{"title":"Other Additives","description":"","products":[{"product_id":"wine-conditioner-500ml","title":"Wine Conditioner - 500mL","description":"\u003cp\u003e\r\n\tWine Conditioner is a combination sugar\/sorbate solution for adding to a fermented wine in order to give it some residual sweetness. The sorbate helps prevent fermentation of the sugar that you are adding.  Solution is 76-78° Brix.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirections: Add to taste, usually up to 125ml (4 oz) per 23L (5 gal) of wine.  Wine must be stabilized before adding sweetener.\u003c\/strong\u003e\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"Default Title","offer_id":51912961753377,"sku":"AD357","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/19901.jpg?v=1760663948"},{"product_id":"delvozyme-lysozyme","title":"Delvozyme® (Lysozyme)","description":"\u003cp\u003e\r\n\t\u003cb\u003eWine Making\u003c\/b\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tUse Delvozyme (Lysozyme, Lysovin) for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Delvozyme can be used for both Red and White Wine Malo Fermentation.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDosage:\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tTo Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tTo Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tStabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tWhen blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tFor sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDirections for use: You can make a 10% solution of Delvozyme in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of Lysovin in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t**Note: 3tsp Delvozyme = 5g\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eBeer Making\u003c\/b\u003e\u003cbr\u003e\r\n\tDelvozyme can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity.\u003cbr\u003e\r\n\tStorage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"50 g","offer_id":51913796780321,"sku":"AD352","price":34.99,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51913796813089,"sku":"AD352A","price":78.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913796845857,"sku":"AD352C","price":399.99,"currency_code":"USD","in_stock":true},{"title":"5 kg","offer_id":51913796878625,"sku":"AD352D","price":1490.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23702.png?v=1760674274"},{"product_id":"lallemand-opti-red-color-body-tannin-integration","title":"Opti-Red","description":"\u003cp data-end=\"90\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"90\" data-start=\"0\"\u003eOptiRED – Lallemand Yeast Derivative for Color, Body \u0026amp; Tannin Integration in Red Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"594\" data-start=\"92\"\u003e\r\n\t\u003cli data-end=\"190\" data-start=\"92\"\u003e\r\n\t\t\u003cp data-end=\"190\" data-start=\"94\"\u003e\r\n\t\t\tEnhances early formation of polysaccharide–polyphenol complexes for more intense, stable color\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"257\" data-start=\"191\"\u003e\r\n\t\t\u003cp data-end=\"257\" data-start=\"193\"\u003e\r\n\t\t\tRounds and smooths tannins to reduce harshness and astringency\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"340\" data-start=\"258\"\u003e\r\n\t\t\u003cp data-end=\"340\" data-start=\"260\"\u003e\r\n\t\t\tBuilds fuller body and improved mouthfeel without altering varietal expression\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"435\" data-start=\"341\"\u003e\r\n\t\t\u003cp data-end=\"435\" data-start=\"343\"\u003e\r\n\t\t\tCan be used at the start or during fermentation for flexible control over tannin structure\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"594\" data-start=\"436\"\u003e\r\n\t\t\u003cp data-end=\"594\" data-start=\"438\"\u003e\r\n\t\t\tOutperforms generic inactivated yeast products by delivering high‑molecular‑weight mannoproteins via MEX™ processing\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"674\" data-start=\"596\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eOptiRED is a tailored inactivated yeast derivative produced by Lallemand using an innovative MEX™ method that makes high-molecular-weight polysaccharides immediately available in the must. When introduced early during maceration or alcohol fermentation, these compounds complex with freshly released anthocyanins and tannins, protecting color integrity and creating softer, more integrated tannin profiles. The result is a red wine with enhanced intensity, smoother palate, improved structural balance, and longer-term color stability—without over‑manipulating varietal character. This effect is particularly noticeable in light‑ to medium‑bodied reds or in vintages with lower phenolic maturity.