Wine Making

Convection toasted Oak Cubes made in the US from American Oak. These Oak Cubes impart similar flavors as the equivalent oak type and toast level chip, but extract more slowly giving you more control over the final impact in your beer. These cubes are produced from staves of American oak that have been air-seasoned for 18-24 months, then toasted to a Medium Toast. They will add a sweet, butterscotch note with a hint of bourbon char to your beer. Suggested dosage is 2-4 oz per 5 gallons of beer.

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Get an extremely accurate reading with this rugged bench-top pH meter. It offers the highest accuracy meter, with ATC, featuring a separate temperature probe for temperature readings independent of the electrode. The separate temperature probe allows you to check the temperature before submersing the electrode. Even though the name says "Bench-Top" it can easily be handheld. Temperature reading is in Celsius. For long term health of your electrode, use our highly recommended pH storage solution MT618. Features include:   Automatic Temperature Compensation up to 50 C (122 F) 0.01 accuracy with a 0-14 pH range Push button calibration 2 year instrument warranty from Milwaukee 6 month electrode warranty 500 hour run-time on the battery   Click here for a PDF of the MoreBeer Manual on proper pH Meter care.

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Give your homebrewed Belgians an authentic finishing touch!    You will love the old world look you get when you seal your Belgian beer bottles with corks and a wire hood. These corks are made specifically for use with Belgian beer bottles. Our corks are brewery-grade. They are also very dense and give a great seal. They work well with our Floor Corker (W410). A hand corker will not work with these corks.    A long-time customer - John Francisco - told us a tip that he uses when he corks his Belgian beers - put a #7 stopper (FE440) over the plunger rod of the corker so that only 1 3/4" of the rod is exposed. This will stop the cork from going into the bottle too far. A wire hood can then be fastened over the remaining 6/8" - 7/8" of cork sticking out of the bottle. We have tried this and it works great!    Attention: These corks come sanitary in the bag ready to be corked into a bottle. Do not sanitize or boil these or you will ruin the integrity of the cork.  1 5/8" L x 1" D 

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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.

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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.

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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.

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Premium, Fire-Toasted Oak Cubes from Stavin Medium Toast French Oak will impart flavors of coconut, vanilla, cinnamon and chocolate. These fire-toasted oak cubes are as close as you can come to the full range of flavors you would get from aging your beer in a full sized barrel, unlike convection-toased cubes.  The difference is that convection toasted cubes are made by cutting the stave to size, then passing the small cubes through a toasting chamber. Stavin fire-toasts their staves whole, just like they would when making a barrel, and then cuts them down to size. The result is a gradation of toasting from the surface through to the center of the cube, where each different toast level represents a different flavor set that the oak will give your beer. The result is a much more complex and natural profile; by comparison convection toasted cubes taste one dimensional. Oak cubes also release their flavor into your beer more slowly than chips, giving you more control over the final degree of impact in your beer. You should plan on an extended aging period of 1-6 months when using cubes. This longer contact time again promotes flavor complexity by allowing all the flavors of the oak and your beer to marry. Recommended Dosage is 2 oz per 5 gallons for impact equivalent to aging in a brand new oak barrel

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Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality Precision, stability, and clean fermentation for premium sparkling and still wines Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines . Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity. High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish. Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference. High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity. Applications: Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics. Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression. Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity. High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure. Flavor Profile:  Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate. Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish. Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift. Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity. Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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A 1/3 mix each of citric, tartaric and malic acids. Primarily used in fruit wines to adjust acid levels. A rough approximate of weight is 1 tsp = 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.

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Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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Track your fermentation progress without ever disturbing your wort! The Tilt Hydrometer and Thermometer is added directly to your fermenter to provide real-time data on the current gravity and temperature of your wort, eliminating the hassle and potential contamination that comes from opening your fermenter to pull samples. The Tilt is especially useful for brewers fermenting in glass carboys or plastic fermenters that don't have spigots for sample taking. Designed for homebrewing, the Tilt hydrometer lets you instantly read your brew's specific gravity and temperature on your compatible Apple iPhone/iPad or Android smartphone/tablet or Tilt Pi. Most Bluetooth 4.0+ devices will work with the Tilt. You can then optionally log data to the cloud using their free Google Sheets template or other 3rd party cloud platforms. Tilt's goal is to help homebrewers brew better beer. The Tilt hydrometer allows you to check the specific gravity and temperature of your beer while it's fermenting, without ever having to open your fermenter or pour out any of your precious brew. This makes brewing more consistent and easier to track. Here are some of the new features of the Tilt: Range: Better reception and range. With the increased transmission power your Tilt will send data through larger, thicker-walled fermenters. Precision: Upgraded sensors. With an improved temperature sensor and accelerometer your Tilt will operate with more precision.   Efficiency: Reduced power consumption so more brews, less battery changing. New Look: Newly designed custom circuit board and harness. If using multiple Tilt hydrometers for different batches of fermenting beer you must use a different color for each batch. The app will not read multiple hydrometers of the same color. Each Tilt comes calibrated and ready to go with a pre-installed battery that lasts 12-24 months depending on usage. Just download the free app, sanitize your Tilt, drop it in your fermenter, and start taking readings with your phone, tablet, or Tilt Pi. The specific gravity is accurate +/- 0.002 within the Tilt's range of 0.990 to 1.120. The thermometer is accurate +/- 1°F (+/- 0.5°C). Download the free Tilt app at the Apple App Store or Google Play Store or get the free Tilt Pi download.  

