This is a how-to book for aspiring and serious hobbyists wanting to take their winemaking to a whole new level. It describes the process of making flawless wine, consistently, from crush to bottle using modern techniques and the latest products.
Making wine is not only about fermenting juice into wine; this book details the many other processes involved in making outstanding wine, wines that will win medals at competitions. These include how to analyze and control quality parameters, such as total acidity, pH, sulfur dioxide, how to stabilize wine so that it ages gracefully without developing flaws, and how – and why – to filter.
And should something go wrong, a chapter is dedicated to help identify root causes of the most common problems, how to fix faults without compromising quality, and how to avoid them in the first place.
The book contains many illustrations to highlight key processes and use of equipment, and many examples to help calculate, for example, sugar and acidity adjustments to make balanced wines.
A Note from the Author:
“Modern Home Winemaking” presents updated techniques bridging my experience and theory, introduces new products and equipment, and discusses wine science in much more details to help winemakers make more informed decisions in their winemaking. There is also a detailed chapter describing the most popular vinifera, Native American and hybrid grape varieties, and includes winemaking tips and recommended yeast strains for each variety. And there are many examples illustrating the many calculations in winemaking, such as when chaptalizing, or when doing acid or sulfur dioxide adjustments. The focus of this book is in making the best white, rosé and red wine.
Use with the Enolmatic filter. These filter cartridges can be cleaned and re-sanitized for future useage. Wash by running PBW (CL25) followed by a hot then a cold rinse. Re-sanitize immediately after washing and then again just prior to the next use with SaniClean (CL27).
Absolute Rated
Flexible impeller pump for moving wine or juice Stainless steel pump head with 1.5" tri-clamp connections On/off switch for easy operation 4.4 gallons per minute flow rate Pre-wired with 110V plug Made in Italy by EnoItalia This version of the Italian-made Euro 20 features a pre-wired 110V plug. Unlike the 220V model, this pump is ready for use and does not require a plug to be wired to a bare cord. The Euro 20 is a great pump for smaller production. Featuring a SS head with 1.5” TC fittings, this flexible impeller pump is great for moving wine or juice. We have this pump set up with a forward and reverse on/off switch on the body, simplifying operation. This unit comes with mounting points for if you want to mount it to a cart or filler/filter. Features: Flow rate is 4.4 gpm Max Pressure: 46 PSI (3.2 BAR) 1.5" Tri-Clover inlet and outlet 110V single phase Pre-Wired Plug 0.5 HP motor 1.7 amps Recommended temperature range: 40 - 150°F (5 - 65°C) SS head w/ Flexible Impeller
Performs reliably in difficult fermentations, including low nitrogen musts and high alcohol potential
Ideal for restarting sluggish or stuck fermentations
Tolerates extreme conditions: low temperature, low pH, high alcohol, and high sugar
Neutral sensory profile preserves varietal character and wine structure
Strong fermentation kinetics with rapid yeast biomass development
Enartis EZ Ferm 44 is a high-performance yeast strain developed for use in particularly challenging fermentation environments. It is especially effective in musts with low available nitrogen, high sugar content, and low temperature — conditions that often lead to sluggish or stuck fermentations. Its strong fermentative power, high alcohol tolerance (up to 17% v/v), and rapid biomass development make it an excellent choice for fermentation rescue operations and for fermenting difficult lots where reliability is critical. Rather than contributing intense aromatic esters, EZ Ferm 44 has a neutral profile that allows varietal and terroir characteristics to show through. It is also useful when the winemaking goal is to preserve structure and freshness without adding fruity overtones.
Protocol for Use:
Rehydrate in 10 times its weight of water at 35–38°C (95–100°F) for 20 minutes. After rehydration, slowly adapt the yeast to the must temperature by gradually adding must in small volumes over 10–15 minutes. Avoid temperature shocks greater than 10°C (18°F) between the yeast slurry and must. Inoculate immediately after acclimation is complete. For stuck fermentation restarts, follow a full restart protocol including detoxification and yeast acclimatization.