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"848\" data-start=\"676\"\u003e\r\n\t\u003cstrong data-end=\"688\" data-start=\"676\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"691\" data-start=\"688\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eSuspend the recommended dose in 10× its weight of clean must or water. Stir thoroughly to ensure full dispersion, then add at one of these points:\u003c\/span\u003e\u003cbr data-end=\"731\" data-start=\"728\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e• At the \u003cstrong data-end=\"62\" data-start=\"9\"\u003ebeginning of maceration or alcoholic fermentation\u003c\/strong\u003e for enhanced color protection and tannin integration\u003c\/span\u003e\u003cbr data-end=\"771\" data-start=\"768\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e• Toward the \u003cstrong data-end=\"36\" data-start=\"13\"\u003eend of fermentation\u003c\/strong\u003e to smooth out persistent harshness without affecting initial extraction.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"987\" data-start=\"850\"\u003e\r\n\t\u003cstrong data-end=\"865\" data-start=\"850\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"868\" data-start=\"865\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eRecommended dosage: 20–40 g per hectoliter\u003c\/span\u003e\u003cbr data-end=\"908\" data-start=\"905\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e= 0.2–0.4 g per liter\u003c\/span\u003e\u003cbr data-end=\"948\" data-start=\"945\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e= 0.76–1.5 g per gallon\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"1069\" data-start=\"989\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eFor standard use, 30 g\/hL (0.3 g\/L or ~1.14 g\/gal) provides excellent balance between color enhancement and mouthfeel refinement\u003c\/span\u003e.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFor home users a rough approximate of weight is 1 tsp = 2.6 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913797108001,"sku":"AD355","price":2.69,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913797140769,"sku":"AD355B","price":10.49,"currency_code":"USD","in_stock":false},{"title":"2.5 kg","offer_id":51913797173537,"sku":"AD355C","price":139.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913797206305,"sku":"AD355E","price":449.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64570.png?v=1760386432"},{"product_id":"lallemand-optiwhite-freshness-mouthfeel-oxidation-protection","title":"Opti-White","description":"\u003cp\u003e\r\n\tIf you want to try your hand at winemaking, Opti-White is a key tool that helps preserve the protein stability and color of white wine.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDerived from natural, inactivated yeast, Opti-White has high anti-oxidative properties. It increases mouthfeel, avoids browning, increases the wine's protein stability and volatile thiols (aroma compounds), and protects fresh aromas during aging. Use at the rate of 1.9 grams per gallon. Dilute Opti-White in 4 times its weight of water or must and add at beginning of fermentation.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tApproximately 3.4g\/tsp. For best results, we recommend using a scale to weigh out the product for an accurate dose.\u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"15 g","offer_id":51913797239073,"sku":"AD356","price":4.49,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51913797271841,"sku":"AD356A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913797304609,"sku":"AD356C","price":154.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64571.png?v=1760386438"},{"product_id":"potassium-metabisulfite","title":"Potassium Metabisulfite","description":"\u003cp\u003e\r\n\tPotassium Metabisulfite, (often referred to as \"SO2\", \"sulfites\" \"meta\", or \"meta-bi\") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tThe amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively \"wipes the slate clean\" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tIn addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tNote that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tIn addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tThe most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1\/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"4 oz.","offer_id":51913797337377,"sku":"AD495","price":6.99,"currency_code":"USD","in_stock":false},{"title":"1 lb.","offer_id":51913797370145,"sku":"AD500","price":11.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913797402913,"sku":"AD500A","price":35.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913797435681,"sku":"AD500S","price":239.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9510.jpg?v=1760702902"},{"product_id":"sorbistat-potassium-sorbate","title":"Potassium Sorbate (Sorbistat K)","description":"\u003cp\u003e\r\n\tSorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a \"geranium\" smelling off-flavor.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"30 g","offer_id":51913797468449,"sku":"AD520","price":3.49,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913797501217,"sku":"AD520LB","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913797533985,"sku":"AD5205LB","price":69.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913797566753,"sku":"AD520S","price":399.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13722.jpg?v=1760672112"},{"product_id":"tartaric-acid","title":"Tartaric Acid","description":"\u003cp\u003e\r\n\tFor the beer maker who is also intrigued with making wine.