Imported grape picking bucket from Italy with a sturdy handle. Is more maneuverable than a 5 gallon bucket when trying to get in and around grapevines and is also much easier to carry. They do a lot of handpicking in Italy... they have it figured out!
*Basket color may vary
Clean in place with this filling and cleaning lid for FD-Style Speidel Fermenters.
Just attach CIP Spray Ball (included) and pump hot water through to clean your fermenters.
Use to maximize aeration when transferring wort into your tank. Generally speaking this lid is pretty sweet!
1" MPT inlet w/ 1" Pipe
Replaces entire bottom valve assembly on the 90L Speidel bladder presses. Includes connection for hose inlet, drain valve and safety blow-off valve on a brass tree.
The HI84500-61 is a 120 mL bottle of alkaline reagent required for determination of total sulfur dioxide in wine using the HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis. This alkaline reagent is used to raise the pH value of the sample prior to performing a total sulfur dioxide titration. With 5 mL of reagent required per total SO2 test, there is enough alkaline reagent for approximate 24 tests.
Pre-measured solution
Clearly marked expiration date and lot number
Air tight bottle with tamper-proof seal to ensure quality
The HI84500-61 alkaline reagent is necessary for the analysis of total sulfur dioxide. The alkaline reagent raises the pH and liberates bound sulfur dioxide. This pH adjustment ensures that all of the free and bound sulfur dioxide is accounted for to give an accurate measurement of total sulfur dioxide. The HI3148B ORP electrode is used to detect the endpoint for both the low (1.0 to 40.0 ppm of SO2) and high (30 to 400 ppm of SO2) ranges. The HI84500 can be used with all wines, including red, which are difficult to test using traditional methods due to the difficulty to observe a distinctive color change when the endpoint is reached.
The HI84500 determines the free and total sulfur dioxide concentration in wine using the Ripper method. Excess iodide is added to the wine sample and reacts with the iodate titrant to produce iodine:
IO3- + 5I- + 6H+ → 3I2 + 3H2O
The iodine produced reacts with sulfur dioxide in the wine according to the redox reaction below:
H2SO3 + I2 → H2SO4 + 2HI
Replacement reagents required to operate the HI84500 include:
Low Range - 1.0 to 40.0 ppm SO2
High Range - 30 to 400 ppm SO2
Pump calibration standard
HI84500-55
HI84500-55
Titrant solution
HI84500-50
HI84500-51
Acid reagent
HI84500-60
HI84500-60
Alkaline reagent (Total SO2)
HI84500-61
HI84500-61
Stabilizer powder packets
HI84500-62
HI84500-62
Requires only 5mL per test.
Pre-measured solution with clearly marked expiration date and lot numbers in a tamper proof bottle, can be utilized for all wines including red.
This is the Press Piston Assembly for the Blichmann WineEasy Fermentor. You will need one Piston Assembly for each different size WineEasy Fermentor you have, and if you have multiple WineEasy Fermentors of the same size, you will only need one Piston Assembly to press all of them!
Please Note: This 30 gallon Wine Easy requires at least 6.6 gallons of must to press effectively.
The Hygienic Shovel was specifically created for the handling of grapes, must and pomace. The Solid One-Piece Shovel is tough, light-weight and easy to clean. Its large scoop allows you to quickly move grapes and must, and it won't damage or scratch stainless steel tanks and vats!
Made of high-grade polypropylene which is virtually unbreakable and immune to rust or rot, and has been approved under FDA regulations for direct food contact.
Connect these pumps up to an air compressor and you get a gentle transfer solution at a very reasonable price. Flow rates are variable by regulating the inlet air pressure at the compressor and/or by applying back pressure with a ball valve.
We offer two styles of this pump, with either a polypropylene body or stainless steel body. Both models feature a Santoprene diaphragm. The Polypropylene pumps are available in 3/8", 1/2" and 1" Female Pipe Thread inlet / outlet; the Stainless Steel pumps are available in 1/2" and 1". Stainless Steel adapters to common barb sizes and to Tri-Clover style fittings are available. 1" models offer a Max Flow Rate of 53gpm and a Max Inlet Pressure of 120psi (8.3bar). Please see the specs below for information on this particular model.
Manufactured by ARO. Smaller and larger sizes are available, please call 1-800-600-0033 or e-mail support@moreflavor.com for more information.
Does not include air compressor or regulator
Specifications:
Maximum Air Inlet Pressure .............. 100 p.s.i.g. (6.9 bar)
Maximum Material Inlet Pressure ....... 10 p.s.i.g. (0.69 bar)
Maximum Outlet Pressure ................ 100 p.s.i.g. (6.9 bar)
Air Consumption @ 40 p.s.i. .............. 1 c.f.m. / gallon (approx.)
Maximum Flow Rate (flooded inlet) .... 10.6 g.p.m. (40.1 L.p.m.)
Displacement / Cycle @100 p.s.i. ......... 0.022 gal (0.083 lit)
Maximum Particle Size .................... 1/16" dia. (1.6 mm)
Maximum Temperature Limits ........... 35 to 150 F (2 to 66 C)
Noise Level @ 70 p.s.i., 60 c.p.m. ...... 72.7 db(A)
Dimensions .................................... 7 31/32" W x 9 5/16" H x 5 23/32" D
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Dark toast French Oak Tank Staves from the Allier forest, and depending on the wine, will impart flavors of dark coffee, some carmelized sweetness, and a roasty smokey character that will compliment big blockbuster varietals. The French Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine.
