WINEMAKING AIDS, ACIDS, ENZYMES AND NUTRIENTS
FERMAID YEAST NUTRIENT
FERMAID is a nutrient mixture prepared to supplement nutrients in grape juice to ensure a rapid onset of yeast growth and completion of fermentation.
Fermaid contains autolysed yeast which have been grown to contain high concentrations of amino acids mixed with di-ammonium phosphate, magnesium sulphate, thiamine, folic acid, niacin and calcium pantothenate.
Sluggish or stuck fermentations can result from nitrogen, mineral and vitamin deficiencies, excessively clarified musts, yeast inhibiting substances such as fungicides and fatty acids.
Addition of Fermaid to yeast fermentations can assist in avoiding slow or stuck fermentations. Developed for commercial application,it is also particularly valuable for the balanced fermentation of fruit based winemaking recipes in the home winemaking field. (most home winemaking books recommend di ammonium phosphate as a yeast nutrient....Fermaid contributes a more complex balanced blend of essential acids and enzymes)
When used as directed Fermaid will not contribute any aroma or flavour to the wine.
per 50gm packet...... $5.50
per 100gm packet.....$9.50
K40 WINE STABILISING LIQUID
.SORBISAT K40 stabilising liquid for wines is a safe anti-microbial food grade stabiliser as used by commercial Wineries. At very low use levels it effectively inhibits the growth of yeast and prevents refermentation, making bottled wine stable for maturation....It can be safely used in all grape wines, fruit wines, Ports, and Sherries and is paramount in stabilising sweetened wines.
It should not however but used in wines or Cider that require a sparkling secondary bottle fermentation.
Available in 100ml bottle..............$8.60 (Store refrigerated to maintain freshness)
Doseage rate...1ml per litre of wine.
BENTOGRAM (granulated bentonite wine fining agent)
GRANULATED BENTOGRAM is an effective wine clarifying agent as used by commercial wineries. This new advanced granulated form is far superior to the older powder form, making it much easier to handle and use. Preperation time is shortened to only 15 minutes (the older form used to be 24 hours) and the higher purity of Bentogram allowes for reductions to usage by up to 70%.
It is easy to prepare with only a few minutes required to dissolve it.
In 10-15 minutes, after a light stirring, Bentogram is ready to be utilized.
Bentogram absorbs a high quantity of water with a swelling index of 30-35ml/2g,
which underlines its exceptional adsorbing and therefore super
deproteinizing
characteristics which are especially appreciated for the production of
quality wines. In red wines it does not reduce colour.
Useage rate is 10-40gms per 100 litres (depending on the wine). Allow to stand for 15 minutes only then stir into the wine to be cleared.
per 50gms.........$ 4.50
per 100gms......$ 7.50
bulk quantities price on request.
Advanced Liquid Fining System for Wine & Pre distillation washes.
Fining A: Kieselsol: Kieselsol liquid is negatively charged and settles out the positive charged particles in wine or pre distillation washes.
Fining B:
Chitosan liquid: Chitosan is a non-proteinaceous fining agent
derived from Chitosan extracted from shellfish.
It works by a process of molecular adsorption where chitosan has an electric
charge which attracts oppositely charged particles clouding the wine or
wash, by binding with them an pulling them out of suspension
The two fining agents
above form an advanced clearing system and are sold in a set, Fining A
and Fining B, in liquid form which is easily added.
Fining A (Kieselsol) is added first with Fining B (Chitosan) added second)
for best results
sold in two sachets to clean 25-30 litres.......$5.50
per 5 packets...$5.00 each
PECTINASE (General Purpose)
PECTINASE OR PECTIN ENZYME is a preperation used to destroy the pectin, or clouding agent, in a wine or must. Pectin is a substance which makes jams 'set' and causes hazes and jellying in fruit wines. the use of Pectin enzymes increases the yield of free running juice. They should be added as soon as possible after crushing. low temperatures inhibit their effectiveness. They are most effective at optimum temp 30C to 45C. (which has some conflict with the need to handle and process some grapes at lower temperatures.)
Doseage: generally dose as per fruit recipe instructions depending on the fruit used.
per 50gms.......$5.50
per 100gms....$9.50.
ENDOZYME ACTIVE (product of France)
Endozyme Active is a purified biological preparation based on pectolitic ezymes, especially devised and standardized in order to obtain the maximum activity during the treatment of grapes, musts and wines.
Grapes contain natural pectolitic enzymes capable of attacking the pectin molecules of the must which hinder the process of clarification; such natural action however may require an exccessively long period of time. Endozyme Active causes the hydrolysis of the pectic chain and facilitates the draining of the juice from the pomace with an increased yeild of clear free run juice..
Doseage rate is 1-3 grams per 100kg of grapes.
per 20gm sachet....$
CAMPDEN TABLETS
CAMPDEN TABLETS are a convenient, easy to use tablet used for various sterilisation or purification purposes of wine or wine musts. They supply sulphur dioxide in a convenient measurable form. Sulphite is used to suppress unwanted bacteria and 'wild' yeast before fermentation in musts, and to stabilise a wine after fermentation.
Campden Tablets are made from Potassium Metabisulphite, which is a first grade (food grade) Sulphite.
per 30 tablets in a packet........$ 4.90
per 50 tablets in a packet....... $ 7.50
CENNOTANNIN
Cennotannn is a general purpose wine tannin made from genuine vegetable tannin. It is immediately soluble in water and is generally used at the rate of 20-30gms per 100 litres or as per directed
Product of France
per 50gm packet.....$5.50
TARTARIC ACID
Tartaric acid is a naturally occuring acid in grapes. there is no rule of thumb as to how much acid should be added..the normal rate of addition ranges from 1-4gms per litre.
Moderately high acidity, or low ph, is essential for the making of balanced wines. If grapes are too low in acid the must needs to be acidified in order to bring the ph into the correct range. Low pH (high acidity) increases antimicrobial and anitoxidant properties of sulphur dioxide, inhibits microbial spoilage, encourages clarification of juices and increases the fruitiness and balance of wine generally.
per
50gm.....$
per 100gm...$
CALCIUM CARBONATE:
Used in the deacidification of wine or must.
Excess
acidity is a problem in cold climates where the grapes do not mature sufficiently
and have too much acid and not enough sugar.
Calcium carbonate can be added to the must or wine to bring about a precipitate
of calcium tartrate. Calcium carbonate deacidification is based on the
principle that 1 gram per litre of calcium carbonate precipitates 1.7gms
per lite of tartaric acid.
per 50gm sachet...$
Metabisolfito
Di Potassio (Potassium
Metabisulphite) Product of Italy
Composition: Pure Potassium Metabisulphite, Preserving Agent and Antioxidizer
Application:
In musts and wines, it acts as an antioxidizing and antiseptic agent against
micro organisms.
Can be used to Sanitise oak barrels inhibiting mould growth.
Doseage: 10-30g/hl in musts according to grape condition.
2-5g/hl in wine at clarification, racking or after filtration
10-15g/hl to presrve sweet wines
1 gram of Potassium Metabisulphite provides approximately 0.56 g of SO2.
Instructions for use: Dissolve in a small amount of water and add to the must or wine to be treated.
Available in:
1kg
pack........$
250gm pack...$5.50
Sodium
Metabisulphite: Anitoxidant and Bactericide.
Application: Used for sterilisation of brewing and winemaking equipment
and bottling equipment
1kg
bag.....$7.50
500 gm bag..$4.50
Bulk 25kg...POA
MALIC ACID
CITRIC ACID