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tMoreWine!'s Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. Be aware that a lot Tartaric Acid available to home winemakers is artificially made, comes from China, and does not integrate into the wine as well. Some of this tartaric includes the designation of \"food-grade\". Because MoreWine! packages this product you can be assured you are getting the highest winery-grade quality.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t3.8g per gallon adjusts acidity by +.1%. \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAs a note:\u003c\/strong\u003e some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887318305,"sku":"AD620","price":5.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887351073,"sku":"AD621","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887383841,"sku":"AD622","price":79.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887416609,"sku":"AD620S","price":349.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/22028.jpg?v=1760673089"},{"product_id":"potassium-carbonate","title":"Potassium Carbonate","description":"\u003cp\u003e\r\n\tPotassium Carbonate is used to lower acidity levels in wine. 3.8 grams per gallon will reduce acidity by about .1%. Potassium Carbonate requires that the fermenter be stored cold for several weeks after application (please see our guides to Cold Stabilization in the documents tab above). During the period of cold stabilization the tartaric acid drops out as potassium bitartrate. Doing a trial run with a small amount is strongly suggested to determine exactly what the drop in acidity will be. Calcium carbonate can be used in a similar manner and does not require cold stabilization. However it adversely affects flavor, takes month to precipitate out of solution, and preferentially reduces tartaric acid first before affecting malic or citric acid.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 8.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887645985,"sku":"AD640","price":1.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887678753,"sku":"AD640LB","price":5.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":52813301252385,"sku":"AD640S","price":179.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9724.jpg?v=1760658777"},{"product_id":"lallemand-reduless-inactivated-yeast-copper-fixes-h2s-issues","title":"Lallemand Reduless | Inactivated Yeast with Copper |  Fixes H2S Issues","description":"\u003cp\u003e\r\n\tReduless is a new product from Lallemand that was designed to correct negative VSCs (Voltatile Sulfur Compounds) such as H2S (hydrogen sulfide, A.K.A. \"rotten egg\") and DMS (dimethyl sulfide, A.K.A. \"cooked corn\") defects in wine. Made from inactivated yeast that have been infused with copper using a proprietary process, Reduless is a much gentler H2S remedy on the wine than the traditional copper sulfate (CuSO4) treatment alone. If you have an H2S problem, then we recommend treating it with Reduless first. However, if the sulfur problem still remains after the Reduless treatment, then a bench trial with copper sulfate (CuSO4) is recommended.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eNote:\u003c\/strong\u003e The sooner you catch a sulfur problem the easier it is to deal with!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use: \u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve Reduless in 10 times it's weight in water and add immediately to the wine. Stir the wine gently to ensure a thorough homogenization. Rack or filter after 72 hours.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eRecommended Dosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.4-0.6 g\/gal. The maximum amount of copper that can be released into the wine using Reduless at the recommended dosage is 0.02 ppm.\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"3 g","offer_id":51913893511457,"sku":"FIN65","price":2.49,"currency_code":"USD","in_stock":true},{"title":"30 g","offer_id":51913893544225,"sku":"FIN65A","price":7.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913893576993,"sku":"FIN65B","price":211.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64572.png?v=1760390045"},{"product_id":"calcium-carbonate","title":"Chalk (Calcium Carbonate)","description":"\u003cp\u003e\r\n\tCalcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tUsage: Usage varies with acid level\u003cbr\u003e\r\n\tCommon name: Chalk\u003c\/p\u003e\r\n","brand":"morebeer","offers":[{"title":"50 g","offer_id":51914319266081,"sku":"WM20","price":1.69,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914319298849,"sku":"WM19","price":2.49,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51914319331617,"sku":"WM20LB","price":3.99,"currency_code":"USD","in_stock":false},{"title":"5 lb.","offer_id":51914319364385,"sku":"WM205LB","price":17.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51914319397153,"sku":"WM20S","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/16604.jpg?v=1760692594"},{"product_id":"pectic-enzyme","title":"Pectic Enzyme","description":"\u003cdiv\u003e\r\n\tWhen you make a specialty beer with fruit, you want it to look brilliant as well as taste amazing. This Pectic Enzyme will take the haze out of your brew and keep it looking clear.