Wine Chemicals

Di-Ammonium Phosphate (DAP). Add to beers, wines, ciders or ginger beers to ensure yeast is healthy and has no problems propagating. One teaspoon p...

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...

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

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 ...

(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...

Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with ...

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 ...