Wine Fermentation Additives and Tannins

Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works:   Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water.   A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose.   For a similar product check out CellarScience® FermFed Yeast Nutrient!    

Read more less

The Fermaid line of products are a range of nutrients that have been adopted from winemaking and put to use supporting beer fermentations as well.     Fermaid O is a newer formulation of the long trusted Fermaid K nutrient which replaces the inorganic DAP in Fermaid K with an organic source of nitrogen instead. The organic nitrogen in Fermaid O is better for your yeast, and that results in better beer!   Organic Nitrogen is easier for your yeast to digest, resulting in a smoother, more consistent fermentation. Fermaid O fermentations show fewer temperature spikes, which minimizes negative effects that can be caused by heat. Compared to DAP, Fermaid O results in more consistent and complete fermentation, and lower levels of negative sulfur compounds and other off-flavors.   Use at a rate of 1.5g / gal of wort. Dissolve in a small amount of wort or water and add to your fermenter at pitching.   Like Fermaid O? Then you will love CellarScience™ FermFed DAP Free Yeast Nutrient!

Read more less

A new, advanced formulation of Go-Ferm Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established. Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect. Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more! Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion. Use: Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. Click Here for a copy of MoreWine!'s Guide to Yeast Rehydration Like Go Ferm Protect? Then you will love CellarScience® FermStart!

Read more less

Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen. Note that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites. In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely. The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.

Read more less

Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a "geranium" smelling off-flavor. A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Give your yeast an added boost with this yeast nutrient.   Diammonium Phosphate (DAP) is a good source of nitrogen for yeast. The added nitrogen will help the yeast will remain active through the ferment. Use 1/2-3/4 gram per gallon (1/2 tsp per 5 gallons).   A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

100% Natural Yeast Nutrient: FermFed DAP Free is a fully organic nutrient blend, derived from yeast autolysis, rich in amino acids, vitamins, and essential minerals like zinc and magnesium, ensuring optimal yeast health for successful fermentations. Organically Derived Nitrogen: Unlike traditional nutrient formulations containing inorganic diammonium phosphate (DAP), FermFed DAP Free provides organic nitrogen, reducing the risk of off-flavors and promoting a cleaner fermentation. Ideal for Hard Seltzer and Beer Fermentations: FermFed DAP Free is the preferred nutrient for hard seltzer fermentations and works well in beer, promoting healthy yeast activity even in high alcohol fermentations (up to 10% ABV). Comprehensive Yeast Protection: The blend includes sterols for alcohol and temperature resistance, mannoproteins to retain aromas, and essential B-vitamins, zinc, and magnesium to support yeast performance and prevent stuck fermentations. The ideal nutrient blend for beer fermentations, FermFed DAP Free is a 100% natural formulation derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen.  As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. Help your yeast start fermentation on the right foot with FermFed DAP Free by CellarScience®. FermFed DAP Free vs Regular FermFed Regular FermFed contains DAP, diammonium phosphate, which is an inorganic nitrogen source. If you know your fermentation needs nitrogen, typically in non-malt fermentations such as wine, DAP is more readily processed by the yeast than the organic nitrogen found in FermFed DAP free. However, if the DAP is not processed by the yeast, and left behind in the beer, there is a higher risk of off flavors. At the suggested usage rates, FermFed DAP Free provides 30ppm of organic FAN, Free Available Nitrogen, while FermFed provides 38ppm of inorganic FAN.  For Use in Hard Seltzer We have found that FermFed DAP Free is the preferred nutrient mix for Seltzer fermentations, with the organic nitrogen component being more than enough nitrogen to support a healthy fermentation. For high alcohol fermentations closer to 10% ABV, multiple additions of FermFed DAP free are required.   How Much Do I Add and When? The general recommendation for most beer fermentations is to add 1.5 grams per gallon. Mix the nutrient in a small slurry of water and add to the fermentation prior to pitching yeast.   How it Works The different components of FermFed DAP Free work in different ways to feed and protect your yeast.   The complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases helping to reduce fermentation heat spikes at the start of fermentation.  Included sterols make the yeast membrane more resistant to alcohol and to high temperatures.  The collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health.  Mannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2.  The included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations. For a full yeast nutritional plan, use FermStart when rehydrating yeast.