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tPectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product. \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tTo use, mix 2 tsp of pectic enzyme with cold water and add to 5 - 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.\u003cbr\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Generic","offers":[{"title":"1 oz","offer_id":51915009884449,"sku":"AD350","price":2.99,"currency_code":"USD","in_stock":true},{"title":"1 lb","offer_id":51915009917217,"sku":"AD350LB","price":13.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/30243.jpg?v=1760685511"},{"product_id":"ioc-flashgum-liquid-gum-arabic-1l","title":"IOC Flashgum R Liquid™ | Gum Arabic | 1L","description":"\u003ch5\u003e\r\n\t\u003cem\u003e\u003cstrong\u003eLiquid gum arabic for colloidal protection\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/h5\u003e\r\n\u003cp\u003e\r\n\tIOC Flashgum R Liquid™ helps reduce the risk of colloidal deposits in bottled wine and cider.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tProtects color in reds, rosés, and fruit wines\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tGives perception of sweet and soft characters on the palate\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tReduces astringency and increases the perception of volume and fullness in the mouth\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEspecially usefully in unfiltered wines, where it can minimize colloidal sediment\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tCan be added 24-72 hours before bottling and does not impact filtration throughput (if filtering)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tGum arabic derived from \u003cem\u003eAcacia seyal\u003c\/em\u003e\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStage of Winemaking:\u003c\/strong\u003e Pre-bottling\u003cbr\u003e\r\n\t\u003cstrong\u003eRequires Racking:\u003c\/strong\u003e No\u003cbr\u003e\r\n\t\u003cstrong\u003eImpact:\u003c\/strong\u003e Colloidal protection, sweetness\u003cbr\u003e\r\n\t\u003cstrong\u003eFormat:\u003c\/strong\u003e Liquid\u003cbr\u003e\r\n\t\u003cstrong\u003eFormulation:\u003c\/strong\u003e Gum arabic\u003cbr\u003e\r\n\t\u003cstrong\u003eFrequently used in:\u003c\/strong\u003e Reds, whites, rosés, fruit wines, cider \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRecommended Dosage:\u003c\/strong\u003e Bench trials recommended\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 40px;\"\u003e\r\n\t\u003cstrong\u003eWine\u003c\/strong\u003e 400–1200 ppm (40–120 mL\/hL) (1.5–4.5 L\/1000 gal)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage:\u003c\/strong\u003e Flashgum R Liquid should be the last commercial product added to the wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFlashgum R Liquid should be added to wine that has already been protein-stabilized and pre-filtered (DE, lenticular, sheet filtration, or crossflowed) just prior to bottling. If available, it is best to use an inline dosing pump to incorporate Flashgum R Liquid into the wine. If an inline dosing pump is unavailable, add product and mix well to obtain even distribution.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tIf the wine will be filtered at the time of bottling, it is recommended that the addition be done 24–72 hours prior to bottling to allow for proper integration. Flashgum R Liquid is able to pass through final membrane filters (0.45 μm) found on most bottling lines, though filtration is not required after adding Flashgum R Liquid.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tIt is strongly recommended to conduct bench trials to assess Flashgum R Liquid’s potential impact on filterability and to ensure accurate dosing for colloidal stability.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStorage:\u003c\/strong\u003e Dated expiration. Store in a cool, dry, odor-free environment. Reseal opened packaging immediately.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"Default Title","offer_id":51918011302177,"sku":"AD678","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64061.png?v=1760505260"},{"product_id":"ioc-inocolle-gelatin-fining-agent-1l","title":"IOC Inocolle™ | Gelatin Fining Agent | 1L","description":"\u003ch5\u003e\r\n\t\u003cem\u003e\u003cstrong\u003eGelatin for improving clarity and aromas\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/h5\u003e\r\n\u003cp\u003e\r\n\tIOC Inocolle™ is a multi-purpose gelatin that is equally useful in juice and wine for clarification and improving aromas.