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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.

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Oak Chips are a fast and economical way to add oak barrel flavor to any beer. Oak Chips are made from seasoned American and French Oak staves which are chipped down and toasted to create flavors similar to what you'd get from a barrel. The available toast levels are Medium, Medium +, and Heavy. It's important to understand that each toasting level creates different flavors in the oak; not a greater intensity of impact in your beer. Don't think of them as weak, normal & strong; they're each a different flavor profile. These staves for these Medium Toast French Oak chips are sourced from a cooper (barrel maker) in Napa, CA. They deliver clove and spice flavors of medium intensity, along with strong flavors of Butterscotch & perceived sweetness. Because of the high surface area, oak chips can extract quickly and care should be taken not to overdo it. Taste your beer frequently after the first week of contact and be ready to rack off the oak chips. Suggested Dosage is 1-2 oz per 5 gallons. 

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In wine, used to kill naturally occurring microorganisms and prevent spoilage. Also works as an antioxidant. Add at a rate of 1 tab/gallon to achieve 75 ppm free SO2.  These tablets use potassium metabisulphate as opposed to sodium metabisulphate.  This is generally preferred by winemakers who do not want to add sodium into their wine.   Can also be added to water to remove chloramine (1 tab is sufficient for roughly 5-20 gallons)

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A clear, single piece sample jar that is not glued together. Made from a single piece mold, it is 10" tall and capable of holding our standard hydrometer perfectly (and inexpensively!). You will want to look at a taller hydrometer jars for specific range hydrometers. This hydrometer will work with spirits.

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This Wyeast blend is recommended for any wine requiring malic acid reduction It will cover a broad range of temperature and pH conditions 125mL is enough to innoculate 6 gallons of wine, cider, or mead Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available A liquid Malo-lactic culture that contains a blend of ER1A and Ey2d malo-lactic cultures suitable for a fermentation pH of 2.9 or above and temperatures as low as 55°F (13°C). Alcohol Tolerance: 12-18% Optimum Fermentation Temp: 55-95°F Notes from Wyeast: Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Vinter's Choice™ malolactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55°F. Test Results (At this time we do not know what strains of malo-lactic were involved in this test.): The performance of two strains of Leuconostoc oenos, Er1a and Ey2d, isolated from Oregon wines was evaluated in experimentally and commercially produced wines. Experimental lots of Chardonnay, Pinot Blanc, and Pinot Noir were inoculated at the end of yeast fermentation at 18°C with approximately 106 cfu/ml of Er1a, Ey2d, ML-34, PSU-1, MLT-kli, and BB44-40 Under low pH conditions, the Oregon strains completed MALOLACTIC fermentations (MLF) more rapidly than the other commercially available strains: at pH less than 3.3 Er1a completed MLF in an average of 48 days, Ey2d in 94 days, MLT-kli in 127 days, and the other strains in 143 days or longer. At pH greater than 3.4 all the strains completed MLF within 31 days. Commercial wines were inoculated during yeast fermentations with 0.5 to 2.0% V/V Er1a and Ey2d grape juice cultures (109 cfu/ml) and wine cultures (108 cfu/ml). Er1a completed MLF in 1-2 months at cellar temperatures of 15°C or higher, but was sensitive to cooler temperatures. Ey2d was more cold tolerant and completed MLF in 2-3 months at temperatures in 12-15°C In addition, Ey2d retained MALOLACTIC activity at temperatures as high as 80°C when all other strains including Er1a were inactive.

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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.  