Read more less

Enhanced Yeast Performance: FermStart provides a concentrated blend of micronutrients, including amino acids, sterols, and vitamins, which helps yeast transition quickly from dormant to active, ensuring a healthy and robust fermentation process. Faster Fermentation Start: By supplying readily assimilable nutrients, FermStart allows yeast to skip energy-consuming steps, promoting faster yeast cell multiplication and out-competing wild yeast, ensuring your selected yeast dominates the fermentation. Strong Cell Membrane Support: Sterols in FermStart help yeast cells maintain membrane elasticity, enhancing their ability to survive and perform well under tough fermentation conditions, ensuring consistent fermentation results. Antioxidant Protection: The inclusion of glutathione, a powerful antioxidant, helps protect yeast cells from oxidative damage during rehydration, improving yeast health and promoting a more stable and efficient fermentation process. If you’re rehydrating beer yeast, it’s quick and easy to ensure a perfect ferment by adding FermStart by CellarScience®.  FermStart is a concentrated micronutrient blend that helps yeast during the critical phase in which they transition from dried and dormant back into healthy and active.  FermStart is added to your rehydration water so that your yeast absorbs the nutrients as they absorb the water.  When gravities exceed 15° Plato or 1.060 starting gravity, it is recommended to rehydrate your yeast.  To ensure a perfect ferment that reaches its full flavor potential, rehydrate your yeast with FermStart. How Much? FermStart is a super concentrated formula, which is very convenient when you are rehydrating large amounts of yeast.  Use 1 gram of Fermstart for every 4 grams of yeast.  We offer some suggested ranges for the amount of water to use below.  Examples: 12g yeast - Add 3g FermStart to roughly 50ml of water 500g yeast - Add 125g FermStart to roughly 1500 ml of water The Science of How it Works FermStart is rich in readily assimilable amino acids, sterols, vitamins, and natural glutathione.  Readily assimilable means that the size of the molecules present in FermStart are extremely small and easily absorbed by the yeast cell. This is obtained by centrifuge and allows FermStart to be extremely concentrated and not contain filler. The availability of readily assimilable amino acids allows the yeast cell to skip the step in which amino acids would be synthesized within the cell. This saved energy is instead directed into multiplication. Faster yeast cell multiplication means a faster start allowing your yeast to out-compete wild yeast. Wild yeast have unknown flavors and fermentation behavior so it is important to give the yeast you selected the best chance to dominate the fermentation. Sterols help the cell membrane regain and maintain elasticity helping to ensure a perfect start and continued performance throughout the fermentation. The strong cell membrane helps ensure that the yeast can survive and complete alcoholic fermentation under tough conditions. Glutathione is a very special natural antioxidant and detoxifier made up of three amino acids cysteine, glutamate, and glycine.  It is extremely important for maintaining intracellular health by preventing damage to cellular components during the very oxidative process of rehydration.

Read more less

Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity. A rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.  Domestically produced in the USA. 

Read more less

Comprehensive Yeast Nutrition: FermFed provides a complex blend of essential nutrients like diammonium phosphate (DAP), thiamin, amino acids, sterols, and vitamins (B2, B5, B6, B12), supporting yeast health and optimizing fermentation. Prevents Off-Flavors: FermFed’s nitrogen content helps prevent the production of undesirable compounds like hydrogen sulfide (rotten eggs), ensuring cleaner and more desirable flavors during fermentation. Enhanced Fermentation Performance: Ingredients such as sterols and mannoproteins promote yeast cell strength and improve the retention of aromatic compounds, helping yeast finish fermentation smoothly while enhancing flavor retention. Versatile Application: Ideal for wine and non-malt fermentations with known nitrogen deficiencies, FermFed is also available in a DAP-free version suitable for malt-based fermentations with unknown nitrogen levels. FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, & B12.  FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need. Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®. FermFed is a great choice for wine and other non-malt based fermenations where there is a known nitrogen deficiency. For beer or other fermentations where nitrogen levels are unknown we recommend FermFed DAP Free.  The organic nitrogen supplied in FermFed DAP Free is sufficient for all malt fermentations and poses less potential issues if not consumed by the yeast. Read more about FermFed DAP Free. How Much Do I Add and When? For most beer fermentations add 1 gram per gallon. Mix the nutrient in a small slurry of water and add to the wort just prior to pitching yeast. How it Works The different components of FermFed work in different ways to feed and protect your yeast.  When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations.    As yeast divide and multiply they get weaker and might not be able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function.   Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation.  Pantothenic acid is added to help reduce the production of hydrogen sulfide.   Thiamine is important for yeast metabolism.  Vitamins B2, B5, B6, & B12 are important for general yeast health. For a full yeast nutritional plan, use FermStart when rehydrating yeast.

