Replenishes the SO2 Acid Reagent for the SC-100 and SC-300 kits. Good for up to 50 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated pipette to dispense the acid reagent. Store reagents in a dark, cool place with the bottle tightly sealed to maximize shelf life.
Note: The Acid Solution is not available for International Customers because it is treated as a Hazardous Material (it is possible to ship to Canada but it is nearly a US$ 70 extra shipping charge). Vinmetrica has distributors in Europe and in Canada. We recommend that international customers contact Vinmetrica directly for assistance finding a local distributor.
Breathe new life into old barrels! There’s no need to spend big money on new barrels when you can use an inexpensive and readily available neutral barrel, along with this Oak Infusion Tube to get the same results.
The Oak Cube Infusion Tube is simple to use and versatile. With it, you have complete control over the specific blend and intensity of oak flavor you want to add to your beer. You simply load the tube with oak cubes and lower it into the barrel. Leave it to steep until you are satisfied with the level of oak infusion.
The Infusion Tube has a silicone bung at the top and bottom of the tube. This way you can completely submerge it into your barrel & secure it, to ensure you keep an airtight seal. It also allows for easy emptying after you are done with the cubes.
Loading Instructions: Remove the bottom silicone bung; fill the Infusion Tube with one bag of Cubes; replace the bottom bung firmly; insert the loaded tube into the carboy and secure the top bung tightly.
The tube accommodates 8 oz of Oak Cubes at a time. 24" L x 1 3/4"D with a 5" stem.
About the Oak Cubes: Each new 8 oz load of Stavin Oak Cubes (the brand that we sell) has an effective extraction time of two-three months, providing 33 percent of new barrel extraction. This means you can adjust your use of these cubes to achieve the level of oak flavor you desire. All Stavin cubes are fire toasted in the traditional method, a crucial stage in the processing of these cubes. These really are the highest quality oak cubes on the market. We have tested other, less expensive, cubes and they are not even comparable.
Oak Chips offer a quick and affordable way to impart complex, barrel-aged flavors
These screened oak chips have been sifted to remove smaller particles, resulting in more uniform pieces
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for short-term aging
Crafted from premium French oak, these chips offer a swift and economical path to complex, barrel-aged flavors. With a variety of toast levels, you can achieve your desired depth of character, from delicate vanilla to robust toasted notes. Enjoy significant time and cost savings without compromising on richness.
These screened oak chips have been sifted to remove smaller particles, resulting in more uniform pieces that provide a consistent and controlled release of flavors during aging.
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.
You asked for it, you got it. Vinmetrica took their best accessories and combined them with the SC-300 SO2 and pH/TA Wine analyzer to improve on one of the best total wine analysis kits out there! The Vinmetrica SC-300 SO2 and pH/TA analyzer has been paired up with the following accessories: The Lab Support Stand Vinmetrica Electrode Holder The Double Burette Clamp Magnetic Stirrer Rinse Bottle A Small Tube of Burette Detergent 25 mL Glass Burette. Now you can measure SO2 and pH/TA quickly and easily so you can focus on what matters, making high quality wines! One lean, mean wine analyzing machine. The SC-300 combines the SO2 detection of the SC-100A and the pH/TA analysis of the SC-200 into one power-packed instrument. It’s built on the same hardware and software as our other two analyzers, so the accuracy is superb. And it’s just as easy to use – The audible buzzer and visual stop light will automatically let you know when you’re tests are done! Because it does not rely on a color change, the SC-300 eliminates the guesswork in Ripper sulfite tests, especially in red wines! Why Choose Vinmetrica’s SC-300? Where else will you find a single, compact instrument that can measure sulfite (SO2), pH and TA (Titratable Acidity) levels throughout the fermentation and aging process? Even in Red Wines! It’s Accurate: SO2: ± 2 ppm Free SO2. TA: ± 0.2 g/L Tartaric acid pH: better than ± 0.02 pH units Quick! – Less than 2 minutes per test! Affordable – About a $1 per test!