Amylase Enzyme

1.5 ounce

Amylase enzyme is the proper choice for aiding in the clarification of fruit wines.

Anti-Foam

Eliminates foaming from yeast during and after fermentation. Add 1 packet to 5/6 gallons of juice prior to fermentation.

B-Brite Cleanser (bulk)

5lb.

Dissolve one tablespoon of B-BRITE per gallon of warm water. Wash equipment with B-BRITE solution and then rinse with clear cold water. Cleans with active oxygen. Does not contain chlorine or bisulfite. Effectively removes fermentation residues. 8 oz of B-BRITE makes 15 gallons of solution.

B-Brite Cleanser (package)

8 oz.

B Brite cleans with active oxygen. Makes no suds and rinses easily. An excellent choice for cleaning bottles, demijohns, and carboys. Contains no chlorine or bisulfite. Removes fermentation residue well.

Bentonite

1 lb bag

Bentonite is a very fine clay used as a fining or clarifying agent in wine. Usage: use 2 tablespoons for each gallon of wine being treated. Dissolve in 1 pint of boiling water, mix well. Let stand for 24 hours. Remix and then add to wine. Rack off wine in 10 days.

Bentonite (package)

4oz pkg

Bentonite is a very fine clay used as a fining or clarifying agent in wine. Usage: Use 2 tablespoons for each gallon of wine being treated. Dissolve in 1 pint of boiling water, mix well. Let stand for 24 hours. Remix and then add to wine. Rack off wine in 10 days.

CFPW, Natural Oak Extract

100ml

This all natural oak extract enables the winemaker to capture the oak influence of a barrel, without the barrel. Great for small batches and influencing wines stored in carboys or tanks. Add 10 to 20 ml in 5 gallons to taste.

Campden Tablets

2oz.

Campden Tablets are easy-to-use tablets made with potassium metabisulfite used to prevent wild yeast, bacteria growth and oxidation in wine. One tablet per gallon equals 30 ppm free SO2.

Chitosan Fining

1 liter

A shellfish derivative, a 1% solution is positively charged to remove excess tannin, dead yeast cells, and floccular precipitate. Used in conjuction with Kieselsol. Clears wine in 12 to 48 hours. Doseage rate is 150-200 ml in/ HL (26 gal)

Citric Acid Packet

1lb.

Citric acid is used to increase the total acidity of wine and is a useful additive in cleaning. Citric acid also preserves color in white wine. Usage: Dissolve in cold water before adding. Powdered.

Citric Acid, Bottle

2oz.

FT Rouge Berry

1 kg

Scott Tan FT Rouge Berry is a mixture of condensed tannins extracted from wood of red berry fruit. The use of FT Rouge Berry in combination with yeast strains with a marked beta-glycosidase activity such as 71B, ICV GRE, NT 116, and Rhne 4600, allows for the development of enhanced red berry characters. The resulting wines may present intense aromas of cherry, strawberry, and blueberry, which complement varietal aromas produced during fermentation. FT Rouge Berry can also promote the stabilization of color and prevent oxidation of the primary aromas.

Fermaid K

8 gram

Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organix nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients(magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in 2 doses; 12. 5 g/hL at the end of lag phase an 12.5 g/hL at 1/3 sugar depletion.

Fermaid K

80 gram

Go-Ferm is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.To Use: Mix Go-Ferm in 20 times its weight in clean 43C(110F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40C(104F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary. Storage: Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Fermaid K

500 Gram

Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organix nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients(magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm) to assure proper nutition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in 2 doses; 12. 5 g/hL at the end of lag phase an 12.5 g/hL at 1/3 sugar depletion.

FermaidK-Fermentation Nutrient

2.5kg.

Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in two doses; 12.5 g/hL at the end of lag phase and 12.5 g/hL at 1/3 sugar depletion.

GELATIN

2oz

Gelatin is used for fining. A water soluble protein, gelatin serves as a good choice primarily for red wines. It has a positive charge and attracts negatively charged particulates suspended in your wine. It can also aid in reducing harsh tannins. Use 5 grams in ten gallons.

GELATIN

12 oz.

Gelatin is used for fining. A water soluble protein, gelatin serves as a good choice primarily for red wines. It has a positive charge and attracts negatively charged particulates suspended in your wine. It can also aid in reducing harsh tannins. Use 5 grams in ten gallons.

