Wine Making
- Wine Yeast - Lalvin
- Wine Yeast - Others
- Wine Additives
- Wine Finings
A range of additives which can be used to improve the overall flavour of home made wine.
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French Oak Chips
£1.99More information
A finely ground untoasted oak. Add 25g of this to 20 litres of must at the start of fermentation, or add the granules to the finished wine, and agitate gently. After 4-5 days remove the oak with a sieve.
Pack Size 30g -
Glycerine - Ritchies - 114ml
£3.50More information
Produced naturally in wines as a by-product of the fermentation, additional glycerine can be added to impart smoothness and to reduce harshness. It is often used in making liqueurs.
114ml bottle -
Glycerine - Vinoferm - 100ml
£3.70More information
Glycerine increases the viscosity and imparts smoothness as well as sweetness. It is suitable for use with wine, beer and liqueurs.
Bottle 100ml -
Malolactic Culture - 25g
£5.99More information
This culture produces a controlled malolactic fermentation which converts any harsh malic acid present into the softer lactic acid thereby reducing acidity and improving the stability of the wine.
This is an established commecial procedure which with the use of this culture can be extended for domestic use.
It works best when the free SO2 content is a maximum of 10 mg/litre and the total SO2 content is a maximum of 30 mg/litre.
The pH value of the wine must be at least 3.1 and the alcohol content must be no more than 13% with a temperature of 17°C or more.
Dosage : 5 g / 10L of wine & add it to the wine close to the end of the fermentation, before the clarification commences.
Dissolve the cultures in (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly.
Stir from time to time and after half an hour add it to the wine.
This 25g pack is sufficient to treat 50 litres of wine.
It will also help create that extra sparkle & freshness to the wine a la champagne style. -
Mulled Red Wine Spices
£3.95More information
Pour a bottle of red wine into a saucepan. Add one or two sachets of mulled wine mix as required. Heat but do not allow to boil. Stir in sugar to taste. Remove sachet(s) and serve hot.
Ingredients:- Cinnamon, cloves, orange peel, lemon peel, aniseed and fennel.
Box containing 10 sachets. Made in England. -
Oak Chips French Heavy Toast - 100g
£2.80More information
Add to the must or the finished wine.
Use at the rate of 5-30 grams / 10 litres of wine with a contact time a few days to 3 months. -
Oak Chips French Medium Toast - 100g
£2.80More information
Add to the must or the finished wine.
Use at the rate of 5-30 grams / 10 litres of wine with a contact time a few days to 3 months. -
Oak-a-Vin
from £4.00More information
Natural oak extract in liquid form & of very high quality originating from the French limousin.
Gives the same effect in a few days as storing in oak barrels for several years!
Dosage for white wines: 2ml/Litre, for reds 4ml/Litre, for sherry up to 12ml/Litre. -
Potassium Sorbate - 50g
£1.90More information
An effective stabiliser which can be added to a wine to prevent re-fermenation. It is important that this is used in conjunction with sulphite, either in solution or as campden tablet, as otherwise lactobacilli can produce an inapropriate geranium aroma and flavour in the wine.
Use at the rate of 1-2 g per 5 litres of wine.
Pack size 50g -
Precipitated Chalk
£1.10More information
Calcium Carbonate is also used to reduce the acidity of wines. The addition of 7gram to one gallon (4.5 litres) of wine will reduce the acidity by approximately 1.5 gram per litre. The reaction will give off carbon dioxide which may cause foaming, and it will also throw a sediment.
Pack size 50g
