Cellar Homebrew: Wine Clarifiers and Stabilizers

INGREDIENTS:

Concentrates &

EQUIPMENT:

Home Wineries

OTHER:

Books

Clarifiers
Follow the name links for complete descriptions of the items.

Acid Reducers
Follow the name links for complete descriptions of the items.

Stabilizers and Anti-oxidants
ORDER	CAT NO	ITEM	SHP WT	PRICE
	23-750	Ascorbic Acid, 1 oz.	2 ozs.	$ 1.79
	23-760A	Sorbistat K To Treat 10 Gal.	2 ozs.	$ 0.75
	23-760B	Sorbistat K To Treat 50 Gal.	6 ozs.	$ 2.95
	23-770	Wine Conditioner, 32 oz.	5 lbs.	$ 4.95
	23-500A	Campden Tablets, 20 Tabs	2 ozs.	$ 0.75
	23-500B	Campden Tablets, 50 Tabs	3 ozs.	$ 1.35
	23-500C	Campden Tablets, 100 Tabs	5 ozs.	$ 2.50

Sparkolloid:: 1 tsp. per gallon clarifies naturally by removing protein haze. Complete instructions included.

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Bentonite:: All-purpose fining agent widely used in the wine industry. Best used for protein removal in white wines. Useful for large batches. 1/2 to 1 tsp. per gallon.

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Isinglass Finings:: Natural clarifier for hard-to-clear wines or beers.

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Poly Clar:: Easy to use, fast-acting clarifier. Prevents browning and/or pinking in white wines. Effective in preventing chill haze in beer or wine.

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Calcium Carbonate:: Precipitated Chalk--reduces acid in high acid wines. Simultaneous addition of bentonite is recommended to compact sediment.

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Potassium Carbonate:: Reduces acid in high acid wines with less chalk taste.

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Sorbistat K:: Potassium Sorbate. 1/2 tsp. per gallon prevents refermentation of sweetened wines. WILL NOT stop active fermentation. Add to wine before sweetening with sugar.

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Pectic Enzyme:: 1/2 tsp. per gallon aids pressability and juice extraction of most fruit. Also aids clarification.

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