Large format Marie Jeanne wine bottle with the same capacity as 3 standard bottles of wine; also referred to as a Tregnum or Tappit Hen bottle
No special closure needed; takes standard corks
Originating from the Bordeaux region of France, this is the most popular wine bottle shape in the world
Antique green glass color is often preferred for red wines to protect them from light during long term storage
Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking
The most popular wine bottle in the world. As the name suggests, the Bordeaux bottle (also known as a Claret bottle) originates from the Bordeaux region of France. Easily identified by its wide shoulders and straight body, this bottle style comes in a variety of colors and is suitable for a myriad of wine styles. Brown and dark green are commonly used for reds to protect them from light during long storage periods, while light green and flint are most often used only for white wines that will be consumed much sooner after bottling.
This large format 2.25 liter bottle holds the equivalent volume of 3 standard bottles of wine.
Volume: 2.25L
Style: Bordeaux / Claret
Use: Sangiovese, Tempranillo, Merlot
Color: Antique Green
Finish: Cork
Neck Opening: 18.5 mm
Bottom: Punted
Case QTY: 6
Pallet QTY: 82 Cases
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.
Due to high demand, some of these items are currently out of stock but available for pre-order. Please check status notes below when selecting a size option to see if it is In Stock or tagged as PreBook. We will automatically ship this to you when we receive more inventory.
Large format Bordeaux Jeroboam wine bottle with the capacity of approximately 6 and a half standard bottles of wine
Originating from the Bordeaux region of France, this is the most popular wine bottle shape in the world
Antique green glass color is often preferred for red wines to protect them from light during long term storage
Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking
The most popular wine bottle in the world. As the name suggests, the Bordeaux bottle (also known as a Claret bottle) originates from the Bordeaux region of France. Easily identified by its wide shoulders and straight body, this bottle style comes in a variety of colors and is suitable for a myriad of wine styles. Brown and dark green are commonly used for reds to protect them from light during long storage periods, while light green and flint are most often used only for white wines that will be consumed much sooner after bottling.
This large format 5 liter bottle holds the equivalent volume of 6.6 standard bottles of wine. With a 27 mm neck opening, they require a larger cork than standard wine bottles (W891). We recommend corking these large format wine bottles with the ZEUS Special 75 Floor Corker.
Volume: 5L
Style: Bordeaux / Claret
Use: Sangiovese, Tempranillo, Merlot
Color: Antique Green
Finish: Cork
Neck Opening: 27 mm
Bottom: Punted
Case QTY: 4
Pallet QTY: 50 Cases
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.
VintageSeal bottle wax alternative is a pliable, hybrid compound that is applied to the top of your best bottles for an Old World, hand-applied, wax-like appeal. Unlike wax, Vintage Seal bottle wax alternative does not chip and can be easily removed by hand without a knife or tool of any sort! Complete application instructions for our VintageSeal bottle wax alternative can be found here! One Pound of VintageSeal will cover 30-40 bottles. Please note: some users find VintageSeal to be quite odorous. This is normal, and not an indication of defective or expired product.
This temperature control unit controls room/cooler/cave/cellar temperature when used in conjunction with a Kreyer fan unit. Kreyer fan units are plumbed to a Kreyer Glycol cooling unit. This unit turns on and off an optional solenoid placed at the inlet of the fan unit, which allows chilled glycol to enter the coils on the fan unit, while also turning on the fan(s) that blow cold air out into the room. Requires a fan unit, solenoid valve, & connection cable to function. Fan unit must be plumbed to a glycol machine. For a fan unit temperature controller to be used below freezing temperatures, see our GLY950.
A delicious, dark blend of Californian juices, the VineCo Original Trilogy is a medium-bodied red wine with notes of toasty black cherry and blackberry matched by a medium oak presence. What's also toasty is this dry red's stout alcohol level at 13% by volume. The Trilogy blend 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 suppressing the fruit.
Trilogy, California
Toasty black cherry and blackberry
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13%
Kit Volume: 8 L
Approximate Yield: 23 L
Ready to bottle in 4 weeks
An enticing deep apple and grapefruit bouquet with apple and citrus notes
Light-bodied and dry, 12.3% ABV
Pairs well with Creole shrimp or Italian orzo risotto
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
An enticing deep apple and grapefruit bouquet with apple and citrus notes that follow through to the palate and linger with a dry finish. This Pinot Grigio is made in the true northern Italian style.
