessories & Gifts        Winemaking Supplies       Contact Us      Links
Yeast Energizer        1 oz.        $2.45
A blend of minerals, vitamins, growth factors and trace elements.
Contains all elements needed for optimal yeast reproduction and
metabolism. It will help prevent sluggish or stuck fermentations and
promotes a rapid start with musts and worts. It contains yeast hulls
(ghosts) which helps ensure a quick and complete fermentation.
Normal use is 0.75 to 1.5 grams per gallon.
Yeast Energizer        1 lb.        $8.95
A blend of minerals, vitamins, growth factors and trace elements.
Contains all elements needed for optimal yeast reproduction and
metabolism. It will help prevent sluggish or stuck fermentations and
promotes a rapid start with musts and worts. It contains yeast hulls
(ghosts) which helps ensure a quick and complete fermentation.
Normal use is 0.75 to 1.5 grams per gallon.
GO-FERM         1 lb.        $21.95
Yeast rehydration nutrient. This product is biologically inactive yeast
that has been concentrated to obtain high levels of essential vitamins.
Add this material to water at about 110° F, add the yeast when the
temperature drops to104° F, and hydrate for about 30 minutes. It is
used at the rate of 2.5 lbs per 1000 gallons of juice in 4 gallons of water
(1.1 grams with 15mL per gallon of juice).
Opti-Malo Nutrient for Malolactic Bacteria   2oz   $4.95
Opti-Malo is a natural nutrient developed specifically for malolactic
fermentations. It is a blend of inactive yeasts rich in amino acids,
mineral cofactors, vitamins and high cell wall polysaccharide content
and cellulose. The cellulose provides surface area to help keep the
bacteria in suspension and to help absorb toxic compounds that may
be present at the end of primary fermentation. Opti-Malo Plus should
be suspended in a small amount of water or wine and added directly to
the wine at the same time as the malolactic culture.
Fermax Yeast Nutrient      1lb.        $7.95
Yeast Nutrient is the element essential to the life and growth of yeast
cells, and an additional dose will ensure that the yeast remains healthy
throughout fermentation.  Contains diammonium phosphate,
dipotassium phosphate, magnesium sulfate, autolyzed yeast.

Use 1 tsp per gallon.
Fermax Yeast Nutrient      4oz.        $2.95
Yeast Nutrient is the element essential to the life and growth of yeast
cells, and an additional does will ensure that the yeast remains healthy
throughout fermentation.  Contains diammonium phosphate,
dipotassium phosphate, magnesium sulfate, autolyzed yeast.

Use 1 tsp per gallon.
Fermaid K        1 lb.        $16.95
A complex nutrient which contains diammonium phosphate, magnesium
sulfate, yeast hulls, thiamine, folic acid, niacin and calcium
pantothenate. Helpful, but not necessary with most fresh grape musts,
but needed for fermentation of concentrates, most fruit, vegetable and
flower wines. Use of this material may also reduce the incidence of
reduced sulfur compounds and volatile acidity.
Normal use 0.5 to 1.0 gram per gallon.
Tannin       1.5 oz.        $2.95
Some wine makers add tannin to wines during the fermentation or
aging. Tannin adds a little astringency and aids in later fining with
isinglass or gelatin.
Add 1/4 tsp per five gallons.
Tannin       1 lb.        $6.95
Some wine makers add tannin to wines during the fermentation or
aging. Tannin adds a little astringency and aids in later fining with
isinglass or gelatin.
Add 1/4 tsp per five gallons.
Liquid Tannin    2oz              $2.95
Found in skins and stems of grapes. Tannin adds astringency or zest to
wine, and 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.

