1. Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer) Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)
    $3.60

    Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)

    Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)
  2. Vintner's Harvest Tartaric Acid 100g Vintner's Harvest Tartaric Acid 100g
    $6.95

    Vintner's Harvest Tartaric Acid 100g

    Vintner's Harvest Tartaric Acid 100g
  3. Mangrove Jack's Campden Tablets x 50
    $4.00

    Mangrove Jack's Campden Tablets x 50

    Mangrove Jack's Campden Tablets x 50. Made of sodium metabisulphite but in tablet for convenience. Used primarily to sterilize wine, cider and in beer making to kill bacteria and to inhibit the growth of most wild yeast.

    Can also be used to eliminate both free chlorine chloramine from water.

    Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so it can be used to protect against wild yeast and bacteria without affecting flavour. Untreated cider must frequently suffers from acetobacter contamination causing vinegar spoilage. Yeasts are resistant to the tablets but the acetobacter are easily killed off, hence treatment is important in cider production.
  4. Vintner's Harvest Wine Nutrient 100g
    $5.10

    Vintner's Harvest Wine Nutrient 100g

    Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent untypical ageing off-flavour. Helps sluggish musts and worts to fast and complete fermentation. For low fruit & concentrate table wines (rapid fermentation) use 24g to 30g per 23L.
  5. Vintner's Harvest Citric Acid 100g Vintner's Harvest Citric Acid 100g
    $3.20

    Vintner's Harvest Citric Acid 100g

    Vintner's Harvest Citric Acid 100g
  6. Vintner's Harvest Pectinase 75g Vintner's Harvest Pectinase 75g
    $4.20

    Vintner's Harvest Pectinase 75g

    Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated.

    Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing.

    Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.
  7. Vintner's Harvest Tannin 25g Vintner's Harvest Tannin 25g
    $6.40

    Vintner's Harvest Tannin 25g

    Vintner's Harvest Tannin 25g
  8. Vintner's Harvest Malic Acid 100g Vintner's Harvest Malic Acid 100g
    $4.80

    Vintner's Harvest Malic Acid 100g

    Vintner's Harvest Malic Acid 100g
  9. Sorbate Wine Stabiliser
    $3.10

    Sorbate Wine Stabiliser

    Wine Stabiliser, 10gm. Use before bottling

  10. Wine Nutrients sachet
    $3.10

    Wine Nutrients sachet

    Wine Nutrients sachet. 10g.

    Essential for complete fermentation.