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.

Yeast Nutrient is a blend of diammonium phosphate and urea. It will enhance the yeast's ability to bud and ferment. Recommended dose is 1 tsp. per gallon of wine mixed and added during pretreatment, or at time of yeast pitch.

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.