Preservatives are an important part of wine making.
Don't worry that adding 'preservatives' to your home-made wine. The
thing we most often recommend is sulfite, and it occurs naturally in small
amounts during fermentation. Sulfites are your friend. Not
only do they keep wine from developing infections like film yeast, mould,
and acetobacter (vinegar bacteria),
they also keep the wine from oxidizing. Without the use of sulfites
you have to be terrifically careful to keep all of your equipment very
sanitary and you still have to drink your wine up as quickly as possible
before it spoils.
Cleaners
and sanitizes are not the same as stabilizers.
Potassium Metabisulfite
Use to increase
the aging life of WinExpert wine kits by adding only ¼ teaspoon
to the full 6 gallons during the final racking. When used in place
of Sodium CampdenTablets for sulfite additions to wine, ¼ tsp or
one tablet per 5 to 6 gallons which yields 40-45 ppm.
Dissolve in a small amount of cold water then stir into
wine thoroughly. To make a 25% cleaning solution, dissolve 8 teaspoons
into 1 gallon of cold water. Hazard classification is Irritant and
will provoke allergic reaction in hypersensitive individuals. Individuals
with asthma or emphysema should not breathe the dust or sulfur dioxide
gas from the prepared solution. The sulphite content of wine can
be determined with a
Titrets sulfite titration kit.
Powdered Potassium Metabisulfite 2
oz. POTASSIUM METABISULFITE POWDER $1.95
1
LB. POTASSIUM METABISULFITE POWDER $4.25
Campden Tabletc Potassium Metabisulfite 50
ct. POTASSIUM METABISULFITE CAMPDEN TABLETS
$1.95
1
LB. POTASSIUM METABISULFITE CAMPDEN TABLETS
$11.95
Potassium Sorbate
1
oz. POTASSIUM SORBATE $1.55
1
LB. POTASSIUM SORBATE $14.95
Stable salt of sorbic acid derived
from the berries of the mountain ash tree. Prevents renewed fermentation
in sweet wines and inhibits reproduction of mould and yeast. Do not
add until all fermentation is finished and the wine is clear and stable.
Dissolve 1½ teaspoons of Sorbate per 5-6 gallons of wine,
in cool water and then stir in thoroughly. Must not be added until
all fermentation has ceased. Sorbate present during malolactic fermentation
will be converted to hexanedienol (geraniol), a compound with the strong
odor of geraniums.
Wine Sweetener and Conditioner
Sorry,
unavailable until October 500 ml. WINE CONDITIONER 12 pack WINE CONDITIONER One ounce per gallon is recommended
if you want a slightly less dry wine. Two ounces per gallon will
make a semi-sweet wine. We recommend that you start with 1 to 1½
oz per gallon. You can always add more if you want it sweeter.
You must add potassium sorbate to your wine when using conditioner.
Wait at least 7 days after adding wine conditioner before bottling.
