Chemicals
Product
Description
Pricing
Campden Tablets
In wine, used to kill naturally occurring microorganisms and prevent spoilage. Also works as an antioxidant. Add at a rate of 1 tab/gallon to achieve 75 ppm free SO2.
Can also be added to water to remove chloramine (1 tab is sufficient for roughly 5-20 gallons). Simply crush up one campden tablet, drop it in your brewing water prior to adding anything else, and proceed as normal!
10pk – $1.50
25pk – $2.50
2oz (~110pk) – $5.99
Pectic Enzyme
1oz – $2.99
1lb – $9.99
Potassium Metabisulfite
At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and equipment.
The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively “wipes the slate clean” for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation.
In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.
In addition, it’s important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely.
1oz – $2.99
1lb – $9.99
Sodium Metabisulfite
Sodium Metabisulfite is a versatile winemaking agent used primarily as an antioxidant, sterilant, and stabilizer. It prevents most wild microorganisms from growing, and it protects both the color, and delicate flavors of wine. Sodium metabisulfite will lose its effectiveness over time, so a good rule of thumb is to replace your supply at least annually. Old metabisulfite can be used as sanitizer.
For pretreatment of must, dose up to 1/4 tsp. per 6 gallons of must to provide 75 ppm of SO2.
To stabilize fermented wine, dose up to 1/4 tsp. per 6 gallons of finished product for solid protection of wine and to allow for back sweetening of wine with no additional fermentation.
To use as a general sanitizing solution, dilute 2 tsp. of metabisulfite in a standard size spray bottle with water to provide a 1% solution suitable to spray all equipment used in the winemaking process. Or, add 2 oz per gallon of water.
2oz – $2.99
1lb – $9.99
Potassium Sorbate
Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine’s pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a “geranium” smelling off-flavor.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
10g – $1.99
1oz – $2.99
1lb – $9.99
Malic Acid
3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders. Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.
A rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $1.50
2oz – $2.50
8oz – $5.00
1lb – $9.00
Lactic Acid
88% concentration. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid.
2oz – $3.50
4oz – $4.99
500ml – $11.99
Tartaric Acid
Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. 3.8g per gallon adjusts acidity by +.1%.
As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.
1oz – $1.99
2oz – $2.99
8oz – $5.99
1lb – $11.99
Ascorbic Acid
Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that “Titrettes” are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm).
A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $3.99
2oz – $6.99
1lb – $29.99
Citric Acid
Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity.
A rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $1.99
2oz – $2.99
3oz – $3.99
4oz – $6.99
8oz – $8.99
1lb – $12.99
5lb – $29.99
Acid Blend
A combination of 3 acids to increase acidity in wine and can also be used in beer. 45% malic acid, 45% citric acid, 10% tartaric acid
1oz – $1.50
2oz – $1.99
3oz – $2.99
8oz – $5.99
1lb – $7.99
Gypsum
2oz – $1.99
4oz – $2.99
8oz – $3.99
1lb – $5.99
5lb – $8.99
Calcium Chloride
Calcium chloride is usually used in place of Gypsum when sulfates are not desired. Calcium chloride will adjust your mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.
1oz – $0.99
2oz – $1.99
1lb – $5.99
Calcium Carbonate (Chalk)
Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
Usage: Usage varies with acid level
Common name: Chalk
1oz – $0.99
2oz – $1.99
8oz – $2.99
1lb – $5.99
5lb – $11.99
Sodium Benzoate
Ingredi Sodium Benzoate FCC is a sodium salt of benzoic acid and is a food preservative. It exhibits anti-fungal properties and prevents food from spoiling. Sodium Benzoate also balances a recipe’s pH level and increases overall acidity of a food. Sodium benzoate was the first preservative allowed by the FDA for use in food products. It is widely used in soft drinks for these purposes and increases flavor in foods such as pickles, jams, fruit juices, and sauces.
As an ingredient in personal care products, Sodium benzoate is also used a a preservative and corrosion inhibitor. Many cosmetics contain metal additives which sodium benzoate prevents from oxidizing otherwise know as rust.
Pareve certified and allergen free.
Sodium Benzoate is a white powder with a pH value of 7.0-8.5 at 144.1 g/l at 25°C. It is water soluble at 630 g/l and is stable under normal conditions but should be kept away from moisture during storage.
1oz – $1.99
1lb – $13.99
Epsom Salt
Epsom is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness.
Promash is a useful utility to calculate water salts.
Epsom salt is also ideal as a nutrient source for growing hop plants.
