Wine Ingredients
Most winemaking corrections are far easier before fermentation than after. Acid and tannin set the frame, nutrient keeps the yeast working cleanly to the end, and fining agents deal with what is left.
What we stock
Tartaric Acid 100g
The primary wine acid — raises acidity, lowers pH.
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Tartaric Acid wine1kg
Bulk tartaric for larger batches.
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Citric Acid 100g
Sharper, more citrus-leaning acid adjustment.
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Citric Acid for beer and wine 1kg
Bulk citric acid.
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Malic Acid for wine pH adjustment 1Kg
Green-apple acidity; softens through malolactic.
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Tannisol 10g Sachet- Packet of 10
Tannin plus SO2 for structure and protection.
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Bentonite food grade for wine clearing 100g
Clay fining agent — drops protein haze.
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Bentonite food grade for wine clearing 1kg
Bulk bentonite for larger volumes.
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Campden Powder 25g
Sulphite powder for sanitising must and protecting wine.
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HS Campden Tablets x 100
Pre-measured campden tablets, one per gallon.
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Go-Ferm Sterol Flash 50g Yeast Nutrient
Rehydration nutrient — start the yeast strong.
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Fermaid AT 1kg Yeast Nutrient
Staged nutrient addition to avoid a stuck ferment.
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American Oak Chips Untoasted for bourbon and whisky 100g
Untoasted American oak — vanilla and coconut.
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French Oak Chips Untoasted 100g
Untoasted French oak — finer, more spice than sweetness.
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10C Inodose 3 Tablets per pack
Measured sulphite dosing for storage.
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Go-Ferm Sterol Flash 1kg Yeast Nutrient
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Adjusting a must and not sure where to start?
Bring us a pH reading and a Brix or gravity figure. Acid, tannin and nutrient additions are far easier to get right before fermentation than after.
Browse the range here, buy at thebrewshop.com.au — our online store, where orders are picked, packed and shipped Australia-wide.