CHEMICAL GUIDE Wondering what all of those powders and liquids are? Here is a simplified guide to some of the chemicals you may need for your winemaking or brewing project.
ACID BLEND: Combination of citric, malic and tartaric acids. Used to increase acidity. Recommended usage varies depending on the acidity of the wine or must. Available in2oz or 1lb. ANTI-FOAM: Reduces foam in fermenting wine. Recommended dosage: 2-3 drops per 5 gallons of wine. Available in 250 ml. bottle. ASCORBIC ACID:Reduces oxidation in bottled wine when added just prior to bottling. Not effective for bulk storage. Recommended dosage: 1 teaspoon per 5 gallons of wine or beer. Available in 1lb or 5lb bag BENTONITE: Fining agent that speeds clearing of wine by removing proteins that may form a haze. Closest thing to an "all-purpose" fining agent. Recommended dosage: 2 1/2 teaspoons per 2/1/2 cups boiling water. Let sit overnight then mix into 5 gallons of wine. CALCIUM CARBONATE: Lowers acidity of wine. Recommended dosage: 12.5 grams or 1/2 oz. to reduce acidity by 1 ppt/5 gallons of wine. Available in 2oz., 1lb, 5lb, and 50lbs CAMPDEN TABLETS:Inhibits growth of harmful bacteria. Made of Sodium Metabisulfite - each tablet yields about 50 parts per million of sulfur dioxide per gallon of wine. Recommended dosage: 1 crushed tablet per gallon of wine. Available in 25ct.or 100ct. CITRIC ACID: Used to increase acidity. Recommended dosage varies depending on the acidity of the must or wine. Available in 4oz., 1lb, 5lb and 50lbs. COPPER SULFATE:Copper Sulfate (CuSO4) reacts with sulfur compounds such as Hydrogen Sulfide (rotten egg smell) and mercaptans (burnt match, rubber, cooked cabbage, canned corn, etc.) These aromas can arise during fermentation due to nutrient limitations and they can come about also throughout the aging process through breakdowns of sulfur-containing amino acids. 1% Copper Sulfate available in 1/2oz granules and 125ml liquid
DIAMMONIUM PHOSPHATE: This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used to supplement prepared nutrients or can be used by itself. Available in 4oz, 1lb and 50lbs
GELATIN: Fining agent which also reduces astringency in red wines by removing tannin. Recommended dosage: 2 grams per 5 gallons of wine. Dissolve in 1/2 cup warm water and let stand until clear. Also used in fining beer. 1oz. / 5 gallons GYPSUM (CALCIUM SULFATE): A salt used to harden soft water specifically for making pale ales. Reacts with phosphorus in malt to produce a weak phosphoric acid which lowers the PH) Recommended dosage for 5 gallons varies depending on the hardness of water.
ISINGLASS: A substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. 10 to 100 mg/L PHENOLPHTHALEIN: Used to measure acid content of musts and wines. Available in 60ml., 125ml. and250ml. POLYCLAR: Used to pre-treat white wines for preservation of color. Also used to prevent chill haze in beer. Dosage: 1/4 oz. per 5 gallons of wine. Up to 1/4 cup per 5 gallons of beer. POTASSIUM METABISULFITE: Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Available in 4oz., 1lb, 5lbs and55lbs SODA ASH: Essential for cleaning barrels. Dosage: 2lbs/5 gallons of water. Available in 1lb, 5lbs and 50lbs TANNIN: Found in skins and stems of grapes. adds astringency or zezt to wine. Tannin occurs naturally in red wines which are fermented on the skins. Must be added to white wines. Dosage varies. TARTARIC ACID: Used to increase acidity. Recommended usage varies depending on acidity of the wine or must. Available in 4oz.,5lbs and 55lbs TRI-SODIUM PHOSPHATE (TSP):Non-Chlorinated TSP is used for sanitation of stainless steel items, floors and most plastics, the typical dosage is 1 cup per 5 gallons and must be rinsed with a citric acid solution to neutralize the residue. Available in 1lb, 5lbs and 50lbs
Napa Fermentation Supplies Located Inside the Napa Expo Fairgrounds 575 Third St, Bldg. A Napa, California 94559 Phone (707) 255-6372 Fax (707) 255-6462 BenJaynes@gmail.com Prices Subject to Change
Shop Hours: Mon-Fri. 9 to 5 Saturday Closed Sunday Closed