Food Pairings
Pairs well with Creole shrimp or Italian orzo risotto.
Pinot Grigio, Italy
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 12.3%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Efficient juice extraction with higher yield
Large capacity, presses up to 15 lbs of fruit at once
Versatile for various fruits, including apples, grapes, and honeycomb
Retains natural flavors with minimal fruit core damage
The KegLand basket press features a simple screw mechanism design with an extended hand shank, making it easy to operate with minimal effort. The thickened press plate and large surface area allow for a more thorough press, resulting in a higher juice yield. The press can handle up to 15 lbs of fruit at once, making it an efficient choice for home enthusiasts.
Designed for versatility, the press can handle a wide range of fruits such as apples, grapes, and even honeycomb, ensuring natural, pure juice extraction. For optimal results, fruits must be crushed or mashed before pressing. Apples should be crushed into a fine pulp and grapes or other soft fruit must be gently crushed to break the skins before they are further processed with the basket press.
See instructions below for assembly step-by-step guide.
Basket Volume: 4.75 Gal (18 L)
Dimensions: 14.5" x 14.5" x 21"
Empty Weight: 23 lbs
Filter bag included
KegLand Part Number: KL38119
This product replaces our FIN73 - Polylact
Polycacel can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polycacel helps improve wine color and overall organoleptic properties. A is a blend of polyvinylpolypyrolidone (PVPP), soluble postassium casein and micropulverized cellulose. This specific blend allows for more complete action on phenolic compounds while avoiding over-stripping the wine.
To Use:
Slowly mix Polycacel in 20 times its weight in cold water (do not use juice or wine). Allow the mixture to stand for 2 hours. For enhanced homogenization, gradually add the Polycacel to the wine container while mixing.
Dosages:
To protect from oxidation, add to wine and mix thoroughly: 150-300 ppm
To treat oxidized juice, add during cold settling: 300-700 ppm
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 23x43mm.
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.
Although this jug is not intended for carbonating or holding pressure, it’s a beautiful way to hold wine or a smaller non-carbonated beverage.
5 liters / 1.3 gallons. Finger grip molded into the glass. Swing top sold separately.
This cable connects a 230 v solenoid valve to its controller. Use with a kreyer fan unit, solenoid valve, and control unit to choose a specific temperature set point for your room.
The new and improved ICV Opale yeast is a perfect option for rose wines and ciders to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2, and acetaldehyde production. Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine. Specifications: Fermentations Speed: Moderate Glycerol Production: Moderate Lag Phase: Very short Nitrogen Needs: Low Alcohol Tolerance: 16% SO2 Production: Very low Max. Temperature: 86°F Min. Temperature: 59°F Download the PDF Download the PDF
Spicy bouquet with black cherry, tobacco, licorice, and coffee notes. Flavorful with delicious dark fruit, leather, cassis, and pepper notes
Full-bodied and dry, 14.7% ABV
Enjoy with braised beef, tomato sauce and pasta or gouda cheese
Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks
Includes Genuwine Grape Skins to enhance color, flavor profile, and bouquet of the finished wine
Silver Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
A spicy bouquet with black cherry, tobacco, licorice, and coffee notes. The palate is big, round, and flavorful with delicious dark fruit, leather, cassis, and pepper notes.
Includes 2 liters of Genuwine Crushed Grape Skins. Fermenting your wine on GenuWine Grape Skins will add deep hues, enhanced bouquet, and a lingering finish to our select red wines.
2011, 2013, 2014 WineMaker International Award Winner and 2017 Best of Show Kit WineMaker International Award Winner.
Food Pairings
Enjoy with braised beef, tomato sauce and pasta or gouda cheese.
Amarone Style, Italy
Sweetness: Dry
Oak: Medium
Body: Full
ABV: 14.7%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 12 Tapered Cork is made from ""XX"" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 1-1/8 in, Length: 1-1/4 in, bottom diameter: 57/64 in. Made in Portugal.
Vacuum pump wine bottle filler with 180 bottle per hour filing capacity
Automatically starts siphon and shuts off when the bottle is filled
Oxygen is evacuated from each bottle before filling
Adjustable fill speed to match your preferred pace
Fill wine bottles directly from your fermenter, storage tank, or barrel
The Enolmatic filler with vacuum pump transfers the wine very gently, and fills your bottles to the perfect level every time. The vacuum pump depressurizes the reservoir, which then pulls your wine through the filler tube and into the bottles. The wine never touches the pump. It is very gentle, consistent, and easy to use.
