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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
A dry and light-bodied wine with crisp acidity and very little tannin
Medium-bodied and dry, 11.8% ABV
Serve with pasta and roasted vegetables or grilled eggplant
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A dry and light-bodied wine with crisp acidity and very little tannin; plenty of fruit flavor with some cherry and red berry notes.
Food Pairings
Serve with pasta and roasted vegetables or grilled eggplant.
Pinot Noir
Sweetness: Dry
Oak: Light
Body: Medium
ABV: 11.8%
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
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
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
Raspberries and peppery spice blend in harmony to create an elegant flavor with soft, balanced tannins and a lingering, smooth finish
Full-bodied and dry, 13.3% ABV
Try with teriyaki beef or Shanghai stir fry and cabbage
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
2007 & 2013 WineMaker International Award Winner
Raspberries and peppery spice blend in harmony to create an elegant flavor with soft, balanced tannins and a lingering, smooth finish. This is a California wine at its best.
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.
2007 and 2013 WineMaker International Award Winner.
Food Pairings
Try with teriyaki beef or Shanghai stirfry and cabbage.
Syrah, California
Sweetness: Dry
Oak: Medium
Body: Full
ABV: 13.3%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Grape skins included
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
This pump is a direct replacement for the standard stainless centrifugal pump that comes included with our 20x20cm plate and frame filters. 110v Single Phase. Please note that while this pump is physically very similar to our PMP100 Stainless Centrifugal Pump, the electric motor is not as powerful and this is not meant to be a substitute for the PMP100.
Compatible with WE903,WE905,WE906N,WE908N
40cm x 40cm filter pads made for 40x40 plate filters. 2-3 micron pads are for general polishing of wines that do not need to be sterile filtered. Please note that all pad filters are rated 'nominal', meaning that about 90-95% of all particulate matter at the micron rating will be filtered out. There will always be a little bit of smaller material that is also filtered out, as well as some larger material that will make it through.
The filters can be sterilized by in-line steam, auto-claving, dry heat, hot water or chemical methods. We choose to run Saniclean (CL27) solution through the pads followed by sterile water or a small amount of wine that is then discarded. After the solution is run through the pads, and the pads have softened, the filter will need to be re-tightened.
Each pad has an entry side and an exit side, distinguishable by their different textures. The entry side is a billowy type texture, frequently called the "rough" side; and the exit side has a crosshatch pattern and is commonly called the "smooth" side. For more information on how to load filter sheets into your plate and frame filter, see our Guide to Plate Filtering.
Seitz K250
40cm x 40cm
2-3 Micron
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 Segments larger surface area compared to chips or cubes offer a gradual, more controlled release of flavors
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
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 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 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.
The HI1048B is a glass body, refillable, sleeve junction pH electrode with a BNC connector. This electrode features a double junction reference, Hanna's Clogging Prevention System (CPS) technology and spherical glass sensing bulb made with general purpose glass. This pH electrode is ideal for wine must and juice due to their high solids content that would clog a standard general purpose pH electrode.
Clogging Prevention System (CPS™) Technology
Refillable Electrode
Double Junction Design
Hanna Instruments offers a wide variety of pH electrodes that are designed for many different applications. The type of glass used for sensing pH, bulb shape, body material, type of junction, type of reference and electrolyte used are just some of the design considerations.
The HI1048B uses general purpose (GP) glass, spherical bulb, glass body, sleeve junction with CPS™ technology, double junction and is refillable with 3.5M KCl, making it ideal for wine must, juice, and other samples with a high solids content.
General Purpose Glass Formulation
General Purpose (GP) glass, as the name implies, is a standard glass formulation that is used for general use. A pH electrode with GP glass will have a resistance of 100 megaohms at 25°C and is suited for measuring the pH of samples that are at ambient temperatures. The HI1048B is suitable to use with samples that measure from 0 to 80°C.
Spherical Glass Tip
The spherical shaped tip design allows for a wide area of contact with the measured sample. This permits a faster electrode response with a higher degree of stability.
CPS Sleeve Junction
Clogging Prevention System (CPS) technology is an innovation in for the improvement of pH measurements in samples that have a high solids content. Conventional pH electrodes use ceramic junctions that can clog quickly when used in samples that have a high solids content such as wine must or juice. When the junction is clogged, the electrode does not function. CPS technology utilizes the porousness of ground glass coupled with a PTFE sleeve to prevent clogging of the junction. The ground glass allows the proper flow of the liquid, while the PTFE sleeve repels solids. As a result, pH electrodes with CPS technology take up to 20 times longer to be fouled as compared to conventional electrodes.
