Wine Making

Natural cork is the preferred traditional cork of professional winemakers Grade 2+ (rated 0-10) is our most frequently recommended, best selling cork Perfect balance of quality and price 24mm X 44mm, #9 x 1.75" | Fits standard cork finish (neck) bottles Recommended aging time: Up to 10 years Molinas Cork has been sustainabily harvesting from the cork forests of Sardinia for over 100 years Bark is aged an additional year prior to harvest, leading to less porous, higher quality cork Natural cork is the traditional and preferred cork of professional winemakers across the globe. Grade 2 Plus corks provide a premium whole natural cork at a spectacular price. These grade 2+ corks (rated from 0-10, 0 being best) are a great option for most bottlings, including longer term aging (5-10 years). 24mm X 44mm, #9 x 1.75". Fits standard cork finish (neck) bottles. Italy produces more wine than any country in the world and Molinas is the largest Italian cork supplier with over 1 billion corks produced annually. Molinas Cork was started over 100 years ago by Pietro Molinas on the Italian island of Sardinia. Besides its beautiful beaches and designation as one of the world's five Blue Zones, Sardinia is known for its large, government protected Cork tree forests. Today, the 4th generation of the Molinas family sustainably harvests cork from these protected trees. Compared to most cork available in the market, the bark is allowed to mature an additional year. This leads to a less porous, higher quality cork, and has less impact on the forest. Throughout the entire process from tree to finished cork, quality control is strictly monitored. MoreFlavor! is proud to represent Molinas Cork in the USA. Tolerances on Normal Dimensions: Height: +/- 0,4 mm Diameter: +/- 0,3 mm Humidity: Min: 3% Max: 8% Ovalization: ≤ 0,5 mm Characteristics Physical / Mechanical / Sensory: Peroxides: < 0,2 mg/stopper Dust transfer: < 1,5 mg/stopper Extraction force: 30 +/- 10 (daN) Organoleptic test: < 2% Finishing Treatments: Genesis Steam Treatment to Reduce Cat and Other Volatile Substances. Washing: with h2o2 solution in white or diluted with peracetic acid for natural color. Drying: Hot Air Forced To Eliminate Peroxide Residues. Thermal or ink marking on specific request. Silicone lubricant and adhesives with food certification for food contact.    

Read more less

These PVC heat shrink capsules help to make your home made wine look classy and professional. The look is the closest we have seen to commercially used tin capsules, which must be spun on with a $2,000 machine. Conversely, these PVC capsules can be easily used at home. Features horizontal tear tab. To use, slide on to top of wine bottle and dip into hot water for a quick and even shrink. Or for faster processing with a more reliable finish try one of our Heat Shrink tools. 2 1/4" Height x 1 1/4" Diameter.

