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
  2. Yeast Activator Vitamin B1 x 10
    $3.20

    Yeast Activator Vitamin B1 x 10

    Yeast Activator Vitamin B1 x 10
  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
  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 – VR21 – red fruit country wines (8g)
    $4.60

    Vintner's Harvest Yeast – VR21 – red fruit country wines (8g)

    Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour. The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length. VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance. VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation and low foaming.
  9. Vintner's Harvest Yeast – SN9 - All round wine strain (8g)
    $4.60

    Vintner's Harvest Yeast – SN9 - All round wine strain (8g)

    Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders. If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine. SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth. SN9 is another strain 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. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10°C (50°F) 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. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains. SN9 is ideal for restarting stuck fermentations.
  10. Vintner's Harvest Yeast – R56 – full bodied red wines (8g)
    $4.60

    Vintner's Harvest Yeast – R56 – full bodied red wines (8g)

    Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity. Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol.