Wine Additives

This red grape concentrate comes in a 1 L. container. It can be added to wine to increase color, flavor, and sweetness, and does not contain any stabilizers. The concentration is three times regular juice with a Brix of 68.

Pectic enzyme increases juice yields, improves color extraction from grape skins, and also prevents pectin haze by helping proteins to floc out during fermentation. It will also enhance the retention of color in red wines. Recommended use is 1/2 tsp. per gallon of must before the start of fermentation.

Acid Blend is a blend of three different acids: citric, tartaric and malic acids. Use Acid Blend to adjust pH in grape wines and to adjust pH and balance flavor in fruit wines. Acid blend can also benefit ciders that need to have the tartness adjusted. Recommended dosage is up to 1/2 tsp. per 5 gallons or to taste.