Read more less

Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid March. Italian Amarone Style offers a complex flavor profile and delicious oak character Savor with hearty meals or as an after-dinner treat Flavors of tart cherry, raspberry, chocolate, and spice Full-bodied and dry, 14% ABV Whip up a batch in 30 mins or less! Yields 6 gallons (2 cases) of finished wine in 6-8 weeks Premium kit includes grape skins for an authentic wine making experience Bottle labels included for a professional finish Amarone style red wine hails from Valpolicella in the Veneto region of north-eastern Italy. Traditionally, Amarone is made from only three approved grape varieties—Corvina, Corvinone, and Rondinella. To prepare the grapes, winemakers use a process known as ‘apassimento’, an Italian term for drying the harvested grapes for up to several months to concentrate the sugars and flavor. Amarone is known for its full-body, strong flavor, and high alcohol percentage. Some speculate Amarone’s creation to date back to Ancient Rome, as this powerful red would have slaked the Roman’s thirst for highly alcoholic wine. Our Italian Amarone Style has a deep red fruit quality with notes of tart cherry and raspberry, a hint of chocolate and spice, with a moderate oak character. Standing tall at 14% alcohol by volume, this full-bodied wine is quite dry with a long lingering finish. The Signature Series™ Amarone Style is one of the most satisfying kits to make thanks to the inclusion of grape skins. You’ll mirror the professional vintner process of “punching the cap”, which makes your winemaking adventure even more hands on. VineCo’s jammy skin packs are much more expressive than dried grape skins, imparting more character from the grapes and boosting tannin structure in the finished wine. High quality French oak cubes are used in the making of the Amarone Style kit. One of the reasons oak has always been used to age wine is the slow release of delicious, complex compounds that complement the wines flavor. Oak cubes have more depth of flavor than chips or powder and slowly release compounds like furfural (sweet, caramel like), lignins (vanillin, spice, smoke), and lactones (classic oak flavor). French oak in particular is known to deliver refined, less apparent oakiness than American oak. It's famous for adding mouthfeel and flavors of custard and chocolate while still allowing the fruit flavors of the wine to shine through. The Vineco Signature Amarone Style is best enjoyed over a hearty meal of red steak or venison with good company, or as an after-dinner treat paired with heartfelt conversation with that special someone. Not to be poured on any occasion, but savored as a delicious moment. Amarone Style, Italy Tart cherry, raspberry, hint of chocolate and spice Sweetness: Dry Oak: Medium Body: Full ABV: 14% Kit Volume: 14 L Approximate Yield: 23 L Ready to bottle in 6-8 weeks Grape skins included Bottle labels included

Read more less

The largest hydrometer jar we carry perfect for use with our specialty Brix hydrometers.  Especially great for winemaking where the larger diameter is nice and the sample will be returned the ferment anyways.   Approx Dimensions: 14.25" H x 2" ID

Read more less

An agglomerated cork that offers a great seal using compressed pieces of small cork. Fantastic value. Because they do not compress as easy as natural corks, you will need a floor corker, as opposed to a handcorker, to push these into the bottles.

Read more less

These PVC heat shrink capsules help to make your home made wine look classy and professional. The look is the closest we have seen to commercially used tin capsules, which must be spun on with a $2,000 machine. Conversely, these PVC capsules can be easily used at home. Features horizontal tear tab. To use, slide on to top of wine bottle and dip into hot water for a quick and even shrink. Or for faster processing with a more reliable finish try one of our Heat Shrink tools. 2 1/4" Height x 1 1/4" Diameter.

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

Impart a perfect replication of barrel aromatics without the lengthy process of barrel aging Consistent, repeatable results every time without the need to blend various barrels of product together Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel aging beer below 12% ABV Increase the perceived quality of your wine without drastically increasing cost or production time Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation French Oak extract is subtle and complex with exotic savory spice and hints of dark chocolate and roasted coffee. Mellow spice notes with a smooth mocha and toffee finish. Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails. Typical recommended dosing in beer & wine is approximately 1.5-6 mL per gallon and anywhere from 6-60 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits. Ingredients: Ethanol, Water, Oak Made in the USA

Read more less

Due to high demand, this item 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. Paper Chromatograpy test kit used to tell if your malolactic fermentation has gone to completion. This information is essential knowledge for doing SO2 additions, cold stabilization, acid additions, etc on wines that have been innoculated with an ML strain or allowed to undergo natural malolactic fermentation. You will certainly want to know if ML has completed before bottling. Comes with 25 sheets, as many as 4 samples can be tested per sheet (must be tested simultaneously, sheets cannot be re-used). MoreWine! Guide To Malolactic Chromatograpy

Read more less

Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit. Start Time: Fast Alcohol tolerance: 16% Nitrogen demand: low YAN Requirement @ 23 Brix: 225 ppm Production of volatile acidity: Very Low Production of SO2: Low Cap/Foaming: Very low Ease to Ferment with MLF: Average Malic Consumption: High Yeast Type: Bayanus Optimal Fermentation Temp: 50–80°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. Download the PDF

