 |
|
 |
 |
|
| SKU: 448 Potassium Metabisulfite, 2oz; 1/8 tsp per gallon = approximatly 100 ppm SO2; Sanitizer - use 2 oz per 1 gallon of water. Antioxidant and bactericide - use 2/3 teaspoon to 5 gallons. Dissolve sulphite in warm water before adding.
Price: $ 1.99 / Each
|
|
Specifications:
|
|
| |
|
| . .
. . . . . . .
. . . . . . .
. . . . . . .
. . . . . . .
|
|
Stomp Them Grapes
4731 Lipan St.
Denver, CO 80211
United States
Ph: 303-433-6552
Fax: 303-433-6554
e-mail: stompthemgrapes@gmail.com
|
|
|
 |
 |
|
|
|
 |
 |
4632 Wyeast Dry Mead 4632 Wyeast Dry Mead; Best choice for dry mead. Used in many...
Price:
$ 6.99 / Each
|  | |  | Lallemand ICVD254 (8g) Dry Wine Yeast - ICVD254 (8 g)
DYW72
Rhone isolate for both red and white wines. Vigorous fermenter with a short lag time, this yeast creates enhanced mouthfeel and color stability due to polysaccharide-tannin complexing. Benefits include a high fore-mouth volume, big mid-palate mouthfeel, and intense fruit concentration in all wines, with the following differences: In red wines, ICV-D254 gives a jammy, concentrated, yet soft ripe fruit character, that can often have licorice and a mild spiciness to it. Red wines made with ICV-254 may be blended with ICV-D80 (DYW66) for a more concentrated, fuller-bodied wine. In white wines, however, butterscotch, smoke, hazelut, and almond characters are common but the yeast will definitely require nutrients. Some premium Chardonnay winemakers blend this yeast with CY3079 (DYW64) to create a wine with nutty aromas and a creamy mouthfeel. ICV-D254 is a vigorous fermenter, which means that it will run hot and fast if you let it get away from you, so rein it in if possible. For best results, 53 to 82 degrees F is recommended. Tolerant up to 16% alcohol.
Price:
$ 1.99 / Each
|  | |  | Pectic Enzyme Powder; 1 lb Pectic Enzyme Powder; 1lb; usage 1/2 oz per 6 gallons
Price:
$ 7.99 / Each
|
|
 |
|
|
|
 |