Usage Rate:
Recommended dosage is 20–30 g/hL
— 0.2–0.3 g/L
— 0.76–1.14 g/gal
CROSS EVOLUTION is your gateway to crafting wines with extraordinary aromatic lift, vibrant fruit expressions, and a silky-smooth mouthfeel
Whether you're producing a crisp Sauvignon Blanc, an elegant rosé, or a bright, fruit-forward Pinot Gris, this yeast strain ensures clean fermentation with enhanced complexity and balanced character in every bottle
Revolutionize aromatic expression and mouthfeel in your wines
CROSS EVOLUTION is an innovative Saccharomyces cerevisiae hybrid yeast strain developed to enhance the sensory profile of white and rosé wines. Its unique enzymatic capabilities are designed to unlock bound aroma precursors, leading to intensified floral and tropical fruit notes, while promoting a rich, balanced mouthfeel. Optimized for fermentations requiring robust performance under challenging conditions, CROSS EVOLUTION delivers wines that are vibrant, fruit-forward, and elegantly structured.
High Ester Production: Generates elevated levels of tropical fruit, citrus, and stone fruit esters, enhancing the aromatic profile of wines.
β-Glucosidase Activity: Releases bound terpene and thiol precursors, amplifying varietal expression and bouquet complexity.
Enhanced Mouthfeel: Promotes polysaccharide and glycerol production, contributing to a fuller, silkier palate experience.
Controlled Fermentation: Exhibits consistent fermentation kinetics with low volatile acidity and minimal hydrogen sulfide production.
Alcohol Tolerance: Effective up to 15% ABV, ensuring robust fermentation across various wine styles.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing precise aroma development and balance.
Applications:
White Wines: Ideal for enhancing citrus, floral, and tropical fruit notes in varieties such as Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris, Riesling, Roussanne, Sauvignon Blanc, and Viognier.
Rosé Wines: Amplifies red fruit and floral aromas, contributing to a fresh, lively palate with crisp acidity.
Sparkling Wines: Enhances aromatic lift and mouthfeel in traditional and Charmat method sparkling wines.
Ciders: Suitable for apple and pear ciders, boosting fruity aromas and providing a smooth texture.
Flavor Profile:
Tropical Fruits: Expressive notes of pineapple, mango, and passion fruit.
Citrus & Stone Fruits: Bright accents of lemon zest, peach, and apricot add depth and complexity.
Floral Aromatics: Highlights jasmine, honeysuckle, and orange blossom for a layered bouquet.
Soft, Rounded Mouthfeel: Enhanced glycerol production delivers a smooth, well-structured body.
Usage Guidelines:
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 aromatic development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and enhance ester formation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to optimize ester production and prevent off-flavors.
Oxygenation: Light oxygenation at inoculation promotes robust fermentation and enhanced aroma release.
BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles
From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart
Elevate aromatic complexity and enhance mouthfeel in your wines
BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds.
Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers.
Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish.
Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain.
Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast.
Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression.
Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines.
Applications:
White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas.
Rosé Wines: Accentuates red berry notes, light florals, and textural depth.
Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume.
Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired.
Flavor Profile:
Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach.
Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom.
Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea.
Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression.
Usage:
Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation.
Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes.
Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact.
Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start.
Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.
Fresh cranberries is harmoniously blended with fruity, velvety richness in this sweet, plum-red wine
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
Bronze Medal Winner of the WineMaker International Amateur Wine Competition 2024
WineMaker Top 100 Wine Kits of 2024
The crisp taste of fresh cranberries is harmoniously blended with fruity, velvety richness in this sweet, plum-red wine. The robust, yet elegant, sweet berry flavors make it a perfect backyard refresher.
2007, 2011 WineMaker International Award Winner.
Cranberry Craze
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
Crisp, green apple flavors and pleasant herbal notes
Medium-bodied and dry, 11.7% ABV
Perfect with light seafood dishes or white meat
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A refreshing, medium-bodied, dry Sauvignon Blanc style wine with crisp, green apple flavors and pleasant herbal notes. Unoaked.
Food Pairings
Perfect with light seafood dishes or white meat.
Sauvignon Blanc
Sweetness: Dry
Oak: Unoaked
Body: Medium
ABV: 11.7%
Kit Volume: 6.3L
Approximate Yield: 23L
Ready to bottle in 4 Weeks
Exudes pretty floral aromas with hints of tropical fruit and lychee
Medium-bodied and dry, 12.5% ABV
Try with spicy Pad Thai, a summer salad or BBQ pork
Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks
This refined Pinot Grigio, Sauvignon Blanc, and Muscat blend exudes pretty floral aromas with hints of tropical fruit and lychee. Flavors on the palate include juicy pineapple, mango, peach, and lychee.
Our white wines include select yeast strains that enhance varietal characteristics during fermentation to bring out the best flavors and aromas. Lalvin EC-1118 wine yeast is used in this wine.
