Adds oak flavour and aroma to wine. Chief advantage over regular oak chips lies in its use during primary fermentation. Oak flavours and aromas transfer very quickly and efficiently, allowing user to judge results within two to three weeks. Also improves early drinkablity of wines. Add directly to grape juice or must prior to or during fermentation. For whites and light reds use 25 g per 23 litres. For heavier reds use 50 g per 23 litres. 5 ml (one teaspoon) = approximately 1.4 g Caution: Over-oaking is impossible to reverse. When in doubt, use less oak, or only oak a portion of the wine, saving the rest to use for diluting.
$2.95 – $35.99
Used to make acid adjustments in wine. Acid of choice for all adjustments. Consult a good winemaking textbook for addition amounts. 5 ml (one teaspoon)…
Used to introduce malolactic fermentation in wine, causing the conversion of malic acid to lactic acid. Side effects include the production of diacetyl compounds that…
This is a mixture of unflavored Gelatin and Silicon Dioxide. It works well provided you can hit the right dosages. If there is too much…