4" W x 37" Long
Yeast cell wall nutrient designed to support healthy, efficient fermentations
Helps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health
Recommended for Red & White Wine, High-Gravity Beer, Cider, and Stressful Fermentations
Angel Yeast CW101 is a traditional yeast cell wall (aka yeast hulls) nutrient designed to support healthy, efficient fermentations. Rich in sterols, unsaturated fatty acids, proteins, and polysaccharides, CW101 helps prevent stuck or sluggish fermentations by absorbing harmful compounds and supplying survival factors. Ideal for both wine and beer applications.
Adsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition
Provides vital sterols, unsaturated fatty acids, and nutrients to support yeast health
Enhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments
Strong flocculation and easy-to-use inert powder
Efficient in both wine musts and high-gravity worts
Usage Rate
0.2–0.4 g/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels
Application Instructions
Dissolve in water or must/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed.
Applications
Red & White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations
The HI700635P is a highly effective cleaning solution that is specially formulated for use with pH electrodes that become coated with wine juice and must deposits. Electrodes can become dirty from use and will produce inaccurate results even as they read correctly in a pH buffer. Hanna's cleaning solutions eliminate impurities and residues that are left on electrode surfaces when immersed in samples during measurement and stored incorrectly. Hanna suggests cleaning the bulb and junction of your electrode on a regular basis to ensure that the probe is always clean and prevent any clogging of the junction. Each sachet has the lot number and expiration date stamped on it and is made of light block foil ensuring freshness each time one is opened. Hanna's line of cleaning solutions have been specially formulated to have an expiration of 5 years from the date of manufacture for an unopened sachet.
Specially formulated cleaning solution to remove wine deposits from a pH electrode
Convenient, one-time use sachets ensure freshness of solution
The most common cause for pH measurement inaccuracies is an unclean or improperly cleaned electrode. This is very important to note, because during calibration, the instrument assumes that the electrode is clean and that the standardization curve created during the calibration process will remain a valid reference until the next calibration. pH meters on the market today will allow an offset voltage of approximately ±60 mV. The deviation from 0 mV is not unusual but ideally should be no greater than ±30 mV. The calibration process compensates for the change in offset voltage. If the mV offset continues to deviate and the meter is calibrated with a dirty electrode then inaccurate readings will result.
The Cleaning Solution Series ensures maximum efficiency and accuracy of your sensors when used for it’s designated application. Cleaning is a fast and effective routine that should be performed on a regular basis as a preventative measure against using a dirty electrode and to ensure that the junction is not clogged. The HI700635P is a cleaning solution made specifically for the wine industry, where electrodes can become coated with wine particulates and deposits found in juice and must.and must.
Light block foil packaging
• Light-tight packet helps to prevent against degradation by UV light
One-time use sachet packets
• Ensures quality and freshness of solution
Each sachet marked with lot number and expiration date
• Hanna cleaning solutions are specially formulated to have an expiration of 5 years from manufacture for an unopened sachet.
Specially formulated cleaning solution to remove wine deposits from a pH electrode
Convenient one-time use sachets ensure freshness of solution
Light-tight packet helps to prevent against degradation by UV light
The HI83749 Portable Turbidity and Bentonite Check Meter ensures protein stability before bottling for great quality wine. The HI83749 measures turbidity of samples from 0.00 to 1200 NTU (Nephelometric Turbidity Units) and is USEPA compliant.
Log and transfer up to 200 measurements.
GLP (Good Laboratory Practice) feature for traceability of the calibration conditions.
Great for small & medium wineries and advanced hobbyists.
The HI83749 Portable Turbidity and Bentocheck Meter is specially designed for measurement of turbidity in wine. The instrument is based on a state-of-the-art optical system which guarantees accurate results, assures long term stability, and minimizes stray light and color interferences. It also compensates for variations in intensity of the lamp, although proper calibration ensures measurements are fully validated, comparable, and in compliance with regulatory requirements. The 25 mm round cuvettes composed of special optical glass guarantee the repeatability of turbidity measurements.
Features at-a-glance
AMCO AEPA-1 Primary Turbidity Standard - The AMCO AEPA-1 supplied standards are recognized as a primary standard by the USEPA. These non-toxic standards are made of styrene divinylbenzene polymer spheres that are uniform in size and density. The standards are reusable and stable with a long shelf life.
Calibration – A two, three, or four-point turbidity calibration can be performed by using the supplied (<0.1, 10, 100, and 500 NTU) standards. Calibration points can be modified if user-prepared standards are used.
Fast Tracker™ - For users taking measurements throughout the winemaking process, the HI83749 is equipped with Fast Tracker™ - Tag Identification System (T.I.S.) that makes data collecting and management simpler than ever. Fast Tracker™ allows winemakers to record the time and location of a specific measurement or series of measurements using iButton™ tags on specific tanks for quick and easy readings. Each iButton® tag contains a computer chip with a unique identication code encased in stainless steel.
GLP Data – The HI83749 features complete GLP (Good Laboratory Practice) functions that allow traceability of the calibration conditions. Data includes calibration points, date, and time.
Data Logging – Up to 200 measurements can be stored in the internal memory and recalled at any time.
