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.

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.

Vintner's Harvest Citric Acid 100g

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

Vintner's Harvest Malic Acid 100g

Vintner's Harvest Tartaric Acid 100g

Vintner's Harvest Tannin 25g

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.