Wine Making
These nylon bags, commonly used for straining the fruit from wine musts, come is a variety of sizes and mesh.
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Straining Bag - Large Fine
£6.99
These nylon bags, commonly used for straining the fruit from wine musts, come in two sizes.
The standard size has a 14.5cm square base and a depth of 45 cm.
The large size has a base of 22cm square and a depth of 45cm. Both sizes are available with a fine or coarse mesh.
For straining fruit wines I would initially use the coarse mesh, as the fine one is very fine!
You may also require...
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Campden Tablets
£2.99More detail and information
These can be used at the rate of six tablets dissolved in a pint of cool water as a steriliser.
If added to a wine must at the rate of one or two per gallon, at least twenty four hours before the addition of the yeast, they will inhibit the growth of wild yeasts.
One tablet per gallon added to a wine at both the first and the last rackings will reduce the risk of oxidation.
One tablet in an inch of water at the bottom of a sealed glass bottle or demijohn will keep it fresh for months whilst it is not in use.
And adding one to a bucket, with a loosely fitting lid, containing five gallons of water will remove all chlorine in the water overnight. Anyone who has been unfortunate enough to suffer from TCP in a beer will know how important this can be. Mighty useful things!
As the active ingredient of both Sodium Metabisulphite and Campden Tablets is Sulphur Dioxide, do ensure that these are used only in a well ventilated environment, and avoid inhaling the fumes which can irritate eyes, nose and throat! -
Pectolase
£1.10More detail and information
Pectin, which is present in many of the ingredients that we use in winemaking, can prevent finished wines from clearing.
To stop this the ingredients should be treated with the pectin detroying enzyme, known as pectolase.
This will be most effective if added to the pulped fruit in the bucket, along with the sulphite, before the addition of the remaining ingredients.
Pectolase works best on the fruit itself and is not inhibited by the presence of sulphur dioxide.
Pectin is more soluble at higher temperatures, which is one reason for not heating ingredients when preparing a must.
Additionally, when heating or boiling a fruit containing pectin, any pectin destroying enzymes naturally present are destroyed, making the use of pectolase even more essential.
It is always beneficial to add the enzyme before the fermentation starts, as the action of enzymes is inhibited by the presence of alcohol.
If in any doubt it is advisable to treat all fruits and any juice that is not clear.
Pectin destroying enzymes occur naturally in fruits, although in smaller amounts, so they are not artificial. -
Vitamin B1 - pack of 100
£1.90More detail and information
Also known as Thiamine, this is one of the vitamins needed by yeasts to reproduce.
It occurs naturally in sufficient quantities in grapes and many other fruits, but is largely destroyed by sulphur dioxide.
If a must has been heavily sulphited more B1 should be added once the sulphur has been dissipated.
It is also recommended to use these in flower wines.
One 3mg tablet is sufficient in 4.5l of must. -
Wine (Grape) Tannin - Powder 50g tub
£1.45More detail and information
Tannin is the substance that provides bite, firmness and character to a wine.
It needs to be present at the right level to achieve the correct balance.
Wine tannin, a reddish-brown powder, is extracted from grape skins and should be added to musts prepared from ingredients that are naturally low in tannins.
Whilst red fruits such as blackberries, elderberries and grapes should all contain adequate levels, wines made from vegetables, grains, flowers and white fruit, with the exception of apples, usually benefit from the addition of tannin.
The correct level helps to clear the wine by preciptating out any proteins present and will also improve the wine's bouquet & keeping qualities.
50g tub -
Youngs Yeast Nutrient
£1.10More detail and information
When used at a rate of one level teaspoon for each gallon of wine this nutrient provides nourishment to the yeast helping it to achieve a rapid and complete fermentation.
100g/500g Tub -
GV11 Gervin D Fruity with fine bouquet (apple, damson, gooseberry, plum, quince, rhubarb)
£1.05More detail and information
(S. Cerevisiae, German strain.)
Use for fruity wines with a fine bouquet especially reds in the Beaujolais style.
This yeast has two particular characteristics.
Firstly it produces an exceptionally fine bouquet.
Secondly it can metabolise 30 to 35% of any malic acid present in the must.
This makes the yeast very useful when the fruit basis (eg apples, gooseberries, rhubarb) may be overacid, with a high percentage of malic acid.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must.
Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV4 High Alcohol also full bodied & desert wines
£1.05More detail and information
(S. Cerevisiae French strain)
Experiments have shown that with suitable additions of appropriate nutrient to the must, levels of alcohol in excess of 21% can be achieved, using this yeast.
It ferments fast, produces little foam and settles firmly and quickly.
It also produces excellent full bodied fruit based wines and desert wines.
This is a new yeast with a great potential for the amateur winemaker.
It has a killer factor which may inhibit unwanted wild yeasts.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must.
Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV10 Gervin C Gold label (Sparkling Wines)
£1.05More detail and information
(S. Cerevisiae , Strain EC1118)
This is one of the most popular wine yeasts in the world and is said to be involved in production of 70% of Champagne.
It is recommended for making sparkling wines, dessert wines and for restarting "stuck" ferments.
It ferments well at low temperatures, flocculates well, produces a very compact lees and is capable of producing alcohol up to 18.5%.
It is also excellent for making white & rose table wines.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must.
Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV1 Excellent general purpose red or white wines (bananas, grains, flowers, redcurrants)
£1.05More detail and information
(S. cerevisiae, Narbonne Strain)
This yeast is widely used in France to make both white and red wines.
Use it for table wines & social wines of up to 14% abv.
It starts quickly, works at temperatures down to 15°C and settles well at the end of the fermentation period.
It will tolerate up to 100 ppm of sulphur dioxide.
It is recommended as a general purpose yeast.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.
Suitable for banana, barley, dandelion, flower, ginger, grain, honeysuckle, orange, pear, redcurrant, rice, rosehip and wheat amongst others.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV2 Vigorous full bodied red wines (bilberries, blackberries, blackcurrants, elderberries, sloes)
£1.05More detail and information
(S. Cerevisiae, French Strain)
This is a very vigorous Burgundy yeast which gives a rapid start to fermentation with little foam.
It will ferment at temperatures down to 15°C.
This yeast contains a killer factor, which may help to eliminate any sensitive wild strains.
It is excellent for all red table wines particularly where full bodied is required and it is especially recommended for making wines from autumn fruits such as bilberries, blackberries, blackcurrants, cherries, elderberries, raspberries and sloes.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV3 Champagne & Restart yeast (cider, elderflower, mead, sparkling wines)
£1.05More detail and information
(S. Cerevisiae, Pasteur Institute Strain)
This is a Champagne yeast, designed to produce sparkling wines, so it tolerates higher levels of alcohol than most other yeasts and is ideal for high alcohol & desert style wines.
Hence it is excellent for restarting fermentations that have "stuck" because too much sugar was added to the must.
This yeast can be used for either white or red wines, and allows the wines to take on the characteristics of the ingredients.
It will ferment well in the 12-30°C range.
The sulphur dioxide level should be kept below 25 ppm.
Thus this beauty is suitable for producing elderflower, sparkling wine, restarting stuck ferments and making dessert wines including mead.
It is also recommended for the making of cider.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV5 Quality White Wine Yeast (apricot, peach, strawberry)
£1.05More detail and information
(S. Cerevisiae, French Strain GVN)
This French yeast is particularly good for making quality white fruit table wines, dry or sweet.
It forms little foam and and ferments well at low temperatures 8-15°C thus ensuring that the wines develop excellent bouquets.
Suitable for apricot, peach and strawberry, also used for the production of quality white English table Wines.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must.
Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV8 Gervin Varietal A Aromatic Bordeaux style yeast (red grape)
£1.05More detail and information
(S. Cerevisias Narbonne selection strain)
This French yeast was selected by INRA at Naarbonne to compliment the charactistics of the grapes.
It is used for the production of red Bordeaux (claret) wines.
It is described as an "aromatic" yeast which develops a pleasant and lasting aroma.
It produces minimal frothing, and produces a good yield of glycerol.
It ferments well over the temperature range 18-30°C.
It will tolerate up to 50 ppm of sulphur dioxide.
This yeast is ideal for the production of dry red table wines and for red grapes.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
GV9 Gervin Varietal B Aromatic yeast for young fruity aroma (white grape)
£1.05More detail and information
(S. Cerevisiae, Narbonne selection strain)
This is another high quality "aromatic" yeast, intended for the production of wines with a young fruity bouquet, similar to many of those from Germany.
It starts easily, and produces little frothing.
It ensures fermentation at temperatures down to 10°C, with associated production of fruity esters.
This yeast is good for the production of flower and medium dry white table wines and also for wines from white grapes.
It will metabolise up to 30% of Malic Acid & is good in dealing with fruits with high malic acid levels such as gooseberries & rhubarb.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must.
Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
10 litre food grade plastic bin with lid
£5.75More detail and information
10 litre food grade plastic bin and lid with a scale graduated in both gallons and litres.
Height 26cm, maximum diameter 27cm. -
GV6 True Sauternes Wine Yeast
£1.05More detail and information
A true Sauternes yeast selected by Brian Croser, the distinguished Australian wine maker.
It will ferment down to a temperature of 5C.
Add a little nutrient to the must to prevent excess volatile acidity.
Great for producing quality white wines with fruity & floral characteristics.
This will give more than 16% ABV & is suitable for lighter dessert wines.
It can also be used to make sparkling wines and for restarting stuck fermentations.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons. -
Glass Demijohn -Original Style - 5 litre
£6.99More detail and information
The original two handled style of demijohn as used by wine makers for years.
Glass for inertness & minimal oxidisation & compact enough to fit neatly on a work top for least disruption.
Ideal for those that like to monitor the progress of their fermentations.
In common with the shipping of all glass products, there is an attendant risk of breakage, which we have both minimised & will rectify for shipments within the U.K. should the need arise. -
Syphon Tubing - 5/16" internal diameter with tap
£2.50More detail and information
A 1.5 metre length of 5/16" tubing (8mm inside diameter) with a syphon tap.
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5 litre Plastic Demijohn - spare cap plain
£1.00More detail and information
A spare plain cap, with no hole and not fitted with a grommet, to fit 5 litre PET Demijohns.
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Campden Powder
£2.20More detail and information
Campden Tablets but in an easy to use powder form. 1 level teaspoon (approximately 2.5g) is equivalent to 1 Campden tablet.
Pack size 90g
