Wine Additives & Flavourings


  • Acidex Vinoferm 50g
    Acidex Special deacidifier for deacidifying in accordance with the double-salt method: the must is partially deacidified and then mixed with the rest of the wine. Malic acid will also be neutralised due to the strong deacidification.   When and how to use a deacidifier? Deacidification is best done as early as possible. Calcium carbonate is the most commonly used deacidifier. A great deal of frothing sometimes occurs on deacidification....
    €1.25
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  • Alfa-Amylase Vinoferm 100 ml
    Vinoferm® Alfa-Amylase Liquid. This enzyme breaks down starch and prevents starchy wines or juices from becoming cloudy. Best kept in the fridge. Dosage: 2-4 g/10 l.   The use of enzymes You hear the wildest stories about enzymes, so let’s clear up some facts. Unless indicated otherwise, the stated quantity applies at room temperature (20 °C) with a contact time of 12 hours. Every reduction of 7 °C in temperature can be compensated by...
    €5.95
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  • Anti-Mould Tablets Vinoferm 12 pieces
    Vinoferm® Anti-mould tablets Floating tablets that sterilise the air above the wine. Protects against mould and acescence and preserves wine in partially filled bottles. Content: 12 tablets. Dosage: 1 tablet/25 l, to be replaced every 3 weeks.
    €3.95
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  • Ascorbic Acid (Vitamin C) 50g
    Ascorvit ascorbic acid (Vitamin C) Used to prevent the oxidation of juices, wines and beers. Dosage: 0.5 g / 10 l juice or wine.
    €1.95
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  • Bentonite 100g
    Bentonite is a type of clay, known as aluminosilicate. Its technical name is Montmorillonite. It's found with various minerals attached to it, such as sodium, calcium and magnesium. It was originally found in Fort Benton, Wyoming. When used in wine making, it is stirred into the wine to remove proteins and other haze causing particles. It works through adsorption. This means that it attaches itself to a particle, and together they are too heavy...
    €1.75
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  • Bentonite 1kg *****
    Bentonite is a type of clay, known as aluminosilicate. Its technical name is Montmorillonite. It's found with various minerals attached to it, such as sodium, calcium and magnesium. It was originally found in Fort Benton, Wyoming. When used in wine making, it is stirred into the wine to remove proteins and other haze causing particles. It works through adsorption. This means that it attaches itself to a particle, and together they are too heavy...
    €9.95
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  • Clearzyme 25g
    Starch reducing enzymes. Starch hazes can occur in wines made from grain, bananas, or root vegetables. They turn the non-fermentable starch into fermentable starch.Clearzyme also contains pectin destroying enzyme.
    €2.49
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  • Deacidifier 50g
    Deacidifier   Compound deacidifier with a calcium carbonate, potassium carbonate and potassium tartrate base. Because of its composition, deacidification takes place in a more balanced way than when using a simple deacidifier. This benefits the overall taste of the wine. Dosage: 15 g/10 litre reduces the acidity by 1 g/litre.   When and how to use a deacidifier?   Deacidification is best done as early as possible. Calcium...
    €1.95
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  • Dry Vermouth Herbs
    Classic Martini style herbs, to be shaken not stirred! Any wine is suitable for the production of vermouth but ones that are fairly neutral in flavour are best. Add about 1⁄2 teaspoon of the powder to the bottle of wine, and mix well each day for about 7 days or until the flavour is sufficient and then strain off the deposit and filter.
    €2.95
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  • Gelatine Vinoferm 100 g
    Gelatine powder For clarification of wines, juices, etc. Mostly used in combination with kieselsol (5 ml of kieselsol + 1 g of gelatine, to be added separately!) Dosage: 1-3 g/10 l wine. Dissolve in 5 x its amount of water while stirring continuously. Let it swell for 20 min. and add 5 x its amount of hot water again to dissolve.
    €5.45
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  • Gerbinol Super 25 g
    Gerbinol super Compound product made from isinglass, albumin and gelatine for reducing or eliminating astringency and off-flavours originating from oxidation, roughly handled, over-pressed fruit/grapes or faults in fermentation. In case of serious flavour changes or faults, it can be used in combination with Granucol. Treat with Granucol first and after 1 to 2 days, with Gerbinol Super. At low doses it can also be used for 'rounding' dry wines....
    €4.45
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  • Glycerine Vinoferm 100 ml
    Glycerine Liquid. Increases the viscosity and sweetness. Suitable for wine and beer. Of vegetable origin. Not fermentable. May not be used in commercial wines.
    €4.45
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  • Glycerol 114ml
    114ml of liquid Glycerol for maturing wine which is lacking in body. Glycerine is naturally produced by yeast during fermentation. It smooths a wine and reduces harshess caused by excess tannin. Add approximately 25ml to a gallon to improve wines and liqeuers.