2oz – $1.99
1lb – $5.99
Burton Water Salts
Also known as brewing salts, it is a mixture of Gypsum, Calcium Carbonate and Epsom Salt. 1 tsp adds 1119 ppm per 1 gallon. For Pale Ales in the Burton on Trent style. Burton salts can come in either crystal or powdered form. We ship what is available at the time your order is placed.
30g per 5 gallons will provide:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate
1oz – $1.99
2oz – $2.99
1lb – $6.99
Fermaid O
The Fermaid line of products are a range of nutrients that have been adopted from winemaking and put to use supporting beer fermentations as well.
12g – $3.99
1oz – $9.99
120g – $16.99
Fermaid K
Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works:
Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water.
A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose.
Like Fermaid K? Then you will love CellarScience® FermFed Yeast Nutrient!
8g – $1.99
1oz – $3.99
80g – $6.99
500g – $29.99
Diammonium Phosphate (DAP)
1oz – $1.99
2oz – $2.99
4oz – $5.99
1lb – $7.99
Gelatin Finings
A heat soluble, commercial quallity extra no. 1 grade, powered Gelaitin. This is much higher quality Gelatin than you will find in most beer/winemaking shops. It is composed of high molecular weight mass proteins that carry a big positive charge. Prepare by mixing in warm water and then adding during a transfer or pump-over. The solution must be maintained at 95-104F (35-40C) when used. See below for different dosage rates for beer and wine.
For Beer
Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.
A rough approximate of weight is 1 tsp = 1.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $2.99
2oz – $5.99
Liquid Isinglass
Easy-to-use pre-mixed form. Use 2 oz.
60ml – $2.99
Bentonite
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Soda Ash
Soda Ash, also known as sodium carbonate (Na2CO3), is the sodium salt of carbonic acid (soluble in water). Primarily used to remove tartrates in wine barrels. Use two ounces of soda ash for each three gallons of water. Fill the barrel half full with water as hot as you can get it. Then add the soda ash that has previously been dissolved in a little hot water. Shake or roll the barrel until the solution is well mixed. Now finish filling with water as hot as you can get it. Bung the barrel tight and roll it around to agitate it. Roll the barrel several times during a 12-hour period. Then empty it and rinse several times until all the solution has been washed out.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $0.50
1lb – $4.99
5lb – $14.99
Super-Kleer Finings K.C.
Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.
Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.
Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)
65ml Packet – $3.99
Amylase Enzyme
Fungal α-amylase is a liquid fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSMUsage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.
Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers
Amylase enzyme added to the mash to more rapidly and completely convert starches into sugars. Typical dosage rate is 1/4 oz per 5 gallons.
1.5oz – $3.99
2oz – $4.99
1lb – $16.99
Amylo 300
Amylo™ 300 can hydrolyse sequentially both exo alpha 1,4 and alpha 1,6 glycosidic linkages and can therefore be used to degrade starch polymers and maltose to glucose, for the production of high alcohol and low carbohydrate beers.
Application:
Amylo™ 300 is recommended for use in mash conversion, or in the fermentation/maturation stages of brewing.
Mashing and Wort separation – direct addition to mash during Saccharification rest, addition to wort before kettle boiling
Fermentation and Maturation – direct addition to cold wort enroute to fermenter, and addition to storage /matured beer before filtration.
Optimal pH & Temperature:
Amylo™ 300 works optimally well in brew house mash at temperature of 55-62C~ (131-144F) and pH ranges of 5.4 – 5.6. Amylo™ 300 is active up to 65C (149F).
1oz – $1.25
10ml – $2.00
4oz – $5.50
Glucoamylase
Fungal α-amylase is a liquid fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSM
Usage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amount of maltose.
Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers
Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.
1oz – $3.99
Glycerine
9.7% pure, food grade, Kosher-certified glycerine. Glycerine, or ‘glycerol’ is used to mellow and smooth out wines and liqueurs. Usage: 1-2 oz. per gallon.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Clarity Ferm
- An enzyme that is effective at preventing chill haze
- Increases shelf-life and product consistency
- Does not alter beer flavor or aroma
- Has no effect on head retention
- Can produce gluten-reduced* beers made with barley (*The majority of beers test below 10ppm gluten when used in the correct dosage)
10ml – $3.69
Go-Ferm Protect
Go-Ferm Protect is a new formulation of Go-Ferm
Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won’t be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.
New Advanced Formula!
Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect.
Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!
Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.
To Use
Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.