Go Ferm

100 gram

Go-Ferm is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.To Use: Mix Go-Ferm in 20 times its weight in clean 43C(110F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40C(104F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary. Storage: Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Go Ferm

625 Gram

Go-Ferm is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.To Use: Mix Go-Ferm in 20 times its weight in clean 43C(110F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40C(104F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary. Storage: Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Go Ferm

10 gram

Go-Ferm is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.To Use: Mix Go-Ferm in 20 times its weight in clean 43C(110F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40C(104F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary. Storage: Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

GoFerm - Yeast Energizer

1kg.

Go-Ferm is certified organic by OMRI. It is a natural yeast rehydration nutrient containing a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration water before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronutrients as they rehydrate. Infusing yeast with these essential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.To Use: Mix Go-Ferm in 20 times its weight in clean 43C(110F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40C(104F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10C(18F) difference between the must (juice) and the yeast slurry. Atemperate as necessary. Storage: Dated expiration. Store at 18C(65F). Once opened, keep tightly sealed and dry.

Kieselsol Fining

1 liter

Kieselsol is a 30% solution used in conjunction with Chitosan. It is a negatively charged fining agent used to remove excess tannin, dead yeast cells and floccular precipitate. Dosage is 30-50 ml / HL (26 gal)

MALOLACTIC CULTURE

The addition of malolactic bacteria to your newly fermented wine will enhance mouth feel by converting harsh malic acid to softer lactic acid. These direct inoculation cultures require no preparation.

Malolactic Culture

06 gal

Malolactic cultures can greatly enhance your wines is specific circumstances. This dose is the best choice for and the proper dose fot addition to the 6 gallon juice pails we offer.

Oak Barrel Restorer

1KG

Oak Restorer-CW is a blend of buffered carbonate, bicarbonate and proprietary surfactants. It was developed to remove tartrate crystals, wine color, protein and organic soils, and to clean barrels using cold water (68-86F/20-30C). This fast dissolving formulation contains 100% active components for advanced cleaning action compared with carbonates alone. By thoroughly cleaning the internal contact surface you can extend the working life of your oak (barrels and staves).

Oak Barrel Restorer

5KG

Oak Restorer-CW is a blend of buffered carbonate, bicarbonate and proprietary surfactants. It was developed to remove tartrate crystals, wine color, protein and organic soils, and to clean barrels using cold water (68-86F/20-30C). This fast dissolving formulation contains 100% active components for advanced cleaning action compared with carbonates alone. By thoroughly cleaning the internal contact surface you can extend the working life of your oak (barrels and staves).

Opti Malo Plus

60gram

Opti Malo Plus is a natural nutrient developed by Lallemand specifically for MLF. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fermentation.

Opti Malo Plus

6 gram

Opti Malo Plus is a natural nutrient developed by Lallenmand specifically for MLF. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help absorb toxic compounds that may be present at the end of primary fermentation.

Opti-RED

1kg

Opti-RED is certified organic by OMRI and is a unique inactivated yeast derivative nutrient. It is the product of a specific refining process which results in a high level of polyphenol reactive cell wall polysaccharides. Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Lallemand has known that different yeast strains produce different levels and types of polysaccharides during their growth phase. Building on this experience, they developed Opti-RED from specific yeasts harvested at the end of their growth phase when polysaccharides are more reactive than those released during autolysis. Using Opti-RED in the must provides early polysaccharide availability for complexing with polyphenols as soon as they are released and diffused. This early complexing results in red wines with more intense color and better tannin integration. Using Opti-RED in the latter part of alcoholic fermentation allows the winemaker to shape harsh polyphenols into smoother, more approachable tannins.

PBW

1 lbs.

Pectic Enzyme Powder

1lb.

Pectic Enzymes are an enzyme that is added to crushed fruit to increase juice extraction. Pectic enzymes increase juice yields from fruits by breaking down the cellular structure. It is also used during fermentation to eliminate pectin hazes by acting as a clarifier of residual pectins. Usage: 1/2 ounce (approximately 1/4 teaspoon) for 6 gallons of wine batch.

Pectic Enzyme Solution

1/2 ounce

Peptic Enzyme is a protein that helps to break down fruit by consuming the substance that holds fruit cells together. The result is higher yield from your grapes and other fruit and easier clarification of your wines.

Potassium Metabisulfite

1 kg

Potassium Metabisulfite is a common wine or must additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment. Recommended Usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of 1/4 teaspoon of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2. To make a sanitizing rinse for equipment, dissolve 8 teaspoons of potassium metabisulfite into 1 gallon of water. High concentrations of sulfur dioxide gas are irritating and toxic, so use in a well ventilated area. After applying the solution to your equipment, the items must be rinsed with clean, cold water.