Data Transfer – For further storage or analysis options, logged data can be downloaded to a Windows compatible PC using the RS232 or USB port and the HI92000 software.
Backlit Display – A backlit LCD display provides an easy to understand, user-friendly interface. Displayed codes guide the user step-by-step through routine operation and calibration.
Significance of Use
Unrefined wine is quite turbid and hazy from suspended solids produced during fermentation. The unrefined wine is treated with fining agents to reduce cloudiness. This cloudiness is what winemakers refer to as protein haze, or haze for short. Thaumatin-like proteins (TLPs) and chitinases are the primary grape proteins responsible for haze formation. These positively charged proteins degenerate and stick together, resulting in undesirable flocculent clouds and visible haziness.
The prevention of protein haze or deposit in bottled white wines is a universal concern and often a wine needs to be stabilized before bottling. One commonly used stabilization agent is bentonite. Bentonite is a volcanic clay earth type fining agent (like kaolin) that acts as a wine stabilizer. It improves the clarity of wine but has also negative aspects because of the volume of lees formed, reduction of tannin and color. Since there are different types and qualities of bentonite with different capacity of protein removal, it is important to make laboratory trials with the same lot and wetting degree of the bentonite as that will be used in the cellar.
Protein stabilization is normally not a problem in bottled red wines because of the relatively high concentration of phenols that binds and precipitates with the unstable proteins before bottling. Often bentonite is added to red wines at a level of about 12 g/hL (1 lb/1000 gal), reducing colloidal suspended particles thus improving membrane filterability.
Wines with low phenols contents, such as rose, light reds and whites should be checked for protein stability before bottling. Hanna offers a rapid test to verify the risk of future protein haze formation. If protein instability is detected, a next test can help defining the right amount of bentonite to be added for improving protein stability. It is important not to overdose bentonite, avoiding stripping wine flavour, body, and significant loss of color, especially in young red wines. Moreover, adding only the necessary amount of bentonite to obtain the desired protein stability results in a reduction of costs.
Winemakers can determine the initial turbidity of the unrefined wine with the HI83749 turbidity measurement instrument. After taking a turbidity reading the pre-made HI83749-20 Bentocheck Solution is added to the wine sample. A second turbidity measurement is taken. If the second turbidity reading is less than the initial turbidity reading plus 2 NTU, the wine can be considered stable. Otherwise a fining trial can be performed to determine the amount of bentonite that must be added to stabilize the wine.
Principal of Operation
To measure turbidity the HI83749 passes a light beam through the sample that is scattered in all directions. The intensity and pattern of the scattered light is affected by many variables, such as wavelength of the incident light, particle size and shape, refractive index, and color. The optical system of the HI83749 includes a tungsten filament lamp, a scattered light detector (90°) and a transmitted light detector (180°).
The HI83749 features a powerful microprocessor that calculates the NTU value from the signals that reach the two detectors. An effective algorithm is used to correct and compensate for any color interferences. The optical system and measuring technique also compensate for fluctuations in lamp intensity, minimizing the need for frequent calibration.
The HI83749-11 AMCO AEPA-1 standards ensure that measurements are traceable to primary reference materials. These standards are used for calibration and performance verification of the turbidity meter.
Supplied with Certificate of Analysis
• Lot number
• Expiration date
• Standard value @ 25 °C
• Reference meter NIST traceable
Provided storage containers
• Light tight
• Protects from accidental breakage
Can log and transfer up to 200 measurements and is equipped with Fast Tracker
Tag Identification System (TIS) that makes data collecting and management simple by recording time and location with the touch of a button, a two, three, or four- point turbidity calibration can be performed using the supplied standards, features a backlit LCD display with a user-friendly interface which has user step by step help through routine use and calibration
The HI84502-55 is a 120 mL bottle of pump calibration standard that is used to calibrate the dosing system of the HI84502 TItratable Acidity Mini Titrator for Wine Analysis. With 4 mL of solution required per pump calibration, there is enough standard to perform approximately 30 pump calibrations. A calibrated dosing pump allows for the accurate determination of the amount of titrant used when performing a titration. The amount of volume dosed along with the concentration of the titrant is used by the pre-programmed formula within the HI84502 in determining the exact titratable acidity. The pump calibration procedure should be performed anytime the titrant or pH electrode is replaced. Routine calibration is recommended to ensure the highest of accuracy when performing a titration.
Pre-measured solution
Clearly marked expiration date and lot number
Air tight bottle with tamper-proof seal to ensure quality
Analysis of titratable acidity in wine, as performed on the HI84502 mini titrator, utilizes a simple sample preparation, a high-quality titrant dosing pump, potentiometric endpoint detector, and automatic computations. As the titrant comes pre-standardized, it is important to determine the amount of titrant delivered by the dosing pump by performing a pump calibration procedure. In this procedure, the analysis of a known volume of a known solution is titrated with to the pH 8.2 endpoint determined by the HI1048B pH electrode. The same pump calibration solution is used for both the low and high ranges. The pump calibration procedure should be performed anytime the titrant, syringe, tubing or pH electrode is replaced. It is recommended to do a pump calibration every time a new set of titrations are to be performed.
Replacement reagents required to operate the HI84502 include:
Low Range - 0.1 to 5.0 g/L of tartaric acid
High Range - 4.0 to 25.0 g/L of tartaric acid
Pump calibration standard
HI84502-55
Titrant solution
HI84502-50
Used to calibrate the dosing system of the HI84502 TA Mini Titrator for Wine Analysis with one bottle allowing for appx 30 (4mL) pump calibrations
Clearly marked expiration date and lot number, Air tight bottle with tamper-proof seal to ensure quality.