110V 60 Hz 60 W
Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity
Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch
Versatile fermentation for balanced red and white wines
Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel.
Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes.
Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds.
Alcohol Tolerance: Capable of fermenting up to 13% ABV.
Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C).
Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels.
Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine.
Applications:
Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity.
Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration.
Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics.
Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish.
Flavor Profile:
Crisp Fruits: Elevates apple, pear, and light citrus in white wines.
Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds.
Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity.
Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel.
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 flavor expression.
Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength.
Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.
Luxurious flavors of dark plums and chocolate greet the nose, while hints of blackberries, toasted oak, and spices are found on the palate
Medium-bodied and dry, 13.7% ABV
Serve with Italian pastas such as gnocchi or wild mushroom and risotto
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
Includes Genuwine Dried Grape Skins to enhance color, flavor profile, and bouquet of the finished wine
Luxurious flavors of dark plums and chocolate greet the nose, while hints of blackberries, toasted oak, and spices are found on the palate of this great Italian classic.
Includes 125 g of Genuwine Dried Grape Skins. Genuwine grape skins are crushed, whole grape skins, gently dried in a proprietary process that preserves their original color and fresh vineyard flavor. Fermentation on Genuwine dried grape skins enhances the color, flavor profile and bouquet of wine. Genuwine grape skins are easy to work with and consistently provide excellent results.
Food Pairings
Serve with Italian pastas such as gnocchi or wild mushroom and risotto.
Nebbiolo, Italy
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13.7%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Grape skins included
British Columbia Pinot Noir features aromas of black cherries and fresh strawberries with notes of pepper and spice
Medium-bodied and dry, 13% ABV
Tastes great with Mexican enchiladas or Indian green lentil curry
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
2007 & 2011 WineMaker International Award Winner
As one would expect from a British Columbia style Pinot Noir, this wine features aromas of black cherries and fresh strawberries. Silky tannins while subtle notes of pepper and spice round out the palate.
2007 and 2011 WineMaker International Award Winner
Food Pairings
Tastes great with Mexican enchiladas or Indian green lentil curry.
Pino Noir, British Columbia
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Replacement o-ring for Enolmatic/Master filters - WE632, WE634, WE636
Please note: the Enolmatic/Master filter has two o-rings. If you need to replace both o-rings please select a quantity of 2.
Replacement body O-ring for Euro 30 pump. This O ring is slightly smaller than the O-Ring in the head of the PMP530 & PMP535.
In Documents Tab:
Position: 6
EnoItalia Item #: G2151
Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees.
Dosage - Applied at a rate of 4 ml / gal.
Usage:
Juice - Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week.
Wine in Aging - Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.
Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (during cold settling). This fining agent is formulated for the preventative treatment of must prone to oxidation. It will help prevent the formation of undesirable off-characters. Using this with whites, roses, and light fruit wines will help prevent any negative characters from forming as a result of oxidation during processing.
Juice - Applied at a rate of 2.25 g / gal.
Wine - Applied at a rate of 6 g / gal.
Dissolve in 10 times its weight in cold water and mix vigorously to dissolve any clumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle.
Please Note: For best results, Bentolact S should be mixed in the juice or wine during a pump-over or tank mixing.
White Thermoseal Hoods.
Plastic heat shrink hoods are the choice of the wine industry which is moving from using lead capsules.
Use a hot air dryer, air gun, or steam to shrink for an easy and effective way to seal your wine bottle.
Bag of 30.
This is the ideal instructional text for first-time winemakers. Use it as your detailed guide this year to make high end red wine at home. Based on years of in-house research, hands-on winemaking and customer feedback, this booklet outlines our Best Practices and gives you the best shot at making great wine right in your home. Laid out in a direct and step-by-step fashion, this handy manual will be sure to stay by your side in your home winery for years to come. This is the same booklet that is available as a free .PDF download from the MoreManuals! page of our website, in a nice spiral-bound package with heavy-duty pages made from a smudge-resistant paper. Testimonial "I have been making red wine using the MoreManual Guide to Red Winemaking for three years. I originally downloaded a copy off of the website. Recently I bought the bound version because, of all the winemaking reference materials I have, including reference materials form a winemaking class and several books for home winemakers, the MoreManual is the only reference I bring with me to my home winery. When I need to make a decision, I consult that first. I appreciate the degree of thoroughness and detail in such a practical, hands on manual. If I can make good red wine using this manual, anybody can! It is far more useful to me than any of my home winemaking texts." Jim Suisun Valley, California, USA
Precise hydrometer for measuring the sugar content and progress of fermentation in wine ferments. Comes with a thermometer/correction scale built-in. Please Note: Due to the large size of this hydrometer, it does not work with our standard 11" or 14" hydrometer jars. We recommend using our 500mL Graduated Cylinder with this hydrometer.
