This page describes the most common winemaking chemicals and additives, many of which are stocked by grapestompers. Each chemical or additive is defined, and its use is briefly described.
Acid Blend
This compound is used to raise the acidity of wine, thus increasing tartness.
It is comprised of equal amounts of malic, tartaric, and citric acids.
Use: Acid blend is most widely used by winemakers who start their wine
recipes from scratch; you will not need this chemical if you are making wine
from one of our wine concentrate kits. Its usage varies depending on the acidity
of the wine or must. An acid test kit (Item #2716) should be used to determine
the acidity and usage.
Item Number: # 2730 (3 oz); # 2729 (1 pound)
Ascorbic Acid
This reduces oxidation in bottled wine when added just prior to bottling (not
effective for bulk storage).
Use: 1 teaspoon per 6 US gallons of wine.
Item Number: # 2726 (2 oz)
B-Brite
This compound is used to sanitize winemaking equipment. It cleans with active oxygen, and does not contain chlorine or bisulfite. Effectively removes fermentation residues.
Use: Dissolve one tablespoon of B-Brite powder in one gallon of water
to create a sanitizing solution. Sanitize winemaking equipment for at least
one minute, then rinse with clear tap water. Discard solution after use.
Item Number: # 2721 (8 oz) or # 5264 (5 lbs)
Bentonite
This is powdered clay that is used as a fining agent to clarify wine. Caution: If too much is used, your wine will have an earthy flavor.
Use: Bentonite should be made up 24 hours before adding to wine. For
a standard six gallon kit, add no more than 2 tablespoons of bentonite to 1/2
cup warm water; mix or shake well. The manufacturer recommends mixing 2 1/2
teaspoons into 2 1/2 cups boiling water. Mix really well, allow to cool, and
add to wine. Some folks we know use a blender!
Item Number: # 2735 (4 oz)
Bocksin
This solution of silicium dioxide removes H2S (hydrogen sulfide) odors and related
off-flavors in wine. An indication of H2S is the smell of rotten eggs.
Use: Add 15 ml (0.5 oz) per 10 liters of wine. Stir thoroughly and wait
24 hours. Rack without disturbing the sediment. It is recommended to filter
the wine after treatment. If the wine becomes cloudy, treat with finings.
Item Number: # 2795 (100 ml)
B-T-F
This concentrated iodine-based solution sanitizes winemaking equipment.
Use: Dilute with cool or lukewarm water to obtain desired
iodine concentration. Adding 0.3 oz in 3 gallons of water creates 12.5 ppm,
while adding 0.6 oz in 3 gallons of water makes a solution of 25 ppm. Immerse
items for 1 to 2 minutes; allow sanitized items to drain well or air dry. CAUTION:
Never add to hot water; might stain clothes. Winemaking equipment must be
cleansed separately beforehand, since B-T-F is not rated as a cleanser.
Item Number: # 2745 (4 oz) and # 2745A (1 liter)
Calcium Carbonate
This chemical is basic; in other words, it lowers the acidity
of your wine to within your targeted range. Calcium carbonate is often used
in place of adding water to achieve a more basic wine, since adding water will
dilute your wine.
Use: 1/2 oz reduces acidity by 1 ppt in 6 US gallons of wine. Be sure
to perform an acid test so you don't overshoot your desired mark.
Item Number: # 2748 (4 oz powder)
Campden
Campden, available in tablet form, is used to kill all the naturally occurring
wild yeasts and undesirable bacteria in must, and thus prepare it for a "clean"
fermentation. It contains potassium metabisulfite, which is a fancy term for
sulfites.
Use: Use one Campden tablet per gallon of must. Crush tablets well, then
mix in with the must. Be sure to add it to must 24 hours before pitching your
wine yeast; if you are impatient and pitch the yeast too soon, the campden will
kill it too! Campden can also be used to make a sanitizing solution for winemaking
equipment; see our winemaking
sanitation page for details. Each tablet contains 0.50 - 0.55 grams of potassium
metabisulfite; chemically speaking, each tablet contains 57% sulphur content;
therefore, 1 tablet per gallon = 75 ppm SO2.