Potassium Metabisulfite

1 lb

Potassium Metabisulfite

4oz

Pottasium Metabisulfite is a common wine or must additive used to perserve and stabilze wines, ciders, and occasionally beers. When added to wine or must, it forms a sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxident, protecting both the color and delicate flavors of wine. Usage: Dosage wvaries when used to kill wild bacteria in must, halt fermentation, or perserve finished wines against oxidation. The addition of 1/4 teaspoon of pottassium metabisulfate to 5 gallons contributes approximately 50 ppm of free SO2. To make a sanitizing rinse for equipment dissolve 8 teaspoons of pottassium metabisulfate into one gallon of water. High concentrations of sulfur dioxide gas are irrtating and toxic, so use in a well ventalated area. After applying the solution to your equipment, items must be rinsed with clean cold water.

Potassium Sorbate

1.5 oz.

Potassium Sorbate is a wine stabilizer that should be used in conjunction with Campden or its active ingredient, Potassium Metabisufite. In other words, it works better with sulfites present than without, and it works better than sulfites alone. It works by disrupting the reproductive cycle of yeast. Yeasts are unable to reproduce and their population slowly deminishes through attrition. Usage: For making sweet wines, use 1/2 teaspoon per gallon of wine. As a stabilizing agent, use 1/4 tsp per gallon to retard fermentation at bottling.

Potassium Sorbate

1lb.

Potassium Sorbate is a wine stabilizer that should be used in conjunction with Campden or its active ingredient, Potassium Metabisufite. In other words, it works better with sulfites present than without, and it works better than sulfites alone. It works by disrupting the reproductive cycle of yeast. Yeasts are unable to reproduce and their population slowly deminishes through attrition. Usage: For making sweet wines, use 1/2 teaspoon per gallon of wine. As a stabilizing agent, use 1/4 tsp per gallon to retard fermentation at bottling.

Royal Finishing Tannin

250 gram

Scott.Tan Royal is derived from American oak. It may be used in red and white wines to add structure, balance and length on the palate. Royal is a good complement for wines aged with American oak. It is known to bring out hints of cocoa, chocolate, coffee and butterscotch. Royal has also been known to help mitigate the off-aromas and flavors of Brettanomyces.

Soda Ash

5lb.

Use to clean both new and old wine barrels, stainless steel tanks and glass containers. Use 2 lbs per 5 gallons of water.

Sparkolloid

1lb.

Sparkolloid powder is a fining or clearing agent containing diatomaceous earth and alginates. Useage: Popular hot mix version. Dissolve 1 tablespon in 1 cup (8 fl. oz.) of boiling water for 5 minutes. Add mixture to 6 gallons of wine. Stir gently. Allow wine to settle for approximately a week, then rack.

Sulfite Granules

10 count

Inodose Granules are made up of a blend of potassium metabisulfite and potassium bicarbonate. These easy-to-use options release a precise dose of SO2 to help prevent overdose problems. Cellar workers and others in the immediate area require no safety equipment because both the granules are solid and odorless. Packed 40 packages/box.

Sulfite Granules

48CT

Inodose Granules are made up of a blend of potassium metabisulfite and potassium bicarbonate. These easy-to-use options release a precise dose of SO2 to help prevent overdose problems. Cellar workers and others in the immediate area require no safety equipment because both the granules are solid and odorless. Packed 40 packages/box.

Sulfur Sticks

23g/3pak

Dripless for proper sterilization of barrels.

Super Kleer (KC) Fining Kit

1lb.

Super-Kleer K.C. is a 2-stage fining kit sized to dose 5-6 gallons of beer or wine. Each 65 ml kit includes separate packets of liquid Kieselsol and liquid Chitosan finings. The combination of fining agents accelerates the sedimentation of yeast and other particulates, leaving the beverage brilliantly clear in 12-48 hours. Super-Kleer K.C. may not clear pectin hazes or cloudiness caused by hard water. The Chitosan in Super-Kleer K.C. is a shellfish derivative. Recommended Usage Add the Kieselsol to the beverage after fermentation, and stir gently. Wait 1-24 hours. Dissolve the liquid Chitosan in 1 fl oz of warm water. Gradually add the diluted Chitosan solution over a 30-second period, stirring gently. Allow the beverage to clear completely. Clearing time is 12-48 hours.

Tartaric Acid

1 lb.

Tartaric acid added to wine adjusts the acidity and pH levels. If the acidity is too low and the pH level is too high, the wine becomes unstable and susceptible to spoilage through bacterial growth. Tartaric acid lowers the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live.

