Ingredients
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$25.00Wyeast - Bold Red/High Alcohol Wine Yeast - Strain 4946
Species: Saccharomyces cerevisiae
Profile: Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations.
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$25.00Wyeast - Sweet White Wine Yeast - Strain 4783
Species: Saccharomyces cerevisiae
Profile: Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.
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$25.00Wyeast - Dry/Fortified Wine Yeast - Strain 4767
Species: Saccharomyces cerevisiae
Profile: Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.
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$6.50Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)
Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer) -
$8.95Vintner'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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$10.50HS 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.
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$5.95 -
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$5.50Mangrove Jack's Wine Nutrient
A yeast nutrient complex that supports yeast health to improve fermentation of wine from grape or other fruit juice.