* Easy to Use – No mystery solutions, pumps or tubing. *SO2 (Sulfite) Tests cost approximately 70¢ / Test (the cost of the reagents per test). If you do a combined pH and TA analysis, the cost of reagents for the pH/TA test is approximately $1.12 / Test. Complete Wine Testing Kit – Includes Everything Needed to Analyze Sulfite (SO2), pH and TA (Titratable Acidity) levels in Your Wines & Musts: SO2 reagents pH/TA reagents Two titration beakers Two 5 mL syringes Two transfer pipettes SO2 electrode pH electrode 25 mL sampling pipette (for SO2) 5 mL sampling pipette (for pH/TA) The SC-300 Operating Manual The SC-300 analyzer gives accurate SO2, pH and TA values. Kit includes everything to perform about 50 sulfite tests and 30 TA tests: both electrodes, all reagents, pipettes, syringe and beaker. A Quick Overview – Wine Analysis Procedures with the SC-300: Easy SO2 Test Attach SO2 electrode, press the power button, change to SO2 mode and press enter. Draw up 5 mL of titrant into the syringe and place 25 mL of wine in beaker. Add ~2 mL of the acidifier and ~2 mL of the reactant to wine. Place and hold the SO2 electrode in the wine sample and swirl beaker. Add titrant from syringe dropwise until 15 second long endpoint signal reached. Multiply the titration volume by 20, the SO2 conversion factor, results in ppm Free SO2. Simple pH Test Attach the pH electrode, set aside storage solution, rinse with DI water and blot gently with a paper towel. Press the power button then press the ‘Mode’ button and switch the SC-200 into ‘Cal’ mode. Calibrate using the pH 4 and pH 7 reference standards provided. Put the SC-200 in pH mode. Take 5 mL sample of wine, place in a beaker. Take a pH reading. Accurate TA Test For TA test, withdraw 5 mL of the TA Titrant with the syringe. Take 5 mL wine sample and add ~15 mL of deionized water. Put SC-200 into TA mode, place clean pH electrode gently in solution. Add TA Titrant from the syringe dropwise until the endpoint is reached indicated with the visual and audible signals. Record the volume (in mL) of titrant used. Multiply the titrantion volume by 2, the TA conversion factor, results in g/L Tartaric Acid. Vinmetrica Troubleshooting Guide
The HI84500-62 are packets of stabilizer reagent required for determination of sulfur dioxide in wine using the HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis. The HI84500 mini titrator uses two different titrant solutions that contain different concentrations of potassium iodate to measure a wide range of sulfur dioxide concentration in wine. Both low and high range measurements require the addition of HI84500-62 stabilizer powder to convert iodate into iodine, which in turn reacts with sulfur dioxide. The HI84500-62 powder is packaged into single use packets that are emptied into the sample prior to performing the titration.
Pre-measured packets
Clearly marked expiration date and lot number
The HI84500-62 stabilizer powder packets are necessary to convert the iodate titrant into iodine. The iodine then reacts with sulfur dioxide and 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 decision by Hanna to use the HI84500-62 stabilizer powder packets and iodate titrant in place of a iodine titrant is due to shelf stability. Iodate offers much greater shelf stability than iodine. By using stabilizer packets the titrant solutions remain stable for longer periods of time.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 of SO2
High Range - 30 to 400 ppm of 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
Designed to streamline your labeling process, saving you time and effort. Apply self-adhesive labels quickly and efficiently.
Adapts to various sizes and shapes, making it suitable for labeling bottles, cans, jars, or other containers
Accurate and Precise: Achieve professional-looking results every time with consistent label placement and adherence
For some homebrewers, the most satisfying aspects of the brewing process is when you hand someone a bottle or can of your latest creation. At this point, presentation is everything, and that begins with a beautifully packaged beer. Using a 3rd party, you can design your very own adhesive labels for bottles or cans, then apply them with perfection using KegLand's Semi-Auto Label Applicator.
This semi-automated compact label applicator machine is suitable for bottles, jars or cans of up to 160mm diameter and is fully adjustable for labeling any cylindrical container. Apply self-adhesive labels to your beer, wine or spirits quickly and easily.