Double Junction Reference
A double junction electrode has an internal compartment surrounding the reference wire. Silver ions are present in the electrolyte of the internal compartment, which houses the Ag/AgCl reference wire; the electrolyte outside this compartment is silver free. The double junction design means that virtually no silver from the electrode enters the sample. This design allows measurement in applications where silver ions in the sample are undesirable or for samples that contain sulfides that can cause the silver to precipitates and clog the junction. The clogging of the junction will result in drifty and erratic readings.
Refillable
The HI1048B is a refillable probe. Since it is a double junction pH electrode, the fill solution is the HI7082 3.5M KCl. This solution does not contain any silver as with single junction electrode fill solutions.
Glass Electrode Body
The glass body is ideal for laboratory use. The glass is resistant to many harsh chemicals and is easily cleaned. The glass body also allows for a fast transfer of heat to the internal reference electrolyte. The mV generated by the reference cell is temperature
dependent. The faster the equilibrium the steadier the reference potential.
BNC Connector
The HI1048B has a BNC connector. This type of connector is universal in that it can be used on any pH meter that has a female BNC probe input. Other types of connectors include DIN, screw type, T-type, and 3.5mm to name a few. These types of connectors tend to be proprietary for a particular type of meter and are not interchangeable.
Single Junction Versus Double Junction pH Electrodes
Conventional electrodes are normally single junction. As depicted by the figure above, these electrodes have only a single junction between the internal reference wire and the external solution. Under adverse conditions, such as high pressure, high temperature, highly acidic or alkaline solutions, the positive flow of the electrolyte through the junction is often reversed resulting in the ingress of sample solution into the reference compartment. If this is left unchecked, the reference electrode can become contaminated, leading to complete electrode failure. Another potential problem with single junction electrodes is the clogging of the junction due to silver chloride (AgCl) precipitation. Silver can be easily precipitate in samples that contain Tris buffer or heavy metals. When the electrolyte solution makes contact with the sample, some AgCl will precipitate on the external face of the junction. The result is drifty readings obtained from the sensor.
Hanna’s double junction system, as the name implies, has two junctions, only one of which is in contact with the sample as shown in the figure. Under adverse conditions, the same tendency of sample ingress is evident. However, as the reference electrode system is separated physically from the intermediate electrolyte area, the contamination of the electrode is minimized. The likelihood of clogging of the junction is also reduced with a double junction electrode since the outer reference cell uses a fill solution that is “silver-free”. Since there is no silver present, there is no precipitate forming to clog the junction.
Able to measure samples 0-80C
Glass body, refillable sleeve junction
pH electrode with a BNC connector and a 0.5m cable
Clogging Prevention System (CPS) Technology
Refillable Electrode
Double Junction Design
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 34 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: 2-1/2 in, Length: 1-1/2 in, bottom diameter: 2-7/32 in. Made in Portugal.
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 Magnum wine bottle with the capacity of 2 standard bottles of wine
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 1.5 liter bottle holds the equivalent volume of 2 standard bottles of wine.
Volume: 1.5L
Style: Tapered Bordeaux
Use: Sangiovese, Tempranillo, Merlot
Color: Antique Green
Finish: Cork
Neck Opening: 18.5 mm
Bottom: Punted
Case QTY: 6
Pallet QTY: 80 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.
Replacement seal for the main shaft of the fill spout on our WE670 and WE643 Professional Wine Bottle Fillers. This is the cone that the bottle opening seats against to seal the system during filling.
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 the 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 four bottles under the filling spouts, push the gas button (optional at additional 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 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.
Further protect your wine from oxidation when using an XpressFill 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 " tubing to connect an inert gas source to the machine.
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 Plus toast French Oak Tank Staves from the Allier forest, and depending on the wine, will impart roasted toasty aromas, with flavors of coffee and caramel sweetness the length of the palate. The French Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine.
4" W x 37" Long
This set of 3 glass tubes replaces those originally shipped with the MT140 Economy Aeration-Oxidation System. The tubes are not sold individually.