Food Pairings
Try with spicy Pad Thai, a summer salad or BBQ pork.
White Blend
Pinot Grigio, Sauvignon Blanc, Muscat
Sweetness: Dry
Oak: Unoaked
Body: Medium
ABV: 12.5%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
PLEASE NOTE: The supplier of this product has temporarily halted shipments to addresses within the state of California. If you are a CA resident, please note your order will not be fulfilled and will ultimately be canceled. We hope to have this issue resolved with the supplier as soon as possible.
Delectable bouquet of sweet ripe berries, spices, and farm cherries, and firmly structured tannins
Full-bodied and dry, 14.3% ABV
Serve with pasta and rich tomato sauce or beef pot roast
Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks
2007-2011 & 2013 WineMaker International Award Winner
A delectable bouquet of sweet ripe berries, spices, and farm cherries, and firmly structured tannins. This assertive wine is bold in all aspects
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.
2007-2011 and 2013 WineMaker International Award Winner.
Food Pairings
Serve with pasta and rich tomato sauce or beef pot roast.
Red Blend, Italy
Sweetness: Dry
Oak: Medium
Body: Full
ABV: 14.3%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Grape skins included
Rich aromatic bouquet of fresh red cherries, toasted oak, and herbs. Expressive flavors of dark ripe plums, berries, and silky tannins on the palate
Medium-bodied and dry, 14.3% ABV
Serve with grilled beef and sesame dressing or caesar salad and meatballs
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 2024
WineMaker Top 100 Wine Kits of 2024
A classic wine with a rich aromatic bouquet of fresh red cherries, toasted oak, and herbs. Expressive flavors of dark ripe plums, berries, and silky tannins on the palate.
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.
Food Pairings
Serve with grilled beef and sesame dressing or caesar salad and meatballs.
Merlot, Chile
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 14.3%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Bursting with hints of pineapple, melon and peach on the palate, delicate hints of pear on the finish
Medium-bodied and dry, 14.2% ABV
Great with rich pastas or risotto with lobster or mussels
Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks
WineMaker Top 100 Wine Kits of 2024
Bursting with hints of pineapple, melon and peach on the palate, delicate hints of pear on the finish. A perfectly balanced wine with fresh and lively acidity.
Our white wines include select yeast strains that enhance varietal characteristics during fermentation to bring out the best flavors and aromas. Lalvin QA23 wine yeast is used in this wine.
Food Pairings
Great with rich pastas or risotto with lobster or mussels.
Chardonnay, Chile
Sweetness: Dry
Oak: Light
Body: Medium
ABV: 14.2%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Luscious flavors of red cherries and berries, hints of spice, and leather, enhanced with robust tannins
Medium-bodied and dry, 13.4% ABV
Enjoy with cabbage rolls, pork or beef tacos, meatballs or Pepper Jack 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
This opulent and rich Carménère boasts luscious flavors of red cherries and berries, hints of spice, and leather, enhanced with robust tannins.
Includes 250 g of Genuwine Grape Skins. Fermenting your wine on GenuWine Grape Skins will add deep hues, enhanced bouquet, and a lingering finish to our select red wines.
Food Pairings
Enjoy with cabbage rolls, pork or beef tacos, meatballs or Pepper Jack cheese.
Carménère, Chile
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13.4%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Aroma of plump blackberries, sweet vanilla, and fresh violets while cherries, pepper spice, and rich tannins grace the palate
Full-bodied and dry, 14.3% ABV
Delicious with braised beef short ribs or fig and Brie
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
Bronze Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
This complex, full-bodied wine has an appealing aroma of plump blackberries, sweet vanilla, and fresh violets while cherries, pepper spice, and rich tannins grace the palate.
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.
Food Pairings
Delicious with braised beef short ribs or fig and Brie.
Cabernet Sauvignon, Australia
Sweetness: Dry
Oak: Medium
Body: Full
ABV: 14.3%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Delicious aromas of roses, lychees and tropical fruits, as well as the infamous spicy notes characteristic of Gewurztraminer
Medium-bodied and off-dry, 12.6% ABV
Enjoy with a chicken, almond and rice stir fry or perogies
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
Includes a Finishing Blend that allows the winemaker to tailor the sweetness and body to their own taste
2007-2011 & 2014 WineMaker International Award Winner
This wine delivers delicious aromas of roses, lychees and tropical fruits, as well as the infamous spicy notes characteristic of Gewurztraminer. Subtle sweetness and added elderflowers enhance the fruity characteristics and spicy tones to complete the experience. Delicately bitter, this medium-bodied wine is elegant, light, and refreshing.