Read more less

Potassium Carbonate is used to lower acidity levels in wine. 3.8 grams per gallon will reduce acidity by about .1%. Potassium Carbonate requires that the fermenter be stored cold for several weeks after application (please see our guides to Cold Stabilization in the documents tab above). During the period of cold stabilization the tartaric acid drops out as potassium bitartrate. Doing a trial run with a small amount is strongly suggested to determine exactly what the drop in acidity will be. Calcium carbonate can be used in a similar manner and does not require cold stabilization. However it adversely affects flavor, takes month to precipitate out of solution, and preferentially reduces tartaric acid first before affecting malic or citric acid. A rough approximate of weight is 1 tsp = 8.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that "Titrettes" are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

This product replaces our TAN150 - Tannin Galalcool Enological tannins offer the winemaker, cider maker, or mead maker the possibility to add refined, highly-bindable tannin at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Protection & Improved Structure! Designed for white/rose wine fermentations (including fruit wines, ciders, and mead), Scott'Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft's continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well! To Use Add directly to the grapes at the crusher or to the juice/wine. Mix thoroughly to ensure homogenization. Note: If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Recommended dosage rate: 0.2-0.6 g/gal (5-15 g/hL) A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Due to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. 3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation. A rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

For the beer maker who is also intrigued with making wine.   MoreWine!'s Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. Be aware that a lot Tartaric Acid available to home winemakers is artificially made, comes from China, and does not integrate into the wine as well. Some of this tartaric includes the designation of "food-grade". Because MoreWine! packages this product you can be assured you are getting the highest winery-grade quality.   3.8g per gallon adjusts acidity by +.1%.    As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.  

Read more less

Volclay KWK Krystal Klear Bentonite is a clay-like mineral with a negative charge that, similar to Sparkolloid, removes positively charged particles. It is most effective when the wine is at a warmer temperature, so we recommend using it for fining in late spring or early summer. It also works better at lower pH levels because proteins have a stronger positive charge in more acidic conditions.  Generic Low-Level Fining for 5 Gallons: Blend 1/2 tsp (about 3g) of bentonite with 1/2 cup of hot water (140 to 200°F) in a blender for 1-2 minutes. Let the mixture sit for 60 minutes, then stir it well before adding it to the wine. Allow the wine to stand for 10-14 days before racking off. This method achieves a fining rate of 0.16g/L. Generic Mid-Level Fining: Follow the same steps as above but use 9 grams of bentonite and 3/4 cup of hot water. This method achieves a fining rate of 0.5g/L. More Scientific Approach: You can create a 5% bentonite stock solution and run bench trials to determine the lowest effective concentration for clearing the wine. Since fining is non-selective, it removes both undesirable particles like yeast and some desirable phenolic compounds. Therefore, it's best to use the lowest effective concentration. To make a 5% solution, dissolve 50 grams of bentonite in 850ml of hot water, mix thoroughly, and top up with water to a final volume of 1L. Set up trials with clear jars of equal volume, adding varying amounts of the solution to achieve addition rates between 0.3g/L and 2.0g/L. You’ll need to do some calculations to determine the right amount for your needs. Let the trials clear overnight. For more detailed technical information, consult BK653 - Monitoring the Winemaking Process from Grapes to Wine - Techniques & Concepts. Fining with Wine Kits: When using a wine kit made from concentrate, bentonite is typically added on the first day for a few reasons. It serves as a nucleation site for CO2 removal. The CO2 movement helps distribute the bentonite throughout the wine, allowing you to use less and achieve effective fining in a shorter time.  

