Wine Chemicals

Di-Ammonium Phosphate (DAP). A soluble form of Nitrogen and Phosphorous; two essemntial nutrients for a healthy ferment, reducing off-flavours and ...

Potassium Metabisulphite in a pressed form. Has an array of uses. Vintners can use these to sterilise must or crush, particularly on small batches ...

Add to fruit wines for a healthy ferment. Citric acid is the preferred acid for balancing sweetness in fermented wines. Add to ciders or wine to dr...

(Vitamin C Powder) Add to fruit wines and mead to prevent darkening of the wine with age. When used at correct dosages Ascorbic Acid will not chang...

Used to change the pH of wine and cider.  Malic acid is the predominant acid in apples, grapes, cherries and other fruit. If you find your wine is ...

Potassium sorbate also acts as a preservative on wine and other fermented beverages. It also stops yeast cell division meaning it can be used on fe...

Used to change the pH of wine and cider.  A naturally occurring acid in grapes. If you find your wine is lacking flavour and bouquet and is coming ...

Tablets used for the prevention and treatment of all wine diseases.  Composed of: 95% potassium metabisulphite, 3% ascorbic acid and 2% tannin. Tan...