Other Wine Additives for Wine Making | Moonshiners.club

Other Additives

Shop for wine additives to improve your wine. Prepare great quality wine at home with wine additives.

Showing 1–20 of 22 results

  • Gelatin Clarifier

    Gelatin Clarifier


    A heat soluble, commercial quallity extra no. 1 grade, powered Gelatin.

    For Wine
    Gelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure (similar to fining with egg whites). Add at the rate of .2 to .35 grams per gallon.

    Maximum clarification and filter-ability achieved after one week. If you will be ageing the the wine, a second racking one week after the first racking is recommended. Do not leave gelatins in wine more than 30 days.

    For Beer
    Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.

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    A nutrient mix designed to rehydrate and prepare Malolactic Bacteria for fermentation. Use 20g of Acti-ML and 100ml of distilled water at 77F (25C) per 1g of ml bacteria. Allow mixture to stand for 15 minutes before adding to wine.

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  • Opti Malo Plus

    Opti Malo Plus


    Opti-Malo Plus is a complete malolactic nutrient developed by Lallemand. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fermentation.

    To Use: Suspend in a small amount of water or wine and add directly to the wine at the same time as the malolactic culture. It should not be added to the rehydration water.

    Recommended dosage: 1 gram per gallon. This package is sufficient for 6 gallons.

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  • Yeast Nutrient Diammonium..

    Yeast Nutrient Diammonium..


    DAP (Di Ammonium Phospate) is a traditional source of nitrogen to aid yeast, and help reduce the risk of problems associated with hydrogen sulfide. Use 1/2-3/4 grams per gallon of must.

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  • Activated Distillers Carb..

    Activated Distillers Carb..


    Liquor Quik activated granular carbon for filtering distilled spirits or high alcohol fermentations. Sold primarily as a refill for the Carbon Snake filtration system, but can also be used in any filtering apparatus to remove impurities and smooth out flavors.

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  • Booster Blanc

    Booster Blanc


    Increases fresh varietal fruit aromas while helping to diminish bitterness and chemical/vegetal characteristics. Recommended for whites, roses, meads and fruit wines. Mix 1g with 10ml of water per each gallon of must or wine.

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  • Booster Rouge

    Booster Rouge


    Increases structural intensity and mouthfeel in red wine. Enhances fruit freshness. Use with Lallzyme EX for best results. Mix 1 gram with 10ml of water for each gallon of wine. Stir into wine immediately.

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  • Caseinate de Potassium (C..

    Caseinate de Potassium (C..


    Removes oxidized phenolic (brown colored) and bitter compounds in white wines. Dissolve 2.5g in 25ml of water per gallon treated. Allow to swell for 4 hours. Add to wine and mix well. Rack off sediment in 2-15 days.

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  • Copper Sulfate – 1/..

    Copper Sulfate – 1/..


    Copper sulfate solution is used to reduce Hydrogen Sulfide (H2S, or rotten egg smell) in wine. The copper sulfate binds with H2S and causes it to precipitate out as a black residue, the wine can then be racked off the residue.

    Usage recommendations: Varies depending on the amount of copper sulfate. Proper levels should be determined by running bench trials, for detailed procedure see: http://morebeer.com/public/wine/Product%20Directions/CuSO4.pdf. As a rough guideline, 0.5 mL per gallon of 0.1% solution will give about 0.3 PPM of copper sulfate.

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  • Copper Sulfate (1%)

    Copper Sulfate (1%)


    Some homewinemakers will treat wine affected with H2S by stirring with a copper rod or racking through a copper “scrubby”. Copper converts the the hydrogen sulfide into copper sulfide, which is not soluble in wine. After a few days the wine is racked off the copper sulfide which by that time has precipitated down to the bottom of your vessel. However, putting wine in direct contact with a non-measured amount of copper can result in residual copper being left in your wine, especially in low pH environments. A more professional approach to the reduciton of Hydrogen Sulfide is to use a measured amount of copper sulfate in a 1% solution. Normally a trial is set up to determine the least amount needed to eliminate the problem (see FIN84 bench trial kit). Because the amounts used are very small, it will be necessary to use a pipette. Add the correct amount of copper sulphate in small .1 ppm doses. Wait several days for the copper sulfide to settle out and then rack off the lees. Do not add copper sulphate during an active fermentation as it may actually cause more hydrogen sulfide to form. If you detect hydrongen sulfide or “rotten egg” smell during fermentation, it is a sign of poor yeast nutrition. Add the recommended amount of Fermaid K (AD345) for the amount of yeast you used to correct this issue – it should keep you from having to use the copper later!

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  • Hydrogen Sulfide Remover ..

    Hydrogen Sulfide Remover ..


    Kupzit? is an innovative copper citrate preparation developed for the elimination of sulfide off-flavors, particularly hydrogen sulfide odors in wine and fruit wine. Kupzit? contains 2 % copper citrate. For easy dosage and handling, it is coated onto a mineral carrier material, a particularly pure, high-quality granulated bentonite.