Includes a Süss Reserve Pack. The Süss Reserve Pack allows the winemaker to tailor the wine to his or her taste. Exclude the Reserve pack for a drier, lighter wine, or include it for enhanced sweetness and body.
2007-2011 and 2014 WineMaker International Award Winner.
Food Pairings
Enjoy with a chicken, almond and rice stir fry or perogies.
Gewürztraminer, Germany
Sweetness: Off-dry
Oak: Unoaked
Body: Medium
ABV: 12.6%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
PLEASE NOTE: The supplier of this product has temporarily halted shipments to addresses within the state of California. If you are a CA resident, please note your order will not be fulfilled and will ultimately be canceled. We hope to have this issue resolved with the supplier as soon as possible.
Impressive aromas of farm fresh strawberries, violets, and vanilla framed with soft, silky tannins
Medium-bodied and dry, 13.1% ABV
Perfect with grilled lambchops or veal and portobello mushrooms
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2007 & 2008 WineMaker International Award Winner
Impressive aromas of farm fresh strawberries, violets, and vanilla framed with soft, silky tannins. Powerful notes of ripe raspberries, cherries, and dark fruit on the palate. A true French classic wine.
2007, 2008 WineMaker International Award Winner.
Food Pairings
Perfect with grilled lambchops or veal and portobello mushrooms.
Merlot, France
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13.1%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
PLEASE NOTE: The supplier of this product has temporarily halted shipments to addresses within the state of California. If you are a CA resident, please note your order will not be fulfilled and will ultimately be canceled. We hope to have this issue resolved with the supplier as soon as possible.
Clean, crisp, and rich in varietal character with fruit flavors abound
Medium-bodied and dry, 13.3% ABV
Pair with buttery shrimp, poached salmon or cedar planked halibut
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
Silver Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
A classic style Chardonnay that is clean, crisp, and rich in varietal character with fruit flavors abound. It is golden-hued and slightly tart while flavors of vanilla and cloves tantalize the palate.
Food Pairings
Pair with buttery shrimp, poached salmon or cedar planked halibut.
Chardonnay, Australia
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13.3%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Soft yet fruity, the Aussie Cab shows more complex varietal fruit flavors, including cherry and blackberry, than its Old World counterpart
Medium-bodied and dry, 13% ABV
Great with roasted duck or beef and veggie stirfry
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2008 WineMaker International Award Winner
Soft yet fruity, this Australian style Cab shows more complex varietal fruit flavors, including cherry and blackberry, than its Old World counterpart.
2008 Winemaker International Award Winner.
Food Pairings
Great with roasted duck or beef and veggie stir fry.
Cabernet Sauvignon, Australia
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Highlights the apricot and floral notes of Viognier, the minerality of Riesling, and the tropical aromas of Chardonnay
Medium-bodied and dry, 13.8% ABV
Serve with chicken and root vegetables or grilled fish, potato and mushrooms
Yields 6 gallons (2 cases) of finished wine in approximately 6 weeks
2010 & 2011 WineMaker International Award Winner
This modern New World white highlights the apricot and floral notes of Viognier, the minerality of Riesling, and the tropical aromas of Chardonnay.
2010 and 2011 WineMaker International Award Winner.
Food Pairings
Serve with chicken and root vegetables or grilled fish, potato and mushrooms.
White Wine Blend, Argentina
Viognier, Riesling, Chardonnay
Sweetness: Dry
Oak: Unoaked
Body: Medium
ABV: 13.8%
Kit Volume: 12L
Approximate Yield: 23L
Ready to bottle in 6 Weeks
Herbal aromas dominate the bouquet, while flavors of lemon and pear entice the palate
Light-bodied and dry, 11.5% ABV
A crisp and refreshing, food friendly wine that pairs with salads, mild cheeses and lemon chicken
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
Herbal aromas dominate the bouquet, while flavors of lemon and pear entice the palate. The finish is crisp and clean. A refreshing style white wine.
Food Pairings
A crisp and refreshing, food friendly wine that pairs with salads, mild cheeses and lemon chicken.
Verdicchio, Italy
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 11.5%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Imported grape picking bucket from Italy with a sturdy handle. Is more maneuverable than a 5 gallon bucket when trying to get in and around grapevines and is also much easier to carry. They do a lot of handpicking in Italy... they have it figured out!
