Fermentation and Aging Ingredients

The American oak has aromatic sweetness and a campfire/roasted coffee attribute present in all three toast levels, with Medium and Heavy having the highest intensity. American oak had cooked fruit more than fresh or jammy and imparted mouth feel/fullness, especially in Medium Toast.

Diammonium phosphate is added to must to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. It should be added at beginning of fermentation, but could also be added towards the end of a slow or stuck fermentation. One teaspoon = approximately 4.5 g. Use 1 teaspoon per gallon for meads, fruit wines and high gravity beers. Using more than the recommended amounts gives unpleasant ammonia smell. Yeast energizer is probably a better choice in most circumstances because it contains extra vitamins and minerals to promote yeast vigor.

The American oak has aromatic sweetness and a campfire/roasted coffee attribute present in all three toast levels, with Medium and Heavy having the highest intensity. American oak had cooked fruit more than fresh or jammy and imparted mouth feel/fullness, especially in Medium Toast.

This is a cold mix, positively charged fining agent for beer and wine. It is known for working when other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity. To use, stir 1/2 teaspoon per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment. Although it may contain some colloidal compounds which can make it gel, Sparkolloid is derived from the preserved skeletons of marine animals found in dry seabed, suspended in powdered agar gelatin. Prolonged exposure to dust can cause lung irritation.

The French oak is characterized by a fruity, cinnamon/allspice character. As the toast levels increased the fruity descriptor changed from fresh to jammy to cooked fruit/raisin in character. The French oak was also characterized by custard/ creme brulee, milk chocolate and campfire/roasted coffee notes, especially the latter descriptor at higher toast levels.

treats 5-6 gallons

This superior Euro-fining is the new standard in wine finings. It contains two pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative and strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully promoted in certain brands of wine kits over the past few years and are now available to every wine kit maker. One 2.26 oz package is sufficient to clear a 5 or 6 gallon batch of beer or wine in two days.

Finishing formula is used to smooth and mellow liquors.

Yeast energizer provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. It is used to help start slow fermentation and to restart stuck ones. Use 1/2 teaspoon per gallon and stir gently. Be aware that it may cause foaming if added to an ongoing fermentation. 1 teaspoon = 3.7 g. It is a better choice than yeast nutrient which lacks some of the essential compounds needed to get sluggish yeast going. If you use more than the recommended amount you will have an unpleasant, salty flavor. Composition: Diammonium phosphate 87.7%, Nutritional yeast 7.8%, and magnesium 0.4%.

Potassium Sorbate is a stable salt of sorbic acid derived from the berries of the mountain ash tree. It prevents renewed fermentation in sweet wines and inhibits the reproduction of mould and yeast. To use, dissolve 1-1/2 teaspoons of Sorbate per 5-6 gallons of wine, in cool water and then stir in thoroughly. DO NOT add until ALL fermentation is finished and the wine is clear and stable. Sorbate that is present during malolactic fermentation will be converted to hexanedienol (geraniol), a compound with the strong odor of geraniums.