Wine Stix American Oak Dark

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Dark

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Light

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Light

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Med

Tank Stave

WineStix Tank Stave sticks are sized so that one stick is the dosage for 30 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Med+

Tank Stave

WineStix Tank stave sticks are sized so that one stick is the dosage for 30 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Med+

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Med+

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Medium

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix American Oak Medium

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Dark

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Dark

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Light

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Light

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Med

Tank Stave

WineStix Tank Stave sticks are sized so that one stick is the dosage for 30 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Med+

Tank Stave

WineStix Tank Stave sticks are sized so that one stick is the dosage for 30 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Med+

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Med+

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Medium

Carboy pck

WineStix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Wine Stix French Oak Medium

Demi pack

WineStix Demi Pak sticks are sized so that one stick is the dosage for 15 gallons of wine. Due to careful aging and seasoning of the wood, either French or American, and precise toasting delivers very specific flavors and aromas according to the 4 toast levels we use. Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.

Yeast Nutrient, Fermax

1 lb.

Fermax is a premium nutrient containing diammonium phosphate, dipotassium phosphate, magnesium sulfate and autolyzed yeast. This yeast energizer acts as a food for the yeast and promotes rapid starting and complete fermentation. Useage: 1 gram per liter / 3.79 liters per gallon FIRST Dose should be added at 1/3 sugar depletion from starting BRIX and SECOND Dose should be added at 1/2 sugar depletion from starting BRIX Example: Staring point of 24 BRIX = First Addition of FERMAX at 16 BRIX, Second Addition of FERMAX at 12 BRIX

Yeast Nutrient, Fermax

4 oz.

Fermax is a premium nutrient containing diammonium phosphate, dipotassium phosphate, magnesium sulfate and autolyzed yeast. This yeast energizer acts as a food for the yeast and promotes rapid starting and complete fermentation. Useage: 1 gram per liter / 3.79 liters per gallon FIRST Dose should be added at 1/3 sugar depletion from starting BRIX and SECOND Dose should be added at 1/2 sugar depletion from starting BRIX Example: Staring point of 24 BRIX = First Addition of FERMAX at 16 BRIX, Second Addition of FERMAX at 12 BRIX

Yeast W-15 (bulk)

500g PKG

Yeast-43 Restart (bulk)

500g PKG

Isolated by Lallemand in collaboration with Inter Rhne in France. Uvaferm 43 RESTART is the result of an innovative preacclimation process developed by Lallemand and approved by the Inter Rhone Laboratory using Uvaferm 43. 43 RESTART's resistance to the stressful conditions of stuck fermentations has been naturally increased. This process includes the addition of micronutrients, sterols and polyunsaturated fatty acids to strengthen the yeast cell membranes. The yeast cells are more robust, acclimate more quickly and have a lower mortality rate after inoculation. 43 RESTART is sensory neutral and has been known to ferment up to 18% (v/v). It is a low SO2 and H2S producer with relatively low nitrogen demand. 43 RESTART is malolactic bacteria compatible. For best results use the 43 RESTART protocol including Reskue and Fermaid O. Restarts can be done in a few efficient steps.

Yeast-71B (packet)

5g PKG

71B is best for use with the following wines: Pinot Gris, Riesling, Grenache, Rose, Red French Hybrids, American Cultivars, and Fruit Wines. Known for fermenting fruity rose wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols. Softens high acid musts by partially metabolizing malic acid. Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm and early inoculation will help Lalvin 71B dominate in competitive conditions. 71B is used primarily for young wines such as vin nouveau and has been found to be very suitable for ice wine, blush and residual sugar whites.

Yeast-BDX (bulk)

500g PKG

Selected from the Pasteur Institut strain collection in Paris, France. Uvaferm BDX is a vigorous fermenter. Alcohol tolerance can be up to 16% (v/v). Optimizes color and structure with soft tannin extraction and increased mouthfeel. Does not generate a lot of heat during fermentation.

Yeast-BM44 (bulk)

500g PKG

BM 4x4 engineered by Lalvin to enhance mouthfeel and bring out jam,spice and cherry elements. Does require good nutrition, but is reliable under adverse conditions. Great choice for Sangiovese, Montepulciano, and Nebbiolo.

Yeast-BM44 (packet)

5g PKG

BM 4x4 engineered by Lalvin to enhance mouthfeel, and brings out jam, spice, and cherry elements. Does require good nutrition, but is reliable under adverse conditons. Great choice for Sangiovese, Montepulciano, and Nebbiolo.

