I know when I first started out making wine and mead I was confused as to what everything you add does. I still am to some degree but as you continue to make wine you will learn slowly what to add and what not to. The items listed are items you may see in a recipe and can be purchased from your local home-brew vendor or online. ALWAYS follow the instructions on the bottle for amounts to add. This is the list I have compiled since I started learning the art. I am sure there are many more and this list will grow.

Acid Blend:
Acid Blend is used in wines to help balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly. Acid blend is made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid.

Acidex Super K:
Acidex Super K contains potassium bicarbonate and potassium bitartrate in an easy-to-use tartaric acid reduction powder. You use this product after fermentation is complete.

Bentonite:
A clay-based clarifier that absorbs colloidal substances.

Biolees:
Imparts a perception of sweetness and mouthfeel immediately that would normally take a few months of sur lie barrel aging and battonage.

Calcium Carbonate:
Calcium Carbonate (precipitated chalk) increases pH.

Campden Tablets: Potassium Metabisulfite (KMS):
Campden Tablets: (Potassium Metabisulfite) (KMS) prevents wild yeast, bacteria growth, and oxidation in your wine. The convenient tablet form takes the guesswork out of measuring. Each tablet adds 75 ppm free SO2 per gallon (pH dependent). Grind the tablet into a powder and dissolve in water before using.

Campden Tablets: Sodium Metabisulfite (SMS):
Campden Tablets: Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in your wine. Sodium Metabisulfite also works well as a sanitizer for your wine making equipment. The convenient tablet form takes the guesswork out of measuring. Each tablet adds 75 ppm free SO2 per gallon (pH dependent). Grind the tablet into a powder and dissolve in water before using.

Chitosan:
Very effective at settling yeast, fruit particles, and other haze-causing solids. Excellent for white wines.

Citric Acid:
Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity at a ratio of 0.1% for each teaspoon per gallon in wine. Be careful with how much you add to your wine because you will get a very tart flavor if you use to much.

Diammonium Phosphate:
This additive stimulates yeast production and growth. Add to a yeast starter to get it really bubbling and active. Diammonium Phosphate also works well with white wines and meads, which are typically lacking in natural nutrients.

Fermcap-S:
An anti-foam agent that can be used during fermentation to eliminate messy blowoff. As soon as fermentation is over, this insoluble compound settles out and remains behind when the beer is racked. It will not affect the finished beers flavor, appearance or head retention. Can also be added during the boil to reduce the risk of boilovers.

FermaidK:
FermaidK provides, DAP, free amino acid, yeast hulls, unsaturated fatty acids, and other helpful products. It helps encourage the yeast to maintain a strong cell wall in a high-alcohol environment. They also keep the yeast from providing off flavors due to stress, and help keep the yeast in suspension. This can be used in any fermentation, but it is highly recommended in wine and mead.

Gelatin Finings:
A fining agent that also reduces astringency by removing tannin.

Glycerin:
Glycerin, also known as Finishing Formula, sweetens and adds body to fermented wine.

Isinglass:
Isinglass is very effective at clearing yeast. Add to beer at kegging, or to wine in the secondary.

Liquid Wine Tannin:
Liquid Wine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency. Wine tannin can also add an earthy flavor to red wines. Use in conjunction with gelatin or isinglass for later fining as well

Malic Acid:
Malic Acid lowers pH a bit less than Tartaric acid, and is less sour. Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines when Tartaric acid is not appropriate. You do not want to add malic acid to any wine that will undergo a malolactic fermentation, as roughly half of the added malic acid will not convert to lactic acid during a malolactic fermentation.

Pectic Enzyme:
Pectic enzyme breaks down the pectin’s in fruit, makes the crushing or pressing more efficient. It also reduces pectin’s hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly. Pectic Enzyme may also be added to red grape must to help extract tannin from the fruit skins. Do not add this enzyme with bentonite, as this will negate the effect.

Potassium Bicarbonate:
Potassium Bicarbonate is used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 – 0.4%.

Potassium Metabisulfite:
Potassium Metabisulfite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH levels may vary the amount needed. This agent helps to clear the way for your yeast, better allowing it to do its job. Sulfites also aid in inhibiting enzymatic browning in white wines, and improves the flavor when used correctly. Metabisulfite does lose potency over time, so you should replace your supply at least annually. If you have some old metabisulfite, it can be used for sanitizing purposes.

Sodium Benzonate:
Sodium Benzonate is used in wine to prevent fermentation. It is typically used prior to bottling to prevent carbonating your wines.

Sparkolloid:
Forms very compact sediment without stripping color or flavor. Excellent for white and blush wines or mead.

Super Kleer KC Finings:
An excellent all-purpose fining for beer or wine. Clears 12-48 hours after adding to the secondary fermenter.

Potassium Sorbate:
Potassium Sorbate dissolves completely in wine to prevent yeast from fermenting. This product will not stop an active fermentation. It is typically used prior to bottling to prevent carbonating your wine. Use 1/2 tsp. per gallon.

Sodium Metabisulfite (SMS):
Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in your wine. Sodium Metabisulfite also works well as a sanitizer for your wine making equipment.

Tartaric Acid:
Tartaric Acid is the most widely adjusted acid in wine making. Take a test with the Acid Testing Kit, and then use tartaric acid as needed. Every teaspoon of tartaric acid will increase the acidity by 0.1% per gallon.

Yeast Energizer:
A blend of diammonium phosphate, magnesium sulfate, yeast hulls and vitamin B complex. Use a 1/2 teaspoon per gallon in wine to stimulate fermentation. Use 1/4 teaspoon per gallon in beer to revive a slow or stuck fermentation. Yeast energizer also works well in meads and honey brews to help create a complete fermentation.

Yeast Nutrient:
Yeast Nutrient gives nourishment to your yeast so that it stays healthy throughout the fermentation process. Used in beer, wine, mead, etc. to produce healthy yeast for a complete fermentation.

Wine Tannin:
Wine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency. Wine tannin can also add an earthy flavor to red wines. Use in conjunction with gelatin or isinglass for later fining as well.

 

 

Main Menu

Last 5 Posts
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Mar 31, 2013
Posted In: Beer Recipes,We Vinted
Posted: Mar 24, 2013
Posted In: Tips and Tricks
Posted: Mar 17, 2013
Posted In: Beer Recipes
Posted: Feb 17, 2013
Posted In: Beer Recipes,We Vinted

Hot Deals
Posted: Jan 28, 2013
Posted In: Hot Deals
Posted: Jan 17, 2013
Posted In: Hot Deals

Currently Vinting or Brewing
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Feb 14, 2013
Posted In: Currently Vinting

Post Categories

Archives

Valid CSS! Valid XHTML 1.0 Transitional