*Basket color may vary
Clean in place with this filling and cleaning lid for FD-Style Speidel Fermenters.
Just attach CIP Spray Ball (included) and pump hot water through to clean your fermenters.
Use to maximize aeration when transferring wort into your tank. Generally speaking this lid is pretty sweet!
1" MPT inlet w/ 1" Pipe
Replaces entire bottom valve assembly on the 90L Speidel bladder presses. Includes connection for hose inlet, drain valve and safety blow-off valve on a brass tree.
The HI84500-61 is a 120 mL bottle of alkaline reagent required for determination of total sulfur dioxide in wine using the HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis. This alkaline reagent is used to raise the pH value of the sample prior to performing a total sulfur dioxide titration. With 5 mL of reagent required per total SO2 test, there is enough alkaline reagent for approximate 24 tests.
Pre-measured solution
Clearly marked expiration date and lot number
Air tight bottle with tamper-proof seal to ensure quality
The HI84500-61 alkaline reagent is necessary for the analysis of total sulfur dioxide. The alkaline reagent raises the pH and liberates bound sulfur dioxide. This pH adjustment ensures that all of the free and bound sulfur dioxide is accounted for to give an accurate measurement of total sulfur dioxide. The HI3148B ORP electrode is used to detect the endpoint for both the low (1.0 to 40.0 ppm of SO2) and high (30 to 400 ppm of SO2) ranges. The HI84500 can be used with all wines, including red, which are difficult to test using traditional methods due to the difficulty to observe a distinctive color change when the endpoint is reached.
The HI84500 determines the free and total sulfur dioxide concentration in wine using the Ripper method. Excess iodide is added to the wine sample and reacts with the iodate titrant to produce iodine:
IO3- + 5I- + 6H+ → 3I2 + 3H2O
The iodine produced reacts with sulfur dioxide in the wine according to the redox reaction below:
H2SO3 + I2 → H2SO4 + 2HI
Replacement reagents required to operate the HI84500 include:
Low Range - 1.0 to 40.0 ppm SO2
High Range - 30 to 400 ppm SO2
Pump calibration standard
HI84500-55
HI84500-55
Titrant solution
HI84500-50
HI84500-51
Acid reagent
HI84500-60
HI84500-60
Alkaline reagent (Total SO2)
HI84500-61
HI84500-61
Stabilizer powder packets
HI84500-62
HI84500-62
Requires only 5mL per test.
Pre-measured solution with clearly marked expiration date and lot numbers in a tamper proof bottle, can be utilized for all wines including red.
This is the Press Piston Assembly for the Blichmann WineEasy Fermentor. You will need one Piston Assembly for each different size WineEasy Fermentor you have, and if you have multiple WineEasy Fermentors of the same size, you will only need one Piston Assembly to press all of them!
Please Note: This 30 gallon Wine Easy requires at least 6.6 gallons of must to press effectively.
Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve.
We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both models feature a Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model.
Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information.
Does not include air compressor or regulator
Specifications:
Maximum Air Inlet Pressure .............. 100 p.s.i.g. (6.9 bar)
Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar)
Maximum Outlet Pressure ................ 100 p.s.i.g. (6.9 bar)
Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.)
Maximum Flow Rate (flooded inlet) .... 10.6 g.p.m. (40.1 L.p.m.)
Displacement / Cycle @100 p.s.i. ......... 0.022 gal (0.083 lit)
Maximum Particle Size .................... 1/16" dia. (1.6 mm)
Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C)
Noise Level @ 70 p.s.i., 60 c.p.m. ...... 72.7 db(A)
Dimensions .................................... 7 31/32" W x 9 5/16" H x 5 23/32" D
Oak Segments larger surface area compared to chips or cubes offer a gradual, more controlled release of flavors
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for long-term aging
Oak segments are carefully crafted, larger pieces of oak designed for a gradual and controlled flavor infusion into various beverages. Their increased surface area, compared to smaller oak forms, allows for a slower release of oak characteristics. This leads to a more subtle and balanced aging process, enabling the development of a rich, complex flavor profile over time.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
The HI700635P is a highly effective cleaning solution that is specially formulated for use with pH electrodes that become coated with wine juice and must deposits. Electrodes can become dirty from use and will produce inaccurate results even as they read correctly in a pH buffer. Hanna's cleaning solutions eliminate impurities and residues that are left on electrode surfaces when immersed in samples during measurement and stored incorrectly. Hanna suggests cleaning the bulb and junction of your electrode on a regular basis to ensure that the probe is always clean and prevent any clogging of the junction. Each sachet has the lot number and expiration date stamped on it and is made of light block foil ensuring freshness each time one is opened. Hanna's line of cleaning solutions have been specially formulated to have an expiration of 5 years from the date of manufacture for an unopened sachet.