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Prise de Mousse strain. Fast starting with steady, strong fermentation kinetics. Low foaming action is well suited to barrel fermentations. Clean neutral flavor. Good all-around choice for Reds, Whites and especially Champagnes. Also works well for meads. Alcohol tolerance to 18%. Will also ferment from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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Lalvin K1 (V1116) is the perfect choice for winemakers aiming to craft fresh, aromatic white wines and vibrant fruit-based fermentations Whether perfecting a crisp Chenin Blanc, crafting a sparkling wine, or fermenting a bright fruit wine, K1 (V1116) delivers unmatched clarity, brightness, and aromatic intensity in every batch Enhance freshness and aromatic intensity in white wines and fruit fermentations Lalvin K1 (V1116) is a robust and versatile wine yeast strain, selected by the Institut Coopératif du Vin (ICV) in Montpellier, France. Renowned for its strong fermentation kinetics and high ester production, K1 (V1116) is ideal for crafting crisp white wines, sparkling wines, and fruit-based fermentations. Its resilience under challenging conditions makes it a reliable choice for both professional and home winemakers. High Ester Production: Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits. Cold Fermentation Tolerance: Performs well at low temperatures, preserving delicate aromatics. Alcohol Tolerance: Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts. Fermentation Range: Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles. Low Nutrient Requirements: Thrives in musts with low nutrient content, reducing the need for supplementation. Low H₂S and SO₂ Production: Ensures clean fermentations with minimal off-flavors. Applications: White Wines: Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired. Sparkling Wines: Suitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity. Fruit Wines: Enhances the natural fruit expression in apple, pear, peach, and berry wines. Mead and Cider: Promotes clean, crisp fermentations with bright aromatics. Flavor Profile:  Bright Citrus & Apple: Sharp notes of green apple, lemon zest, and lime. Tropical Fruit Hints: Subtle expressions of pineapple and passion fruit. Floral Undertones: Light notes of honeysuckle and orange blossom contribute to aromatic lift. Clean, Crisp Finish: Maintains a fresh, pure expression of fruit with minimal sulfur notes. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain clarity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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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.  

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Oak Chips are a fast and economical way to add oak barrel flavor to any beer. Oak Chips are made from seasoned American and French Oak staves which are chipped down and convection-toasted to create flavors similar to what a comparably toasted barrel would impart. The available toast levels are Medium, Medium +, and Heavy. It's important to understand that each toasting level creates different flavors in the oak; not a greater intensity of impact in your beer. Don't think of them as weak, normal & strong; they're each a different flavor profile. Heavy Toast American Oak chips will impart strong flavors of Vanilla & Char, with a small note of Clove. These chips will not impart the coconut flavor often characteristic of lower toast American oaks. Because of the high surface area, oak chips can extract quickly and care should be taken not to overdo it. Taste your beer frequently after the first week of contact and be ready to rack off the oak chips. Suggested Dosage is 1-2 oz per 5 gallons. 

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Electrode storage solution is designed specifically for maintaining pH meter electrodes in optimal condition. Before storage, add a small amount of storage solution to the cup/cover of the pH meter (enough to submerge the glass electrode). This will maintain hydration of the electrode, increasing its life and its ability to be calibrated.

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Another good all purpose wine yeast used to give complex aromas and flavors, but it really does require proper nutrients to avoid sulfur problems. Especially suited to Chardonnays. Alcohol tolerant to 14%. Ferments from 60 to 80 degrees. Formerly known as "Montrachet". Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.  

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Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance Strong fermenter for varietal expression in highly clarified white juice Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics. Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc. Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity. Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics. Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations. Applications: Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity. Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics. Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation. Flavor Profile:  Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit. Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance. Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character. Smooth Mouthfeel: Promotes balanced acidity and smooth texture. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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One of the great features of the KegLand pH Meter is the replaceable probe. The probes of pH meters wear out through normal use. Instead of making you buy a whole new pH meter you can just get the probe! Kegland Part Number: KL04176

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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  

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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.

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Track your mash tun run off during sparging, pre-boil gravity, post-boil gravity, and starting gravity before fermentation Readings are almost instantaneous, requires only a few drops, and there's no need to cool your sample thanks to ATC Triple scaled for use in brewing, winemaking, and distilling LED illumination makes it easy to see your readings even in low light environments like your garage or basement Water resistant enclosure—dip the refractometer into your wort without risk of damaging the LED light Includes case, pipette, and USB magnetic charging cable If you want a quick and easy way to take gravity readings during the brewing process, then a refractometer is the tool for the job. Taking hydrometer readings during the brew tends to be a time-consuming process, and by the time you get a reading it may be too late to react. This is because you need to take a large sample and cool it to get an accurate reading. A refractometer allows you take instant gravity readings, with just one drop, at any point during the boil, or even during the run off of the sparge during an all-grain brew. These 'during the process' readings allow you to add more water or boil longer so you can attain exactly the gravity you desire. Traditional refractometers without ATC are calibrated to work at 68°F. The ATC function allows you to use the refractometer in an ambient temperature range of 50-86°F (10-30°C). Since your sample is just one drop, and will quickly adjust to the temperature of the refractometer, the temperature of the sample is irrelevant. This unit also comes with a manual calibration knob that is secured with a lock nut. To calibrate place one drop of distilled water on the testing platform and adjust to zero if necessary. The LED light is a handy feature that helps illuminate the sample and make the scale easier to read. Features: Triple Scaled 0-32 Brix 0-1.130 Specific Gravity for Wort 0-1.130 Specific Gravity for Sugar Water resistant enclosure Adjustable focus eyepiece with rubber grip Automatic Temperature Compensation LED illumination function Rechargeable battery Please Note: The Sabre Refractometer is used to measure unfermented wort. Once alcohol is present, the use of a correction table is advised. KegLand Part Number: KL25072

