Wine Additives Archives - Brew Distill Ferment

Ascorbic Acid 50g

LightspeedRetailIntegration — Thu, 15 Jan 2026 05:11:54 +0000

Product Use:
Ascorbic Acid is a powerful antioxidant widely used by brewers and winemakers to reduce oxidation, preserve fresh flavours, and extend the shelf life of your beer, wine, or cider. By binding with oxygen, it helps protect colour, aroma, and taste from staling and premature ageing.

Applications:

Beer: Helps maintain hop character and freshness.
Wine & Cider: Prevents browning and loss of delicate fruit aromas.

Dosage:
Add 2–5g per 100L. Dissolve in a small amount of liquid before adding to the batch for best distribution.

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Potassium Metabisulphate 100g

LightspeedRetailIntegration — Wed, 17 Sep 2025 00:14:39 +0000

Potassium Metabisulphite is an essential additive for winemaking. It has many actions including inhibiting the growth of bacteria, acting as an anti-oxidant (oxygen scavenger) preventing wine and must from oxidation and solubilises phenolics found in grape skins.

Recommended Dosages:

1g per 10kg of fruit. Double this dosage if you believe the fruit may be unsanitary or is in poor conditon.
2-5 g/hL on wine during racking.
10-15 g/hL for the preservation of sweet filtered wines.

1 gram of potassium metabisulphite develops about 0.56 g of SO2

Usage Instructions:

Dissolve required dosage in a small amount of water, wine or must and add homogenously to the product.

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Single Serve Yeast Nutrient 2.5g

LightspeedRetailIntegration — Sat, 19 Apr 2025 02:12:19 +0000

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Malic Acid 100g

LightspeedRetailIntegration — Wed, 07 Feb 2024 02:25:36 +0000

Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

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Pure Distilling Wine Chips American Barrel Oak 100g

LightspeedRetailIntegration — Wed, 17 Jan 2024 04:13:02 +0000

Wine Chips QB American Barrel Oak 100g

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Pure Distilling Wine Chips French Toasted Oak 100g

LightspeedRetailIntegration — Wed, 17 Jan 2024 04:12:34 +0000

Toasted french oak chips. Great for ageing wine, spirits and beer

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Pure Distilling Wine Chips American Toasted Oak 100g

LightspeedRetailIntegration — Wed, 17 Jan 2024 04:12:22 +0000

Toasted American Oak Chips Perfect for ageing in wine, spirit and heavy beers.

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Pure Distilling Wine Chips French Barrel Oak 100g

LightspeedRetailIntegration — Wed, 17 Jan 2024 04:12:12 +0000

French oak chips. Great for ageing wine, spirit and beer

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Bentonite 50g

LightspeedRetailIntegration — Wed, 29 Mar 2023 01:10:08 +0000

Bentonite is stirred into the wine to remove proteins and other haze causing particles. It works through absorption. This means that it attaches itself to a particle, and together they are too heavy to stay in suspension, falling to the bottom of the carboy, leaving the wine clear and stable

Dosage Rate 10g Per 20L of wine / beer or cider.

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Wine Diamonium Phosphate (DAP) 100g

LightspeedRetailIntegration — Fri, 09 Dec 2022 03:20:00 +0000

Wine Diamonium Phosphate 100g

Diammonium phosphate or DAP for short is a widely used Yeast Nutrient in Brewing, Cider, Mead, Winemaking and Hard Seltzer. DAP delivers valuable nitrogen and phosphate to yeast cells. Wort is generally rich in nitrogen, but a little supplementation can help high-gravity beers complete fermentation.
Phosphates also help ensure smooth fermentation of worts that contain large portions of non-malt adjuncts.

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Wine Stabiliser – Potassium Sorbate 50g

LightspeedRetailIntegration — Sat, 15 Oct 2022 00:47:32 +0000

Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with a campden tablet. To learn more about winemaking refer to Introduction to Winemaking by Chris Reading.

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Vintner’s Harves Tannin 25g

LightspeedRetailIntegration — Sat, 15 Oct 2022 00:46:13 +0000

Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in increments of 5g

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BDF Citric Acid 100g

LightspeedRetailIntegration — Sat, 15 Oct 2022 00:45:27 +0000

Citric is used to clean cooper and other distilling equipment. Used in beverage making to adjust the ph levels

Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

Although it contributes to the overall acidity of the beer, citric acid has little impact on the overall flavor. It is sometimes added to increase the acidity of some low-alcohol and nonalcoholic beers where incomplete fermentation fails to increase acidity to an appropriate level.

Craft brewers and homebrewers have occasionally used additions of citric acid to lend some tartness to Belgian-style witbier; although some tartness is traditional, it has historically been the result of lactic bacterial activity. Citric acid has also been used as a cleaning agent, particularly in the removal of “beer-stone” from fermentation vessels.

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Pectinase 50g

LightspeedRetailIntegration — Sat, 15 Oct 2022 00:44:22 +0000

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 – 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.

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Vintner’s Harvest Wine Nutrient 100g

LightspeedRetailIntegration — Sat, 15 Oct 2022 00:41:57 +0000

Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent untypical ageing off-flavour. Helps sluggish musts and worts to fast and complete fermentation. For low fruit & concentrate table wines (rapid fermentation) use 24g to 30g per 23L.

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BDF Campden Tablets x 20 Tablets

LightspeedRetailIntegration — Wed, 05 Oct 2022 22:24:08 +0000

How to use:
½ tablet in 20-25L to remove chlorine from brewing water.
1 Tablet per 5L for (bottling protection)
2 Tablet per 5L for (full stabilisations)

Prevents oxidation and bacterial infection while bottling.

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BDF Citric Acid 2Kg

LightspeedRetailIntegration — Wed, 05 Oct 2022 22:22:59 +0000

Citric is used to clean cooper and other distilling equipment. Used in beverage making to adjust the ph levels

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BDF Tartaric Acid 100g

LightspeedRetailIntegration — Wed, 05 Oct 2022 22:22:13 +0000

Tartaric Acid plays a role in maintaining the stability of wines and has an influence on the flavour, aroma and colour of the final product. Tartaric Acid reduces the pH of the wine which aids in minimising infection risk by preventing the growth of common spoilage microorganisms.

The addition of acid such as tartaric acid, malic acid or citric acid brings tartness to the wine which helps to balance the sweetness from the grapes that would be too sickly otherwise. A low pH also improves how well the wine ages and improves it shelf life.

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BDF Citric Acid 1kg

LightspeedRetailIntegration — Wed, 05 Oct 2022 22:21:34 +0000

Citric is used to clean cooper and other distilling equipment. Used in beverage making to adjust the ph levels

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