Winemaking

Winemaking ingredients
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Winemaking

Winemaking ingredients
  1. Vintner's Harvest Ascorbic Acid 25g
    $2.80

    Vintner's Harvest Ascorbic Acid 25g

    Vintner's Harvest Ascorbic Acid 25g
    Out of Stock
  2. Yeast Activator Vitamin B1 x 10
    $3.20

    Yeast Activator Vitamin B1 x 10

    Yeast Activator Vitamin B1 x 10
    Out of Stock
  3. Vintner's Harvest Citric Acid 100g
    $3.20

    Vintner's Harvest Citric Acid 100g

    Vintner's Harvest Citric Acid 100g
  4. Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)
    $3.60

    Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)

    Vintner's Harvest Potassium Sorbate 50g (Wine Stabilizer)
  5. Vintner's Harvest Campden Tablets x 50
    $4.00

    Vintner's Harvest Campden Tablets x 50

    Vintner's Harvest Campden Tablets x 50
    Out of Stock
  6. Vintner's Harvest Pectinase 75g
    $4.20

    Vintner's Harvest Pectinase 75g

    Vintner's Harvest Pectinase 75g
  7. Vintner's Harvest Bentonite 100g
    $4.40

    Vintner's Harvest Bentonite 100g

    Vintner's Harvest Bentonite 100g
  8. Vintner's Harvest Yeast – CR51 – light fruity red wines (8g)
    $4.60

    Vintner's Harvest Yeast – CR51 – light fruity red wines (8g)

    Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption. CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds. CR51 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO2 production.
    Out of Stock
  9. Vintner's Harvest Yeast – CL23 – dry white & sparkling wines (8g)
    $4.60

    Vintner's Harvest Yeast – CL23 – dry white & sparkling wines (8g)

    Saccharomyces Bayanus – Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter. However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 8°C (46°CF) is required. This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. In certain situations, CL23 can be used for red winemaking – especially where wine structure and dryness are key factors – but a word of caution, CL23 will take out colour and fruit flavour so recipes should be adjusted accordingly. To appreciate such attributes, split a Cabernet Sauvignon Must and ferment out using CL23 versus VR21 – you will not believe both wines came from the same grape.
  10. Vintner's Harvest Yeast – MA33 – white fruit country wines, acid reducing (8g)
    $4.60

    Vintner's Harvest Yeast – MA33 – white fruit country wines, acid reducing (8g)

    Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27°C (64 -80°F), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2.