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Tannin Powder
Adds tannins to wines brewed from concentrate. Found in the skins and stems of grapes, tannins occur naturally in wines fermented with whole grapes unless the skins are removed.
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Servomyces (yeast nutrient)
can be used in all types of fermentations to:
* Cut down fermentation time
* Increase flocculation
* Greatly reduce harsh sulfur notes
* Improve the health and viability of yeast
* Reduce levels of diacetyl at the end of primary fermentation
* Produce faster, more complete attenuations
* Increase yeast production for a better harvest
* Improve the quality of the finished product
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Potassium Sorbate Stabilizer
Stops fermentation in wines. Add to secondary fermenter after fermentation is complete. Keeps wine from being effervescent in the bottle.
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Pectic Enzyme Powder
A liquid that is added to crushed fruit to increase juice extraction/yield. Also used to eliminate pectin haze during fermentation.
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