Specifications:
Power: 110V 60Hz
Min Label Thickness: 5μm (0.005 mm)
Max Label Height: 150 mm (5.9")
Max Label Length/Width: 300 mm (11.8")
Max Label Roll Diameter: 280mm (11.02")
Max Label Roll Inside Diameter: 76mm (2.99")
Max Vessel Diameter: 160 mm (6.2")
Label Applicator Speed: 1–3 seconds (varies by label length)
Approx. Dimensions: 21.6" L x 9.8" W x 13.7" H
KegLand Part Number: KL18326
The VineCo Original Matador Red embodies the traditional Chilean red blend with juices of Merlot and Carmenere. With a medium-full body and heavy oak presence, this wine is replete with flavors of ripe berries and jammy spicy notes. A dry red blend with an alcohol level of 13% by volume. The Matador is one of the only VineCo kits to feature heavy toast oak chips. The unique heavy toast is not timid! Heavy toast oak is known to impart bold flavors of caramel, smoke and spice.
Matador Red, Chile
Ripe berries, jammy spice
Sweetness: Dry
Oak: Heavy
Body: Medium-Full
ABV: 13%
Kit Volume: 8 L
Approximate Yield: 23 L
Ready to bottle in 4 weeks
Replenishes the SO2 reactant supplied with the SC-100A, the SC-100 and the SC-300 Analyzer kits. Good for up to 50 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated pipette to dispense the SO2 reactant. Store reactant in a dark, cool place with the bottle tightly sealed to maximize shelf life.
Oak Cubes allow for a more controlled and gradual infusion of flavors into your beverage during the aging process
Cubes offer a more rapid oak infusion than full barrels due to their increased surface area relative to their volume
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for long-term aging
Oak cubes provide a nuanced and gradual release of their aromatic compounds, allowing for precise control over the development of your beverage's flavor. Their generous surface area promotes a deliberate and harmonious aging process, fostering the emergence of intricate flavors and enticing aromas 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.
Caseinate de Potassium, formally Caseine Soluble, is a concentrated, powdered form of Potassium Caseinate produced from milk. Helps eliminate oxidized phenolic (brown colored) and bitter compounds in white wines, rose wines, fruit wines, and meads. Caseinate de Potassium can be used preemptively in the must or as a curative step on finished wine.
Recommended Dosage:
In Juice: 1.9-3.8 g/gal (500-1000 ppm)
In Wine: 0.8-3.8 g/gal (200-1000 ppm)
Preparation For Use
Add the pre-measured amount of Caseinate de Potassium to 10 times its weight of cold water (do not use juice or wine).
Allow the solution to swell for 4 hours
Stir to dissolve any lumps
When completely dissolved, add the mixture slowly to the juice or wine while stirring continuously (for juice, add Caseinate de Potassium before settling).
Once added, strongly stir the entire wine volume to get the Caseinate de Potassium to integrate with the wine.
Once Caseinate de Potassium has been dissolved, use the preparation within 2 hours.
Minimum contact is 2 days, maximum 15 days.
The amount needed for your specific wine is best determined by a bench trial.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Large format Marie Jeanne wine bottle with the same capacity as 3 standard bottles of wine; also referred to as a Tregnum or Tappit Hen bottle
No special closure needed; takes standard corks
Originating from the Bordeaux region of France, this is the most popular wine bottle shape in the world
Antique green glass color is often preferred for red wines to protect them from light during long term storage
Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking
The most popular wine bottle in the world. As the name suggests, the Bordeaux bottle (also known as a Claret bottle) originates from the Bordeaux region of France. Easily identified by its wide shoulders and straight body, this bottle style comes in a variety of colors and is suitable for a myriad of wine styles. Brown and dark green are commonly used for reds to protect them from light during long storage periods, while light green and flint are most often used only for white wines that will be consumed much sooner after bottling.
This large format 2.25 liter bottle holds the equivalent volume of 3 standard bottles of wine.
