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Wine Additives
The major acid found in apples and pears.
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Absorbs undesireable components in the must to promote active, healthy fermentation.
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Use for slow or stuck fermentations 1/4 teaspoon per gallon..
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Use to sterilize the must, adds sulfite to your wine.
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Helps wine clear and prolongs the life of a good wine.
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Use to prevent oxidation. 1 teaspoon per 5 gallons.
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Contains food grade citric acid, malic acid and tartaric acid to raise the level af acidity in the must.
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The principal acid in citrus fruit.
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The principal acid in grapes.
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Neutralizes pectins in fruit juices.
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Used to sweeten dry wines at bottling time, contains potassium sorbate to prevent renewed fermentation
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Used to prevent renewed fermentation at bottling time or when adding sugar to sweeten.
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