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 32 Tapered Cork is made from ""XX"" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 2-3/8 in, Length: 1-1/2 in, bottom diameter: 2-3/32 in. Made in Portugal.
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 36 Tapered Cork is made from ""XX"" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 2-5/8 in, Length: 1-1/2 in, bottom diameter: 2-11/32 in. Made in Portugal.
Superior cork quality without Grade 1 or 2 pricing!
These corks are identical to our standard Grade 3 cork product (W431), except that they have been sorted to a higher standard (US sorting). Our standard Grade 3 corks are assembled through what is called an "AC" sorting, the standard sorting and grading procedure for our cork supplier. To generate a "US" sorting, a standard lot of AC-sorted Grade 3 corks is re-sorted to remove the lowest quality 12% of the lot. As a result, this bag of corks is of generally higher quality and has less variation between the highest and lowest quality cork in the package. This package represents a higher level of quality without the huge jump in price that you would have to pay to move to Grade 2 or Grade 1 corks.
An optional vacuum device for the Zeus Large Format Bottle Corker. This model has an adpater designed to work with Farro brand 3L Glass Wine Bottles. The bottle interface was specifically machined for the Farro 3L bottle so that the o-ring makes an airtight seal during the corking process. Creating a vacuum in the bottle prior to corking removes oxygen but also reduces pressure in the headspace which can potentially cause corking issues. This vacuum adapter requires the connection of an air compressor to create the vacuum. See here for the vacuum device with adapter for 5L still wine bottles and Champagne bottles.
For use with Stelvin screw caps which offer an airtight seal to preserve flavor, prevents cork taint, and ensures consistent quality
This smaller Bordeaux bottle offers the classic shape in a size that's half the volume
Antique green glass color is often preferred for red wines to protect them from light during long term storage
Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking
Stelvin screw caps offer numerous advantages for wine, including eliminating cork taint, ensuring consistent quality, and preserving freshness through a tight seal that controls oxygen exposure. They are convenient to use, resealable, and cost-effective. Screw caps maintain the wine's flavor and are ideal for both early-drinking wines and some aging styles, thanks to advancements in liner technology. Their secure seal also enhances reliability during shipping and storage, making them a practical and reliable alternative to traditional corks.
Stelvin screw caps require specialized machinery to ensure proper sealing. They can not be applied by hand or hand operated devices similar to common hand cappers and hand corkers.
A half volume option for the most popular wine bottle in the world. As the name suggests, the Bordeaux bottle (also known as a Claret bottle) originates from the Bordeaux region of France. Easily identified by its wide shoulders and straight body, this bottle style comes in a variety of colors and is suitable for a myriad of wine styles. Brown and dark green are commonly used for reds to protect them from light during long storage periods, while light green and flint are most often used only for white wines that will be consumed much sooner after bottling. These 375 mL bottles are excellent for pricier beverages, or when you want to make sure you're going to finish the bottle without having to open a full 750 mL bottle.
Volume: 375 mL
Style: Bordeaux / Claret
Use: Sangiovese, Tempranillo, Merlot
Color: Antique Green
Finish: Stelvin / ROPP
Bottom: Punted
Case QTY: 24
Pallet QTY: 84 cases
Our Farro Glass Wine Bottles offers a full lineup of the most essential and commonly used bottles in winemaking. We scoured the world to find a bottle source that could provide a quality product consistently and at a fair price that we can pass on to our customers. If you've been searching for reasonably priced bottles that are reliably in stock, look no further.
Eliminate oxidation in your bottling process with the XF260 volume-based filling system
Wine is pulled from your barrel or storage tank by the built-in self-priming pump
Filling volume is programmed and stops automatically with an accuracy within +/- 1.5mL
Optional gas flush system
Made to order in the United States
Help eliminate oxidation in your bottling process by using XpressFill volume-based filling system!
Gravity-based systems usually involve wine being transferred to a holding tank, and unless your bottles and holding tank are pre-flushed with inert gas, some degree of oxidation is inevitable. XpresFill bottling systems have a closed pathway with a self-priming pump. They also have as an optional built-in sparging (pre-flushing) system that uses Nitrogen or Argon to pre-flush your bottles.
To use, place two bottles under the filling spouts, push the gas button (optional at addtional cost) to flush the bottles with inert gas. Then hit the Fill button which pulls the wine from your barrel or stainless storage tank, distributes 750ml of wine to each bottle, and shuts off automatically when done. It is truly that simple. Each fill cycle lasts 20 seconds. Realistically with bottle movement (and talking and drinking!) expect to fill about 200 bottles per hour with the 2 spout and 400 bottles per hour with the 4 spout. There is also a manual mode allowing you to top up bottles or fill odd size bottles (connect tubing and fill magnums for example.)
You my have seen this system for sale before as the Vigneron. XpressFill purchased Vigneron and redesigned the unit to be driven by a digital controller. The result is a unit that works much better. MoreWine! has tested the unit and we are happy with the performance.
