Wine Additives

Potassium Campden TabletsSterilant & PreservativeEach tablet contains 550 mg of active sulphite per tablet.Two crushed tablets equals 1/4 teasp...

Pectic Enzyme Pectic Enzyme is most notably used in apple wines and ciders but can be used in any item that is made with fresh or frozen fruits. It...

Lysozyme - 50 grams This is used in wine making to control lactic acid bacteria growth. It is isolated from egg whites, and this enzyme will degrad...

500 mlFor Sweetening finished wine. Add to wine after stabilizing and clearing.

Kerry Fermcap This 1 oz. bottle of Kerry Fermcap will help you to prevent boil over when brewing and it can be used to prevent foam formation durin...

Noblesse (8 grams)This will improve body and structure, color stability and mouthfeel. Use in conjunction with Lallzyme EX for best results. It is ...

Booster Blanc (6 grams)This additive will increase fresh varietal fruit aromas while helping to diminish bitterness and chemical/vegetal characteri...

 Opti-Red (8 grams) Opti-Red is used to improve body, color stability and mouthfeel in red wines. For best results this should be used with Lallzym...

Tannin FT Rouge (10 grams)This special blend of highly reactive tannins will stabilize color, improve structure and help reduce vegetal characters....

Defoamer 105 by FiveStar Chemicals   Defoamer 105 will prevent and eliminate excessive foam in the brew kettle and fermenters. It will keep your b...

This 2 pouch kit contains 15 mL of glycerine and 15 mL of liquid oak. It will instantly smooth and age up to 6 gallons of wine. It is a great addit...

Dissolve 1 tablespoon of powder in 8 fl oz of water for 5 mins. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle.

Adds mouthfeel and body to wines, seltzers, ciders, etc. Adds perceived sweetness without the concerns of adding residual sugar Helps lock in colo...

Unique amino acid blend activates Ehrlich pathway causing beer and wine yeast to produce tropical flavors Contributes complexity to beer styles li...

C-Max's unique combination of pectinases allows for a rapid clarification and de-pectinization of white juice. To use sprinkle slowly in to your ju...

Create greater mouthfeel and complex aromatics when doing a cold soak with white grapes. Minimum contact time is 4 hours, with 6-12 hours working b...

Hot Mix Wine FiningsTo use: Dissolve 1 tbsp in 1 cup (8 fl oz.) of boiling water for 5 minutes. Add that mixture to 6 US Gallons (23L) of wine. Sti...

Tannin Riche Extra Tannin Riche Extra is 100% American oak tannin that is lightly toasted to impart a heightened vanilla/coconut oak character and ...

Opti Malo Plus   Opti Malo Plus is a blend of cellulose, nutrients, and yeast hulls that you add direclty to your wine. It will feed, remove toxins...

Tannin Complex (3 grams)This tannin complex is added post fermentation to improve structure and protect wine from oxidation. There is no harshness....

 Opti-White (15 grams)Opti-White is used to increase mouthfeel and protein stability, avoid browning and protect fresh aromas during aging. It is r...

Caseinate de Potassium (Caseine Soluble) - 1 oz.This will remove oxidized phenolic (brown colored) and bitter compounds in white wines.Usage: Disso...

Nutrient Vit End (12 grams)This wine additive is a new tool for assisting with difficult fermentations. It is a highly specific inactivated yeast t...

Booster Rouge will increase the structural intensity and mouthfeel in red wine. It will enhance fruit freshness as well!For best results use iwth L...

This fining agent is used a powdered proprietary formulation of high molecular weight gelatin protein. It has an affinity for polyphenols and will ...

This Fining Agent is used to treat and prevent browning in white juice or wine. It is a blend of PVPP, casein and cellulose.To use: Mix in 20 times...

This Fining Agent clarifies white, rose and fruit wines. It is a blend of Isinglass with a high positive charge. Simply dissolve .07g in 15 mL of w...

FT Blanc Soft (3 grams)   This colorless white wine tannin is derived from Gall Nuts. You can use it at the start of fermentation to protect agains...