Yeast-CLOS (bulk)

500g PKG

Isolated by the University of Rovira i Virgili in Spain from the Priorat region. Notable for its high alcohol tolerance (up to 17% v/v) with a very good implantation rate in difficult conditions. Ferments over a wide range of temperatures (14.32C/58.90F). Lalvin Clos was selected for its ability to enhance aromatic complexity, structure and mouthfeel. Good compatibility with malolactic bacteria.

Yeast-D47 (bulk)

500g PKG

D47 is recommended for making wines from white varieties such as Chardonnay and rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. An excellent choice for dry whites, blush wines and residual sugar wines.

Yeast-D47 (packet)

5g PKG

D47 is recommended for making wines from white varieties such as Chardonnay and rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. An excellent choice for dry whites, blush wines and residual sugar wines.

Yeast-EC1118 (bulk)

500g PKG

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.

Yeast-EC1118 (packet)

5g PKG

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.

Yeast-IONYS (bulk)

500g PKG

IONYS is the result of a multi-year research project between Lallemand and INRA Montpellier. Selected for its ability to significantly retain must/juice acidity during fermentation, IONYS is recommended for fermenting reds from warmer climates with high pH and high potential alcohol. The acidification .power. of IONYS may result in a total acidity difference of +0.4 . 1.4 g/L tartaric acid and a pH decrease of between 0.04.0.2. Low producer of VA, SO2 and H2S, with an alcohol tolerance of up to 16% (v/v). IONYS has very high nitrogen requirements and a balanced nutrient protocol is essential. Maintaining a temperature range of 25.28C(77.82F) optimizes glycerol production (up to 15 g/L) and may decrease alcohol production between 0.4.0.8%. IONYS has a moderate fermentation speed with a long, but steady stationary phase. With proper nutrition and temperature control, wines made with IONYS are characterized as having fresh fruit and mineral characters and fine-grain tannins.

Yeast-K1V1116 (bulk)

500g PKG

The K1V-1116 strain tends to express the freshness of white grape varities such as Sauvignon Blanc, Chenin Blanc and Seyval. 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 K1V-1116 to adapt to different fermentation conditions. Restarts stuck fermetations. Highly recommended for dry whites, aged reds, and late harvest wines.

Yeast-K1V1116 (packet)

5g PKG

The K1V-1116 strain tends to express the fresshness of white grape varities such as Sauvignon Blanc, Chenin Blanc and Seyval. 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 K1V-1116 to adapt to different fermentation conditions. Restarts stuck fermetations. Highly recommended for dry whites, aged reds, and late harvest wines.

Yeast-QA23 (bulk)

500g PKG

QA23 yeast is best used with Chardonnay, Sauvignon Blanc, Smillon, Chardonel, Gewrztraminer varietials. Lalvin QA23TM has low nutrient and oxygen requirements. It has been known to ferment juice at low temperatures (15C/59F) to dryness. QA23 was selected in Portugal by the University of Trs-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region. Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.

Yeast-QA23 (packet)

5g PKG

QA23 yeast is best used with Chardonnay, Sauvignon Blanc, Smillon, Chardonel, Gewrztraminer varietials. Lalvin QA23TM has low nutrient and oxygen requirements. It has been known to ferment juice at low temperatures (15C/59F) to dryness. QA23 was selected in Portugal by the University of Trs-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region. Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.

Yeast-RC212

80g PKG

RC212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefits from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. An excellent choice for both young and aged red wines.

Yeast-RC212 (bulk)

500g PKG

RC212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefits from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. An excellent choice for both young and aged red wines.

Yeast-RC212 (packet)

5g PKG

RC212 is recommended for red varieties where full extraction is desired. Lighter red varities also benefits from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. An excellent choice for both young and aged red wines.

Yeast-RP15 (bulk)

500g PKG

Isolated from spontaneous Rockpile Syrah fermentations in California. Enoferm RP15. is a moderate speed fermenter and has been known to be tolerant up to 17% (v/v) alcohol. Used in concentrated reds for a rich, lush, balanced mouthfeel. Characterized by red fruit and mineral notes. Has a low to moderate nitrogen demand; benefits from careful rehydration with Go-Ferm or Go-Ferm Protect Evolution.

Yeast-Red Wine Yeast

10g PKG

pH Buffer Solution

4.01

4.01 pH buffer solution for caibrating pH meter.

pH Buffer Solution

7.01

7.01 Buffer solution for calibrating pH meter.