Specially formulated cleaning solution to remove wine deposits from a pH electrode
Convenient, one-time use sachets ensure freshness of solution
The most common cause for pH measurement inaccuracies is an unclean or improperly cleaned electrode. This is very important to note, because during calibration, the instrument assumes that the electrode is clean and that the standardization curve created during the calibration process will remain a valid reference until the next calibration. pH meters on the market today will allow an offset voltage of approximately ±60 mV. The deviation from 0 mV is not unusual but ideally should be no greater than ±30 mV. The calibration process compensates for the change in offset voltage. If the mV offset continues to deviate and the meter is calibrated with a dirty electrode then inaccurate readings will result.
The Cleaning Solution Series ensures maximum efficiency and accuracy of your sensors when used for it’s designated application. Cleaning is a fast and effective routine that should be performed on a regular basis as a preventative measure against using a dirty electrode and to ensure that the junction is not clogged. The HI700635P is a cleaning solution made specifically for the wine industry, where electrodes can become coated with wine particulates and deposits found in juice and must.and must.
Light block foil packaging
• Light-tight packet helps to prevent against degradation by UV light
One-time use sachet packets
• Ensures quality and freshness of solution
Each sachet marked with lot number and expiration date
• Hanna cleaning solutions are specially formulated to have an expiration of 5 years from manufacture for an unopened sachet.
Specially formulated cleaning solution to remove wine deposits from a pH electrode
Convenient one-time use sachets ensure freshness of solution
Light-tight packet helps to prevent against degradation by UV light
The HI83749 Portable Turbidity and Bentonite Check Meter ensures protein stability before bottling for great quality wine. The HI83749 measures turbidity of samples from 0.00 to 1200 NTU (Nephelometric Turbidity Units) and is USEPA compliant.
Log and transfer up to 200 measurements.
GLP (Good Laboratory Practice) feature for traceability of the calibration conditions.
Great for small & medium wineries and advanced hobbyists.
The HI83749 Portable Turbidity and Bentocheck Meter is specially designed for measurement of turbidity in wine. The instrument is based on a state-of-the-art optical system which guarantees accurate results, assures long term stability, and minimizes stray light and color interferences. It also compensates for variations in intensity of the lamp, although proper calibration ensures measurements are fully validated, comparable, and in compliance with regulatory requirements. The 25 mm round cuvettes composed of special optical glass guarantee the repeatability of turbidity measurements.
Features at-a-glance
AMCO AEPA-1 Primary Turbidity Standard - The AMCO AEPA-1 supplied standards are recognized as a primary standard by the USEPA. These non-toxic standards are made of styrene divinylbenzene polymer spheres that are uniform in size and density. The standards are reusable and stable with a long shelf life.
Calibration – A two, three, or four-point turbidity calibration can be performed by using the supplied (<0.1, 10, 100, and 500 NTU) standards. Calibration points can be modified if user-prepared standards are used.
Fast Tracker™ - For users taking measurements throughout the winemaking process, the HI83749 is equipped with Fast Tracker™ - Tag Identification System (T.I.S.) that makes data collecting and management simpler than ever. Fast Tracker™ allows winemakers to record the time and location of a specific measurement or series of measurements using iButton™ tags on specific tanks for quick and easy readings. Each iButton® tag contains a computer chip with a unique identication code encased in stainless steel.
GLP Data – The HI83749 features complete GLP (Good Laboratory Practice) functions that allow traceability of the calibration conditions. Data includes calibration points, date, and time.
Data Logging – Up to 200 measurements can be stored in the internal memory and recalled at any time.
Data Transfer – For further storage or analysis options, logged data can be downloaded to a Windows compatible PC using the RS232 or USB port and the HI92000 software.
Backlit Display – A backlit LCD display provides an easy to understand, user-friendly interface. Displayed codes guide the user step-by-step through routine operation and calibration.
Significance of Use
Unrefined wine is quite turbid and hazy from suspended solids produced during fermentation. The unrefined wine is treated with fining agents to reduce cloudiness. This cloudiness is what winemakers refer to as protein haze, or haze for short. Thaumatin-like proteins (TLPs) and chitinases are the primary grape proteins responsible for haze formation. These positively charged proteins degenerate and stick together, resulting in undesirable flocculent clouds and visible haziness.
