DRIED WINEMAKING INGREDIENTS
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ELDERBERRIES: (Dried)
4 ounces are sufficient for 1 gallon of wine. Instructions are included.
4 Ounce Pkg. . . $5.46
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ELDERFLOWERS: (Dried)
2 ounce package is sufficient for 2 gallons of wine. Recipes included.
2 Ounce Pkg. . . $5.46
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WOODRUFF HERB
Imported from Belgium. Use 1 oz. or more for 1 gallon of wine. Recipe included.
4 Ounce Pkg. . . $5.46
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JUNIPER BERRIES: (Dried)
Sufficient to make 1 gallon of wine. Instructions included.
4 Ounce Pkg. . . $5.46
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ROSEHIP SHELLS
4 Ounces sufficient for one gallon of wine.
4 Ounce Pkg. . . $5.46 [Yes! Order Now!] [View/Print Order Form]
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GINGER ROOT
Called for in many recipes. Should be bruised or mashed before using to release the flavor. Each 4 ounce package sufficient for one gallon.
4 Ounce Pkg. . . $5.46
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FRUIT ACIDS
 A FEW WORDS ABOUT THE ACIDITY OF WINES: The three acids: Citric, Malic and Tartaric listed below are used in flat tasting acid deficient wines. They give a liveliness to the wines taste, that otherwise would not be present, however, too much acid makes the wine too sharp (sour) on the tongue. These acids are used to correct the acidity in acid deficient wines, such as fruit wines and vegetable wines or in grape wines where you have added water to the juice. You can judge the acid content by taste or by using acid indicator papers, or, by using our acid testing kit. Wines with little or no acid will not keep well.
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CITRIC ACID
This is a very popular acid used to correct the acidity in acid deficient wines. This is She predominant acid of lemons and other citrus fruits.
1 - 6 oz. jar . . .$4.10 [Yes! Order Now!] [View/Print Order Form]
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TARTARIC ACID
This acid has slightly more tartness than citric acid. It is the predominant acid of grapes.
1 - 6 oz. jar . . .$6.70 [Yes! Order Now!] [View/Print Order Form]
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MALIC ACID
This acid is slightly milder than either citric or tartaric acid. This is the predominant acid of apples, peaches, plums, cherries and other fruits.
1 - 6 Ounce Jar . . .$4.00 [Yes! Order Now!] [View/Print Order Form]
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ACID BLEND
Contains 50% Citric Acid, 25% Tartaric Acid and 25% Malic Acid. This acid blend may be used in all types of wines and jelly. This acid is called for in most canned concentrate recipes.
1 - 6 Ounce Jar . . . $4.50 [Yes! Order Now!] [View/Print Order Form]
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MISCELLANEOUS WINEMAKING INGREDIENTS
| TANNIN will improve the taste of most wines, giving them a zest and bite which is quite often lacking, particularly in herb, flower, root and grain wines. It also gives an impression of dryness in the mouth after drinking, and is essential if the wine is going to have good keeping qualities. | |
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NATURAL GRAPE TANNIN
Referred to in many of the British wine recipe books. Brownish red in color. Use about 1/4 teaspoon per gallon of wine.
1 - 2 Ounce Jar ............ $5.14 |
WINE TANNIN
This tannin is very light in color. Preferred for light colored wines of all types. Use about 1/4 teaspoon per gallon of wine.
1 - 2 Ounce Jar ............ $6.18 |
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INSTANT ANTI-FOAM
Every winemaker will want a bottle of this. Anti-Foam will save you from having to clean up a lot of messes from overflowing fermentations. Put in a few drops and you will see the foam disappear right before your eyes. Just 1 or 2 drops will stop an actively fermenting gallon jug from foaming over. Just 1 or 2 cc will control excessive foaming in 10 gallons. Used by commercial wineries. Will not harm the wine.
1 Ounce Vial (approximately 30cc). . .$3.50 [Yes! Order Now!] [View/Print Order Form]
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ACID REDUCING CRYSTALS
(Potassium Bicarbonate] For wines that are too sour. Used extensively to remove excess acid from finished wines. Complete directions are included.
4 oz.Pkg. . . $3.45 [Yes! Order Now!] [View/Print Order Form]
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CALCIUM CARBONATE
(precipitated chalk) For removing excess acid from juices. Used extensively to remove oxalic acid from Rhubarb juice. Comes complete with directions.
5 Oz. Pkg. . .$2.50 [Yes! Order Now!] [View/Print Order Form]
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GYPSUM "PURIFIED"
(Calcium Sulfate, Anhydrous CaSO4). Used in the making of Madeira, Sherry and other Spanish type wines. Also used as a water treatment in the making of beers. Use about one level measuring teaspoon (3 grams) per gallon. Add before the fermentation starts. Also called water crystals.
2 Ounce Bag . . .$1.05 [Yes! Order Now!] [View/Print Order Form]
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UNTOASTED--WINEMAKERS WHITE OAK CHIPS
These chips will give you about the same benefits as using a new oak keg. A favorite method of speeding up the ageing process for a smoother wine with a fuller flavor. Comes with directions for usage.
4 ounce Pkg. . . $1.95 [Yes! Order Now!] [View/Print Order Form]
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TOASTED--WINEMAKERS WHITE OAK CHIPS
These toasted oak chips help remove harsh, bitter and other bad "off" flavors from the wine. In addition, they give you the benefit of oak keg ageing. Also used for mellowing distilled spirits
4 Ounce Pkg. . .$2.15 [Yes! Order Now!] [View/Print Order Form]
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FINISHING FORMULA
(Oak Wood Extractives) Helps smooth out and mellow the harshness in your wines. Helps speed the aging process. Use1 to 2 tablespoons per gallon of wine.
4 Ounce Bottle. . .$4.20 [Yes! Order Now!] [View/Print Order Form]
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MAGNESIUM SULFATE U.S.P.
(granular, Food Grade) Sometimes used as a part of the nutrients in making Mead. No directions furnished. For complete directions read the book "Making Mead." 4 Ounce Bag. . .$1.25 [Yes! Order Now!] [View/Print Order Form]
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LACTOSE U.S.P. (Milk Sugar)
Spray dried. Non-Fermentable, used in making Milk Stouts.
8 Ounce Bag . . . $3.35 [Yes! Order Now!] [View/Print Order Form]
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MAGNESIUM SULFATE U.S.P.
(granular, Food Grade) Sometimes used as a part of the nutrients in making Mead. No directions furnished. For complete directions read the book "Making Mead." 4 Ounce Bag. . .$1.25 [Yes! Order Now!] [View/Print Order Form]
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