Read more less

Acti-ML is a Malolactic nutrient used during rehydration of both direct inoculation and standard-type Malolactic Bacteria strains. It is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep the bacteria in suspension. Acti-ML can help strengthen the development of bacteria growth under difficult conditions. Please note that due to its unique formulation, only Acti-ML can be used in the hydration phase of malolactic bacteria. Other ML nutrient formulas are not compatible with this protocol and their use during the hydration phase could severely limit the bacteria's viability! Acti-ML serves an analogous function to Go-Ferm Protect in yeast fermentations. To Use: Mix Acti-ML into 5 times its weight in 25C (77F) chlorine-free water. Add your bacterial culture, then wait 15 minutes before adding to the wine. Dosage rate: 0.84g/gal of wine  

Read more less

Opti'Malo Plus is a natural nutrient developed by Lallemand specifically for Malolactic Fermentation. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fementation. Opti'Malo Plus serves an analogous function to Fermaid-K for yeast fermentations. To Use: Suspend in a small amount of wine or water (just enough to dissolve it) and add to the wine at the same time as the Malolactic bacteria. Opti'Malo Plus should not be added directly to the rehydration water. Recommended Dosage: Use Opti'Malo Plus at a rate of 1 g/gal of wine. A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

OptiRED – Lallemand Yeast Derivative for Color, Body & Tannin Integration in Red Wines Enhances early formation of polysaccharide–polyphenol complexes for more intense, stable color Rounds and smooths tannins to reduce harshness and astringency Builds fuller body and improved mouthfeel without altering varietal expression Can be used at the start or during fermentation for flexible control over tannin structure Outperforms generic inactivated yeast products by delivering high‑molecular‑weight mannoproteins via MEX™ processing OptiRED is a tailored inactivated yeast derivative produced by Lallemand using an innovative MEX™ method that makes high-molecular-weight polysaccharides immediately available in the must. When introduced early during maceration or alcohol fermentation, these compounds complex with freshly released anthocyanins and tannins, protecting color integrity and creating softer, more integrated tannin profiles. The result is a red wine with enhanced intensity, smoother palate, improved structural balance, and longer-term color stability—without over‑manipulating varietal character. This effect is particularly noticeable in light‑ to medium‑bodied reds or in vintages with lower phenolic maturity. Protocol Suspend the recommended dose in 10× its weight of clean must or water. Stir thoroughly to ensure full dispersion, then add at one of these points: • At the beginning of maceration or alcoholic fermentation for enhanced color protection and tannin integration • Toward the end of fermentation to smooth out persistent harshness without affecting initial extraction. Usage Rates Recommended dosage: 20–40 g per hectoliter = 0.2–0.4 g per liter = 0.76–1.5 g per gallon For standard use, 30 g/hL (0.3 g/L or ~1.14 g/gal) provides excellent balance between color enhancement and mouthfeel refinement. For home users a rough approximate of weight is 1 tsp = 2.6 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Fermentation Tannins lend long-term stability to your wine by laying the right foundation during fermentation.   Scott'Tan FT Rouge is composed of exotic wood and chestnut tannins. Designed specifically for North American red wine fermentations. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.   To Use: Sprinkle directly onto must and either mix well with your punch down tool or pump over to ensure thorough mixing. If adding to the wine post-fermentation we recommend allowing 3-6 weeks for full integration before racking, fining, filtering or bottling. If being used in conjunction with one another, tannins should be added 6-8 hours after the addition of the enzymes or you run the risk of having the tannins reacting with and removing the enzymes before they have had a chance to do their job!   Recommended dosage rate: 0.8-1.9 g/gal. Use at an initial rate of 1.3 gram per gallon during punch down/pump over. If you want additional tannin add at a rate of .25 g/gal.   A rough approximate of weight is 1 tsp = 2.4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.   Unopened the shelf life is 5 years at 18C (65F).

Read more less

If you want to try your hand at winemaking, Opti-White is a key tool that helps preserve the protein stability and color of white wine.   Derived from natural, inactivated yeast, Opti-White has high anti-oxidative properties. It increases mouthfeel, avoids browning, increases the wine's protein stability and volatile thiols (aroma compounds), and protects fresh aromas during aging. Use at the rate of 1.9 grams per gallon. Dilute Opti-White in 4 times its weight of water or must and add at beginning of fermentation.   Approximately 3.4g/tsp. For best results, we recommend using a scale to weigh out the product for an accurate dose.