Read more less

A synthetic cork with the ability to last 4 years plus. Supercorks are manufactured in Italy by Enolandia. One of the very first companies to make a synthetic cork, they have a history of quality since the 1980's. Supercorks have been tested to keep their elasticity and sealing integrity for at least four years. This makes them a nice alternative for winemakers who want to eliminate the potential issues of porosity or TCA contamination inherent in cheaper natural corks but also want the ability to age wine more than a few years. This cork measures 23x38mm. Product Specifications: Construction: Manufactured from recyclable thermoplastic high-tech materials Chemical details: Polietilene, Food pigments, Food expanders. Lubrication: Silico-paraffinic solution. No solvents. Preservation: Corks should be kept away from any possible contact with liquids and odors. Keep at temperature of 18-25° C especially in the summer season. Certification: Corks comply with antitoxic certificates from public authorities. Meets european standards and FDA. Follows CEE directive 85/572-89/109-90/128.

Read more less

A slim, elegant bottle design ideal for dessert wines and ice wines Bellissima bottles are typically made in smaller volumes to package wines that are consumed in smaller pours Clear or "flint" glass is most often used for white wines that will be consumed shortly after bottling with little to no ageing The clear glass is an excellent choice for rosé wine to show off the alluring color of the beverage Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking Bellissima wine bottles are most commonly used for dessert wines and ice wines. The slim design lends an elegant appearance when this bottle appears at the end of your meal. They are typically half the volume of standard bottles, as a Bellissima's contents are often pricey and consumed in smaller pours. Volume: 375 mL Style: Bellissima Use: Sweet Red, Dessert Wine Color: Flint / Clear Finish: Cork Bottom: Punted Case QTY: 12 Our Farro Glass Wine Bottles offers a full lineup of the most essential and commonly used bottles in winemaking. We scoured the world to find a bottle source that could provide a quality product consistently and at a fair price that we can pass on to our customers. If you've been searching for reasonably priced bottles that are reliably in stock, look no further.  

Read more less

Selected and adapted especially for direct inoculation of rose and white wines Strong fermenter under harsh white wine conditions Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation Good for 66 gallons Viniflora CH35 is a freeze-dried culture of Oenococcus oeni. This malolactic bacteria has been selected and adapted especially for direct inoculation of rose and white wines. Viniflora CH35 has been selected for its outstanding performance in malolactic fermentation of difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines. Application: Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Characteristics: Outstanding tolerance to low pH and elevated levels of SO2 (down to pH 3.0 and up to 50ppm!) Strong fermenter under harsh white wine conditions Clean and fruity flavor profile No production of biogenic amines High inoculation level encourages a completed malolactic fermentation 14% alcohol tolerance Key Features: Recommended for white wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.0, Total SO2 to 45 ppm (white wines), temperature 59 – 77 ͦF and alcohol to 14% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

Read more less

These PVC heat shrink capsules help to make your home made wine look classy and professional. The look is the closest we have seen to commercially used tin capsules, which must be spun on with a $2,000 machine. Conversely, these PVC capsules can be easily used at home. Features horizontal tear tab. To use, slide on to top of wine bottle and dip into hot water for a quick and even shrink. Or for faster processing with a more reliable finish try one of our Heat Shrink tools. 2 1/4" Height x 1 1/4" Diameter.

Read more less

Rhone 4600 is a Cote du Rhone isolate that has a short lag phase, low nutrient demand, and has the ability to ferment well at low temperatures. Due to its' high level of polysaccharide production, Rhone 4600 contributes intense mouthfeel and volume to a finished wine. In addition, Rhone 4600 helps create complex aromatic notes along with a high degree of ester production. In whites like Viognier, Marsanne, Roussane, and Chardonnay there is an emphases on pineapple, pear, and apple. When used in Roses made from Mouvedre, Grenache and Syrah, intense, elegant, fresh strawberry becomes the focus. While Rhone 4600 is good for white wine production, it is an excellent yeast for making Roses either by itself or as part of a blend. Best results from 56 to 72 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF

Read more less

UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios Enhance fermentation power and structure in bold red wines UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity. High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts. Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments. Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes. Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel. Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation. Applications: Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability. Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels. Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated. Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance. Flavor Profile: Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum. Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity. Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel. Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°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 color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability. Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure. Download the PDF Download the PDF

Read more less

Italiano to its core, Sangiovese is descended from Calabrese di Montenuovo and Ciliegiolo, the former from the south in Calabria and the latter from the north in Tuscany. Not only is it Italy’s most famous grape, when it comes to truly great varietal wine, the country has something of a monopoly. The greatest examples of Sangiovese are remarkably complex, savory, and rustic. A popular choice in creating magnificent blends, in addition to single-grape varietals, Sangiovese is used in the production of the most celebrated red wines to come from Tuscany, including Brunello di Montalcino and Vino Nobile di Montepulciano. Our Italian Sangiovese is a medium-bodied wine that displays notes of sour cherry, strawberry, and prune. A dry red wine with delicate oak character and an alcohol content of 13% by volume. This wine kit includes medium toast French oak chips. Medium toast French oak is subtle and provides refined flavors of custard, chocolate, and spice. French oak in general is often used by winemakers when they want to increase the mouthfeel and complexity of a wine without stepping on or surpressing the fruit.  The VineCo Original Sangiovese is a fantastic way to sample and celebrate Italian winemaking. It’s a great option when you want a glass of red that you can sit back with to sip and savor, letting its personality slowly unfold across your tongue with each taste. Options abound for meals to enjoy with Sangiovese, but pasta with tomato sauce is the easiest (if not most obvious) dish to recommend. Sangiovese, Italy Sour cherry, strawberry, prune Sweetness: Dry Oak: Light Body: Medium ABV: 13% Kit Volume: 8 L Approximate Yield: 23 L Ready to bottle in 4 weeks    

Read more less

ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 82 degrees F, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume in a blend. ICV-D80 is characterized by concentrated, dark fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. In short, this yeast is truly great for the structural support it can bring to a wine. However, if the winemaker is looking for highlighted fruit and ethereal top-notes as well, it often may not be the best choice when using a single strain in the vintage. Therefore, it may help to think of it as usually needing a companion strain to help bring everything to a finished wine. Renowned for its ability to enhance tannin structure. Produces flavors of dark fruit, smoke, and licorice. Perfect for reds grown in warmer climates or at lower elevations that need more backbone. High alcohol tolerance to 16%. Use 1 gram per gallon. Download the PDF Download the PDF

Read more less

Replacement Sodium Hydroxide for the CellarScience® Acid Test Kit (W501CS) or any other acid test kit which uses 0.1N Sodium Hydroxide. Please Note: This Sodium Hydroxide is 10x stronger than the MT110 product that is used with our MT140 Aeration Oxidation SO2 Test Kit. They are not interchangeable.

Read more less

Narrow range brix hydrometer that allows for highly accurate measurement.  These hydrometers are excellent for use in the middle and towards the end of wine fermentation.  It features a built-in thermometer and correction scale for temperature correction of the reading. Thermometer measures a range of 30-150 F (0-50 C) with 1 degree resolution.  These brix hydrometers are calibrated at 68 F (20 C).

