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.

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.

This additive is the dry form of premium Slovakian wine tannin from the heart of the Spanish Chestnut tree. Use 1/4 tsp. per gallon for white or ros wine must, 1/3 tsp. per gallon for red wine must, or 1/2 tsp. per gallon for fruit wine must.