Volume: 2.25L
Style: Bordeaux / Claret
Use: Sangiovese, Tempranillo, Merlot
Color: Antique Green
Finish: Cork
Neck Opening: 18.5 mm
Bottom: Punted
Case QTY: 6
Pallet QTY: 82 Cases
Our Farro Glass Wine Bottles offers a full lineup of the most essential and commonly used bottles in winemaking. We scoured the world to find a bottle source that could provide a quality product consistently and at a fair price that we can pass on to our customers. If you've been searching for reasonably priced bottles that are reliably in stock, look no further.
Due to high demand, some of these items are currently out of stock but available for pre-order. Please check status notes below when selecting a size option to see if it is In Stock or tagged as PreBook. We will automatically ship this to you when we receive more inventory.
Large format Bordeaux Jeroboam wine bottle with the capacity of approximately 6 and a half standard bottles of wine
Originating from the Bordeaux region of France, this is the most popular wine bottle shape in the world
Antique green glass color is often preferred for red wines to protect them from light during long term storage
Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking
The most popular wine bottle in the world. As the name suggests, the Bordeaux bottle (also known as a Claret bottle) originates from the Bordeaux region of France. Easily identified by its wide shoulders and straight body, this bottle style comes in a variety of colors and is suitable for a myriad of wine styles. Brown and dark green are commonly used for reds to protect them from light during long storage periods, while light green and flint are most often used only for white wines that will be consumed much sooner after bottling.
This large format 5 liter bottle holds the equivalent volume of 6.6 standard bottles of wine. With a 27 mm neck opening, they require a larger cork than standard wine bottles (W891). We recommend corking these large format wine bottles with the ZEUS Special 75 Floor Corker.
Volume: 5L
Style: Bordeaux / Claret
Use: Sangiovese, Tempranillo, Merlot
Color: Antique Green
Finish: Cork
Neck Opening: 27 mm
Bottom: Punted
Case QTY: 4
Pallet QTY: 50 Cases
Our Farro Glass Wine Bottles offers a full lineup of the most essential and commonly used bottles in winemaking. We scoured the world to find a bottle source that could provide a quality product consistently and at a fair price that we can pass on to our customers. If you've been searching for reasonably priced bottles that are reliably in stock, look no further.
VintageSeal bottle wax alternative is a pliable, hybrid compound that is applied to the top of your best bottles for an Old World, hand-applied, wax-like appeal. Unlike wax, Vintage Seal bottle wax alternative does not chip and can be easily removed by hand without a knife or tool of any sort! Complete application instructions for our VintageSeal bottle wax alternative can be found here! One Pound of VintageSeal will cover 30-40 bottles. Please note: some users find VintageSeal to be quite odorous. This is normal, and not an indication of defective or expired product.
This temperature control unit controls room/cooler/cave/cellar temperature when used in conjunction with a Kreyer fan unit. Kreyer fan units are plumbed to a Kreyer Glycol cooling unit. This unit turns on and off an optional solenoid placed at the inlet of the fan unit, which allows chilled glycol to enter the coils on the fan unit, while also turning on the fan(s) that blow cold air out into the room. Requires a fan unit, solenoid valve, & connection cable to function. Fan unit must be plumbed to a glycol machine. For a fan unit temperature controller to be used below freezing temperatures, see our GLY950.
A delicious, dark blend of Californian juices, the VineCo Original Trilogy is a medium-bodied red wine with notes of toasty black cherry and blackberry matched by a medium oak presence. What's also toasty is this dry red's stout alcohol level at 13% by volume. The Trilogy blend includes medium toast French oak chips. Medium toast French oak is subtle and provides refined flavors of custard, chocolate, and spice. French oak in general is often used by winemakers when they want to increase the mouthfeel and complexity of a wine without stepping on or suppressing the fruit.
Trilogy, California
Toasty black cherry and blackberry
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13%
Kit Volume: 8 L
Approximate Yield: 23 L
Ready to bottle in 4 weeks
An enticing deep apple and grapefruit bouquet with apple and citrus notes
Light-bodied and dry, 12.3% ABV
Pairs well with Creole shrimp or Italian orzo risotto
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
An enticing deep apple and grapefruit bouquet with apple and citrus notes that follow through to the palate and linger with a dry finish. This Pinot Grigio is made in the true northern Italian style.