The XpressFill is a a volume based system that fills each bottle with a set volume of wine (usually 750ml per bottle.) The fill is accurate to within +/- 1.5ml. However, bottles themselves can vary in volume by a couple percent and when you are filling by volume this can result in different fill heights, especially if you fill into the bottle neck, where differences are exaggerated by the small diameter of the neck. Fill heights will therefore vary from bottle to bottle but differences are usually 1/2" or less.
The two spout filler features a 3/8" inlet.
Further protect your wine from oxidation when using an Xpress Fill by adding the Gas Flush option to your filler. Push the gas flush button for as long as you like prior to each fill cycle. Inert gas will be forced into the bottle displacing most air, greatly reducing oxidation during the bottling process. You will need to supply an Argon or Nitrogen tank, regulator, and section of 1/4 in. tubing to connect an inert gas source to the machine.
WineStix are a new form of oak integration for wine, designed to give new barrel flavors with an extraction time similar to cubes. The combination of Short and Long grains result in amazing gradience of flavor similar to barrels, while extracting significantly quicker! These are Medium Plus toast French Oak Tank Staves from the Allier forest, and depending on the wine, will impart flavors of vanilla and coffee, while clearing out negative vegetal flavors and astringency from the wine. The French Oak Tank Staves are sized to provide New Barrel flavor to a 60 gallon lot of wine. Doing more than 60 gallons? Simply toss in another stave! Another advantage of the WineStix over traditional staves is that these will not stick together like flat staves would, the cross-hatch pattern will result in consistent extraction throughout the life of these. These can also be cut down if necessary to dose a smaller batch of wine.
4" W x 37" Long
This set of 3 glass tubes replaces those originally shipped with the MT140 Economy Aeration-Oxidation System. The tubes are not sold individually.
Tubing Specifications
OD - 6mm
Wall Thickness - 1.5mm
Length - 2x 16.5cm, 1x 7.5cm
Adjustable filling height with automatic stop
Stainless steel base, frame, and filling nozzle
Adjustable filling level and filling speed
Vacuum gauge
The Ultrafiller 1 is built entirely in stainless steel with PYREX tank, featuring high efficiency and precision stainless steel filling nozzle. This professional bottling machine is perfect for wine, uncarbonated beer or cider, spirits, and oils. When you place the bottle under the Ultrafiller 1, the fluid is sucked into the vacuum created inside it, without any contact between the liquid and the pumps or mechanical components.
Why Choose ILTEC
While the Enolmatic has served as a great economical option, the ILTEC offers a significant step up in overall quality and durability. The key differences speak for themselves:
Stainless Steel Construction: Unlike the Enolmatic's plastic components, the ILTEC boasts a robust stainless steel construction, ensuring long-lasting performance and easy sanitation.
Borosilicate Vacuum Chamber: The ILTEC utilizes a borosilicate vacuum chamber, a superior alternative to the plastic chamber found in the Enolmatic. Borosilicate glass is known for its exceptional resistance to thermal shock and chemical corrosion, guaranteeing a cleaner and more efficient filling process.
The ILTEC filler isn't just about superior materials; it's about delivering consistent, precise, and professional results. Whether you're bottling wine, spirits, oils, or other liquids, the ILTEC provides the performance you demand.
Specs:
Capacity: 250-300 x 750mL bottles per hour*
Bottle Neck Diameter: 16-34mm
Bottle Height: 3.9" to 13.75" (100-350mm)
Tank Alcohol Tolerance: 80% ABV
Max Temperature: 176°F (80°C)
Dimensions: 7.8" x 19" 16.5" (200 x 485 x 420mm)
Weight: 24.5 lbs
Power: 110V, 60hZ, 80W
*Capacity may change depending on liquid and bottle size.
Cork up to 400 bottles per hour with the StarCap pneumatic corking machine
Air-driven semi-automatic bottle corker makes the process efficient and effortless
Compatible with all natural, agglomerated, collated, and 1+1 agglomerated corks
Air pressure regulator with manometer allows for pressure adjustments depending on the cork being used
Made in Italy by Tenco
The StarCap semi-automatic bottle corker from Tenco provides excellent corking capacity for small wineries or avid home vintners. It is pneumatically driven so you will need an air compressor to operate the corking action. Wine corks are manually inserted into the cone then, by pressing the two start buttons, the cork is inserted into the bottle neck of the wine bottle by slightly compressing the cork. The StarCap machine guarantees perfect integrity, doesn’t create seems on the surface, and doesn’t affect the material in any way.
Specifications:
Capacity: 400 bottles/hour
Power: Compressed Air
Air Connection: Push-to-connect fitting for 8mm (5/16") OD rigid tubing
Can be converted to barb with 1/4" BSPP male threaded adapter
Max Diameter: 25 mm
Max Height: 45 mm
Minimum Bottle Height: 200 mm
Max Bottle Height: 370 mm
Compatible Corks: Natural, agglomerated, collated, 1+1 agglomeration
Do you have issues with your heat shrinker? Do you keep burning the top or sides of the heat shrinks with inexpensive shrinkers? Do you have a terrible "bottleneck" in your packaging line where heat shrinks are applied? If so, our Vertical Heat Shrinker is the solution you've been looking for.
Features
Faster throughput keeps your bottling line moving
Temperature Control and precise bottle placement ensure that the heat shrink is not marred or damaged during application.
Stainless Steel Construction
Ceramic stone pushes down top of shrinks and can be replaced with your own custom heat stamp
110V 60Hz Power!