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tIn red wines, it can improve texture, aromas, and flavors of the finished wine\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tIn red wines, can mildly reduce bitterness and astringency, though COLLE PERLE is better for extremely tannic wines\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tCan remove unstable\/colloidal material\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tIt is particularly useful for juice fining and flotation\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFlocculates and settles well, especially when used in conjunction with the silica gel GELOCOLLE\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPartially hydrolyzed gelatin solution\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStage of Winemaking:\u003c\/strong\u003e Juice, wine (pre-bentonite addition)\u003cbr\u003e\r\n\t\u003cstrong\u003eContact Time: \u003c\/strong\u003e1 week\u003cbr\u003e\r\n\t\u003cstrong\u003eImpact:\u003c\/strong\u003e Clarification and aroma revelation\u003cbr\u003e\r\n\t\u003cstrong\u003eFormulation: \u003c\/strong\u003eGelatin\u003cbr\u003e\r\n\t\u003cstrong\u003eFrequently used in: \u003c\/strong\u003ewhites, rosés, fruit wines, cider\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRecommended Dosage: \u003c\/strong\u003eBench trials recommended for wine\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 40px;\"\u003e\r\n\t\u003cstrong\u003eJuice or wine\u003c\/strong\u003e 300-1000 ppm (30–100mL\/hL ) (1.1-3.8 L\/1000 gal)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage - Juice: \u003c\/strong\u003eDilute Inocolle 1:1 in water 15–25°C (59–77°F). Add to juice gradually and mix thoroughly. Rack once settled.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage - Wine:\u003c\/strong\u003e Dilute Inocolle 1:1 in water 15–25°C (59–77°F). Add Inocolle to wine gradually and mix thoroughly. Racking should be done after settling (typically 1 week). It is not recommended to leave gelatins in wine for more than 30 days. Inocolle can be used in conjunction with GELOCOLLE to improve settling or prevent overfining in whites, rosés, and ciders (see scottlab.com\/fining for directions).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStorage:\u003c\/strong\u003e Dated expiration. Store in a cool, dry, odor-free environment. Once opened, use immediately.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"Default Title","offer_id":51918011334945,"sku":"AD679","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64062.png?v=1760505263"},{"product_id":"enartis-zenith-uno-tartrate-stabilizing-agent","title":"Enartis Zenith Uno | Tartrate Stabilizing Agent","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides rapid and permanent tartrate stabilization against potassium bitartrate (KHT) crystal formation, eliminating the need for chilling or extended settling times\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPreserves wine quality with a formulation that has no sensory impact on aroma, color, flavor, or mouthfeel, and is compatible with standard winemaking practices like filtration\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOffers a sustainable and convenient solution that is vegan, allergen-free, requires no refrigeration, and is compliant with international regulations (OIV approved)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnsures long-lasting stability due to the hydrolysis-resistant nature of potassium polyaspartate (KPA), maintaining its effectiveness throughout wine aging and under varying temperatures\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tEnartis Zenith Uno is a cutting-edge solution for tartaric stabilization in white, rosé, and sparkling wines. Formulated with potassium polyaspartate (KPA), this next-generation additive provides fast, reliable, and permanent stabilization against potassium bitartrate (KHT) crystal formation—without the need for refrigeration or extended settling times.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eHow It Works:\u003c\/strong\u003e\u003cbr\u003e\r\n\tZenith Uno’s active ingredient, potassium polyaspartate, is a polypeptide derived from aspartic acid. This polymer inhibits crystal nucleation and growth by binding to nascent KHT microcrystals, effectively preventing them from aggregating and forming visible tartrate deposits. Unlike traditional methods such as cold stabilization or metatartaric acid, KPA is resistant to hydrolysis, meaning its stabilizing effect is long-lasting and unaffected by wine aging or elevated storage temperatures.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eScientific Highlights:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tKPA molecules act as a crystal growth inhibitor by interfering with the surface structure of KHT nuclei.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDemonstrated stability in wine over time, even under variable temperature conditions.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tNo sensory impact: Multiple trials confirm that KPA has no effect on aroma, color, flavor, or mouthfeel.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCompatible with protein and color stability tools such as bentonite and PVPP.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDoes not interfere with crossflow filtration or other standard winemaking operations.