A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
10g – $2.99
100g – $11.99
Potassium Bicarbonate
Acid reduction powder 1 – 1/3 tsp / U.S. gallon prior to fining lowers acid 0.1% Cold stablize before racking off the tartrate precipitate. NOT recommended to reduce acid than 0.3% or to use on wines higher than 3.5
1oz – $1.99
2oz – $2.99
1lb – $8.99
Wyeast Beer Nutrient
Wyeast nutrient blend for yeast propagation and brewing. A blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements that will benefit yeast growth and fermentation. Additional nutrients are most valuable during yeast propagation and sluggish or stuck fermentations. Supplementing with nutrients will reduce lag time, improve viability and provide consistent attenuation rates.
Usage Rate: 1/2 tsp (2.2 Grams) per 5 gallons of wort. Dissolve Wyeast Nutrient in warm water.
Usage instructions: Add solution to kettle 10-15 minutes prior to the end of boil.
1.5oz – $4.50
Wyeast Wine Nutrient
Wyeast Wine Nutrient Blend is a custom blend of vitamins, minerals, and micronutrients essential for an orderly and complete fermentation. It has been the preferred nutrient addition for professional and hobby winemakers, cidermakers, and meadmakers for over three decades.
During the cell growth and metabolization of sugars that takes place in every fermentation, yeast cells require an array of trace elements, vitamins, and compounds that can be assimilated from their environment in order to carry out their basic functions of life. However, grape musts and other fruit fermentations are often deficient in several of these nutrients, and honey-based fermentations are deficient in many. Nutrient deficiency can lead to disrupted or incomplete fermentations, off-flavors and aromas, and diminished stability of the finished wine, cider, or mead.
Supplementing your juice or must with Wyeast Wine Nutrient Blend helps ensure high viability and health of your yeast population, which in turn helps ensure a rapid, complete, and successful fermentation with repeatable results.
1oz – $4.50
Omega Seltzer Nutrient
One dose of Omega Yeast’s specially formulated Propper Seltzer™ nutrient powers your favorite beer yeast through a healthy sugar-based fermentation in as little as 7 days. Want even faster? Try 4 days with Propper Seltzer™ nutrient and Omega Yeast’s Lutra™ Kveik!
One (1) pack provides yeast nutrient for (5) five gallons of sugar wort at 1.060 (15°P) or lower.
1oz – $5.99
Mangrove Jack's Seltzer Nutrient
A yeast and nutrient blend specifically formulated for making hard seltzer alcohol bases with a clean and neutral flavor and aroma profile.
25g – $5.99
Irish Moss
Irish moss is a specific type of algae that is used as a thickener in a variety of products. In beer making, Irish moss is added during the last 15 minutes of the boil, to help coagulate and settle out proteins. It improves formation and compaction of the hot-break, the gelatinous mass that forms after boiling and during cooling. Some users recommend prior rehydration in water, or a full hour boil with Irish moss, but common usage is 15 minutes in the boil.
Usage: 1 tsp. per 5 gallons
Chemical name: Chondrus crispus.
1oz – $1.99
1lb – $14.99
Whirlfloc
A blend of Irish Moss and purified Kappa Carrageenan that encourages the precipitation of haze-causing materials such as proteins and beta glucans. Add one tablet per 5 to 10 gallons of wort at the final 15 min of the boil.
Powder
1oz – $4.99
8oz – $29.99
1lb – $49.99
Tablets
10pk – $2.50
25pk – $3.50
2oz – $4.99
Fermax Yeast Nutrient
A balanced blend of proteins, amino acids and vitamins to improve yeast activity during fermentation. Improves attenuation and speed of fermentation.
Use 1.0-1.5 teaspoons per gallon to optimize yeast activity or restart fermentation.
4oz – $4.99
Yeast Energizer
Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, & Vitamin B Complex.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Silafine
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
BIofine
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Super Smoother
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Polyclar VT
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Sparkloid
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Servomyces
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
5.2 Stablizer
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Wine Tannin
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Liquid Oak Tannin
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Tannin Complex
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Tannin FT Blanc Soft
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Tannin FT Rouge
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Tannin Riche Extra
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
BaroKleen
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Argilact
ARGILACT
Preparation of selected bentonites and soluble casein.
Prevents oxidation, the risk of “browning” and maderization.
Retains freshness, fruitiness and hue in wines.
Acts as a clarifying agent, resulting in improved filterability.
Contributes towards protein stability in wines.
bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Kettle Defoamer
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Foam Control
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Fermcap S
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Lallzyme C-Max 6g
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Noblesse
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Opti-Malo Plus
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Opti-Red
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Phenophthalein
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Reduless
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Sulfur Wick
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Super Moss
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.