Does not come with plug
Expertly crafted stainless steel fruit press made by the original manufacturer of the bladder press Features a slotted screen which mirrors commercial press designs Higher juice yield (65-70%) compared to other press models Can be used with any domestic water supply that provides at least 36 psi of pressure Easy to clean after use—simply spray down with a hose and towel dry Made in Germany by Speidel Speidel was the original manufacturer of the bladder press. While similar to the Italian models in operation, Speidel offers a few quality upgrades. To obtain a better press Speidel uses a slotted screen, similar to what is offered on large commercial presses, instead of a screen with circular perforations. Speidel presses also offer superior hardware and a recessed valve assembly (to reduce accidental breakage). Insert bag and outer splash guard included. Compared to other presses, the Speidel hydro press has a higher juice yield (~65-70%) and works completely without electricity and with minimal effort. This press can be used with any domestic water supply the provides at least 2.5 bar (36 psi) of pressure. Pressing pressure and pressing time is simply regulated by the water flow. These units are extremely easy to care for and can be cleaned quickly by simply spraying it down with a hose after use. You will find the quality you'd expect from a product that is 100% German-made. Speidel has been shifting their bladder presses from painted to all stainless, and we're pretty excited about it. Although the orange painted versions have their own aesthetic appeal, nothing beats the performance and practicality of stainless steel. Stainless is much easier to clean and much more resistant to rust. The painted versions are likely to chip over time through normal wear and tear, creating small crevasses for bacteria to call home. No such worries when working this beautiful, brushed stainless press. Overall height is 42" and basket height is 23.5". A press cycle averages around 45 minutes. Includes: Complete press assembly Inner mesh bag (to keep fruit from getting in the stainless basket and make cleanup easier) Plastic "spray-protection bag" to keep juice from squirting out Fittings to connect garden hose Instruction manual Presses ship in a corrugated box. Minor assembly (attaching legs) is required before use 1 Year Warranty on all parts! Download the PDF FAQ: Can the press be operated with air pressure? No. These are hydraulic presses that may only be operated with water. When operating with compressed air, there is a risk of explosion and a very high risk of injury if the membrane bursts due to excess pressure or damage. Is a minimum water pressure required? In order to ensure the function and the best possible yield, there should be a minimum water pressure of 2-2.5 bar on the press. What if the water supply delivers more than 3 bar? In principle, this is not a problem, as if the water pressure inside the press exceeds 3 bar, the pressure relief valve opens and there is no pressure-related damage. How many apples make how much juice? On average, 50kg (110 lbs) of apples produce around 30-35L (8-9 gal) of juice, depending on the variety and quality of the apples.
Self-priming flexible impeller pump with stainless trolley cart for moving wine or juice
Stainless steel pump head with 1.5" tri-clamp connections
On/off switch for easy operation
19.8 gallons per minute flow rate
Stainless bypass for reducing flow rate
Made in Italy by EnoItalia
The Euro 30 is a great versatile winery pump for all around cellar needs. The sanitary connections are 1.5" TC to allow for easy hook up of hoses, filters, fillers, you name it. The 2 wheeled cart can make it into tight places in the winery, and scoots out of the way when not needed. With the included SS Bypass, you can reduce flow rates up to 25%. SS head and cart mean easy maintenance, and a power switch on the body keeps all necessary controls conveniently accessible.
Although the Euro 30 is self-priming, the pump should never be run dry.
Features:
Flow rate is 19.8 gpm
Max Pressure: 40 PSI (2.8 BAR)
1.5" Tri-Clover inlet and outlet
220 v single phase Input Voltage Required (6.5 amp draw)
1.5 HP motor
Recommended temperature range: 40 - 150°F (5 - 65°C)
Handy SS trolley cart for easy movement around the winery
SS Bypass for reducing flow
SS head w/ flexible impeller
Light assembly required - pump is separate from cart in box
220v bare cord - You will need to wire on the appropriate 220v plug
Put one feed line into this filler from your fermenter or barrel and fill three bottles at once. Unit comes included with a Siphon Bulb for conveniently starting a siphon from the holding tank to each filler spout. Each bottle fills independently of one another to allow for staggered filling (take one bottle off as another is filling). Fill is initiated when bottle is lowered onto filling spout and locked into place with built-in bottle neck clasp. The flow of liquid will stop automatically when the level of liquid in the bottle reaches the liquid level in the reservoir. The clasps around each fill head will hold the bottles in place during filling. Spouts feature a unique design that eliminates dripping when bottle is removed. A float valve keeps the wine level constant in the wine reservoir at all times. Each spout fills about two bottles per minute. Built-in drain allows for easy cleaning. All metal parts are made from 304-type stainless steel. Replacement fill spout seals are available. 15L reservoir.
Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Ratcheting basket press with wood basket
Classic design offered at an affordable price for home & professional winemakers alike
Made with pressed steel basin with an enamel coating
Wooden basket disassembles into 2 pieces for easy removal of the pressed grapes and cleaning
18-gallon capacity
Made in Italy by Marchisio
MoreWine! presents the classic, affordable wine press for the home user. Wood slats on the side with a painted base and stand.
Traditional ratchet style presses are made with a pressed steel basin with an enamel coating. The basket staves are made of a hardwood and fastened with chrome plated bolts. Baskets are in 2 pieces for easy disassembly and removal of pomace. Also included are 6 hardwood blocks and two hardwood half-rounds to more efficiently and effectively press grapes and extend the reach of the ratchet. These presses come with a removable shaft which has a large nut on the bottom of the basin. The ratchet mechanism allows you to exert more pressure on the grapes than would be possible with a simple screw mechanism.
