Used in making specialty wine and as an additive to grape concentrate wines. Gives rich “plummy” flavour to wines, along with reddish brown colour. Adds tannin to bland wines. Add to wine prior to pitching yeast. Push under fermenting wine every day to keep berries moist. Leave berries behind in fermenter at first racking. Use 3-¼ g per litre of wine (75 g per 23 litres). 5 ml (one teaspoon) = approximately 2.5 g.
150 g, 500 g, 1 kg
$1.00 – $10.99
Used to adjust acid levels in fruit wines and adjusting acid to taste in fully fermented grape wines. Also used in barrel care as an…
Minor acid reductions in wine must. Reductions of up to 20% of tartaric acid are possible. Acid reduction completes very quickly (within a few minutes)…
$1.99 – $10.95
Extreme de-acidification of musts and finished wines. Better choice for acid reductions than regular chalk (calcium carbonate) because it reduces equal amounts of malic and…