Replacement End Plate for your 20x20cm Plate & Frame filter
Pump side end plate pictured (WE912C). WE912D has nipple on one side, where WE912C is a flat circle on either side.
Sample Valve for Speidel Tanks which are equipped with a DIN10 male threaded fitting in the tank wall. Tanks larger than 290L which we order for regular stock during wine season are equipped with a single DIN10 fitting, which comes capped. This fitting will accomodate either this Sample Valve or a DIN10 Thermowell. This item is not intended for use with tanks ordered as part of our PreSeason Sale. If you did not order a GERT or GERSV option then your tank does not have the required DIN10 male fitting on it. We cannot weld this fitting in to your tank wall. However, if you ordered the GERT on your PreSeason Tank then you can replace the Thermowell with this Sample Valve.
Prevent volatile acidity in fermentation before it happens
Add at first signs of a problematic ferment to help limit the production of volatile acidity
Avoid a malolactic fermentation (MLF) in White Wines
Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity
CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus. This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.
Don’t Use Killazyme If You Are Coinoculating Yeast and ML
When performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.
Use Killazyme to Prevent Volatile Acidity in Fermentation
Killazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity.
Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced.
At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation
Use Killazyme at First Signs of Problem Finish
Killazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.
Use Killazyme to Avoid MLF in White Wines
When fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. . Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.
Barrel Storage Protection of Reds
After MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.
Use:
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 immediately 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.
You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme 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.
Test for the amount of alcohol in your wine, beer, mead, cider, or any distilled spirits using this simple kit. Test results are available in 1 - 24 hours (depending on sample type). This test gives you accurate and reliable results without having to send anything to a lab. The kits comes with a 10 mL burette setup.
Features:
Accuracy - 0.3%
Sensitivity - Below 1% ABV
Less than $3 per test
Kit comes with materials for 25 tests
Includes:
Oxidant (0.062M potassium dichromate/2M sulfuric acid) (PN: SC-60-3)
ABV Titrant (0.2M sodium thiosulfate) (PN: SC-60-4)
ABV Developer solution (PN: SC-60-5)
Starch Indicator solution (PN: SC-60-6)
Reaction bottle with cap assembly (2) (PN: SC-60-8)
5.0 mL volumetric pipette (PN: SC-60-9)
Pipetting safety bulb (PN: SC-300-16)
Calcium hydroxide ( Ca(OH)2, neutralizer and sequestrant) (PN: SC-60-7)
Transfer (“Squeeze-bulb”) pipettes (2) PN: SC-60-10)
100 µL Pipettor (PN: SC-60-11)
100 µL Pipette tips (25) (PN: SC-60-11-2)
10 mL burette with Lab Support Stand and Double Burette Clamp
HI5003 is a premium quality pH 3.00 technical calibration buffer that is NIST traceable and supplied with a Certificate of Analysis. Hanna calibration buffers have the lot number and expiration date clearly marked on the label and are air tight with a tamper-proof seal to ensure the quality of the solution. Hanna's line of technical calibration buffers have been specially formulated to have an expiration of 5 years from the date of manufacture for an unopened bottle.
Supplied with Certificate of Analysis
Accuracy of +/- 0.01 pH @ 25°C
Temperature chart of the actual pH value at various temperatures printed on each bottle
HI5003 is a premium quality pH 3.00 technical calibration buffer produced in accordance with ISO 3696/BS3978 standards, using high purity salts, deionized water, certified weight-checked balances, and Class A glassware in a temperature controlled environment monitored with certified thermometers. Reported values are accurate to +/- 0.01 pH @ 25°C and are traceable to NIST Standard Reference Materials (SRM).