Tubing Specifications
OD - 6mm
Wall Thickness - 1.5mm
Length - 2x 16.5cm, 1x 7.5cm
Do you have specific wine making questions you need answered? Would you like to see several hundred of the most frequently asked questions submitted to WineMaker Magazine over the past few years?
If you answered yes to either of the above questions you will love this new book from Alison Crowe, the Columnist for WineMaker's monthly FAQ section. We think it is a must have for the new winemaker's library and a fun short read book for airline trips, swinging in a hammock in Belize, reading in the John, or even while you make a batch of wine.
Plastic tank insert from the WE399 Bleeder System kit. Sold individually for those who need a replacement part or are planning to build their own version of our WE399 kit.
Protect your wine from oxidation!
If you store wine in a variable volume tank in an environment that is not perfectly temperature controlled and the temperature drops, the wine in the tank will contract. As the wine contracts it creates a vacuum and pulls air into the tank. Even in a temperature controlled environment sampling will pull in small amounts of air. The traditional airlocks used in variable volume lids allow air to enter. If air does not enter the tank through the airlock (say if you had a solid stopper in place of the airlock), the internal vacuum pulls on the entire lid, which often causes a gasket failure. The solution is to replace your airlock with our MoreWine Inert Gas Bleeder.
What's Included
Our system comes with a tank lid connection, and diaphragm bleeder regulator. Not included is the stainless variable volume tank, high-pressure gas tank, regulator, or tubing to connect to a high-pressure regulator.
How to Use
As you can see in the picture, the traditional white airlock (on Italian Tanks) or the black screw plastic screw fitting (on our Speidel tanks) is replaced with our white tank connection fitting.
The Diaphragm Bleeder Regulator allows for inert gas to be pulled through a one way valve on demand without putting actual pressure on the tank. If the temperature increase and the wine expands the excess pressure also vents out of this Bleeder Regulator.
If you plan to use Variable Volume tanks for long term storage we strongly recommend these systems as a safety guard against oxidation. Tips:
The correct pressure to set the tank regulator to for use with the WE399 is 2-5 psi. The bleeder valve that is part of this kit has an auto blow off at 10 psi, so having the regulator any higher than that will cause the bleeder valve to vent to the atmosphere and thus drain your gas tank.
Note: The inlet is noted with a molded text "CO2" next to the barb fitting.
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.
Adjustable filling height with automatic stop
Stainless steel base, frame, and filling nozzle
Adjustable filling level and filling speed
Vacuum gauge
The Ultrafiller 1 is built entirely in stainless steel with PYREX tank, featuring high efficiency and precision stainless steel filling nozzle. This professional bottling machine is perfect for wine, uncarbonated beer or cider, spirits, and oils. When you place the bottle under the Ultrafiller 1, the fluid is sucked into the vacuum created inside it, without any contact between the liquid and the pumps or mechanical components.
Why Choose ILTEC
While the Enolmatic has served as a great economical option, the ILTEC offers a significant step up in overall quality and durability. The key differences speak for themselves:
Stainless Steel Construction: Unlike the Enolmatic's plastic components, the ILTEC boasts a robust stainless steel construction, ensuring long-lasting performance and easy sanitation.
Borosilicate Vacuum Chamber: The ILTEC utilizes a borosilicate vacuum chamber, a superior alternative to the plastic chamber found in the Enolmatic. Borosilicate glass is known for its exceptional resistance to thermal shock and chemical corrosion, guaranteeing a cleaner and more efficient filling process.
The ILTEC filler isn't just about superior materials; it's about delivering consistent, precise, and professional results. Whether you're bottling wine, spirits, oils, or other liquids, the ILTEC provides the performance you demand.
Specs:
Capacity: 250-300 x 750mL bottles per hour*
Bottle Neck Diameter: 16-34mm
Bottle Height: 3.9" to 13.75" (100-350mm)
Tank Alcohol Tolerance: 80% ABV
Max Temperature: 176°F (80°C)
Dimensions: 7.8" x 19" 16.5" (200 x 485 x 420mm)
Weight: 24.5 lbs
Power: 110V, 60hZ, 80W
*Capacity may change depending on liquid and bottle size.
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.