Item Number: # 2731 (approximately 100 tablets)
Wine Kit Enhancer
Add this stable California grape juice to enhance the taste, aroma, and bouquet
of your wine kit.
Use: Add to your wine kit at any point during the winemaking process:
- Prior to fermentation (just before pitching yeast) for flavor,
aroma, and alcohol boost
- During fermentation for topping off
- After fermentation (just prior to bottling), for fruit flavors, aromatics,
and as a sweetener
Item Numbers: #2718 (for red wines); #2719 (for white)
Grape Tannin
Found in skins and stems of grapes, tannin adds astringency or zest to wine.
Also aids in the clearing process. Tannin occurs naturally in red wines which
are fermented in the skins, but must be added to white wines.
Use: Usage varies according to the grape or fruit, but generally, you
would add no more than 1/4 teaspoon per gallon to fruit wines. Not needed if
making wine from a kit.
Item Number: # 2736
Lysozyme
This solution is used in wine to hinder or prevent a malolactic fermentation.
It controls lactic acid bacteria and is made from an enzyme which naturally
occurs in egg whites. A web page from Scott Lab explains what
lysozyme is, how it works, and recommended dosage.
Use: Add 1 oz per 5 gallons of wine, which provides about 250 ppm.
Item Number: # 2734A (4 oz)
Pectic Enzyme
Pectic enzyme increases juice yields from fruits by breaking down cellular structure.
Also acts as a clarifier, and is used to clear hazes caused by residual pectins.
Use: Add 1/4 teaspoon per 6 US gallons of wine. If making wine from scratch,
this is a good item to have in your arsenal..
Item Number: # 2734
Potassium Metabisulfite
Potassium metabisulfite is added to wine to inhibit bacteria and yeast growth,
as well as slow down oxidation. It may leave an unpleasant aftertaste in wine
if the dose is too high. This chemical is also used in a water solution as an
antiseptic rinse to sanitize equipment. It is identical to, but better than,
Sodium Metabisulfite, because it does not add sodium to one's diet. CAUTION:
Some people, particularly asthmatics, can have a severe allergic reaction
to this substance.
Use: For wine: 1/8 teaspoon (1 gram) of powder per gallon of wine provides
150 ppm free SO2. A little bit goes a long way, so be careful! Always test the
free S02 content of your wine (using Titrets and Titret holder) to determine
the proper amount to add. Generally speaking, the target free SO2 for red wines
is 20-30 ppm and 25-40 ppm for white wines. The exact target depends upon the
pH of the wine.
For sanitizing solution: Dissolve 1 to 2 oz. (2 to 4 tablespoons) Potassium
Metabisulfite powder in one gallon of water.
Item Number: # 2732 (4 oz. powder)
Potassium Sorbate
Potassium sorbate is used to slow down yeast growth and inhibit fermentation,
thus "stabilizing" your wine prior to bottling.
Use: Add 1/4 teaspoon per gallon of wine. grapestompers recommends
using one crushed Campden tablet per gallon of wine in concert with potassium
sorbate, because sorbate tends to work better in the presence of sulfites. Be
sure to stir well, and let the dead yeast cells settle before final racking
prior to bottling.
Item Number: # 2742
Sparkalloid
Sparkalloid is used as a fining agent.
Use: 1/2 teaspoon per gallon of wine. Mix required amount of powder with
a small amount of cold water. Mix well until solution is smooth and creamy.
Add mixture to finished wine and stir. Let wine settle for a week or more, then
rack.
Item Number: # 2715 (1 oz.)
Wine Conditioner
An additive used to take the "bite" out of young-tasting wine and
add a sweeter taste. Added to finished wine just prior to bottling according
to taste. A little bit goes a long way!
Use: Add 1/2 to 1 oz. to stabilized wine, stirring thoroughly and sampling
after each addition, until the desired taste is achieved.
Item Number: # 2746
Yeast Nutrient
(Fermax) Acts as a food for the yeast and promotes rapid starting and complete
fermentation.
Use: 1 teaspoon per gallon of wine, or if using tablets, 1 tablet per
gallon of wine.
Item Number: # 2733
grapestompers is happy to provide free winemaking hints via e-mail or phone. Just send us your questions, or call 800-233-1505.