The "number" (#) of the press refers to the diameter of the basket in centimeters. There is no direct relationship between the diameter of the basket and the capacity in gallons or the number of pounds of grapes it can hold.
#40 specifications:
Basket diameter: 16 inches
Basket height: 20-1/2 inches
Basket capacity: 18 gallons
Ship weight: 145 pounds
Manufacturer: Fratelli Marchisio (Italy)
Download the PDF
Compact fruit press perfect for the hobbyist wine or cider maker Stainless steel perforated basket offers reliable performance and long lifespan Hinged design allows for quick removal of spent grapes and easy storage 2.5-gallon capacity Made in Italy by Marchisio Great for pressing the juice from soft fruits (pitted peaches, apricots, etc.) or when used in conjunction with our manual apple crusher to make cider. The basket is made from perforated stainless steel. The press mechanism is a single plate that pushes down via a threaded shaft that is connected to a t-handle. The entire pressing mechanism is hinged and folds out of the way when done, allowing for easy removal of spent fruit solids. Much faster than a typical wine press. 20 cm Diameter basket holds 9.5L (2.5 Gallons) at a time. Does not include any straining bag, though one can be added to reduce product bypass. See our BAG26.
Premium Counter-Pressure Bottle filler that is designed for the smaller craft brewer or dedicated homebrewer to help make bottling day faster and more efficient
The four separate filling heads have individual Stainless Steel 3-way control valves that allow for quick fill rates
Only requires one person to operate
A single PRV provides equal backpressure on all heads resulting in matching flow rates without adjustment
Individual purge valves on each fill head allow for nearly all oxygen removal in a bottle, ensuring that the beer stays fresh for longer
The removable drip tray is fully draining with a barbed outlet for constant filling and easy cleaning
A purge valve on the reservoir helps make sure that foam never builds up
304 Stainless Steel Construction and easy-to-use functionality, all resulting in a top-of-the-line bottle filler
Introducing the newly redesigned and updated G2 Medusa Multihead Counter Pressure Bottle Filler! This unique unit was designed in-house by the MB Pro Engineering team and purpose built for the smaller craft brewer or dedicated homebrewer. The Medusa will speed up bottling day while also reducing exposure to oxygen during the bottling process, resulting in higher quality beer with a longer shelf life.
The Medusa Multihead Counter Pressure Bottle Filler can be adjusted to cater all bottling needs. All four heads can be operated individually, and the height, back pressure, and fill speeds can be adjusted for various bottle styles. We've done our best to pack this unit with features that will handle all jobs, while keeping costs as low as possible.
Features:
3-way stainless steel valves on both inlet & back pressure sides of all fill heads.
Improved Pressure Relief Valve has higher accuracy over fill rates, and directs foam into the drip tray rather than onto your bottles.
Robust stainless steel frame stands on its own or can be easily bolted or clamped to a work surface
Stainless steel fill reservoir keeps fill rates equal & reduces foaming
Inverted fill tubes & reservoir purge means cleaner filling with even less possibility for foam.
Dual TC Fill reservoir is easier to clean & allows for upgrades down the road (as they become available).
Easily adaptable to fill from nearly any pressurized vessel.
Height is adjustable from shorty bottles to growlers.
Easy disassembly for cleaning, storage & maintenance,
Sanitary 1.5" TC inlet for beer (Clamp and Gasket sold separately)
3/8" tube connection for CO2.
Backpressure Bar allows for a single adjustment point for fill rates. No more adjusting PRVs on each fill head.
Minimum Bottle Height: 6.9"
Maximum Bottle Height: 16.5"
Maximum Working Pressure: 15 PSI
Dimensions:
Footprint: 26-3/8" L x 8" W
Drip Tray: 23-1/2" L x 5-1/2" W
Overall Height: 25-3/8"
Please Note: Filler valves include a Teflon gasket. Do not soak the valves in PBW which can corrode Teflon material after prolonged contact.
EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles.
Reliable, neutral yeast for sparkling and still wine production
Ferments effectively at low temperatures
EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations.
Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles.
Key Features:
Neutral aromatic profile that preserves varietal character and terroir
Short lag phase and fast fermentation kinetics
Ferments effectively at low temperatures (10–30°C / 50–86°F)
High alcohol tolerance (up to 15% v/v)
Low production of VA and H₂S with proper nutrition
Excellent choice for base wines, dry whites, rosés, and fermentation restarts
Recommended Applications:
Traditional and tank method sparkling wines
White and rosé varietals where neutrality and freshness are desired
Restarting sluggish or stuck fermentations
Late-harvest or fortified wines requiring high ethanol tolerance
Dosage:
Standard fermentations: 20–30 g/hL
Stuck fermentations or high Brix: 30–40 g/hL
Rehydration:
Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.
Strong fermenter for balance, freshness, and fruit expression
O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.
Contributes to freshness and mineral/citrus notes in white wines
In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
May help stabilize color due to its slow degradation of acetaldehyde
Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >57°F
Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
Maximize aromatic complexity and mouthfeel in white and Rosé wines
Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.
High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.
Applications:
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production.
Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.
BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression
Unleash vibrant tropical aromatics and enhance wine complexity
BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired.
Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.
Flavor Profile:
Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.
Your go-to solution for crafting wines that are bursting with fresh, fruit-driven character
Whether you're perfecting a crisp summer rosé or an aromatic white wine, this strain brings out the best in your ingredients, delivering consistency and clarity in every batch
Unleash the full potential of fruit-forward wines
BE FRUITS is meticulously engineered to enhance the vibrant, fruit-forward characteristics of your wines. Selected for its robust fermentation capabilities and exceptional ester production, this strain brings out the natural sweetness and aromatic complexity of grape musts. Ideal for winemakers seeking to craft wines with pronounced fruitiness, crisp acidity, and a clean, refined finish.
High Ester Production: Enhances aromatic intensity with notes of ripe berries, tropical fruits, and stone fruits.
Rapid Fermentation: Optimized for efficient, clean fermentation with minimal lag time.
Alcohol Tolerance: Supports ABV levels up to 14%, perfect for a wide range of white and rosé wines.
Temperature Range: Ferments effectively between 54°F (12°C) and 75°F (24°C) for controlled flavor development.
Low H₂S and SO₂ Production: Ensures cleaner fermentation and reduces off-flavors.
Enhanced Mouthfeel: Promotes glycerol production for a smooth, well-rounded body.
Applications:
White and Rosé Wines: Amplifies the natural fruit flavors in varietals such as Albariño and other aromatic whites.
Ciders: An excellent choice for cider fermentations where clean, bright flavor expression is desired.
Flavor Profile:
Aromatic Esters: Produces vibrant aromas of red berries, stone fruits, and tropical fruits.
Enhanced Fruit Expression: Accentuates the bright, juicy qualities of the fruit while maintaining a clean fermentation profile.
Crisp Finish: Finishes clean with a slight hint of residual sweetness that complements natural fruit acidity.
Usage:
Rehydration: Rehydrate in 10 times its weight of water at 95°F (35°C) for 15–20 minutes.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation.
Nutrient Addition: Supplement with yeast nutrient to ensure a robust and complete fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain a steady temperature between 54°F and 75°F for optimal flavor retention and ester production.
NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics
Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch
Vibrant aromatics and enhanced mouthfeel for premium red and white wines
NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity.
Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites.
Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins.
Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production.
Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions.
Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation.
Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity.
Applications:
Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins.
Syrah & Zinfandel: Brings forward dark berry notes with rich complexity.
Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish.
Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile.
Fruit Wines: Ideal for capturing pure, expressive fruit characteristics.
Flavor Profile:
Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish.
White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile.
Full Mouthfeel: Promotes enhanced body and smooth tannin integration.
Bright Aromatics: Preserves varietal purity and fresh fruit character.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.
Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation.
Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel.
Aging Potential: Suitable for both early-drinking wines and age-worthy reds.
Off-dry ruby red wine presents succulent flavors of fresh ripe black cherries balanced by a subtle touch of tannins
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
2008, 2009 & 2011 WineMaker International Award Winner
This off dry ruby red wine presents succulent flavors of fresh ripe black cherries balanced by a subtle touch of tannins. Light and fruity, this thirst quencher is a great addition to any summer festivity.
2008, 2009, and 2011 WineMaker International Award Winner.
Very Black Cherry
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
Pleasant soft acidity and luscious, fruity aroma make this a refreshing choice on a hot summer day
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
Gold Medal Winner of the WineMaker International Amateur Wine Competition 2023
WineMaker Top 100 Wine Kits of 2023
This popular, pale straw-colored wine is intensely flavorful, reminiscent of a freshly cut crisp green apple. The pleasant soft acidity and luscious, fruity aroma make it refreshing on a hot summer day.
2010, 2011 and 2013 WineMaker International Award Winner.
Green Apple Delight
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
An exciting combination of freshly picked blueberries with a delicate touch of tannins and structure
Medium-bodied and sweet, 7.6% ABV
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
2008, 2010, 2011 & 2013 WineMaker International Award Winner
Experience the exciting combination of freshly picked blueberries with a delicate touch of tannins and structure. This off-dry red wine is best enjoyed chilled on a warm summer day.
2008, 2010, 2011 and 2013 WineMaker International Award Winner.
Blueberry Bliss
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
Floral and ripe fruit aromas, light mineral notes and a refreshing acidity
Light-bodied and dry, 11.2% ABV
Serve with fish tacos and jalapeno or spicy shrimp
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A classic off-dry and medium-bodied Riesling style wine with floral and ripe fruit aromas, light mineral notes and a refreshing acidity.
Food Pairings
Serve with fish tacos and jalapeno or spicy shrimp.
Riesling
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 11.2%
Kit Volume: 6.3L
Approximate Yield: 23L
Ready to bottle in 4 Weeks
Tart green apple with crisp citrus and honey flavors
Light-bodied and dry, 11.2% ABV
Pair with grilled seafood or Asian strir fry
Each kit yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
A typical dry Pinot Grigio style, this wine boasts aromas of tart green apple with crisp citrus and honey flavors.
Food Pairings
Pair with grilled seafood or Asian strir fry.
Pinot Grigio
Sweetness: Dry
Oak: Unoaked
Body: Light
ABV: 11.2%
Kit Volume: 6.3L
Approximate Yield: 23L
Ready to bottle in 4 Weeks
