Winemaking Yeasts
Professional winemaking yeasts. These are all yeast used by professional wineries PLUS backed by makewine.co.nz's exclusive 100% guarantee and unlimited email support.
Use these carbonation drops if you want to make sparkling wine (or beer or ginger beer etc).
Also known as brewing sugar or glucose powder. Use instead of sugar in your winemaking. Some say it will give a smoother taste.
Not ony are you looking after yourself and environment - you are also building a bridge to financial independence for small farmers in developing nations who would otherwise be taken advantage of by large multi-nationals
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).
Use for brewing of all kinds plus applications like cheesemaking, photography and making your own cleaning products. For winemaking use 5g (or per recipe) for 5 litres / 1 Gallon of wine to improve environment for yeast growth and to add flavour to your wine.
100g = $4
1kg = $12
5kg = $55
Use glycerine (glycerol) to your homemade wine after its been cleared and racked just before bottling to sweeten and add body and mouthfeel. Add in 5ml increments, mix well and taste until desired improvement has been made. Advisable to conduct bench trials first.
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
This is for a bulk of home winemaking ingredients at a WHOLESALE PRICE - you won't find cheaper!
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.
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.
Use this product to initiate a malolactic fermentation (MLF or malolactic conversion). Malolactic fermentation will break the malic acid in your wine down to lactic acid resulting in a creamer mouthfeel and rounder flavour.
Use instead of sodium metabisulphite or campden tablets for sterlising your must (fruit mixture you are turning in to wine) and equipment.
Use in conjunction with potassium metabisulphite to stop your yeast fermenting. This is useful if you would like your wine to be medium to sweet.
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
Oak chips for winemaking. Get the same flavour profile as wine aged in expensive oak barrels. Also suitable for spirits and other culinary applications eg smoking
Tannin will add "bite", structure and depth of flavour to your wine whilst enhancing your wine's keeping ability.
Available as 30g, 100g and 1kg