Food Pairings
Pairs well with Creole shrimp or Italian orzo risotto.
Pinot Grigio, Italy
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 12.3%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Efficient juice extraction with higher yield
Large capacity, presses up to 15 lbs of fruit at once
Versatile for various fruits, including apples, grapes, and honeycomb
Retains natural flavors with minimal fruit core damage
The KegLand basket press features a simple screw mechanism design with an extended hand shank, making it easy to operate with minimal effort. The thickened press plate and large surface area allow for a more thorough press, resulting in a higher juice yield. The press can handle up to 15 lbs of fruit at once, making it an efficient choice for home enthusiasts.
Designed for versatility, the press can handle a wide range of fruits such as apples, grapes, and even honeycomb, ensuring natural, pure juice extraction. For optimal results, fruits must be crushed or mashed before pressing. Apples should be crushed into a fine pulp and grapes or other soft fruit must be gently crushed to break the skins before they are further processed with the basket press.
See instructions below for assembly step-by-step guide.
Basket Volume: 4.75 Gal (18 L)
Dimensions: 14.5" x 14.5" x 21"
Empty Weight: 23 lbs
Filter bag included
KegLand Part Number: KL38119
This product replaces our FIN73 - Polylact
Polycacel can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polycacel helps improve wine color and overall organoleptic properties. A is a blend of polyvinylpolypyrolidone (PVPP), soluble postassium casein and micropulverized cellulose. This specific blend allows for more complete action on phenolic compounds while avoiding over-stripping the wine.
To Use:
Slowly mix Polycacel in 20 times its weight in cold water (do not use juice or wine). Allow the mixture to stand for 2 hours. For enhanced homogenization, gradually add the Polycacel to the wine container while mixing.
Dosages:
To protect from oxidation, add to wine and mix thoroughly: 150-300 ppm
To treat oxidized juice, add during cold settling: 300-700 ppm
A synthetic cork with the ability to last 4 years plus. Supercorks are manufactured in Italy by Enolandia. One of the very first companies to make a synthetic cork, they have a history of quality since the 1980's. Supercorks have been tested to keep their elasticity and sealing integrity for at least four years. This makes them a nice alternative for winemakers who want to eliminate the potential issues of porosity or TCA contamination inherent in cheaper natural corks but also want the ability to age wine more than a few years. This cork measures 23x43mm.
Product Specifications:
Construction: Manufactured from recyclable thermoplastic high-tech materials
Chemical details: Polietilene, Food pigments, Food expanders.
Lubrication: Silico-paraffinic solution. No solvents.
Preservation: Corks should be kept away from any possible contact with liquids and odors. Keep at temperature of 18-25° C especially in the summer season.
Certification: Corks comply with antitoxic certificates from public authorities. Meets european standards and FDA. Follows CEE directive 85/572-89/109-90/128.
Although this jug is not intended for carbonating or holding pressure, it’s a beautiful way to hold wine or a smaller non-carbonated beverage.
5 liters / 1.3 gallons. Finger grip molded into the glass. Swing top sold separately.
This cable connects a 230 v solenoid valve to its controller. Use with a kreyer fan unit, solenoid valve, and control unit to choose a specific temperature set point for your room.
The new and improved ICV Opale yeast is a perfect option for rose wines and ciders to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2, and acetaldehyde production. Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine. Specifications: Fermentations Speed: Moderate Glycerol Production: Moderate Lag Phase: Very short Nitrogen Needs: Low Alcohol Tolerance: 16% SO2 Production: Very low Max. Temperature: 86°F Min. Temperature: 59°F Download the PDF Download the PDF
Spicy bouquet with black cherry, tobacco, licorice, and coffee notes. Flavorful with delicious dark fruit, leather, cassis, and pepper notes
Full-bodied and dry, 14.7% ABV
Enjoy with braised beef, tomato sauce and pasta or gouda cheese
Yields 6 gallons (2 cases) of finished wine in approximately 8 weeks
Includes Genuwine Grape Skins to enhance color, flavor profile, and bouquet of the finished wine
Silver Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
A spicy bouquet with black cherry, tobacco, licorice, and coffee notes. The palate is big, round, and flavorful with delicious dark fruit, leather, cassis, and pepper notes.
