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Essential Additives for making Quality Wine

You should have the following additives on hand prior to the harvesting of any fruit that will used to produce wine.


Day 1 - Campden Tablets

Kills wild yeast and bacteria on the fruit when added immediately after juicing the fuit. Does NOT stop fermentation and does NOT stablize the wine for bottling.
Can be used at bottling to give the wine a greater shelf life potential.
Campden Tablets are made from Potassium Metabisulite.

Storage:
Room temperature in a dry, dark area.

USE:
1 tablet per gallon 24 hours prior to adding the yeast.
1/2 to 1 tablet per gallon to transferred wine to insure that you did a good job sanitizing.


Day 2 - Sugar

Frutose is best sugar that can be used for supplementing alcohol or sweetening a finished wine.

Based on your hydrometer readings.


Day 2 - Pectic Enzyme

A pectin neutralizing enzyme that aids the wine in achieving good clarity. Also assists in extraction of juice and color if used prior to pressing. May be added before or after fermentation is completed.

Our liquid Pectic Enzyme is stroner than the powdered version referenced in most books which suggests 1/2 to 1 teaspoons per gallon.
Enough for 60 gallons. Replace at the start of each season.

Storage:
Refrigerate upon receipt.

USE:
1/4 teaspoon per 5 gallons OR 5 drops per gallon.


Day 2 - Nutrients
a.k.a. Yeast Nutrients

Minerals that assist the yeast getting off to a quick start and help enable it to complete fermentation. Approximately 5 teaspoons per 4 ounces.

Storage:
Room temperature in a dry, dark area.

USE:
1 teaspoon per gallon.


Day 2 - Acid Blend
(if needed)

A blend of 50% tartaric acid , 25% citric acid and 25% malic acid . Used to raise the total acid content as determined by the acid test kit. Approximately 6 teaspoons per ounce.

Storage:
Room temperature in a dry, dark area.

USE:
varies according to fruit.


Day 2 - Tannin
(if needed)
a.k.a. Grape Tannin

Used to supplement wine that is deficient in natural tannin, which is derived from the hulls and stems. Aids in clarifying. Approximately 12 teaspoons per ounce.

Storage:
Room temperature in a dry, dark area.

USE:
varies according to fruit.


Day 2 - Wine Yeast
one of the following two yeast options

Lavlin Wine Yeast, K1-V1116

A good all purpose yeast for red and white wines and most fruit wines. It has an alcohol tolerance of 13-14% allowing you to produce wines with an initial alcohol potential of 9-12%. At these levels, the wine will finish dry, allowing it to be stabilized and sweetened to taste.

Storage:
Refrigerate upon receipt.

USE:
One (1) pack is sufficient for 5 gallons.


Lavlin Champagne Yeast, EC-1118

A good yeast for fruit wines and high alcohol wines that has an alcohol content. Alcohol tolerance of 19-20%; therefore, we suggest an initial alcohol potential of 9-17% so that the wine will finish dry, allowing it to be stabilized and sweetened to taste.

Storage:
Refrigerate upon receipt.

USE:
One (1) pack is sufficient for 5 gallons.


After the specific gravity has dropped to between .990 - .995

Ascorbic Acid

Ascorbic Acid is an antioxidant which reduces the chance of oxidation of a wine from exposure to oxygen, usually caused by transfers and excessive air space in glass jugs. Added to the wine after it has achieved the terminal gravity reading of .990-.995. Add 1/4 teaspoon per gallon to wine after the specific gravity drops below the .995 range. Approximately 6 teaspoons per ounce.

Storage:
Refrigerate upon receipt.

USE:
1/4 teaspoon per gallon


After the specific gravity has dropped to between .990 - .995
Stabilizer
a.k.a. Potassium Sorbate

Prevents the restart of fermentation so that you can sweeten the wine. It will NOT stop fermentation and will NOT work if the gravity is above 1.000.

It should be used prior to the bottling of ALL WINES, except champagnes or other sparkling wines. Added to the wine after it has achieved the terminal gravity reading of .990-.995. Stabilizer should be added at least 48 hours prior to sweetening so that it has time to neutralize the yeast. Approximately 8 teaspoons per ounce.

Storage:
Refrigerate upon receipt.

USE:
1/4 teaspoon per gallon


Also recommended:


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