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Wine Additives

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

Phosphoric Acid 10% Solution 4 oz. Bottle

Used to lower mash or sparge water pH

Phosphoric Acid 10% Solution 4 oz. Bottle

$6.25

Amoretti Artisan Bubble Gum Flavor 4oz

Sweet, chewy, and pink, remember blowing giant bubbles just to pop them? This classic childhood favorite is now easily available for all kinds of applications with our Natural Bubble Gum Artisan Flavor!Ideal for contributing flavor and aroma to your craft

Amoretti Artisan Bubble Gum Flavor 4oz

$12.55

Amoretti Artisan Sour Cherry Flavor 4oz

Sweet and fruity but also sour, cherries have a taste and aroma that’s crisp and strong. Capture this tart and tantalizing flavor to add an extra dimension to your beer!

Amoretti Artisan Sour Cherry Flavor 4oz

$12.55

Alpha-Amylase Enzyme

Thermostable powdered alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. For use in mashing of grains, potato or any other starch-based substrate prior to saccharification (with glucoamylase) and ethanolic fermen

Alpha-Amylase Enzyme

$3.50

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

5.2 Ph Stabilizer - 4 oz

5.2 Ph Stabilizer - 4 oz

5.2 Ph Stabilizer - 4 oz

$10.45

PHO PHO Whirlfloc Tablets 3oz

Whirlfloc Tablets are an enhanced blend of Irish Moss and purified carrageenan that aids in the coagulation and settling of haze-producing proteins and beta glucans. Use one tablet per 10 gallon batch (For 5 gallon batches, cut a tablet in half. Adding a

PHO Whirlfloc Tablets 3oz

$7.95

Amylase Enzyme Formula 1lb

Amylase Enzyme Formula 1lb

Amylase Enzyme Formula 1lb

$10.50

PTS-AC42 Alkaline Beer Line Cleaner 16oz

The same line cleaner used by the experts at Philly Taps Services.

PTS-AC42 Alkaline Beer Line Cleaner 16oz

$14.65

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

XYZ Natural Caramel Flavor Extract

Natural Pineapple Flavor Extract

XYZ Natural Caramel Flavor Extract

$10.45

American Oak Infusion Spiral Light Toast

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time.

American Oak Infusion Spiral Light Toast

$12.55

American Oak Infusion Spiral Heavy Toast

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time.

American Oak Infusion Spiral Heavy Toast

$12.55

American Light Toast Oak Chips 4oz

Light toast. White wines use 1 - 1 1/2 cups, red wine uses 2 - 3 cups.

American Light Toast Oak Chips 4oz

$2.90

Bentonite 16oz

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

$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