Includes 2 liters of Genuwine Crushed Grape Skins. Fermenting your wine on GenuWine Grape Skins will add deep hues, enhanced bouquet, and a lingering finish to our select red wines.
2011, 2013, 2014 WineMaker International Award Winner and 2017 Best of Show Kit WineMaker International Award Winner.
Food Pairings
Enjoy with braised beef, tomato sauce and pasta or gouda cheese.
Amarone Style, Italy
Sweetness: Dry
Oak: Medium
Body: Full
ABV: 14.7%
Kit Volume: 14L
Approximate Yield: 23L
Ready to bottle in 8 Weeks
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 12 Tapered Cork is made from ""XX"" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 1-1/8 in, Length: 1-1/4 in, bottom diameter: 57/64 in. Made in Portugal.
Vacuum pump wine bottle filler with 180 bottle per hour filing capacity
Automatically starts siphon and shuts off when the bottle is filled
Oxygen is evacuated from each bottle before filling
Adjustable fill speed to match your preferred pace
Fill wine bottles directly from your fermenter, storage tank, or barrel
The Enolmatic filler with vacuum pump transfers the wine very gently, and fills your bottles to the perfect level every time. The vacuum pump depressurizes the reservoir, which then pulls your wine through the filler tube and into the bottles. The wine never touches the pump. It is very gentle, consistent, and easy to use.
110V 60 Hz 60 W
Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity
Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch
Versatile fermentation for balanced red and white wines
Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel.
Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes.
Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds.
Alcohol Tolerance: Capable of fermenting up to 13% ABV.
Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C).
Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels.
Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine.
Applications:
Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity.
Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration.
Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics.
Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish.
Flavor Profile:
Crisp Fruits: Elevates apple, pear, and light citrus in white wines.
Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds.
Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity.
Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor expression.
Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength.
Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.
Luxurious flavors of dark plums and chocolate greet the nose, while hints of blackberries, toasted oak, and spices are found on the palate
Medium-bodied and dry, 13.7% ABV
Serve with Italian pastas such as gnocchi or wild mushroom and risotto
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
Includes Genuwine Dried Grape Skins to enhance color, flavor profile, and bouquet of the finished wine
Luxurious flavors of dark plums and chocolate greet the nose, while hints of blackberries, toasted oak, and spices are found on the palate of this great Italian classic.
Includes 125 g of Genuwine Dried Grape Skins. Genuwine grape skins are crushed, whole grape skins, gently dried in a proprietary process that preserves their original color and fresh vineyard flavor. Fermentation on Genuwine dried grape skins enhances the color, flavor profile and bouquet of wine. Genuwine grape skins are easy to work with and consistently provide excellent results.
Food Pairings
Serve with Italian pastas such as gnocchi or wild mushroom and risotto.
Nebbiolo, Italy
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13.7%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Grape skins included
British Columbia Pinot Noir features aromas of black cherries and fresh strawberries with notes of pepper and spice
Medium-bodied and dry, 13% ABV
Tastes great with Mexican enchiladas or Indian green lentil curry
Yields 6 gallons (2 cases) of finished wine in approximately 5 weeks
2007 & 2011 WineMaker International Award Winner
As one would expect from a British Columbia style Pinot Noir, this wine features aromas of black cherries and fresh strawberries. Silky tannins while subtle notes of pepper and spice round out the palate.
2007 and 2011 WineMaker International Award Winner
Food Pairings
Tastes great with Mexican enchiladas or Indian green lentil curry.
