Great for straining your wine
Christmas deliveries and hours: Last day to order to get your deliveries by Christmas for urban areas: North Island-Thurs 21st, South Island-Wed 20th. Rural can take severa days longer. Note these dates are aligned with delivery targets and are not guarantees.
We will be open over the Christmas break, but freight providers do not work on statutory holidays, so no deliveries will take place on statutory holidays. We may not despatch orders containing yeast immediately to avoid yeast sitting on the network over a weekend or long weekend.
We will be answering support queries over the Christmas period within the 24 hour service standard. However it may take longer than usual.
Hot weather and delivery timeframes: With this very hot weather we are experiencing we may avoid sending items containing yeast over a weekend. If relevant please include delivery instructions which avoid leaving orders including yeast sitting in the sun. Thanks for your understanding.
Merry Christmas! Thanks for your business in 2017 and here's to a wonderful 2018.
makewine.co.nz will ship the products on this page anywhere in the world.
Prices displayed are all in NZ dollars.
Standard shipping is international airmail. Delivery targets are 3-6 working days to Australia and 6-10 working days for the rest of the world. Note these are targets and not guarantees. International airmail is an untracked service.
We can courier to some international locations but the cost is very high. Please email email@example.com if you would like a quote.
You will need to be able to pay by paypal or into a NZ bank account.
Please note, there may be additional costs (eg duty) at your country's borders, which will be your responsibility. You will also need to ensure you can legally import the items you have ordered and a condition of the sale is we will not be responsible for any loss to the goods if they are retained at customs for any reason.
Shipping costs: To find out shipping costs, add your products to the cart and you will be able to see how much shipping is to your destination.
A large range of specialist winemaking enzymes including: Rapidase Extra Colour, Rapidase Extra Fruit, Rapidase Batonnage, Rapidase Rose, Rapidase Clear, Rapidase Expression Aroma, Rapidase Revelation Aroma, Delvozyme, Lallzyme HC, Lallzyme C-Max (250g), Lallzyme EX, Lallzyme EX-V, Lallzyme Cuvee Blanc, Lallzyme BETAQ, Lallzyme MMX
#4 rubber bung. Will fit most 1/2 gallon flagons. The hole fits an airlock.
DistilaMax RM (493 EDV) active dry yeast is a strain of Saccharomyces cerevisiae that was selected for use in the production of rum and other cane-based spirits. Isolated in a tropical region from cane molasses, this strain demonstrates high temperature tolerance and provides a desirable congener prole for the production of rum, aguardiente and rhum agricole.
Use 30g per 100 litres of wine (1.5g per 5L). Use Fermaid A instead of DAP (Diammonium Phosphate) for a more reliable ferment that doesn't tail off towards the end of the fermentation. Fermaid A is a Professional Winemaking Yeast Nutrient made specifically for the New Zealand and Australian wine industries. Use 1.5g (about 1/4 teaspoon) per 5 litres (1 Gallon).
Professional Winemaking Yeast Nutrient / Protectant. Use 1.25 parts GO-FERM® : 1 part yeast during yeast rehydration. Use in conjunction with Fermaid A as a more reliable nutrient source than diammounium phosphate and other nutrients.
6g = $3 (for 1 batch of wine up to 23 litres)
125g = $16
Just add this pack to your fruit and sugar before your add your yeast for an inexpensive, fast and simple winemaking method. Contains: yeast nutrient, acids, tannin, bentonite finings and pectolase. For 23L of wine or divide into 20-25g lots for 5L batches.
Drifine Isinglass Finings (positive charge) removes suspended solids from a cloudy wine. Isinglass is a transparent and pure form of gelatin fining agent obtained from the swim bladder of fish.
Champagne and General Purpose Winemaking Yeast. Suitable for all kinds of wine, stuck ferments, secondary fermentations, spirits, mead, cider and ginger beer. Clean, neutral ferment. Use 5g for any amount of wine/must/wash up to 23 litres.
Lalvin ICV-D47 for COMPLEX WHITES WITH CITRUS AND FLORAL NOTES. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and
bring volume and complexity to white wines.
The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of Lalvin K1-V1116 (ICV-K1) to adapt to difficult fermentation conditions. Restarts stuck fermentations. Use 5g for any amount of wine/must up to 23 litres.
Malic acid can be used instead of, or in combination with citric acid and/or tartaric acid to increase the acidity of your wine or must (lower the pH). Malic acid must be present if you want a malolactic fermentation to take place. Malic acid is found naturally in many fruits.
This is the red wine pectolase enzyme without dextrose padding.
This is the pectolase enzyme without dextrose padding for white grapes or light fruit.
Precipitated chalk (also known as calcium carbonate) is used to reduce acidity (raise the pH) in wines (or other brews eg beer) that are too acidic. 60g pack
Hot Mix Sparkolloid® NF is specially formulated to clarify wine without impacting aroma, body or flavor. It can be also used after bentonite or carbon fining to help compact lees. Hot Mix Sparkolloid NF can be helpful in removing haze left by other fining agents.