The prevention of protein haze or deposit in bottled white wines is a universal concern and often a wine needs to be stabilized before bottling. One commonly used stabilization agent is bentonite. Bentonite is a volcanic clay earth type fining agent (like kaolin) that acts as a wine stabilizer. It improves the clarity of wine but has also negative aspects because of the volume of lees formed, reduction of tannin and color. Since there are different types and qualities of bentonite with different capacity of protein removal, it is important to make laboratory trials with the same lot and wetting degree of the bentonite as that will be used in the cellar.
Protein stabilization is normally not a problem in bottled red wines because of the relatively high concentration of phenols that binds and precipitates with the unstable proteins before bottling. Often bentonite is added to red wines at a level of about 12 g/hL (1 lb/1000 gal), reducing colloidal suspended particles thus improving membrane filterability.
Wines with low phenols contents, such as rose, light reds and whites should be checked for protein stability before bottling. Hanna offers a rapid test to verify the risk of future protein haze formation. If protein instability is detected, a next test can help defining the right amount of bentonite to be added for improving protein stability. It is important not to overdose bentonite, avoiding stripping wine flavour, body, and significant loss of color, especially in young red wines. Moreover, adding only the necessary amount of bentonite to obtain the desired protein stability results in a reduction of costs.
Winemakers can determine the initial turbidity of the unrefined wine with the HI83749 turbidity measurement instrument. After taking a turbidity reading the pre-made HI83749-20 Bentocheck Solution is added to the wine sample. A second turbidity measurement is taken. If the second turbidity reading is less than the initial turbidity reading plus 2 NTU, the wine can be considered stable. Otherwise a fining trial can be performed to determine the amount of bentonite that must be added to stabilize the wine.
Principal of Operation
To measure turbidity the HI83749 passes a light beam through the sample that is scattered in all directions. The intensity and pattern of the scattered light is affected by many variables, such as wavelength of the incident light, particle size and shape, refractive index, and color. The optical system of the HI83749 includes a tungsten filament lamp, a scattered light detector (90°) and a transmitted light detector (180°).
The HI83749 features a powerful microprocessor that calculates the NTU value from the signals that reach the two detectors. An effective algorithm is used to correct and compensate for any color interferences. The optical system and measuring technique also compensate for fluctuations in lamp intensity, minimizing the need for frequent calibration.
The HI83749-11 AMCO AEPA-1 standards ensure that measurements are traceable to primary reference materials. These standards are used for calibration and performance verification of the turbidity meter.
Supplied with Certificate of Analysis
• Lot number
• Expiration date
• Standard value @ 25 °C
• Reference meter NIST traceable
Provided storage containers
• Light tight
• Protects from accidental breakage
Can log and transfer up to 200 measurements and is equipped with Fast Tracker
Tag Identification System (TIS) that makes data collecting and management simple by recording time and location with the touch of a button, a two, three, or four- point turbidity calibration can be performed using the supplied standards, features a backlit LCD display with a user-friendly interface which has user step by step help through routine use and calibration
The HI84502-55 is a 120 mL bottle of pump calibration standard that is used to calibrate the dosing system of the HI84502 TItratable Acidity Mini Titrator for Wine Analysis. With 4 mL of solution required per pump calibration, there is enough standard to perform approximately 30 pump calibrations. A calibrated dosing pump allows for the accurate determination of the amount of titrant used when performing a titration. The amount of volume dosed along with the concentration of the titrant is used by the pre-programmed formula within the HI84502 in determining the exact titratable acidity. The pump calibration procedure should be performed anytime the titrant or pH electrode is replaced. Routine calibration is recommended to ensure the highest of accuracy when performing a titration.
Pre-measured solution
Clearly marked expiration date and lot number
Air tight bottle with tamper-proof seal to ensure quality
Analysis of titratable acidity in wine, as performed on the HI84502 mini titrator, utilizes a simple sample preparation, a high-quality titrant dosing pump, potentiometric endpoint detector, and automatic computations. As the titrant comes pre-standardized, it is important to determine the amount of titrant delivered by the dosing pump by performing a pump calibration procedure. In this procedure, the analysis of a known volume of a known solution is titrated with to the pH 8.2 endpoint determined by the HI1048B pH electrode. The same pump calibration solution is used for both the low and high ranges. The pump calibration procedure should be performed anytime the titrant, syringe, tubing or pH electrode is replaced. It is recommended to do a pump calibration every time a new set of titrations are to be performed.