Read more less

The Buon Vino Super filler for winemaking is a gravity fed bottle filler that shuts off automatically when the proper fill height is reached in each bottle. Very easy to use and perfect for small quantities.  A great choice when you want something more sophisticated than the tube style bottle fillers, but don't need to upgrade to a more expensive electric wine bottle filler.  Usage: To use the filler, place the device on top of the bottle to be filled, insert the intake tube into your vessel containing the liquid, and the small overflow tube into an empty bottle. To begin the siphon, start by pressing down on the center plunger on the flow regulator to open the valve.  Suck on the end of the overflow tube until the liquid begins to flow into the bottle. When liquid is flowing into the bottle, put the overflow tube back into the empty bottle. When the liquid reaches the top of the bottle, the valve will shut the flow off automatically.  After the first bottle, check the level of the fill and adjust the level up or down if necessary by moving the rubber bottle seal up or down. Please note that the fill level can be affected by excessive foaming. After one bottle is filled, move the bottle filler to another empty bottle, push down on the plunger lever, and repeat. Comes with 6 ft. of tubing.

Read more less

Xoakers are 1" Solid Oak spheres made from high quality French oak and seasoned for a minimum of 24 months.  They will contribute a complex oak character while softening and rounding the wine as well.  What sets these apart though, are their shape and ease of use.  The uniform size allows for precise dosing, and easy removal once complete.  Whether you are using carboys or neutral barrels, additions are as simple as counting out however many Xoakers you need, and tossing them in.  Every vessel will be oaked to the same extent when using these, and no need to weigh them out! Removing them is as simple as turning over your carboy or barrel, and watching them roll out!  These can be used in both red and white wines, and are perfect for carboys, barrels, small tanks, and kegs.  Ideal oak for the home winemaker!  These Convection Toasted Medium Plus French Oak Xoakers are packed in Mylar bags, and will contribute various flavors depending on the wine. The 8 pack will treat 4-8 gallons & 1 lb will treat 35-70 gallons. Dosage: 1-2 Xoakers / Gallon (3.78 L) wine (depends on desired Oak Impact) Contact Time: 4 Month Minimum Recommended Useful Life in Wine: 12 Months Size: 1" Diameter Spheres, 70 French Oak Xoakers / lb Liquid Displacement: .10 gal (.41 L) Toast Level: Med +        

Read more less

On The House winemaking kits are the perfect introduction to creating your very own wine at home. Each kit contains all the ingredients you’ll need with easy-to-follow instructions that will guide you through the whole process from start to finish. Designed with beginners in mind so that anyone can make something they’ll be proud to share with friends and family. Simple and straightforward, On The House offers a full range of red, white, and blush style wines. You’ll be well on your way to sipping your very own house wine in only 4 weeks! California White is like an orchard in a bottle with lucious flavors of apple and stone fruit. This dry white wine has a light-medium body, zero oak character, and an alcohol level of 11.5% by volume. California White Apple, stone fruit Sweetness: Dry Oak: None Body: Light-Medium ABV: 11.5% Kit Volume: 6 L Approximate Yield: 23 L Ready to bottle in 4 weeks  

Read more less

On The House winemaking kits are the perfect introduction to creating your very own wine at home. Each kit contains all the ingredients you’ll need with easy-to-follow instructions that will guide you through the whole process from start to finish. Designed with beginners in mind so that anyone can make something they’ll be proud to share with friends and family. Simple and straightforward, On The House offers a full range of red, white, and blush style wines. You’ll be well on your way to sipping your very own house wine in only 4 weeks! Cabernet Sauvignon Style is a medium-bodied wine, brimming with black fruit flavors that are accentuated by a moderate oak presence. A dry red wine with an alcohol level of 11.5% by volume. Cabernet Sauvignon Style Black fruit Sweetness: Dry Oak: Medium Body: Medium ABV: 11.5% Kit Volume: 6 L Approximate Yield: 23 L Ready to bottle in 4 weeks  

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

Create your own custom labels for your special homemade wines! With these unprinted sheets of adhesive labels you can easily create your own custom wine labels. The pre-cut labels come on 8-1/2 x 11"" sheets. You can download printing templates that will define the edges of the labels (as a table) so you can make your custom design fit the label. Once you’ve created your own design you print the labels with either inkjet or laser printer. The special adhesive will stay on while wet and during aging, but can easily be peeled off for reusing bottles. Wine labels come 4 per sheet, 8 sheets per pack, for a total of 32 labels. Blank templates for download: MS Word (.doc) PDF (.pdf)

Read more less

Syrah is the perfect choice for winemakers aiming to craft powerful, structured red wines with bold fruit expression and deep color stability Whether perfecting a Syrah/Shiraz, boosting the intensity of Cabernet Sauvignon, or refining a GSM blend, Syrah Yeast delivers exceptional flavor, structure, and age-worthiness in every batch Bold structure and intense aromatics for rich, full-bodied reds Syrah is a specialized wine yeast strain meticulously selected to bring out the bold structure and vibrant aromatics characteristic of Syrah and other robust red wines. Renowned for its ability to enhance color stability, deepen tannin integration, and highlight dark fruit notes, Syrah Yeast is the ideal choice for crafting powerful, age-worthy wines. Its controlled fermentation kinetics ensure balanced attenuation, minimizing off-flavors while preserving the wine’s natural complexity. Enhanced Color Stability: Promotes deep anthocyanin extraction for rich, lasting color. Tannin Development: Integrates structured tannins for a smooth, full-bodied mouthfeel. Alcohol Tolerance: Effective up to 16% ABV, supporting the creation of high-alcohol red wines. Temperature Range: Optimally ferments between 64°F (18°C) and 86°F (30°C), allowing for full expression of bold flavors. High Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves fruit purity and aromatic intensity. Applications Syrah/Shiraz: Elevates bold black fruit flavors, peppery spice, and deep color. Cabernet Sauvignon: Enhances structure and tannin integration for age-worthy complexity. Grenache: Promotes ripe berry notes with smooth tannins. Malbec: Boosts dark fruit intensity and earthy undertones. Blended Reds: Perfect for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing body and color. Flavor Profile Dark Fruits: Prominent expressions of blackberry, plum, and dark cherry. Spice and Earthiness: Accentuates hints of black pepper, leather, and subtle tobacco. Full-Bodied Mouthfeel: Enhances the structure and richness of the wine. Aging Potential: Supports long-term aging, improving depth and complexity 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 tannin development. Nutrient Addition: Supplement with yeast nutrients, particularly in high-sugar musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal color extraction and structured tannin formation. Extended Maceration: Ideal for long fermentations to deepen color and enhance tannin complexity. Download the PDF Download the PDF

Read more less

The world’s superlative winemaking grape, Cabernet Sauvignon is capable of producing the most complex, well-balanced, and lasting red wines you’ll ever come across. As one of the most tannic grapes used in winemaking, Cabernet Sauvignon has long been misunderstood as a wine that required ageing in order for it to develop and soften. But after decades of research, growers have learned to identify when the grapes are ready to be harvested based on the tannic ripeness, rather than sugar content alone. Although these wines are ideal candidates for ageing—and will develop beautifully when laid down—it is well within reach for winemakers to produce excellent, structured Cabernet Sauvignons that are well-enjoyed while they’re still young. Descended from Cabernet Franc and Sauvignon Blanc, this relatively young grape is believed to have sprouted up from a chance crossing in the 17th century. Regardless, Cabernet Sauvignon is now the most widely planted wine grape in the world. This is the grape that put Chilean winemaking on the map. Cabernet Sauvignon vines were first brought over from France in the 1800s and it didn’t take long for growers to recognize that the terroir was perfect for this and many other Bordeaux region grape varieties. Although it was slow going at first, today Chile’s Cabernet Sauvignon is one of the most celebrated regional expressions in the world. Chilean Cabernet Sauvignon is known for having softer tannins, fuller body, with some spicier notes on the palate. Our Chile Cabernet Sauvignon bursts with dark berry fruit including blackberry and black raspberry and is accentuated with notes of cedar. This medium to full-bodied red packs a moderate oak character, with an alcohol level of 12.5% by volume. This Cabernet wine kit includes medium toast oak chips. Medium toast oak is the most popular toast level used in red wines as it imparts a complex balance of vanillin and spice along with a subtle oakiness typical of many Cabernets. The oak chips also help build body and mouthfeel. The VineCo Original Cabernet Sauvignon is a must for any red wine lover. Add a few bottles to your cellar and revisit over the months and years to see just how much the wine can develop. If you want something to pair well with a char-grilled steak, look no further than this bold, assertive varietal. Cabernet Sauvignon, Chile Blackberry, black raspberry and cedar Sweetness: Dry Oak: Medium Body: Medium-Full ABV: 12.5% Kit Volume: 8 L Approximate Yield: 23 L Ready to bottle in 4 weeks Bottle Labels sold separately