Use: Usage varies according to the grape or fruit, but generally, you
would add 1/2 teaspoon to 1 tsp. per gallon to must or wines.
Tartaric Acid        3 oz.        $3.95
The characteristic acid of grapes which is found in no other common
fruit. Low acid grapes from warmer climates will benefit from its addition;
the wine will clear more readily and will keep and taste better. This
material buffers to a nice low pH. Wine lower than about 0.5% titratable
acidity will benefit from its addition or wines with high pH.
About 3.8 grams per gallon will increase acidity by 0.1% and decrease
pH by 0.1.
Tartaric Acid         1 lb.        $12.95
The characteristic acid of grapes which is found in no other common
fruit. Low acid grapes from warmer climates will benefit from its addition;
the wine will clear more readily and will keep and taste better. This
material buffers to a nice low pH. Wine lower than about 0.5% titratable
acidity will benefit from its addition or wines with high pH.
About 3.8 grams per gallon will increase acidity by 0.1% and decrease
pH by 0.1.
Citric Acid        3 oz.        $2.49
It is found in small amounts in grapes and in larger quantities in many
other fruits. It is metabolized during fermentation, so usually little
remains at the end of fermentation. Like tartaric acid it buffers to a nice
low pH. It may be used as a substitute in place of tartaric acid to acidify
a wine.
About 3.5 grams per gallon will increase acidity by about 0.1% and
decrease pH by 0.1.
Citric Acid        1 lb.        $4.95
It is found in small amounts in grapes and in larger quantities in many
other fruits. It is metabolized during fermentation, so usually little
remains at the end of fermentation. Like tartaric acid it buffers to a nice
low pH. It may be used as a substitute in place of tartaric acid to acidify
a wine.
About 3.5 grams per gallon will increase acidity by about 0.1% and
decrease pH by 0.1.
Acid Blend   3 oz          $1.95
Combination of citric, malic and tartaric acids. Used to increase acidity.
Recommended usage: Varies depending on the acidity of the wine or
must.
Acid Blend    1 lb.          $7.95
Combination of citric, malic and tartaric acids. Used to increase acidity.
Recommended usage: Varies depending on the acidity of the wine or
must.
Ascorbic Acid      2 oz        $3.95
Reduces oxidation in bottled wine when added just prior to bottling. Not
effective for bulk storage. Recommended usage: 1 teaspoon to 5
gallons of wine.
Ascorbic Acid      1 lb.        $23.95
Reduces oxidation in bottled wine when added just prior to bottling. Not
effective for bulk storage. Recommended usage: 1 teaspoon to 5
gallons of wine.
Calcium Carbonate         4 oz.        $1.95
Used to reduce the acidity of wine or must. Since pH increases
concurrently a drop in acidity of more than 0.3 to 0.4% is seldom
practical. Use calcium carbonate as early as possible to allow sufficient
time for tartrate stability and the reduction in taste from calcium ions.
About 2.5 grams/gallon will reduce acidity by about 0.1%.
Calcium Carbonate         1 lb.        $3.95
Used to reduce the acidity of wine or must. Since pH increases
concurrently a drop in acidity of more than 0.3 to 0.4% is seldom
practical. Use calcium carbonate as early as possible to allow sufficient
time for tartrate stability and the reduction in taste from calcium ions.
About 2.5 grams/gallon will reduce acidity by about 0.1%.
Potassium Bicarbonate        1 lb..        $8.95
Used to reduce the acidity of musts and wines. Avoid using if the pH is
above 3.5 or if you need to drop the acidity more than a maximum of
about 0.3%. Only about 70% of the acid reduction potential is realized
unless you cold stabilize after treating the wine. It causes a higher rise
in pH for a given drop in acidity in comparison with calcium carbonate,
but it can be used much closer to bottling time.
About 3.4 grams per gallon will give a potential 0.1% drop in acidity.
Potassium Bicarbonate        5 oz.        $2.95
Used to reduce the acidity of musts and wines. Avoid using if the pH is
above 3.5 or if you need to drop the acidity more than a maximum of
about 0.3%. Only about 70% of the acid reduction potential is realized
unless you cold stabilize after treating the wine. It causes a higher rise
in pH for a given drop in acidity in comparison with calcium carbonate,
but it can be used much closer to bottling time.
About 3.4 grams per gallon will give a potential 0.1% drop in acidity.
Potassium Metabisulphite        4 oz.        $2.49
Theoretically it is 57% SO2. 1/4 teaspoon per 5 gallons yields about 40
to 45 ppm. One gram per gallon equals roughly 150 ppm SO2. Replace
at least every 18 months and keep in a dry place.
Potassium Metabisulphite        1 lb         $4.95
Theoretically it is 57% SO2. 1/4 teaspoon per 5 gallons yields about 40
to 45 ppm. One gram per gallon equals roughly 150 ppm SO2. Replace
at least every 18 months and keep in a dry place.
Campden Tablets        100 Count        $2.95
Campden Tablets, 0.55 gram each. 48% SO2. One tablet per gallon
yields about 75 ppm. We recommend 1/2 tablet per gallon at each
racking. Crush the tablets before adding.
Potassium Sorbate        1.5 oz        $2.95
A yeast inhibitor to use with wines containing residual sugar. It does not
inhibit malo-lactic bacteria and should they grow in the wine after
sorbate is added a distinct off odor of geranium leaves may be
produced in the wine. To be sure that doesn’t happen it is imperative
that you have at least 40 ppm of free SO2 in the wine when you add
sorbate. Normal usage is 1 to 1-1/4 grams per gallon or 200 to 250 ppm
(2-1/2 tsp. per 5 gallons). Store potassium sorbate in a dry place out of
direct sunlight.
Potassium Sorbate         1 lb        $15.95
A yeast inhibitor to use with wines containing residual sugar. It does not
inhibit malo-lactic bacteria and should they grow in the wine after
sorbate is added a distinct off odor of geranium leaves may be
produced in the wine. To be sure that doesn’t happen it is imperative
that you have at least 40 ppm of free SO2 in the wine when you add
sorbate. Normal usage is 1 to 1-1/4 grams per gallon or 200 to 250 ppm
(2-1/2 tsp. per 5 gallons). Store potassium sorbate in a dry place out of
direct sunlight.
Bentonite        4 oz.        $1.95
This agent covers a wide spectrum of hazes. It is a montmorillonite
clay which is especially good at absorbing positively charged
particles. It is the best agent for protein instability and it is easy to
prepare. Normal use is 1 to 2 grams per gallon unless used during
fermentation when up to 5 grams per gallon may be used. It should be
dispersed in a small amount of water for 1 or 2 hours, then thinned
with wine and stirred into the batch to be treated. Settling will usually
be complete within a week. Protein removal is best with lower pH wines
and not as effective in high pH wines.
Bentonite        1 lb        $5.95
This agent covers a wide spectrum of hazes. It is a montmorillonite
clay which is especially good at absorbing positively charged
particles. It is the best agent for protein instability and it is easy to
prepare. Normal use is 1 to 2 grams per gallon unless used during
fermentation when up to 5 grams per gallon may be used. It should be
dispersed in a small amount of water for 1 or 2 hours, then thinned
with wine and stirred into the batch to be treated. Settling will usually
be complete within a week. Protein removal is best with lower pH wines
and not as effective in high pH wines.
Super-Kleer        packet        $2.49
A two part fining agent containing Chitosan and Kieselsol. It is
available in 150ml packets which is enough material for 6 gallons of
wine. It is added directly to the wine followed by vigorous stirring. The
wine is racked off the sediment about 7 to 10 days later. May be used
with reds or whites. Shelf life is less than a year in the original
package and much less once the package is opened.
 