Replacement reagents required to operate the HI84502 include:
Low Range - 0.1 to 5.0 g/L of tartaric acid
High Range - 4.0 to 25.0 g/L of tartaric acid
Pump calibration standard
HI84502-55
Titrant solution
HI84502-50
Used to calibrate the dosing system of the HI84502 TA Mini Titrator for Wine Analysis with one bottle allowing for appx 30 (4mL) pump calibrations
Clearly marked expiration date and lot number, Air tight bottle with tamper-proof seal to ensure quality.
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 36 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: 2-5/8 in, Length: 1-1/2 in, bottom diameter: 2-11/32 in. Made in Portugal.
Superior cork quality without Grade 1 or 2 pricing!
These corks are identical to our standard Grade 3 cork product (W431), except that they have been sorted to a higher standard (US sorting). Our standard Grade 3 corks are assembled through what is called an "AC" sorting, the standard sorting and grading procedure for our cork supplier. To generate a "US" sorting, a standard lot of AC-sorted Grade 3 corks is re-sorted to remove the lowest quality 12% of the lot. As a result, this bag of corks is of generally higher quality and has less variation between the highest and lowest quality cork in the package. This package represents a higher level of quality without the huge jump in price that you would have to pay to move to Grade 2 or Grade 1 corks.
An optional vacuum device for the Zeus Large Format Bottle Corker. This model has an adpater designed to work with Farro brand 3L Glass Wine Bottles. The bottle interface was specifically machined for the Farro 3L bottle so that the o-ring makes an airtight seal during the corking process. Creating a vacuum in the bottle prior to corking removes oxygen but also reduces pressure in the headspace which can potentially cause corking issues. This vacuum adapter requires the connection of an air compressor to create the vacuum. See here for the vacuum device with adapter for 5L still wine bottles and Champagne bottles.
Eliminate oxidation in your bottling process with the XF260 volume-based filling system
Wine is pulled from your barrel or storage tank by the built-in self-priming pump
Filling volume is programmed and stops automatically with an accuracy within +/- 1.5mL
Optional gas flush system
Made to order in the United States
Help eliminate oxidation in your bottling process by using XpressFill volume-based filling system!
Gravity-based systems usually involve wine being transferred to a holding tank, and unless your bottles and holding tank are pre-flushed with inert gas, some degree of oxidation is inevitable. XpresFill bottling systems have a closed pathway with a self-priming pump. They also have as an optional built-in sparging (pre-flushing) system that uses Nitrogen or Argon to pre-flush your bottles.
To use, place two bottles under the filling spouts, push the gas button (optional at addtional cost) to flush the bottles with inert gas. Then hit the Fill button which pulls the wine from your barrel or stainless storage tank, distributes 750ml of wine to each bottle, and shuts off automatically when done. It is truly that simple. Each fill cycle lasts 20 seconds. Realistically with bottle movement (and talking and drinking!) expect to fill about 200 bottles per hour with the 2 spout and 400 bottles per hour with the 4 spout. There is also a manual mode allowing you to top up bottles or fill odd size bottles (connect tubing and fill magnums for example.)
You my have seen this system for sale before as the Vigneron. XpressFill purchased Vigneron and redesigned the unit to be driven by a digital controller. The result is a unit that works much better. MoreWine! has tested the unit and we are happy with the performance.
The XpressFill is a a volume based system that fills each bottle with a set volume of wine (usually 750ml per bottle.) The fill is accurate to within +/- 1.5ml. However, bottles themselves can vary in volume by a couple percent and when you are filling by volume this can result in different fill heights, especially if you fill into the bottle neck, where differences are exaggerated by the small diameter of the neck. Fill heights will therefore vary from bottle to bottle but differences are usually 1/2" or less.
The two spout filler features a 3/8" inlet.
Further protect your wine from oxidation when using an Xpress Fill by adding the Gas Flush option to your filler. Push the gas flush button for as long as you like prior to each fill cycle. Inert gas will be forced into the bottle displacing most air, greatly reducing oxidation during the bottling process. You will need to supply an Argon or Nitrogen tank, regulator, and section of 1/4 in. tubing to connect an inert gas source to the machine.
This Thermal Printer Ribbon is a replacement for the ribbon supplied on the Semi-Automatic Label Applicator Machine. ID: 25mm OD: 63mm Ribbon Width: 30mm Ribbon Length: 100m KegLand Part Number: KL20336
