This page contains a list of the most common chemicals, additives and test equipment used when making wine from fresh fruits (starting from scratch):

Acid Blend
This compound is used to raise the acidity of wine, thus increasing tartness. It is comprised of equal amounts of malic, tartaric, and citric acids.
Use: Acid blend is most widely used by winemakers who start their wine recipes from scratch; you will not need this chemical if you are making wine from one of our wine concentrate kits. Its usage varies depending on the acidity of the wine or must. An acid test kit (Item #2716) should be used to determine the acidity and usage.
Item Number: #6120A (2 oz); #6120C (1 pound)

Bentonite
This is powdered clay that is used as a fining agent to clarify wine. Caution: If too much is used, your wine will have an earthy flavor.
Use: Bentonite should be made up 24 hours before adding to wine. For a standard six gallon kit, add no more than 2 tablespoons of bentonite to 1/2 cup warm water; mix or shake well. The manufacturer recommends mixing 2 1/2 teaspoons into 2 1/2 cups boiling water. Mix really well, allow to cool, and add to wine. Some folks we know use a blender!
Item Number: #7320A (4 oz.)

Campden
Campden, available in tablet form, is used to kill all the naturally occurring wild yeasts and undesirable bacteria in must, and thus prepare it for a "clean" fermentation. It contains potassium metabisulfite, which is a fancy term for sulfites.
Use: Use one Campden tablet per gallon of must. Crush tablets well, then mix in with the must. Be sure to add it to must 24 hours before pitching your wine yeast; if you are impatient and pitch the yeast too soon, the campden will kill it too! Campden can also be used to make a sanitizing solution for winemaking equipment; see our winemaking sanitation page for details. Each tablet contains 0.50 - 0.55 grams of potassium metabisulfite; chemically speaking, each tablet contains 57% sulphur content; therefore, 1 tablet per gallon = 75 ppm SO2.
Item Number: #6003 (approximately 100 tablets)

Tannin
Found in skins and stems of grapes, tannin adds astringency or zest to wine. Also aids in the clearing process. Tannin occurs naturally in red wines which are fermented in the skins, but must be added to white wines.
Use: Usage varies according to the grape or fruit, but generally, you would add no more than 1/4 teaspoon per gallon to fruit wines. Not needed if making wine from a kit.
Item Number: #6300A

Oak
The most popular wood for constructing barrels. Oak imparts flavors and tannin to wines during the barrel aging process; home winemakers can also accomplish this by using oak chips or powder.

Pectic Enzyme
Pectic enzyme increases juice yields from fruits by breaking down cellular structure. Also acts as a clarifier, and is used to clear hazes caused by residual pectins.
Use: Add 1/4 teaspoon per 6 US gallons of wine. If making wine from scratch, this is a good item to have in your arsenal..
Item Number: #6382A

Potassium Metabisulfite
Potassium metabisulfite is added to wine to inhibit bacteria and yeast growth, as well as slow down oxidation. It may leave an unpleasant aftertaste in wine if the dose is too high. This chemical is also used in a water solution as an antiseptic rinse to sanitize equipment. It is identical to, but better than, Sodium Metabisulfite, because it does not add sodium to one's diet. CAUTION: Some people, particularly asthmatics, can have a severe allergic reaction to this substance.
Use: For wine: 1/8 teaspoon (1 gram) of powder per gallon of wine provides 150 ppm free SO2. A little bit goes a long way, so be careful! Always test the free S02 content of your wine (using Titrets and Titret holder) to determine the proper amount to add. Generally speaking, the target free SO2 for red wines is 20-30 ppm and 25-40 ppm for white wines. The exact target depends upon the pH of the wine.
For sanitizing solution: Dissolve 1 to 2 oz. (2 to 4 tablespoons) Potassium Metabisulfite powder in one gallon of water.
Item Number: #6012A (2 oz. powder) or #6012B (1 pound)

Potassium Sorbate
Potassium sorbate is used to slow down yeast growth and inhibit fermentation, thus "stabilizing" your wine prior to bottling.
Use: Add 1/4 teaspoon per gallon of wine. grapestompers recommends using one crushed Campden tablet per gallon of wine in concert with potassium sorbate, because sorbate tends to work better in the presence of sulfites. Be sure to stir well, and let the dead yeast cells settle before final racking prior to bottling.
Item Number: # 6355A

Sparkalloid
Sparkalloid is used as a fining agent.
Use: 1/2 teaspoon per gallon of wine. Mix required amount of powder with a small amount of cold water. Mix well until solution is smooth and creamy. Add mixture to finished wine and stir. Let wine settle for a week or more, then rack.
Item Number: #6357A (1 oz.)

Straining Bags
Adding flavors to wine is great.... until you have to fetch the oak chips, berries, etc. from the wine. By using these straining bags, you can eliminate the frustration and time spent gathering up the remnants of your added ingredients. They are used much like a tea bag.

Vinometer
This instrument measures a wine's alcoholic content.
Item Number: #5428

Wine Conditioner
An additive used to take the "bite" out of young-tasting wine and add a sweeter taste. Added to finished wine just prior to bottling according to taste. A little bit goes a long way!
Use: Add 1/2 to 1 oz. to stabilized wine, stirring thoroughly and sampling after each addition, until the desired taste is achieved.
Item Number: #6375

Red or White Grape Concentrate
Add this stable California grape concentrate to enhance the taste, aroma, and bouquet of your wine kit.
Use: Add to your wine kit at any point during the winemaking process:

• Prior to fermentation (just before pitching yeast) for flavor, aroma, and alcohol boost
• During fermentation for topping off
• After fermentation (just prior to bottling), for fruit flavors, aromatics, and as a sweetener

Yeast
Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine.
Yeasts