Used to increase astringency in grape or fruit wines. Some use as a clarifying agent; however this has been superseded by the use of silicon dioxide. Consult recipe for addition amounts. Dissolve powdered tannin in a small quantity of warmed wine before adding. 5 ml (one teaspoon) = approximately 2.2 g.
120 mL (Liquid), 10 g (Powder)
Used to add oak flavours and aromas to finished wines. Stir into wine immediately before bottling. For reds use 1 to 3 ml per litre…
Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones.…
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)…