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.
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.
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