    €3.95
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  • GOFERM (Starter Nutrient) 1kg
    Go-Ferm Rehydration Nutrient is added to yeast starter cultures.  It provides the proper micronutrients to feed your yeast and allow them to create healthy cells prior to pitching.  Very effective in high alcohol situations.  Recommended dosage is 1.25 grams per 1 gram of yeast (10 g should be used for an 8 g yeast packet), which should then be mixed with 17 mls of water per one gallon of must.
    €44.95
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  • Lactic Acid 80% 100ml
    This is a weak acid and is good to use in red wines which are excessively acidic. They are added to induce a malo-lactic fermentation to reduce acidity.
    €3.95
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  • Malic acid 50g
    A malo-lactic fermentation occurs naturally in fresh wines (i.e. Champagne). It is a third fermentation that normally occurs in the bottle and produces a pleasant freshness to white wine and reduces acidity a little. In the absence of a recipe, for 4.5 litre, prior to fermentation dissolve 10g in a small amount of warm water and add to the wine must, stirring well. The dosage may be repeated after fermentation if necessary.
    €2.25
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  • Mixed Acid 100g
    A combination of citric, malic and tartaric acids in the correct proportions for the ferfect wine.
    €3.95
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  • Oak Chips American Heavy Toast 100g
    American Oak chips Let your wine or beer age "in oak" without an oak barrel thanks to these Oak Chips with controlled, guaranteed quality and toasting. Much cheaper than an oak barrel!   In addition to the wellknown French oak chips, wich add a more spicy taste to your wine, we now also offer you the American oak chips for a subtle vanilla-like taste. Medium toasted chips can add almond and caramel flavours to your wine and are mainly used...
    €2.99
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  • Oak Chips American Medium Toast 100g
    American Oak chips Let your wine or beer age "in oak" without an oak barrel thanks to these Oak Chips with controlled, guaranteed quality and toasting. Much cheaper than an oak barrel!   In addition to the wellknown French oak chips, wich add a more spicy taste to your wine, we now also offer you the American oak chips for a subtle vanilla-like taste. Medium toasted chips can add almond and caramel flavours to your wine and are mainly used...
    €2.99
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  • Oak Chips French Heavy Toast 100 gr
    Let your wine or beer age "in oak" without an oak barrel! It can, thanks to these new French Oak Chips with controlled, guaranteed quality and toasting . Much cheaper than an oak barrel. Dose : 5 - 30 g / 10 l wine, contact time : a few days to 3 months. Can be added to both the must or to wine (or beer!).
    €2.99
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  • Oak Chips French Medium Toast 100g
    Let your wine or beer age "in oak" without an oak barrel! It can, thanks to these new French Oak Chips with controlled, guaranteed quality and toasting . Much cheaper than an oak barrel. Dose : 5 - 30 g / 10 l wine, contact time : a few days to 3 months. Can be added to both the must or to wine (or beer!).
    €2.99
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  • Oak Chips Sherry Olorosso 100g
    For the First time and exclusively available at The Homebrew Company : chips from originally used SHERRY OLOROSO barrels. Give a matchless aroma to your wine, beer or liqueur ! You can use these chips in the same way as the classic oak chips : leave in contact with the wine, beer or liqueur for a few weeks during fermentation/riping. Regularly taste to follow up the taste evolution and most important : enjoy. Vacuum packed for maximal...
    €4.95
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  • Oak Chips Whiskey 100g
    For the First time and exclusively available at The Homebrew Company : chips from originally used WHISKY barrels. Give a matchless aroma to your wine, beer or liqueur ! You can use these chips in the same way as the classic oak chips : leave in contact with the wine, beer or liqueur for a few weeks during fermentation/riping. Regularly taste to follow up the taste evolution and most important : enjoy. Vacuum packed for maximal preservation of...
    €4.95
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  • Oak-a-Vin 30ml
    Natural oak extract of very higfh quality originating from the French limousin. Gives the same effect in a few days as storing in oak barrels for several years!
    €4.99
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  • Oenologic Oil Vinoferm 100 ml
    Vinoferm® Oenological oil Creates a protective layer and protects the wine against mould and oxidation. Deodorises (mould). It can be used in containers that are not completely filled (tapped demijohns) by pouring a layer of approximately 1 cm on the wine (it does NOT mix with the wine!). Also suitable for greasing equipment used for wine making.
    €4.25
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  • Original Oak Chips (French) 30g
    French oak chips. Add sachet of oak chips to 23 litres of must at the start of fermentation. Agitate gently. Wait for it to settle and and leave chips behind when wine is racked.
