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 AT instead of DAP (Diammonium Phosphate) for a more reliable ferment that doesn't tail off towards the end of the fermentation. Fermaid AT 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).
Fermaid O yeast nutrient - certified organic
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.
Age and/or ferment your wine with these premium french oak chips (medium + toast) to give your wine the flavour profile of having been aged in oak barrels, Also suitable for spirits and other culinary applications eg smoking
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.
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.
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
Tannin will add "bite", structure and depth of flavour to your wine whilst enhancing your wine's keeping ability.
Available as 30g, 100g and when in stock 1kg