    Kupzit? reacts within minutes with sulphur compounds such as hydrogen sulfide and mercaptans. These compounds bind with Kupzit and then settle out to the bottom.

    Dosage and Application:
    Trials are absolutely recommended. Generally, the dosage amount is 5-20 g/100 L or .05-.2 g/L. Exceptionally bad cases may require up to twice as much.

    See the attached Manufacturer’s instructions for further details along with information on dosage and storage.

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  • Inocolle Extra N1

    Inocolle Extra N1


    Inocolle Extra N1 is a powdered proprietary formulation of high molecular weight gelatin protein. It can rapidly reduce turbidity removing colloids which otherwise might precipitate later in the wine. Inocolle Extra N1 has an affinity for polyphenols and will enhance the aging potential of wine. Wines are polished while mature phenolic compounds associated with balance and structure are preserved. A great choice for gentle fining of red wines.

    Wine – Applied at a rate of .3 g / gal. Mix Inocolle Extra N1 in 5 times its weight in warm water (35-40?C/95-104?F). Mix thoroughly. Introduce gradually into the wine making sure the temperature of the solution is maintained throughout the transfer. Mix vigorously to ensure even treatment. Racking should be done after 1 week.

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  • Lallzyme C-Max

    Lallzyme C-Max


    C-Max’s unique combination of pectinases allows for a rapid clarification and de-pectinization of white juice. To use sprinkle slowly in to your juice and mix thoroughly. Dosage rate is 0.06 grams per gallon.

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  • Lallzyme Cuvee Blanc

    Lallzyme Cuvee Blanc


    Create greater mouthfeel and complex aromatics when doing a cold soak with white grapes. Minimum contact time is 4 hours, with 6-12 hours best. Keep must below 55?F and add 50ppm SO2 addition crush. Use .1 grams per gallon of must.

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  • Liqui-Gum



    A specialized, pre-liquefied Gum Arabic preparation; Keller’s Liqui-Gum had notable positive impacts on color stability, mouthfeel and iron turbidity in young wines. Liqui-Gum has also been shown to improve the quality of the carbonation (mousseaux) and mouthfeel in sparkling wines when added to the wine during the secondary, carbonating fermentation. Liqui-Gum should be added either just before or just after the final filtration and bottling of the wine. As an added key feature, the Liqui-Gum preparation that arrives to you has been pre-filtered in the factory and is certified to leave filter media down to 0.45microns clear and unclogged. It’s suggested performing bench trials to determine the most advantageous dosage.


    Color Stabilization: 0.5-0.8g/L (2.0-3.2g/gal)

    Protection against Iron Turbidity: 0.5-1.0g/L (2.0-4.0g/gal)

    Mouthfeel & Flavor Impact: 0.5-1.5g/L (2.0-6.0g/gal)

    *Note: Once opened, the package should be sealed tightly, stored in a cool, frost-free environment and used within 6 – 12 months. However, if there is no sediment at the bottom of the bottle, you may prolong the expiration until such sediment begins to form, at which point it must be tossed.

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  • Most-Pur 20g

    Most-Pur 20g


    Direct application of Potassium Caseinate / PVPP / protein adsorbing component mixture for preventative treatment of must against oxidation of color, flavor and aroma compounds. Similar in effect to the Keller-Pur product (FIN71), Most-Pur is intended for use with musts where heavy or excessive polyphenol extraction is anticipated, such as musts which come from heavily mechanically processed grape lots or when heavy extractions are expected due to slow fermentation. Most-Pur boasts an increased flocculation of must turbidities leading to a more compact lees formation, even after pressing with red musts. Since bench trials are difficult to perform on musts due to time constraints, you will need to use your best judgment in deciding how aggressively to fine. It will be better to err on the conservative side and then perform a second fining with Keller-Pur after fermentation if necessary. To Use: Sprinkle into must / juice while stirring vigorously until evenly distributed.

    Apply at a rate of 0.3-0.6g/L (1.2-2.6g/gal). Package provides a dosage of 2g/gal to 10gal of must/juice.

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  • Noblesse



    Improves body and structure, color stability, and mouthfeel. Use in conjunction with Lallzyme EX for best results. Made from inactive yeast. Mix with water and add at start of fermentation. Use 1 gram per gallon.

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  • Opti-Red



    Improves body, color stability, and mouthfeel in red wines by making polysaccharides available to complex with polyphenols. Use with Lallzyme EX for best results. Mix with water and add at start of fermentation. Use 1 gram per gallon.

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  • Opti-White



    Increase mouthfeel and protein stability, avoid browning, and protect fresh aromas during aging. Rich in polysaccharides with high anti-oxidative properties. Mix with water and add at start of fermentation. Use 1.9g per gallon.

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  • Polycacel



    Used to treat and prevent browning in white juice or wine. A blend of PVPP, casein and cellulose. Mix in 20 times its weight in water. Allow to stand for 2 hours. Add to wine container while mixing. Rack when settled (7 days). Use 1.1 g/gal (250ppm).

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