The HI5003 is supplied with certificate of Analysis
Product code
Lot number
Mean lot value
SRM’s that were used
Manufacturing date
Expiration date
Color coded label for easy pH buffer value identification
Easy to identify different buffer values
Solution does not contain any dyes that may stain the reference cell of a pH electrode.
Premium quality pH 3.00 technical calibration buffer that is NIST traceable and supplied with a COA
Accuracy of +/- 0.01 pH @ 25C
Temperature chart of the actual pH value at various temperatures printed on each bottle
Solution does not contain any dyes that may stain the reference cell of a pH electrode
VintageSeal bottle wax alternative is a pliable, hybrid compound that is applied to the top of your best bottles for an Old World, hand-applied, wax-like appeal. Unlike wax, Vintage Seal bottle wax alternative does not chip and can be easily removed by hand without a knife or tool of any sort! Complete application instructions for our VintageSeal bottle wax alternative can be found here! One Pound of VintageSeal will cover 30-40 bottles. Please note: some users find VintageSeal to be quite odorous. This is normal, and not an indication of defective or expired product.
Isolated, studied and selected from the prestigious Côte de Nuits terroir in Burgundy during a three-year research project by Laboratory Burgundia Oenologie in Beaune, France. The goal of this selection program was to find a dominant natural yeast strain from a traditional “cold soak” that would elaborate intense, complex and balanced Pinot Noir varietal character. The 3001 strain stood out from other strains. Wines made with it were noted for fruit and varietal characters that were both elegant and complex. This yeast has moderate nitrogen demands but will benefit from proper nutrition and aeration, these factors becoming increasingly important as your potential alcohol content rises above 13%. This strain is tolerant to standard SO2 additions and low temperatures (down to 12°C/54°F) for a steady and reliable alcoholic fermentation following cold soak. The 3001 yeast is specifically for high quality cold soak Pinot Noir destined for aging. Download the PDF Download the PDF
Although it is listed as one of the original six red grapes of Bordeaux, Carménère is all but impossible to find in France today. After a phylloxera plague in the mid-19th century, the vines were nearly all destroyed in Europe and presumed extinct. But the grape lived on, unbeknownst to anyone, in the grape growing regions of Chile where some speculate it was mistaken for Merlot and thus unwittingly preserved over the last 150 years. Indeed the two grapes share a common ancestor and are strikingly similar in appearance. Commonly used as a blending grape, but as a varietal wine Carménère is known for its deep red color, gentle tannins, and fruit-forward character with earthy notes. Growing Carménère is all but unheard of in Bordeaux today, but the grape has thrived in the vineyards of Chile where it has become the country’s leading red grape. The resulting wine is a full-bodied, dry red with aromas and flavors of red fruit and berries, plum, and floral notes. Our Chile Carménère follows the classic description, characterized by flavors of raspberry, red cherry, and plum. Medium-bodied and dry with a moderate oak presence. This red wine weighs in at the higher end of the spectrum with an alcohol level of 13.5% by volume. This Carmenere 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 suppressing the fruit. The VineCo Estate Carménère is the perfect wine for those that enjoy the spice of life. Or maybe more specifically, those that enjoy spice in their meals. Carménère pairs wonderfully with dishes that have a kick. Lamb curry, spicy pork sausage, Chile con Carne—these mouth watering foods are great options to enjoy with a glass of this delicious red wine. Carménère shouldn’t only be poured alongside hot dishes, but if you’re looking for something to pair with a meal that raises your heart rate, you’ve found it here. Carménère, Chile Raspberry, red cherry, and plum Sweetness: Dry Oak: Medium Body: Medium ABV: 13.5% Kit Volume: 10 L Approximate Yield: 23 L Ready to bottle in 6 weeks Bottle Labels sold separately
Aromas of crushed blackberries and vanilla follow through to a densely packed palate boasting chocolate and abundant oak tones
Medium-bodied and dry, 14.8% ABV
Serve with duck confit or country-style ribs and BBQ sauce
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2008, 2010 & 2011 WineMaker International Award Winner
Aromas of crushed blackberries and vanilla follow through to a densely packed palate boasting chocolate and abundant oak tones. This wine showcases the Malbec grape at its best.
2008, 2010 and 2011 WineMaker International Award Winner.
Food Pairings
Serve with duck confit or country-style ribs and BBQ sauce.