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eKey Benefits:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPermanent tartrate stabilization\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tNo need for chilling, aging, or post-treatment filtration\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPreserves wine’s freshness and sensory profile\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tVegan and allergen-free\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tApproved by OIV (OENO 543-2016) and compliant with global regulations\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tWith Enartis Zenith Uno, winemakers can achieve brilliant clarity, stability, and peace of mind—all in a single, easy step. Efficiency has never tasted so good.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDo Protein Stabilization First\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tUse KWK Klear bentonite or, for very high-quality wines, Claril ZW to achieve protein stability before using Zenith Uno for tartrate stability.  \u003c\/p\u003e\r\n","brand":"Enartis","offers":[{"title":"1 oz","offer_id":51918011564321,"sku":"AD367A","price":3.99,"currency_code":"USD","in_stock":true},{"title":"32 oz","offer_id":51918011597089,"sku":"AD367B","price":69.99,"currency_code":"USD","in_stock":true},{"title":"1 gal","offer_id":51918011629857,"sku":"AD367C","price":164.99,"currency_code":"USD","in_stock":true},{"title":"20 kg","offer_id":51918011662625,"sku":"AD367BULK","price":467.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63987.png?v=1760505283"},{"product_id":"enartis-claril-zw-advanced-protein-fining-agent-bentonite-alternative","title":"Enartis Claril ZW | Advanced Protein Fining Agent | Bentonite Alternative","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEffectively stabilizes proteins in white, rosé, and sparkling wines, preventing haze without negatively impacting aroma, color, or structure.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOffers a clean and wine-friendly alternative to bentonite, providing gentle clarification with minimal volume loss and lees.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAllergen-free, vegan-friendly, and non-GMO, catering to modern consumer preferences and dietary needs.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOptimizes wine for tartrate stabilization with Zenith Uno, ensuring a stable matrix for efficient and reliable results without filtration issues.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tClaril ZW is an advanced fining agent specifically formulated to solve protein instability in white, rosé, and sparkling wines—without compromising aroma, color, or structure. A synergistic blend of plant proteins and polysaccharides, Claril ZW is a modern, allergen-free alternative to bentonite, offering gentle, effective clarification with minimal volume loss and lees compaction.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eHow It Works:\u003c\/strong\u003e\u003cbr\u003e\r\n\tClaril ZW targets unstable proteins by forming electrostatic bonds that cause them to aggregate and precipitate. Its plant-based protein component offers strong affinity for wine proteins, while the polysaccharide fraction helps preserve delicate aromas and supports color stability. Unlike traditional bentonite treatments, Claril ZW offers a cleaner fining action with a more favorable impact on wine sensory quality.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eIdeal Foundation for Zenith Uno:\u003c\/strong\u003e\u003cbr\u003e\r\n\tBy effectively removing haze-forming proteins, Claril ZW sets the stage for optimal tartrate stabilization with Zenith Uno. Protein instability can compromise the performance of potassium polyaspartate (KPA)—but with Claril ZW, you ensure a clean, stable matrix that allows Zenith Uno to work at full efficiency, without filtration issues or precipitation risk.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eKey Benefits:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHighly effective protein stabilization\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAllergen-free, vegan-friendly, non-GMO\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPreserves aroma, flavor, and mouthfeel\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMinimal lees volume and excellent compaction\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerfect preparation for tartrate stabilization with Zenith Uno\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tWhether used alone to eliminate protein haze or as a strategic partner in your cold stability protocol, Claril ZW gives winemakers a clean, modern, and sustainable path to stability.\u003c\/p\u003e\r\n","brand":"Enartis","offers":[{"title":"10 g","offer_id":51918011695393,"sku":"AD368A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51918011728161,"sku":"AD368B","price":14.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51918011760929,"sku":"AD368C","price":49.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51918011793697,"sku":"AD368BULK","price":395.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63986.png?v=1760505289"}],"url":"https:\/\/morebeer.mom\/collections\/other-additives.oembed","provider":"MoreBeer!","version":"1.0","type":"link"}