Read more less

This product replaces our TAN130 - Tan'Cor Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Aging tannins Tannin Complex is a tannin that is added post fermentation to improve the overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic tannins that integrate easily into young wines. Tannin Complex was specially developed to add structure and a soft mid palate to premium red wines without harshness or a forward oak finish. It can also enhance the varietal fruit character while adding complexity to the finish. Helps stabilize wines by improving the polyphenolic composition. It is especially useful when aging wines in older tannin-leached barrels and with full, fruity, lower tannin varietals like Syrah and Zinfandel. To Use: While racking or stirring, add Tannin Complex to the wine incrementally. Mix well to ensure homogeneity. Final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Use at the rate of 0.20-1.14 g/gal (5-30 g/hL) prior to aging. A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Lallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines Improves color extraction while preserving soft, approachable tannins Increases free-run and press juice yield by breaking down cell wall pectins Enhances clarification and reduces solids for easier pressing and settling Supports smooth mouthfeel in red wines intended for early consumption Balanced enzyme activity preserves varietal fruit while aiding extraction efficiency Lallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner. Comparison to Other Lallemand Maceration Enzymes: Compared to EX-V, which targets tannin structure and aging potential, EX is better for fresh, youthful styles that prioritize fruit expression and roundness. In summary: EX = best for early-release reds, softer tannins, moderate color EX-V = ideal for structure and age-worthines Protocol Dilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete. Usage Rates Recommended dosage: 20–30 grams per ton of grapes = 0.44–0.66 grams per hectoliter (assuming 450 L/ton) = 0.0044–0.0066 grams per liter = 0.017–0.025 grams per gallon Use the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.  

Read more less

Lallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability Extracts color and tannins with improved integration for wines destined for aging Promotes stable anthocyanin-tannin bonding for long-lasting color Enhances mouthfeel, midpalate weight, and structural balance Improves juice yield and reduces solids through efficient cell wall degradation Balanced enzyme activity supports both extraction and finesse in premium red wines Lallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability. Comparison to Other Lallemand Maceration Enzymes: Compared to EX, which is best for early-drinking, fruit-forward reds, EX-V is designed for more structured, age-worthy styles with higher tannin and color stability.  EX = softer, fruit-driven reds for early release EX-V = structured, balanced reds with aging potential Protocol Dilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins. Usage Rates Recommended dosage: 30–40 grams per ton of grapes = 0.66–0.88 grams per hectoliter (assuming 450 L/ton) = 0.0066–0.0088 grams per liter = 0.025–0.033 grams per gallon Use the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.

Read more less

Reduless is a new product from Lallemand that was designed to correct negative VSCs (Voltatile Sulfur Compounds) such as H2S (hydrogen sulfide, A.K.A. "rotten egg") and DMS (dimethyl sulfide, A.K.A. "cooked corn") defects in wine. Made from inactivated yeast that have been infused with copper using a proprietary process, Reduless is a much gentler H2S remedy on the wine than the traditional copper sulfate (CuSO4) treatment alone. If you have an H2S problem, then we recommend treating it with Reduless first. However, if the sulfur problem still remains after the Reduless treatment, then a bench trial with copper sulfate (CuSO4) is recommended. Note: The sooner you catch a sulfur problem the easier it is to deal with! To Use: Dissolve Reduless in 10 times it's weight in water and add immediately to the wine. Stir the wine gently to ensure a thorough homogenization. Rack or filter after 72 hours. Recommended Dosage: 0.4-0.6 g/gal. The maximum amount of copper that can be released into the wine using Reduless at the recommended dosage is 0.02 ppm.  

