Wine Making
- 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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Antimould Tablets
£3.75More information
These floating tablets sterilise the air above the wine.
They help prevent mould and vinegar infection whilst also reducing the oxidation of wine in bottles that aren´t filled completely.
Pack of 12 tablets. -
Dry Vermouth Herbs
£1.50More information
Classic Martini style herbs, to be shaken not stirred!
Any wine is suitable for the production of vermouth but ones that are fairly neutral in flavour are best.
Add about 1/2 teaspoon of the powder to the bottle of wine, and mix well each day for about 7 days or until the flavour is sufficient and then strain off the deposit and filter. -
Fermentation Stopper (Wine Stabiliser)
£1.25More information
Used to stabilise wine and prevent re-fermentation after bottling.
Add 1g (a half teaspoon) per gallon to a glass of warm water or wine, when dissolved add to the wine and swirl well daily for 2 to 3 days.
One crushed Campden Tablet should be added to the wine at this stage.
30g tub -
French Oak Chips
£2.00More 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.
Also useful to assist the sliding of corks within a hand-corker.
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.
Also useful for the sliding of corks within a hand corker.
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
£2.95More 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
£2.95More 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.