Professional-Grade Sealing: Robust design ensure consistent, secure corking of standard wine corks, ideal for home winemakers
Versatile Bottle Compatibility: Accommodates a wide range of bottle sizes, from 9.44" to 15.35" in height and up to 4.72" in diameter, providing flexibility for various wine bottles
Stable and Easy to Use: The floor-standing design provides exceptional stability, simplifying the corking process and ensuring a perfect seal every time
Effortlessly seal your wine bottles with the Grifo Wine Bottle Floor Corker. This robust corker floor corker with brass jaws provides professional-grade sealing for standard corks, accommodating a wide range of bottle sizes. Designed for stability and ease of use, it ensures a perfect, secure cork every time. Ideal for home winemakers and small-scale producers.
Specs:
Bottle Max. Diameter: 4.72" (120mm)
Bottle Min. Height: 9.44" (240mm)
Bottle Max. Height: 15.35" (390mm)
Suitable for Standard Corks
Max. Diameter: 1.18" (30mm)
Max. Height: 1.57" (40mm)
Brass Jaws
Dimensions: 25.6" x 17.7" x 35.4"
Weight: 20.9 lbs
Welded legs and solid lever offer extra stability when corking wine bottles Much easier and faster to use than hand held or bench mounted models Also compatible with Belgian Corks Made in Italy by Ferrari This Italian Floor Corker gives you the leverage you need to easily compress and insert corks in your wine bottles. Much easier and faster to use than hand held or bench mounted models. Ships boxed and requires no assembly. Adjustable nut on plunger allows you to change the height of the cork in the bottle. Works well with our Belgian Corks, too! This unit comes with welded legs and solid lever. Also available in a model that can be broken down for easy storage (W540). Please Note: This corker is not suitable for use with synthetic corks, as the corker will crease the side of the cork during insertion which leads to a leak once the bottle is laid down for storage. See W408 if using synthetic corks. Min. Bottle Height: 9 in. Max. Bottle Height: 15 in. Min. Cork Size: 22x38mm Max. Cork Size: 30x45mm Height: 35.43" Length: 24.8" Width: 17.75" Weight: 17.6 lbs
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.
Cool your fermenting must or wine using this weldless, easy-to-install, 304 stainless steel cooling plate that can be inserted into the lid of any Variable Volume Fermenter. Cold water or glycol is recirculated through the cooling plates thereby reducing the temperature of your ferment.
This is a stainless steel setup, ensuring no chance of off-flavor in your wine. You drill two 1-1/16" to 1-1/8" holes into the lid. We provide two gaskets and a lock nut to seal on both sides of your lid, securing the plate in place.
Plate measures 14.5" W x 24" H
Inlet and Outlet 1/2" Male BSPP thread
300 mm long tubes
Bulkheads located approx. 175 mm above the plate
0.48 Square meters of cooling surface
Made from 304 stainless steel
Cool your fermenting must or wine using this weldless, easy-to-install, 304 stainless steel cooling plate that can be inserted into the lid of any Variable Volume Fermenter. Cold water or glycol is recirculated through the cooling plates thereby reducing the temperature of your ferment.
This is a stainless steel setup, ensuring no chance of off-flavor in your wine. You drill two 1-1/16" to 1-1/8" holes into the lid. We provide two gaskets and a lock nut to seal on both sides of your lid, securing the plate in place.
Plate measures 24" H x 10.6" W
Inlet and Outlet 1/2" Male BSPP thread
300 mm long tubes
Bulkheads located approx. 175 mm above the plate
0.36 Square meters of cooling surface
Made from 304 stainless steel
After using the Italian crusher/destemmer units for many years ourselves, we designed and manufactured a special accessory stand that is just tall enough to allow grapes to drop directly into your fermenter or transfer container. Many customers opt to use our 32 Gallon food-grade containers (which we sell as WE509). A regular garbage can can be placed at the end of the unit to collect stems. By using the stand you eliminate the need to move the must and stems from container-to-container, thus saving time and energy. This model fits our WE220 and WE223 series of EnoItalia Crusher/Destemmers. Does not fit models from other manufacturers.
Please Note: This stand comes broken down, and will require assembly.
Estimated Overall dimensions: Footprint: 32 1/4" long x 22" wide Height: 40" high. Top Tray Inside dimensions 32" long x 14" wide
Self-priming flexible impeller pump for moving wine or juice
Stainless steel pump head with 1.5" tri-clamp connections
On/off switch for easy operation
19.8 gallons per minute flow rate
Stainless bypass for reducing flow rate
Made in Italy by EnoItalia
The Euro 30 is a great versatile winery pump for all around cellar needs. The sanitary connections are 1.5" TC to allow for easy hook up of hoses, filters, fillers, you name it. With the included SS Bypass, you can reduce flow rates up to 25%. SS head means easy maintenance, and a power switch on the body keeps all necessary controls conveniently accessible.