Read more less

Yeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment. As a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years. A rough approximate of weight is 1 tsp = 2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Due to high demand, the 10 kg is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Improves fermentation kinetics and aroma production Allows yeast to be rehydrated in cool water (60°F) without any loss of viability or vitality Eliminates the need for acclimatization steps—rehydrated yeast can be added directly to juice or must after 15 minutes Requires 50% less water than Go-Ferm™ or Go-Ferm Protect Evolution™ Non-clumping, instantly disperses in cool water Go-Ferm Sterol Flash™ is a revolutionary new yeast rehydration nutrient that is fast, simple to use, and saves time, labor, and water without compromising on yeast viability and vitality. Derived from autolyzed yeast, Go-Ferm Sterol Flash™ provides optimized levels of micronutrients (vitamins and minerals) and extremely high levels of survival factors including sterols and unsaturated fatty acids. Go-Ferm Sterol Flash™ has the highest bioavailability of sterols and is produced with a specific Lallemand micro agglomerated process, for instant dispersion during the rehydration step. When suspended in cool water, the high content of sterols are quickly released and integrated in the yeast membrane within 15 minutes. The high content of sterols reinforces the permeability and fluidity of the yeast membrane. Go-Ferm Sterol Flash™ increases yeast viability, yeast vitality, and optimizes wine yeast aroma precursors assimilation under any conditions in red, rose, and white wine fermentation. With Go-Ferm Sterol Flash™, no yeast acclimatization steps are required before inoculation in must. Go-Ferm Sterol Flash™ is a revolutionary yeast rehydration protector with instant dispersion in cool water for a more reliable alcoholic fermentation and wine yeast sensory impact. Use: Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. Click Here for a copy of MoreWine!'s Guide to Yeast Rehydration Store in a cool and dry environment at 65°F. Once opened, keep tightly sealed and dry.

Read more less

Wine Making Use Delvozyme (Lysozyme, Lysovin) for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Delvozyme can be used for both Red and White Wine Malo Fermentation. Dosage: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Directions for use: You can make a 10% solution of Delvozyme in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of Lysovin in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete. **Note: 3tsp Delvozyme = 5g Beer Making Delvozyme can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity. Storage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.

Read more less

This product replaces our TAN140 - Tannin Plus Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Aging Tannins Tannin Riche Extra is a preparation of 100% American oak tannin that has been lightly toasted to impart a soft, aromatic character while enhancing the structure and organoleptic complexity of a wine. Tannin Riche Extra is a great tool for imparting hints of coconut, a heightened vanillin oak character and a smooth finish to your wines. Although designed for fine-tuning a wine, Tannin Riche Extra still maintains the regular properties associated with the use of tannins such as helping with clarification, stability, oxidation, and aging. Works well in conjunction with low doses of other tannins (i.e: Tannin Complex & FT Blanc Soft). To Use: Dissolve the tannin in 10 times its weight in warm water (95F/35C). Add to the wine during a punch-down or pump-over for good mixing. Addition of Tannin Plus should be made a minimum of three weeks before bottling. Recommended dosage: 0.2-0.4 g/gal A rough approximate of weight is 3/4 tsp = 1 gram. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

Enhances clarification and static settling of white and rosé musts under extreme conditions Active and fast depectinisation at low temperature, low pH, or high total pectin content Produces rapid, compact lees and improves juice quality consistently Requires lower dosage for effective results compared to standard enzymes Cinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release Lallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from Aspergillus niger, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C / 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines. Protocol for Use: Add after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions. Usage Rates: Standard conditions (>12 °C / 54 °F): 0.5–1.0 g/hL = 0.005–0.01 g/L = 0.019–0.038 g/gal Cold or high-pectin conditions (8–12 °C / 46–54 °F): 1.0–2.0 g/hL = 0.01–0.02 g/L = 0.038–0.076 g/gal Store in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.

Read more less

Scottzyme PEC5L – Pectinase Enzyme for Enhanced Settling and Juice Yield Rapidly breaks down soluble pectins for faster settling and improved clarity Increases free-run and press yield by reducing viscosity and cell wall resistance Improves flotation efficiency and tightens lees compaction Effective across a wide pH range and performs well at low temperatures Ideal for white, rosé, and fruit wines requiring fast clarification and clean separation Scottzyme PEC5L is a highly active liquid pectinase enzyme formulated to reduce pectin-related haze and increase processing efficiency in juice production. By breaking down soluble pectins, PEC5L dramatically improves juice release during pressing, reduces must viscosity, and accelerates settling or flotation. The result is clearer juice, more compact lees, and higher overall yield. Its formulation is optimized for cool-temperature performance and a broad pH range, making it a versatile tool in grape and non-grape juice clarification. Unlike general pectinases, PEC5L is designed to act quickly and cleanly, without over-extraction of phenolics or bitterness. Protocol Dilute Scottzyme PEC5L in 10 times its volume of chlorine-free water or juice. Add to must or juice immediately after crushing or during transfer to settling tank. Mix well to ensure even distribution. For flotation, add just before or during the flotation process. Avoid adding at the same time as SO₂ or bentonite. Usage Rates Recommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon of juice = approximately 0.02–0.05 mL per liter Use lower rates for clean, low-pectin fruit or warmer temperatures. Use higher rates for pectin-rich grapes, low temperatures, or difficult-to-settle musts. Allow contact time of 2 to 12 hours depending on conditions and desired level of clarification.  