Pino Noir, British Columbia
Sweetness: Dry
Oak: Medium
Body: Medium
ABV: 13%
Kit Volume: 8L
Approximate Yield: 23L
Ready to bottle in 5 Weeks
Replacement o-ring for Enolmatic/Master filters - WE632, WE634, WE636
Please note: the Enolmatic/Master filter has two o-rings. If you need to replace both o-rings please select a quantity of 2.
Replacement body O-ring for Euro 30 pump. This O ring is slightly smaller than the O-Ring in the head of the PMP530 & PMP535.
In Documents Tab:
Position: 6
EnoItalia Item #: G2151
Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees.
Dosage - Applied at a rate of 4 ml / gal.
Usage:
Juice - Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week.
Wine in Aging - Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.
Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (during cold settling). This fining agent is formulated for the preventative treatment of must prone to oxidation. It will help prevent the formation of undesirable off-characters. Using this with whites, roses, and light fruit wines will help prevent any negative characters from forming as a result of oxidation during processing.
Juice - Applied at a rate of 2.25 g / gal.
Wine - Applied at a rate of 6 g / gal.
Dissolve in 10 times its weight in cold water and mix vigorously to dissolve any clumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle.
Please Note: For best results, Bentolact S should be mixed in the juice or wine during a pump-over or tank mixing.
White Thermoseal Hoods.
Plastic heat shrink hoods are the choice of the wine industry which is moving from using lead capsules.
Use a hot air dryer, air gun, or steam to shrink for an easy and effective way to seal your wine bottle.
Bag of 30.
This is the ideal instructional text for first-time winemakers. Use it as your detailed guide this year to make high end red wine at home. Based on years of in-house research, hands-on winemaking and customer feedback, this booklet outlines our Best Practices and gives you the best shot at making great wine right in your home. Laid out in a direct and step-by-step fashion, this handy manual will be sure to stay by your side in your home winery for years to come. This is the same booklet that is available as a free .PDF download from the MoreManuals! page of our website, in a nice spiral-bound package with heavy-duty pages made from a smudge-resistant paper. Testimonial "I have been making red wine using the MoreManual Guide to Red Winemaking for three years. I originally downloaded a copy off of the website. Recently I bought the bound version because, of all the winemaking reference materials I have, including reference materials form a winemaking class and several books for home winemakers, the MoreManual is the only reference I bring with me to my home winery. When I need to make a decision, I consult that first. I appreciate the degree of thoroughness and detail in such a practical, hands on manual. If I can make good red wine using this manual, anybody can! It is far more useful to me than any of my home winemaking texts." Jim Suisun Valley, California, USA
Precise hydrometer for measuring the sugar content and progress of fermentation in wine ferments. Comes with a thermometer/correction scale built-in. Please Note: Due to the large size of this hydrometer, it does not work with our standard 11" or 14" hydrometer jars. We recommend using our 500mL Graduated Cylinder with this hydrometer.
Replacement End Plate for your 20x20cm Plate & Frame filter
Pump side end plate pictured (WE912C). WE912D has nipple on one side, where WE912C is a flat circle on either side.
This is the WineEasy Vacuum Press Kit which hooks up to your WineEasy Fermentor when ready to press. After draining some free-run, the pump is hooked up, creating a vacuum in an intermediate carboy, which will then start drawing wine from your Fermentor. This method of pressing is extremely gentle, and has no risk of over-extraction, as the maximum achievable pressure will be that of the atmosphere (~14 psi).
The Vacuum Press Kit can be used with any size WineEasy. As such, you will only need one Vacuum Press Kit, regardless of size or quantity of WineEasy Fermentors you may own!
On top of this product's use in pressing, the Vacuum Press Kit can also be used to degas wine!
Sample Valve for Speidel Tanks which are equipped with a DIN10 male threaded fitting in the tank wall. Tanks larger than 290L which we order for regular stock during wine season are equipped with a single DIN10 fitting, which comes capped. This fitting will accomodate either this Sample Valve or a DIN10 Thermowell. This item is not intended for use with tanks ordered as part of our PreSeason Sale. If you did not order a GERT or GERSV option then your tank does not have the required DIN10 male fitting on it. We cannot weld this fitting in to your tank wall. However, if you ordered the GERT on your PreSeason Tank then you can replace the Thermowell with this Sample Valve.