Features:
Flow rate is 19.8 gpm
Max Pressure: 40 PSI (2.8 BAR)
1.5" Tri-Clover inlet and outlet
220 v single phase Input Voltage Required (6.5 amp draw)
1.5 HP motor
Self-priming
Recommended temperature range: 40 - 150°F (5 - 65°C)
SS Bypass for reducing flow
SS head w/ flexible impeller
220v bare cord - You will need to wire on the appropriate 220v plug
Please Note: This item may come with a bare cord or with a European style plug. You will need a professional electrician to wire the pump with the appropriate plug.
Compact fruit press perfect for the hobbyist wine or cider maker Stainless steel perforated basket offers reliable performance and long lifespan Hinged design allows for quick removal of spent grapes and easy storage 2.5-gallon capacity Made in Italy by Marchisio Great for pressing the juice from soft fruits (pitted peaches, apricots, etc.) or when used in conjunction with our manual apple crusher to make cider. The basket is made from perforated stainless steel. The press mechanism is a single plate that pushes down via a threaded shaft that is connected to a t-handle. The entire pressing mechanism is hinged and folds out of the way when done, allowing for easy removal of spent fruit solids. Much faster than a typical wine press. 20 cm Diameter basket holds 9.5L (2.5 Gallons) at a time. Does not include any straining bag, though one can be added to reduce product bypass. See our BAG26.
Premium Counter-Pressure Bottle filler that is designed for the smaller craft brewer or dedicated homebrewer to help make bottling day faster and more efficient
The four separate filling heads have individual Stainless Steel 3-way control valves that allow for quick fill rates
Only requires one person to operate
A single PRV provides equal backpressure on all heads resulting in matching flow rates without adjustment
Individual purge valves on each fill head allow for nearly all oxygen removal in a bottle, ensuring that the beer stays fresh for longer
The removable drip tray is fully draining with a barbed outlet for constant filling and easy cleaning
A purge valve on the reservoir helps make sure that foam never builds up
304 Stainless Steel Construction and easy-to-use functionality, all resulting in a top-of-the-line bottle filler
Introducing the newly redesigned and updated G2 Medusa Multihead Counter Pressure Bottle Filler! This unique unit was designed in-house by the MB Pro Engineering team and purpose built for the smaller craft brewer or dedicated homebrewer. The Medusa will speed up bottling day while also reducing exposure to oxygen during the bottling process, resulting in higher quality beer with a longer shelf life.
The Medusa Multihead Counter Pressure Bottle Filler can be adjusted to cater all bottling needs. All four heads can be operated individually, and the height, back pressure, and fill speeds can be adjusted for various bottle styles. We've done our best to pack this unit with features that will handle all jobs, while keeping costs as low as possible.
Features:
3-way stainless steel valves on both inlet & back pressure sides of all fill heads.
Improved Pressure Relief Valve has higher accuracy over fill rates, and directs foam into the drip tray rather than onto your bottles.
Robust stainless steel frame stands on its own or can be easily bolted or clamped to a work surface
Stainless steel fill reservoir keeps fill rates equal & reduces foaming
Inverted fill tubes & reservoir purge means cleaner filling with even less possibility for foam.
Dual TC Fill reservoir is easier to clean & allows for upgrades down the road (as they become available).
Easily adaptable to fill from nearly any pressurized vessel.
Height is adjustable from shorty bottles to growlers.
Easy disassembly for cleaning, storage & maintenance,
Sanitary 1.5" TC inlet for beer (Clamp and Gasket sold separately)
3/8" tube connection for CO2.
Backpressure Bar allows for a single adjustment point for fill rates. No more adjusting PRVs on each fill head.
Minimum Bottle Height: 6.9"
Maximum Bottle Height: 16.5"
Maximum Working Pressure: 15 PSI
Dimensions:
Footprint: 26-3/8" L x 8" W
Drip Tray: 23-1/2" L x 5-1/2" W
Overall Height: 25-3/8"
Please Note: Filler valves include a Teflon gasket. Do not soak the valves in PBW which can corrode Teflon material after prolonged contact.
