Winemaking

Winemaking ingredients
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Winemaking

Winemaking ingredients
  1. Citric Acid 200g bulk
    $4.80

    Citric Acid 200g bulk

    Citric Acid 200g bulk
  2. Di Ammonium Phosphate (DAP) 1kg
    $16.16

    Di Ammonium Phosphate (DAP) 1kg

    Di Ammonium Phosphate (DAP) is very effective in stimulating yeast growth by adding nitrogen to the must. This will also help with the prevention of hydrogen sulphide in finished wines.
    Out of Stock
  3. Vintner's Harvest Ascorbic Acid 25g
    $2.80

    Vintner's Harvest Ascorbic Acid 25g

    Vintner's Harvest Ascorbic Acid 25g
  4. Vintner's Harvest Bentonite 100g
    $4.40

    Vintner's Harvest Bentonite 100g

    Vintner's Harvest Bentonite 100g
  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 Citric Acid 100g
    $3.20

    Vintner's Harvest Citric Acid 100g

    Vintner's Harvest Citric Acid 100g
  7. Vintner's Harvest Malic Acid 100g
    $4.80

    Vintner's Harvest Malic Acid 100g

    Vintner's Harvest Malic Acid 100g
  8. Vintner's Harvest Pectinase 75g
    $4.20

    Vintner's Harvest Pectinase 75g

    Vintner's Harvest Pectinase 75g
  9. 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)
  10. Vintner's Harvest Tannin 25g
    $6.40

    Vintner's Harvest Tannin 25g

    Vintner's Harvest Tannin 25g
  11. Vintner's Harvest Tartaric Acid 100g
    $6.95

    Vintner's Harvest Tartaric Acid 100g

    Vintner's Harvest Tartaric Acid 100g
  12. Vintner's Harvest Yeast – AW4 – Germanic aromatic white wines (8g)
    $4.60

    Vintner's Harvest Yeast – AW4 – Germanic aromatic white wines (8g)

    AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast. AW4 is a good fermenter across the range 14 to 30°C (57 -86°F), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 - 25°C (68 -77°F) range and the pH is above 3.0.
  13. Vintner's Harvest Yeast – BV7 – full bodied aromatic white wines (8g)
    $4.60

    Vintner's Harvest Yeast – BV7 – full bodied aromatic white wines (8g)

    Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines. BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration. BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity. Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30°C (59 -86°F) but ferment below 22°C (72°F) for maximum flavour development.
    Out of Stock
  14. 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.
  15. 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.