Read more less

The Ferrari auto bottle filler is a great economical bottle filler option. This unit will automatically stop when the bottle is full.  No more messes from accidentally overfilling your bottles. Their patented design is one of the best on the market at a price that can't be beat!

Read more less

Enoferm Alpha will ferment at lower temperatures and at lower pH levels compared to older Viniflora strains of Oenococcus Oeni Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity This strain will help contribute to mouthfeel while lowering the perception of green and vegetative flavors Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria This was the first improved ML strain that we carried and still the most popular. When compared with the older Viniflora strains of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation. In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel. Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots great bugs to choose from. Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <15.5% v/v. SO2 tolerance: <50 ppm pH: >3.2 Temperature: >57°F You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially causing higher VA levels. The best time to add an ML culture is after racking off the gross lees.

Read more less

The entry level natural cork. This is the lowest grade natural cork we recommend. Corks are typically graded on a scale of 1-10, 1 being the best, based on the degree of porousness that the actual punch of cork exhibits.The Grade 4 corks show average porousness and is a little below the quality of cork used in many commercial facilities. They will normally seal perfectly, however if you are looking for a cork for extended aging of 5-7+ years, consider a grade 3.        

Read more less

WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Medium toast French Oak staves, and depending on the wine, will impart flavors of vanilla and coffee, while clearing out negative vegetal flavors and astringency from the wine. This is a two pack of WineStix, sized specifically for a 5-6 gallon carboy of wine. WineStix will easily fit through the mouth of a glass carboy, and can be attached to a string via the drilled hole for easy removal! One carboy Winestix will treat 5-6 gallons of wine.

Read more less

MT was selected in Saint Emilion by the ITV Bordeaux and Martin Vialatte Oenologie in collaboration with the INRA Montpellier for its' ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Although highly recommended for Merlot and Cabernet Sauvignon, MT also does well in most red programs where a "soft, fresh bowl of berries" element is needed/desired either by itself or as part of a blend. Wines made with MT show good colour stability along with enhanced tannic structure and rich mouthfeel, making MT an ideal compliment to winemaking styles destined for aging. Although MT's fermentation kinetics are steady and its' alcohol tolerance is fairly high, it will still benefit from a balanced nutrient strategy, especially in musts with low available nitrogen and a high potential alcohol. Best results from 59 to 90 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF

Read more less

Our EasyDens Protection Cover keeps your EasyDens safe and clean. Silicone cover which perfectly fits the EasyDens (Gen 2 / MT751).  

Read more less

For easy-to-drink Rhone style wines. This versatile strain is suitable for reds, roses and whites. In red wines, it contributes up front fruit to easy-to-drink Rhone style wines, often with a nice spicy quality if present in the fruit. ICV-GRE can also be effectively used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varietals like Merlot, Cabernet, Grenache and Syrah. In addition to bringing fresh, ripe fruit qualities, ICV-GRE also helps to enhance the mouthfeel of a wine. While it may not be a powerhouse in itself, this yeast truly excels at being able to keep a red wine blend from potentially becoming too heavy and pedestrian. When used in fruit focused whites like Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15%, best results from 59 to 82 degrees F. Download the PDF Download the PDF

Read more less