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
Effervescent SO2 sachet containing 5 grams of SO2
Dissolves in your wine without the need to stir.
Clean, fast, and efficient—it’s SO₂ made simple
Effergran Dose 5 is an effervescent, single-dose sachet of potassium metabisulfite, designed to deliver 5 grams of active SO₂ with maximum ease and precision. Ideal for use in barrels, topping tanks, and small-lot fermentations, Effergran Dose 5 ensures fast, uniform protection against oxidation and microbial spoilage—without stirring or pump-over.
Each sachet contains finely granulated, effervescent KMS that rapidly dissolves and disperses on contact, saving time and labor while minimizing operator exposure to dust and sulfur fumes. Whether you're sulfiting after racking or protecting wines in storage, Effergran Dose 5 offers a clean, reliable solution with consistent dosing.
Key Benefits:
Delivers 5 g of active SO₂ per sachet for accurate, no-measure additions
Effervescent action ensures fast, uniform distribution without agitation
Dissolves quickly in must, juice, or wine—even in low-volume vessels
Packaged in sealed, single-use sachets for maximum convenience and shelf life
Low odor and reduced dust exposure for safer, cleaner cellar work
Suitable for organic, vegan, and low-intervention winemaking protocols
Recommended Use:
Most commonly used in wineries where one sachet added directly to a 225L/60 gal barrel adds 22 ppm of sulpur. No stirring or pre-dissolving required. For best results, allow full dissolution before topping or racking. A Formula for your volume is listed below. Note this is in Miligrams... 5000mg (5g) of Effergran in a sachet.
Total Milgrams Added (5000) / Total Liters of Wine (x) = PPM. For example 5000/225 = 22 PPM
Strong fermenter for balance, freshness, and fruit expression
O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.
Contributes to freshness and mineral/citrus notes in white wines
In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
May help stabilize color due to its slow degradation of acetaldehyde
Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >57°F
Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish
Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage
Vibrant fruit expression and silky mouthfeel for stunning wines
TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish.
High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile.
Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience.
Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity.
Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors.
Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics.
Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish.
Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics.
Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet.
Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity.
Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth.
Silky Texture: Promotes glycerol production, providing a smooth, rounded 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 avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity.
Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.
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.
Your go-to solution for crafting wines that are bursting with fresh, fruit-driven character
Whether you're perfecting a crisp summer rosé or an aromatic white wine, this strain brings out the best in your ingredients, delivering consistency and clarity in every batch
Unleash the full potential of fruit-forward wines
BE FRUITS is meticulously engineered to enhance the vibrant, fruit-forward characteristics of your wines. Selected for its robust fermentation capabilities and exceptional ester production, this strain brings out the natural sweetness and aromatic complexity of grape musts. Ideal for winemakers seeking to craft wines with pronounced fruitiness, crisp acidity, and a clean, refined finish.
High Ester Production: Enhances aromatic intensity with notes of ripe berries, tropical fruits, and stone fruits.
Rapid Fermentation: Optimized for efficient, clean fermentation with minimal lag time.
Alcohol Tolerance: Supports ABV levels up to 14%, perfect for a wide range of white and rosé wines.
Temperature Range: Ferments effectively between 54°F (12°C) and 75°F (24°C) for controlled flavor development.
Low H₂S and SO₂ Production: Ensures cleaner fermentation and reduces off-flavors.
Enhanced Mouthfeel: Promotes glycerol production for a smooth, well-rounded body.
Applications:
White and Rosé Wines: Amplifies the natural fruit flavors in varietals such as Albariño and other aromatic whites.
Ciders: An excellent choice for cider fermentations where clean, bright flavor expression is desired.
Flavor Profile:
Aromatic Esters: Produces vibrant aromas of red berries, stone fruits, and tropical fruits.
Enhanced Fruit Expression: Accentuates the bright, juicy qualities of the fruit while maintaining a clean fermentation profile.
Crisp Finish: Finishes clean with a slight hint of residual sweetness that complements natural fruit acidity.
Usage:
Rehydration: Rehydrate in 10 times its weight of water at 95°F (35°C) for 15–20 minutes.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation.
Nutrient Addition: Supplement with yeast nutrient to ensure a robust and complete fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain a steady temperature between 54°F and 75°F for optimal flavor retention and ester production.
