CAMPDENS,ACIDS & ENZYMES

Campden Tablets (50's) After fermentation one campden to each gallon preserves the wine

Campden Tablets (100's) After fermentation one campden to each gallon preserves the wine

Citric Acid 100 grams Citric acid creates a balanced wine in an otherwise low in acid (flat) wine This is the most widely used acid

Citric Acid 500 grams Citric acid creates a balanced wine in an otherwise low in acid (flat) wine This is the most widely used acid

Malic Acid 50 grams Naturally present in apples, blackberries & gooseberrries this acid can induce a third fermentation

Tartaric Acid 50 grams   The natural acid found in grapes. A subtle acid which improves the character of the wine

Tartaric Acid 100 grams The natural acid found in grapes. A subtle acid which improves the character of the wine

Lactic Acid 57 mls Small quantities of this acid added late in the fermentation often improves a wine's bouquet and aids maturation