Gecoll Supra         4oz            $5.95
A liquid gelatin made from pure, raw material.  It has been produced
to have a high surface charge density in a liquid form. Suitable for all
types of wine. It can improve the taste of wines by stabilizing and
enhancing tannins which provide body and suppleness to the wines
and by fixing and removing aggressive and astringent tannins.  
Respects the aromatic expression of wine. The quality of the raw
material used to produce Gecoll Supra makes it possible to obtain a
very fine clarification that is neutral as regards to the aromatic
expression of wine.  For red, rose, and white wine. Dosage is 1.1 mL
to 3.7 mL per gallon.
Copper Sulfate, liquid, 1% solution,    4 oz     $4.95
This material is used to remove hydrogen sulfide and other reduced
sulfur compounds which are the source of rotten egg like smells. For
best results use as soon as possible after the end of fermentation, if
racking the wine once or twice during fermentation didn’t eliminate the
problem. Avoid adding excess copper. Use bench tests to determine
the minimum effective dose.
Liquid Isinglass         2oz          $2.49
A protein based clarifier that has been traditionally used by
commercial wineries for many years. Preferred by some winemakers
because of the softer, more gentle effect it has on the color and body
of the wine. Very effective in adding a high polish to white and blush
wines. Sufficient for treating 12 gallons of wine. Easy to use. Just stir
in 1 oz. of liquid Isinglass into 5 or 6 gallons of wine and allow 3 to 4
days before bottling.
Sparkoloid Power Hot Water Mix      1oz      $2.49
Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of hot water for 5
minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week
to rack or bottle).
Sparkoloid Power Hot Water Mix      1lb      $12.95
Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of hot water for 5
minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week
to rack or bottle).
Pectic Enzyme  Powder      1 oz        $2.45
A pectic enzyme which is effective in extracting more color during red
wine fermentations, improving polyphenol extraction, color intensity and
stability and clarity. Typical usage is 0.07 to 0.11 gram per gallon. It is
only effective at color extraction if added while still in maceration (on the
skins).
Pectic Enzyme  Powder      1 lb        $7.95
A pectic enzyme which is effective in extracting more color during red
wine fermentations, improving polyphenol extraction, color intensity and
stability and clarity. Typical usage is 0.07 to 0.11 gram per gallon. It is
only effective at color extraction if added while still in maceration (on the
skins).
 
Pectic Enzyme  Liquid      2 oz        $5.95
A pectic enzyme which is effective in extracting more color during red
wine fermentations, improving polyphenol extraction, color intensity and
stability and clarity. Typical usage is 1/4 teaspoon per 5 gallons of must.
It is only effective at color extraction if added while still in maceration (on
the skins).
Super Smoother      1oz     $2.95
Wine super smoother is an easy and convenient way to smooth the
taste of young harsh wines. It reduces aging time in homemade wine.
The two pouch system contians 15 ml of glycerin and 15 ml of Satin 17,
a naturally produces European liquid oak extract, to add a subtle oak
aroma and flavor. To mellow up to 6 gallons of wine.
Oak Essence - Liquid Sinatin 17 - 2 oz
Without a doubt oak extract is the most convenient way to get oak
flavour and aroma in your wine. All you do is add a measured amount of
the liquid to your wine, stir, and taste. Once it tastes oaky enough, you
can go ahead and bottle it!

What it is: French oak chips extracted in a suspension of ethyl alcohol.
When to Use: Just prior to bottling.
Benefits: Immediate impact of oak flavour on wine, and not messy.
Over-oaking is impossible to reverse - start with half the amount, and
taste to see what you think.  Recommend 1oz per 6 gallons.
$5.95
Glycerine 4oz

Some wine makers know this as finishing formula. Adds body,
smoothness and mellows wine.
$2.95
Wine Conditioner        500mL        $5.95
Wine Conditioner is a blend of sucrose and sorbic acid. The addition of
1 to 4 ozs. per gallon adds sweetness and prevents renewed
fermentation. Some winemakers use conditioner to reduce aging.