Wine Additives

This red grape concentrate comes in a 1 L. container. It can be added to wine to increase color, flavor, and sweetness, and does not contain any stabilizers. The concentration is three times regular juice with a Brix of 68.

Pectic enzyme increases juice yields, improves color extraction from grape skins, and also prevents pectin haze by helping proteins to floc out during fermentation. It will also enhance the retention of color in red wines. Recommended use is 1/2 tsp. per gallon of must before the start of fermentation.

Oak Essence, also known as Sinatin 17, is a liquid oak extract which enhances wine flavor and reduces aging time. To use, stir a 1oz. bottle into 6 gallons of a full bodied red or white wine.