Wine Chemicals


Aciedex Super -K    3 oz   $2.50   
Blend of tartaric, malic & citric acids

Acid blend   2 oz   $1.50  
A premium combination of citric, malic & tartaric acids used to
increase the acid¬ity of wine. An Acid Test Kit(Acidometer)
may be used to determine the acidity and usage


Acid blend   3 oz   $2.50   
Same as above.


Acid blend     1 lb    $5.75   
Same as above.



Ascorbic Acid   2 oz  $2.50   
(Vitamin C) Has anti-oxidant properties, acting as preservative,
and helps preserve color in white wines


Ascorbic Acid   2 oz   $4.00   
Same as Above.

Bocksin   100 ml   $9.95    
Fixes Hydrogen Sulfide problems (rotten egg smell)


Benonite   4 oz    $1.40   
Naturally occurring mineral fining agent which drops through
wine, absorbing haze forming proteins and other suspended
matter. Mix in boiling water until thoroughly dissolved.



Calcium Carbonate  2 oz   $1.30
Used for acid reduction in wine (raise pH). First reduces tartaric
acid, so care in dosage should be taken to prevent complete
reduction of tartaric acid. 1/2 ounce in gallons reduces acid by .1
pH unit

Calcium Carbonate    4 oz  $1.60   
Same as above.

Citric Acid     2 oz    $1.50   
Used with sulfites as anti-oxidant and preservative, and to
preserve color in white wines. Dissolve in water before adding


Citric Acid     3 oz $2.00  
Same as above.

Fermax Yeast Nutrient   2 oz   $1.50   
Essential nutrients and vitamins to optimize yeast activity,
promote rapid onset of fermentation, and restart stuck
fermentations.



Fermax Yeast Nutrient   4 oz    $2.75   
Same as above.


Glycerine   4 fl oz     $2.60   
Non-fermentable additive used to smooth, sweeten & mellow
wines and liqueurs. Added to finished wine

Isinglass     1.5 oz        $1.00   
Liquid form offish collagen used as a clearing agent.


Malic Acid    2 oz     $1.95   
Part of an acid blend, u&d to raise acidity in wine (lower pH)


Potassium Sorbate      1 oz      $1.70  
Inhibits further fermentation in finished wines. The sweeter the
wine, the more important the sorbate.


Potassium Sorbate   1 lb    $14.95   
Same as above.

Pectic Enzyme     1 oz   $2.00   
Increases juice yields in fruits by breaking down the cellular
structure of pectins. Also eliminates pectin haze from wines
made with pectin rich fruits. Necessary notably for apple wines
and ciders


Sparkalloid    1 oz   $2.00   
Fining agent containing diatomaceous earth and alginates.
Used primarily for red wines


Super Kleer Fining   1 pk.   $2.00   
Promotes flocculation of suspended proteins & other matter,
producing a clearer wine. Kiesosol & Chitosan formulation

Super Smoother    1 pk.   $2.50   
Contains 30 ml glycerine and 30 ml liquid oak. Instantly
smoothes and ages 6 gallons of wine.


Tannin     1 oz   $2.00   
Adds astringency or zest to wine, and aids in clearing. Occurs
naturally in red wines fermented in the skins, but must be added to
whites.

Tartaric Acid    2 oz   $2.50   
Increases acidity in wine (lowers pH)


Wine Conditioner     200 ml     $5.25  
Used to sweeten and smooth finished wines. Contains invert
sugar and Potassium Sorbate


Yeast Energizer   1 oz   $2.50   
Add 1/2 teaspoon per gallon of must to stimulate fermentation





               Wine flavorings


Apple   4 fl oz   $4.25   

Blackberry   4 fl oz   $7.49   

Blueberry  4 fl oz    $6.25   

Cherry    4 fl oz    $5.95   

Cranberry     4 fl oz   $4.60   

Peach   4 fl oz    $4.75   

Strawberry   4 fl oz   $5.25   

Strawberry/Kiwi    4 fl oz   $4.75   
Rob's Home Brew Supply