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Acid Blend
Combination of citric, malic and tartaric acids. Used to increase acidity.
Recommended usage: Varies depending on the acidity of the wine or must.
Consist of Tartaric, Citric, and Malic Acids
5 lbs. - $25.95
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Acid Blend
Combination of citric, malic and tartaric acids. Used to increase acidity.
Recommended usage: Varies depending on the acidity of the wine or must.
33.3333% of Tartaric, Citric, and Malic Acids
10 lbs. - $48.95
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Ascorbic Acid
An anti-oxidant which has been used as a partial substitute for sulfur dioxide. Its
most common use in wine is in treating wines where reduced sulfur compounds
have progressed to the point of containing some disulfides. Used at the rate of
around 0.25 gram per gallon, the addition of ascorbic acid will cause the
disulfides to revert to mercaptans which can be removed with copper sulfate.
5 lbs. - $95.95
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Ascorbic Acid
An anti-oxidant which has been used as a partial substitute for sulfur dioxide. Its
most common use in wine is in treating wines where reduced sulfur compounds
have progressed to the point of containing some disulfides. Used at the rate of
around 0.25 gram per gallon, the addition of ascorbic acid will cause the
disulfides to revert to mercaptans which can be removed with copper sulfate.
10 lbs. - $185.95
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Calcium Carbonate
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%.
5 lbs. - $11.95
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Calcium Carbonate
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%.
10 lbs. - $21.95
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Citric Acid
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.
5 lbs. - $15.95
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Citric Acid
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.
10 lbs. - $29.95
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Malic Acid
It dominates in apples and together with tartaric acid accounts for most of the acid
in grapes. Both malic and citric acids are used to acidulate other fruits
(commercial wines can legally only add acids that occur naturally in any particular
fruit). The main disadvantage of malic acid is that it buffers to a fairly high pH.
5 lbs. - 21.95
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Malic Acid
It dominates in apples and together with tartaric acid accounts for most of the acid
in grapes. Both malic and citric acids are used to acidulate other fruits
(commercial wines can legally only add acids that occur naturally in any particular
fruit). The main disadvantage of malic acid is that it buffers to a fairly high pH.
10 lbs. - 39.95
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Potassium Metabisulphite
Potassium Metabisulphite, (often referred to as "SO2", "sulphites" "meta", or
"meta-bi") has several uses in winemaking. At the crush, sulphites are generally
used to help control the spoilage bacteria and indigenous yeast that may already
be present both on the fruit and in the winery (i.e. on the picking bins, processing
equipment, tanks, tubing, etc). Later, during storage and in the bottle, sulphites
at the proper levels will further protect a wine by continuing to inhibit spoilage
organisms, as well as by scavenging oxygen .
1/4 tsp adds 45ppm to 5 gallons of must.
5 lbs. - $18.95
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Potassium Metabisulphite
Potassium Metabisulphite, (often referred to as "SO2", "sulphites" "meta", or
"meta-bi") has several uses in winemaking. At the crush, sulphites are generally
used to help control the spoilage bacteria and indigenous yeast that may already
be present both on the fruit and in the winery (i.e. on the picking bins, processing
equipment, tanks, tubing, etc). Later, during storage and in the bottle, sulphites
at the proper levels will further protect a wine by continuing to inhibit spoilage
organisms, as well as by scavenging oxygen .
1/4 tsp adds 45ppm to 5 gallons of must.
10 lbs. - $35.95
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Potassium Sorbate
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).
5 lbs. - $34.95
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Potassium Sorbate
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).
10 lbs. - $65.95
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Soda Ash (Sal Soda)
This unscented inexpensive alkaline cleaning agent works about as well as most
of the more expensive proprietary materials. It is effective with grape strains.
5 lbs. - $6.95
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Soda Ash (Sal Soda)
This unscented inexpensive alkaline cleaning agent works about as well as most
of the more expensive proprietary materials. It is effective with grape strains.
10 lbs. - $12.95
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Tartaric Acid
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.
5 lbs. - $44.95
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Tartaric Acid
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.
10 lbs. - $79.95
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B-Brite
This proprietary cleaning agent uses active oxygen in a sodium carbonate base
making it an ideal material for cleaning barrels. Contains no chlorine or sulfite.
Normal usage is 1 Tblsp per gallon of water.
5 lbs. - $16.95
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