WINEMAKING ESSENTIAL ADDITIVES (10 different) WINE MAKING INGREDIENTS

Description

11 ESSENTIAL WINE MAKING ADDITIVES AVAILABLE (the Campden tablets are available in two sizes, 50 tablets or 100 tablets).
Purchasing multiple items, you should be able to combine shipping!!
Acid Blend:  We mix our own Acid Blend with 50% Tartaric, 40% Malic and 10% Citric.  This is the "Old-Style" Acid Blend rather than the newer which contains too much Citric.
Ascorbic Acid:  This is used in many wine recipes as an anti-oxidant (prevents "rusting" of your wine).
Campden Tablets:  Available in two sizes (50 or 100), our tablets are Potassium Metabisulphite as opposed to Sodium Metabisulphite.
Citric Acid:  Gives wine a "citrus bite".
Malic Acid:  One of the 3 acids typically found in wines.
Pectic Enzyme:  Used to prevent "pectin haze".
Potassium Sorbate (Stabilizer):  Food grade organic powder.  Use 1/2 tsp per gallon of liquid to help stop an active fermentation.
Tartaric Acid:  One of the 3 acids typically found in wines.
Yeast Energizer:  In some recipes at the beginning but an essential to have on hand in the event of a "stuck" fermentation.  Helps jump start wine if it ceases fermentation too early and also helps wine finish (completely ferment).
Yeast Nutrient:  In most recipes, this is a protein consumed by yeast during fermentation.