Malbec, Chile
Sweetness: Dry
Oak: Heavy
Body: Medium
ABV: 14.8%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Thermowell for Speidel Tanks which are equipped with a DIN10 male threaded fitting in the tank wall. Tanks larger than 220L which we order for regular stock during wine season are equipped with a single DIN10 fitting, which comes capped. This fitting will accomodate either this DIN10 Thermowell or an DIN10 Sample Valve.
This item is not intended for use with tanks ordered as part of our PreSeason Sale. If you did not order a GERT or GERSV option then your tank does not have the required DIN10 male fitting on it. We cannot weld this fitting in to your tank wall. However, if you ordered the GERSV on your PreSeason Tank then you can replace the Sample Valve with this Thermowell.
Replacement jaws kit for Ferrari Italian floor corkers. The new and improved jaws are made from acetal resin and have replaced the old style that were made from brass/chrome. Compatible with corkers W540, W542, W543, W544, and W546.
Includes:
Acetal resin jaws
Springs
Screws
A notable strain for its ability to enhance Sauvignon Blanc varietal characteristics while maintaining good fermentation kinetics. Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes. Alcohol tolerant to 15%, this strain has moderate nutrient requirements and a fermentation temperature range of 61-79°F. This is a great choice for enhancing natural varietal characteristics in Sauvignon Blanc, Riesling, Pinot Gris, and other dry whites. An interesting strain for its ability to metabolize roughly 25% of the malic acid in a wine, naturally helping to lower a wine's acidity Download the PDF Download the PDF
Of the six noble grapes, Riesling is the lone variety to be of German origin rather than French. Originally from the Rheingau region of Germany, where it is still the most widely cultivated grape today, Riesling is known for its outstanding aromatics and is commonly regarded by wine experts as the finest white grape variety in the world. Mercurial in nature, Riesling is highly “terroir-expressive” and begs to be planted in cooler climates; but even small climatic variances in a characteristically cool growing region can lead to markedly different results in the finished wine. Often noted for having a high acidity and palpable mineral character, Riesling is adored for its floral aroma and mouthwatering orchard flavors of apricot and peach, as well as many other ripe fruit notes that vary depending on the region. To this day, Germany continues to boast the highest production of Riesling in the world, despite the fact that the vines have made their way to countries with far more tremendous growing capacity in terms of sheer acreage. By example, California’s vast collection of vineyards dedicate less than 4,000 acres to Riesling, with nearly half of the total being grown in Monterey. Californian Riesling tends to be softer, with less mineral quality and somewhat more subdued fruit flavors. Our California Riesling sports a light-medium body and leaps out of the glass with notes of apricot and mango, followed by a delightful acidity. This dry white wine has no oak character and an easy-drinking alcohol level of 12.5%. The VineCo Estate Riesling is one of those wines that seems to effortlessly improve the vibe wherever and whenever it is enjoyed. A bright and cheerful wine that is outgoing to a fault. Regardless of your current mood, once the aromas start popping out of the glass and the acidity starts tickling your tongue, it’ll be hard to hold back a smile. Try it alongside prawns and fresh crab or cuts of pork belly with choucroute. Riesling, California Apricot, mango, high acidity Sweetness: Dry Oak: None Body: Light-Medium ABV: 12.5% Kit Volume: 10 L Approximate Yield: 23 L Ready to bottle in 6 weeks Bottle Labels sold separately
Made from a quintessential German white grape variety, this wine features subtle fruit notes and a mild acidity
Medium-bodied and off-dry, 11.5% ABV
Try with German asparagus casserole or light vegetable dishes
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
Includes a Finishing Blend that allows the winemaker to tailor the sweetness and body to their own taste
Bronze Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
Made from a quintessential German white grape variety, this wine features subtle fruit notes and a mild acidity. Its long and lasting finish will leave you wanting more.
Includes a Finishing Blend (formerly Suss Reserve Blend). The Finishing Blend allows the winemaker to tailor the wine to his or her taste. Exclude the Finishing Blend for a drier, lighter wine, or include it for enhanced sweetness and body.
Food Pairings
Try with German asparagus casserole or light vegetable dishes.
Müller-Thurgau, Germany
Sweetness: Off-dry
Oak: Unoaked
Body: Medium
ABV: 11.5%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
For determination of Total SO2 (not included in SC-100A or SC-300 Analyzer kits). Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated syringe or burette to dispense the NaOH reagent. Store reagents in a dark, cool place with the bottle tightly sealed to maximize shelf life. Good for about 12 tests.