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Clear glass marbles are a great choice for filling up volume in a small fermenter or oak barrel. Most of us have been in that situation where we have the ideal container we want to use to store our wine, but we just don't have quite enough wine. What are your choices? Either use several smaller containers, buy wine to top up, or try to purge the air space with inert gas. None of these are ideal solutions. Clear glass marbles, free of ink or contamination, are an ideal solution. Use just as much as you need to top up the vessel. When you transfer the wine out, remove your marbles, wash and reuse with your next batch (just don't lose them...) 3 lbs of marbles is enough to displace approximately 1 Liter of liquid. Specifications Count: Approximately 615 Net Weight: 3 lbs Marble Size: 12mm Color: Clear Volume Displaced: About 1.05Qts/1L

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Lalvin RC212 is the premier choice for winemakers looking to produce structured, full-bodied red wines with exceptional color and aromatic depth Whether perfecting a classic Burgundy-style Pinot Noir, crafting a bold Merlot, or refining a smooth Gamay, RC212 consistently delivers elegance, balance, and rich complexity Provides enhanced structure and color in Pinot Noir Lalvin RC212 is a renowned wine yeast strain, originally selected from the Burgundy region of France by the Bureau Interprofessionnel des Vins de Bourgogne (BIVB). It is specifically chosen for its ability to enhance color stability, tannin structure, and aromatic complexity in red wines, particularly Pinot Noir. RC212 promotes the development of ripe berry, bright fruit, and spicy characteristics, making it ideal for crafting robust, age-worthy red wines. Enhanced Color Stability: RC212 promotes deep anthocyanin extraction and color intensity in red wines, protecting color due to low absorbance rates onto yeast cell walls. Rich Tannin Structure: Supports smooth, well-integrated tannins that age gracefully. Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a full, structured finish. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for developing rich, full-bodied reds. Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability. Applications: Pinot Noir: Perfectly suited for Burgundy-style Pinot Noir, enhancing its delicate fruit and silky tannins. Merlot & Cabernet Franc: Boosts structure and body, delivering rich fruit and spice. Gamay: Highlights fresh berry notes while enhancing tannin integration. Blended Reds: Suitable for Bordeaux blends and GSM (Grenache, Syrah, Mourvèdre), bringing forward lush fruit and balance. Flavor Profile: Dark Fruits: Prominent expressions of black cherry, plum, and raspberry. Spice & Earthiness: Subtle hints of cinnamon, clove, and forest floor. Silky Mouthfeel: Enhances the smoothness and roundness of the palate. Aging Potential: Promotes tannin development for wines that improve with time. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, particularly in high-Brix musts. Fermentation Temperature: Maintain between 64°F and 86°F to optimize color extraction and tannin structure. Extended Maceration: Ideal for long maceration periods to deepen color and enhance tannin complexity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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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.

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A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off. Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking. A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods. For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect. A rough approximate of weight is 1 tsp = 1.1 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.

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#8 agglomerated corks are slightly smaller than the standard #9 corks. They are often used with hand corkers that cannot compress the standard #9's, or for bottles with smaller necks. Agglomerated corks are made from small cork pieces held together with a food grade binder. Corks are treated with a food grade wax and silicone coating before being packaged by the manufacturer. To use, corks may be dipped briefly in a sanitizer solution and then corked immediately. Do not soak or boil corks as this can remove the silicone coating, making them difficult to remove from the bottles.

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The Acquamark cork line is a high quality colmated cork.  These corks have the ageable lifespan of Natural Cork, but are closer to the price of an agglomerated or overrun cork. Colmated corks are Natural Corks that were not quite flawless enough to make a grade, but are then filled in with agglomerated pieces, resulting in an ageable, but economical cork. Dimensions: 45mm x 24mm

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Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.   Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: Neutral Optimal Fermentation Temp: 45–90°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Affordable hand-operated table top corker with plastic jaws.  These corkers are smaller in size than our other floor corkers, which makes them a great option for smaller scale corking operations.  Can be used on table top or on floor. Compatible with standard and synthetic corks. Assembled Dimensions: Height 27" Width 18.1" Depth 15.2"  

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