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Wine Additives

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Customize or elevate your homemade wine recipe with our selection of additives.

Potassium Metabisulphite 4oz

Potassium Metabisulfite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH levels may vary the amount needed. This agent helps to clear the way for your yeast, better allowing it to do its

Potassium Metabisulphite 4oz

$3.65

Amoretti Artisan Grapefruit Flavor 4oz

Originally known as the “forbidden fruit,” grapefruit is a citrus fruit that really packs a sour, semi-sweet taste

Amoretti Artisan Grapefruit Flavor 4oz

$20.00

Brewing Salts, Burton Water Salts - 1 oz Bag

Brewing Salts, Burton Water Salts - 1 oz Bag

Brewing Salts, Burton Water Salts - 1 oz Bag

$3.00

Gluco-Amylase Enzyme

Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentatable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation.

Gluco-Amylase Enzyme

$3.50

Cacao Nibs 4oz

Organic Cacao (Cocoa) Nibs (Theobroma cacao)100% pure, partially fermented organic cacao. Add the flavor Americans love, chocolate, to your craft beer for a new brew that's sure to be everybody's new favorite!

$9.50

Sweet Orange Peel 1oz.

Sweet Orange Peel (Aurantium dulcis pericarpium)While a cousin to the Florida orange, this sweet variety will not give your beer a metallic taste like the domestic version. If you're familiar with the taste of Cointreau or Grand Marnier, then you will be

Sweet Orange Peel 1oz.

$3.45

Indian Sarsaparilla

Indian Sarsaparilla (Hemidesmus indicus)The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is m

Indian Sarsaparilla

$5.55

Ginger Root - 1 oz

Ginger Root (Zingiber officinale)The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous and nearl

Ginger Root - 1 oz

$3.95

French Oak Chips Medium Toast 4oz

These chips were roasted between 350 - 375 °F to give them a medium toast. American Oak Chips will allow you to imitate storing your wine in an oak barrel without the expense. A medium toast will give you notes of vanilla and caramel. Add more complexity

French Oak Chips Medium Toast 4oz

$5.25

Dried Lavender 1oz

Dried Lavender 1oz

Dried Lavender 1oz

$1.95

Bentonite 1 lb.

Bentonite is used for clearing haze from wine. Dissolve two teaspoons in a half cup warm water and add to primary before fermentation starts.

Bentonite 1 lb.

$4.75

Yeast Energizer 1 LB

Yeast energizer is a blend of diammonium phosphate, yeast hulls, magnesium sulphate, and vitamin B complex.

Yeast Energizer 1 LB

$15.70

Potassium Bicarbonate 1lb

Potassium Bicarbonate is used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 - 0.4%.

Potassium Bicarbonate 1lb

$10.00

Pectic Enzyme 1lb

Pectic enzyme, also known as pectinase, is a protein that is used to break down pectin, a jelly like glue that holds plant cells together. In wines pectin can cause troublesome “pectin haze” that is not easily cleared without the use of pectic enzymes.

Pectic Enzyme 1lb

$13.60

Malic Acid 1lb

One of the three major acids found in grapes, Malic Acid can be used to increase the acidity in wines and ciders while decreasing pH.

$6.60

Citric Acid 1lb

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity at a ratio of 0.1% for each teaspoon per gallon in wine. Be careful with how much you add to your wine becau

Citric Acid 1lb

$7.75

Calcium Carbonate (precipitated chalk) increases pH; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.

Calcium Carbonate 3oz

$2.59

Gypsum (Calcium Sufate) 3oz

Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the water to give it some hardness. Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gall

Gypsum (Calcium Sufate) 3oz

$3.95

A granulated blend of the three most commonly found fruit acids: citric acid, malic acid, and tartaric acid. It is added directly to a wine or must to raise its acidity level when necessary. The acidity of a wine is the tart or sharp taste.

$7.90

Gypsum (Calcium Sufate) 1 lb

Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the water to give it some hardness. Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gall

Gypsum (Calcium Sufate) 1 lb

$5.95

Juniper Berries 4oz

Juniper Berries (Juniperus communis)Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages. Native Americans have utilized juniper for its healing powers and to relieve arthritis. In folk lore, juniper planted

Juniper Berries 4oz

$14.95

Amoretti Artisan Pumpkin Spice Flavor 4oz

A traditional American blend of cinnamon, nutmeg, ginger, cloves and allspice used in pumpkin pie, but with our compound, you can use it in all your creations!

Amoretti Artisan Pumpkin Spice Flavor 4oz

$20.00

PHO Lactic Acid 88% 16oz

Lactic acid has many uses in the brewing world. Works great in lowering mash and water pH, and is also used as an addition to Berliner Weisse and some Wines.

PHO Lactic Acid 88% 16oz

$14.95

PHO Lactic Acid 88% 8oz

Lactic acid has many uses in the brewing world. Works great in lowering mash and water pH, and is also used as an addition to Berliner Weisse and some Wines.

PHO Lactic Acid 88% 8oz

$8.95