Additives
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$6.40Vintner'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. -
$4.50Mangrove Jack's Wine Nutrient
A yeast nutrient complex that supports yeast health to improve fermentation of wine from grape or other fruit juice.
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$4.80Citric Acid 200g bulk
Citric Acid is derived from certain fruits like lemons. It can be used as a preservative in beverages and food. Also used as a flavour enhancer.
1 TBSP in 1L of warm water will also clean copper equipment and bring back that shiny look. -
$30.00Potassium Metabisulphite 1kg
Potassium Metabisulphite (PMS) is used for sterilizing & stabilizing wines, or ciders.
Use 50g - 75g per 100L of must to kill bacteria on the grapes, or wine must PRIOR to adding yeast.Disolve in warm water prior to adding to must.
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$5.30Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)
Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer) -
$7.80Vintner'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. -
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$9.95HS Campden Tablets x 100
Handcraft Supplies Campden Tablets for use in winemaking to sanitise fruit must or to preserve wines/ciders. Simply crush and dose as per instructions on label. Approximately 100 tablets in a tamper proof and resealable tub. Contains sodium metabisulphite.