Read more less

Some homewinemakers will treat wine affected with Hydrogen Sulfide (rotten egg smell) by stirring with a copper rod or racking through a copper "scrubby". Copper converts the the hydrogen sulfide into copper sulfide, which is not soluble in wine. After a few days the wine is racked off the copper sulfide which by that time has precipitated down to the bottom of your vessel. However, putting wine in direct contact with a non-measured amount of copper can result in residual copper being left in your wine, especially in low pH environments. A more professional approach to the reduciton of Hydrogen Sulfide is to use a measured amount of copper sulfate in a 1% solution. Normally a trial is set up to determine the least amount needed to eliminate the problem (see FIN84 bench trial kit). Because the amounts used are very small, it will be necessary to use a pipette. Add the correct amount of copper sulphate in small .1 ppm doses. Wait several days for the copper sulfide to settle out and then rack off the lees. Do not add copper sulphate during an active fermentation as it may actually cause more hydrogen sulfide to form. If you detect hydrongen sulfide or "rotten egg" smell during fermentation, it is a sign of poor yeast nutrition. Add the recommended amount of Fermaid K (AD345) for the amount of yeast you used to correct this issue - it should keep you from having to use the copper later!  

Read more less

cottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines Breaks down complex, highly esterified pectins that standard pectinases cannot Enhances clarification, settling, and filterability in challenging juices and wines Boosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit Ideal for problem fermentations or hazy wines that resist fining and filtration Performs well at low temperatures and in a broad pH range Scottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols. Comparison to Scottzyme PEC5L: Scottzyme PEC5L is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, KS is the go-to choice when PEC5L isn’t enough—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, KS excels in the most difficult cases, including post-fermentation haze and challenging press fractions. Protocol Dilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C. Usage Rates Recommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon = approximately 0.02–0.05 mL per liter Use lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.

Read more less

Kupzit® is an innovative copper citrate preparation developed for the elimination of sulfide off-flavors, particularly hydrogen sulfide odors in wine and fruit wine. Kupzit® contains 2 % copper citrate. For easy dosage and handling, it is coated onto a mineral carrier material, a particularly pure, high-quality granulated bentonite.   Kupzit® reacts within minutes with sulphur compounds such as hydrogen sulfide and mercaptans. These compounds bind with Kupzit and then settle out to the bottom. Dosage and Application: Trials are absolutely recommended. Generally, the dosage amount is 5-20 g/100 L or .05-.2 g/L. Exceptionally bad cases may require up to twice as much.   See the attached Manufacturer's instructions for further details along with information on dosage and storage.  

Read more less

Scottzyme HC is a blend of assorted enzymes designed to increase yield in apple, pear, stone fruits, and wetter grapes (such as concords). This enzyme will assist in breaking down the fruit you work with to help extract more flavor and juice, as well as improving filterability and overall clarity. This Scottzyme works best in conjunction with PEC5L.

Read more less

Lallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines Enhances aroma expression by unlocking bound terpene and thiol precursors Improves clarification and filterability through efficient pectin breakdown Increases finesse and texture by gently releasing polysaccharides Ideal for varietal whites and sparkling base wines where delicacy is key Balanced glycosidase activity preserves freshness without compromising stability Lallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse. Protocol Dilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition. Usage Rates Recommended dosage: 2–4 grams per hectoliter = 0.02–0.04 grams per liter = 0.076–0.151 grams per gallon Use 2 g/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.

Read more less