    €2.95
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  • Pectolase 32g Pectic Enzyme
    Used for wine or fruit juice with a lot of pectin. Breaks down the pectin in the fruit, increasing the juice yield and prevents cloudiness afterwards. Best kept in the refrigerator. Dosage : 4-8 g (ml)/10 kg of fruit or must at 20°C with a contact time of 12 h.
    €1.95
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  • Pectolase Enzymes for Fruit Mash to 25 L
    Pectolase breaks down cell structures and pectin in fruits. Releases  juices and flavor, juice and flavor yield is enhanced by 10-20%. Eliminates "pectin fog" in fruit beverages and simplifies clearing. Add enzyme to a fruit, water and sugar (if applicable) mash that is less than half of the total fermentation volume at a temperature close to or below 50ºC. After the addition of the pectolase enzyme leave to stand for 2 hours before...
    €1.00
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  • Pectolytic Enzyme Vinoferm Zymex 100ml
    Vinoferm® Zymex liquid Pecto-enzym. Used for wine and fruit juices of pectin rich fruit. Breaks down the pectin in the fruit, increasing the juice yield and prevents cloudiness afterwards. Best kept in the refrigerator. Dosage: 4-8 g (ml)/10 kg of fruit or must at 20 °C with a contact time of 12 hours. The use of enzymes You hear the wildest stories about enzymes, so let’s clear up some facts. Unless indicated otherwise, the stated quantity...
    €5.95
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  • Pectolytic Enzyme Vinoferm Zymex 25 g
    Vinoferm® Zymex powder Pectoenzym. Same properties as Zymex liquid. Easier to preserve. Best kept in the refrigerator. Dosage: 4-8 g (ml)/10 kg of fruit or must at 20 °C with a contact time of 12 hours.
    €3.75
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  • Ritchies Red Grape Juice 500ml
    Red grape Concentrate 500ml makes up to 6 bottles of table wine or use as an addition to home made wines. A must have for all country wine makers. Excellent quality juice.
    €10.15
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  • Ritchies White Grape Juice 500ml
    White grape Concentrate 500ml makes up to 6 bottles of table wine or use as an addition to home made wines. A must have for all country wine makers. Excellent quality juice.
    €10.15
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  • Stabivit Vinoferm 1kg
    Vinoferm® Stabivit Specially combined product for stabilising wines after fermentation. Contains potassium metabisulphite, potassium sorbate and ascorbic acid in ideal proportions. Compound product = simple to use (no separate quantities to weigh). Not only does it prevent bottle fermentation but it also provides protection against oxidation and mould. The product may turn a bit yellow during storage and become granular but this does not impede...
    €39.95
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  • Tartaric acid 50g
    A natural acid found in grapes and is said to improve the character of the wine. To enhance bouquet and flavours in wines and also increases acid levels. Usage: 7g per gallon. Directions: Stir well into strained must.
    €2.95
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  • Tronozymol 100g Yeast Energizer
    The best selling yeast nutrient & energiser in Europe. Ideal for 4 week wine production and preventing stuck fermentation. It prevents stuck fermentations and aids country wine making.
    €3.95
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  • Tronozymol 11g Yeast Energizer Sachet Small Pack
    Yeast nutrient and energiser. Provides the perfect balance of vitamins for healthy yeast growth. Ideal for 4 week wine production and preventing stuck fermentation. Aids country wine making. 11g packet. Treats 4.5ltr.
    €1.85
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  • Vitamin B1 Tablets (100)
    Vitamin B1 Tablets (50's) To aid healthy yeast growth, particularly in flower wines
    €2.95
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  • Wine sweetener 50ml
    To sweeten finished wines. Directions: Add 1 teaspoon (5ml) per bottle of finished wine, shake and taste before making further additions.
    €2.45
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  • Wine Tannin 50g
    Tannins play three distinctive roles in making wine. The first is flavour. Tannins increase the zesty flavours that are often lacking in many home wines. Quite literally tannin is the "zest" or peel of the grape. Tannins aid in the clarification process. Residual proteins and other particles are neutralised and dropped out of suspension by its presence. Tannins also aid in the aging and keeping qualities of the wine. Wines that are deficient in...
    €2.95
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  • Young's Definitive Grape Juice Medium Dry Red 245grm
    Young's definitive medium dry red grape juice concentrate. Use with up to 5 gallons of fruit wine to add vinosity and improve fermentation or on its own to make 1 gallon of medium red wine. Requires additional yeast.
    €4.95
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  • Young's Definitive Grape Juice Medium Dry White 245grm
    Young's definitive medium dry white grape juice concentrate. Use with up to 5 gallons of fruit wine to add vinosity and improve fermentation or on its own to make 1 gallon of medium red wine. Requires additional yeast.
    €4.95
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