Prevent volatile acidity in fermentation before it happens
Add at first signs of a problematic ferment to help limit the production of volatile acidity
Avoid a malolactic fermentation (MLF) in White Wines
Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity
CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus. This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.
Don’t Use Killazyme If You Are Coinoculating Yeast and ML
When performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.
Use Killazyme to Prevent Volatile Acidity in Fermentation
Killazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity.
Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced.
At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation
Use Killazyme at First Signs of Problem Finish
Killazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.
Use Killazyme to Avoid MLF in White Wines
When fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. . Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.
Barrel Storage Protection of Reds
After MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.
Use:
To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.
To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.
Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.
When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.
For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.
You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.
Test for the amount of alcohol in your wine, beer, mead, cider, or any distilled spirits using this simple kit. Test results are available in 1 - 24 hours (depending on sample type). This test gives you accurate and reliable results without having to send anything to a lab. The kits comes with a 10 mL burette setup.
Features:
Accuracy - 0.3%
Sensitivity - Below 1% ABV
Less than $3 per test
Kit comes with materials for 25 tests
Includes:
Oxidant (0.062M potassium dichromate/2M sulfuric acid) (PN: SC-60-3)
ABV Titrant (0.2M sodium thiosulfate) (PN: SC-60-4)
ABV Developer solution (PN: SC-60-5)
Starch Indicator solution (PN: SC-60-6)
Reaction bottle with cap assembly (2) (PN: SC-60-8)
5.0 mL volumetric pipette (PN: SC-60-9)
Pipetting safety bulb (PN: SC-300-16)
Calcium hydroxide ( Ca(OH)2, neutralizer and sequestrant) (PN: SC-60-7)
Transfer (“Squeeze-bulb”) pipettes (2) PN: SC-60-10)
100 µL Pipettor (PN: SC-60-11)
100 µL Pipette tips (25) (PN: SC-60-11-2)
10 mL burette with Lab Support Stand and Double Burette Clamp
HI5003 is a premium quality pH 3.00 technical calibration buffer that is NIST traceable and supplied with a Certificate of Analysis. Hanna calibration buffers have the lot number and expiration date clearly marked on the label and are air tight with a tamper-proof seal to ensure the quality of the solution. Hanna's line of technical calibration buffers have been specially formulated to have an expiration of 5 years from the date of manufacture for an unopened bottle.
Supplied with Certificate of Analysis
Accuracy of +/- 0.01 pH @ 25°C
Temperature chart of the actual pH value at various temperatures printed on each bottle
HI5003 is a premium quality pH 3.00 technical calibration buffer produced in accordance with ISO 3696/BS3978 standards, using high purity salts, deionized water, certified weight-checked balances, and Class A glassware in a temperature controlled environment monitored with certified thermometers. Reported values are accurate to +/- 0.01 pH @ 25°C and are traceable to NIST Standard Reference Materials (SRM).
The HI5003 is supplied with certificate of Analysis
Product code
Lot number
Mean lot value
SRM’s that were used
Manufacturing date
Expiration date
Color coded label for easy pH buffer value identification
Easy to identify different buffer values
Solution does not contain any dyes that may stain the reference cell of a pH electrode.
Premium quality pH 3.00 technical calibration buffer that is NIST traceable and supplied with a COA
Accuracy of +/- 0.01 pH @ 25C
Temperature chart of the actual pH value at various temperatures printed on each bottle
Solution does not contain any dyes that may stain the reference cell of a pH electrode
VintageSeal bottle wax alternative is a pliable, hybrid compound that is applied to the top of your best bottles for an Old World, hand-applied, wax-like appeal. Unlike wax, Vintage Seal bottle wax alternative does not chip and can be easily removed by hand without a knife or tool of any sort! Complete application instructions for our VintageSeal bottle wax alternative can be found here! One Pound of VintageSeal will cover 30-40 bottles. Please note: some users find VintageSeal to be quite odorous. This is normal, and not an indication of defective or expired product.
