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Winemaking additives are crucial for achieving desired results, whether you're a seasoned vintner or a homebrewer. Selecting the right additives can elevate the quality, stability, and flavor profile of your wine, transforming a good batch into a great one. Understanding their functions and how to use them effectively is key to successful winemaking.
CAMPDEN TABLETS FOR WINEMAKING - These tablets, composed of Sodium Metabisulfite, serve a myriad of purposes in the art of winemaking. They excel in crafting traditional grape wines, fruit wines, ciders and various other fermentations. The tablet form is...
HOW IT WORKS - Campden Tablets act as a sterilant, suppressing spoilage bacteria, like wild yeast, from growing in your wine. Winemakers will often add a tablet to the must (unfermented wine) 24 hours before pitching yeast. This provides yeast a clean...
SODIUM METABISULFITE - This versatile compound in winemaking, serves as a preservative when paired with Potassium Sorbate on bottling day. These tablets also effectively combat browning and oxidation, and can double as a solution for removing chlorine or...
USAGE RECOMMENDATIONS - For best results, use 1 tablet per gallon. SImply grind the tablet into a powder before using, which is easily done by pressing the tablet between 2 spoons. Adding half a Campden tablet for every 5 gallons or 20 liters of water...
WINE TANNIN - Ideal for home winemaking, this ingredient helps to bind proteins in the wine which can help to improve wine taste and flavor
ADD ASTRINGENCY TO WHITE WINES - Tannin can be used with white wines that have not been exposed to oak to add astringency, helping to improve the flavor
CREATE EARTHY FLAVOR IN RED WINES - When used in red wine Tannin adds depth and earthy tones to the flavor profile
SERVE THE FINEST TASTING WINE - When producing a dull batch of wine adding Tannin will help to develop a more delicious note profile
4 OUNCE JAR: North Mountain Supply food grade acid blend, 4 ounce jar, packaged in a plastic jar with a tamper evident air tight seal to help ensure quality and freshness
THREE-ACID BLEND: This is a mix of citric, malic and tartaric acid
BLEND RATIO: Made up of 50 percent malic acid, 40 percent citric acid and 10 percent tartaric acid
WINE MAKING ADDITIVE: A wine making additive that allows yeast to ferment properly
INCLUDES: 8 Oz (226.8 g) of Food Grade 100% Diammonium Phosphate (DAP)
DAP is a primary source of essential nitrogen and phoshorus in many fermentation processes. This strengthens the yeast so fermentation can occur faster and will ensure it continues to completion.
Our 100% Food Grade DAP Yeast Nutrient DOES NOT contain urea. It contains ~21% of ammonia nitrogen where 100 ppm (10 g/hL or 0.4 g/Gal) of DAP will provide ~21 ppm of nitrogen.
WINEMAKING / BREWING / DISTILLING: Add DAP at the start of fermentation in order to stimulate yeast multiplication and maintan healthy cells. Can be used to make wine, beer, mead, cider, kombucha, spirits, etc. Add 10 - 20 g/hL (0.4 - 0.8 g/Gal) of DAP...
INCLUDES: 1 pack (2 oz / 56.7 g) of Fermaid O Yeast Nutrient
FERMAID O contains 100% natural yeast derived components rich in organic nitrogen and essential vitamins and minerals. It does not contain any inorganic nitrogen (e.g. no DAP). No UREA is used anywhere in the production of Fermaid O
FERMAID O has the highest level of YAN (mg/g) permitted by the OIV monograph for yeast autolysates (OIV-OENO-496-2013). Lipid content (from rehydration products), high quality YAN, vitamins and minerals are key factors that are provided by FERMAID O
With its high content of organic nitrogen, Fermaid O can help winemakers achieve steady fermentations, while limiting temperature peaks. Add 20 g/hL at the end of the lag phase and another 20 g/hL around 1/3 sugar depletion
Wine & Cider Use: Pectic enzyme powder breaks down fruit pectin in juice, must, and fruit mixtures, making it ideal for home winemaking, hard cider, fruit wine, mead, juice processing, and seasonal fruit preparation
Reduce Pectin Haze: Pectin can contribute to cloudy fruit-based beverages. This food grade enzyme processes natural fruit pectin before fermentation, pressing, settling, or filtration for clearer, smoother-looking wine, cider, mead, and juice
Easier Juice Extraction: Ideal for apples, grapes, berries, peaches, plums, and other fruits, this pectic enzyme powder makes fruit pressing and processing easier for homemade wine, cider, mead, and juice preparation
Simple Directions: Add to juice, must, or crushed fruit mixture before fermentation and stir well for even distribution. Start with 1/2 tsp per gallon and adjust as needed based on fruit type, batch size, and recipe
POTASSIUM SORBATE STABILIZER - Ideal for home winemaking, this ingredient helps to stabilize wine before bottling. Can also be used for brewing, food preservation, cooking and cosmetics
HIGH QUALITY FORMULA - Our potassium sorbate stabilizer is food grade and USP pharmaceutical grade, safe to use in DIY projects
PREVENT UNWANTED FERMENTATION - Adding potassium sorbate to your home brewed drinks or food will help to prevent fermentation, keeping your product shelf-stable and safe to store
CONSISTENT RESULTS - Its high grade of quality and airtight packaging ensures our stabilizer produces clean and consistent results in every batch
Effective Wine Clarifier – Carries a positive charge that binds with negatively charged particles, helping them settle out for a clearer wine. Best used after wine has been racked at least once.
Simple Directions – Dissolve 1 tablespoon in 1 cup (8 fl oz) of boiling water, simmer for 5 minutes, then add to 6 gallons (23 L) of wine and stir gently.
Wait 1 Week Before Bottling – Allow wine to clear for 7 days before racking or bottling.
Food Grade & Easy to Use – Safe for home winemaking and packaged in a plastic jar for convenient scooping and storage.
Last update on 2026-10-14 / Affiliate links / Images from Amazon Product Advertising API
How to Choose the Best Winemaking Additives
Comparison Tips
When comparing different brands or types of the same additive, consider user reviews for insights into effectiveness and ease of use. Check the ingredient list for purity and any potential allergens. If possible, look for products that offer detailed technical information or support, especially for more complex additives. Always start with small batches to test new additives before committing to larger quantities.
Frequently Asked Questions
What is the most common winemaking additive?
Potassium metabisulfite (often referred to as sulfite) is one of the most common and essential winemaking additives. It acts as an antioxidant and antimicrobial agent, protecting the wine from spoilage and oxidation.
When should I add fining agents?
Fining agents are typically added after fermentation is complete and the wine has been racked. They work by binding to suspended particles, causing them to settle out, which helps to clarify the wine before bottling.
Do I need yeast nutrients for every batch?
Yeast nutrients are particularly important when fermenting musts that are low in natural nutrients, such as some fruit wines or high-sugar grape musts. For most grape wines, the grapes provide sufficient nutrients, but adding them can ensure a more robust fermentation.
Can I use too much acid in my wine?
Yes, it is possible to add too much acid. Over-acidifying can make the wine taste sharp and unbalanced. It's best to measure the wine's acidity (pH and TA) and add acid gradually, tasting as you go, or follow precise recipes.
What is the difference between potassium sorbate and sulfites?
Sulfites (like potassium metabisulfite) primarily protect against oxidation and microbial spoilage. Potassium sorbate is a mold and yeast inhibitor, specifically used to prevent re-fermentation, especially in wines with residual sugar.
Are winemaking additives safe for consumption?
When used according to recommended dosages, winemaking additives are considered safe and are standard in commercial winemaking. They help ensure the stability, quality, and safety of the final product.
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