Wine Making Additives (During Ageing)

The easy way to remove oak chips and cubes from your carboys! These stainless steel perforated tubes will hold 2 ounces of oak (chips or cubes), and can be lowered into the carboy. A small piece of plastic line is tied to the top stopper of the infusion tube, and will allow your carboy stopper to seal tightly while at the same time holding the plastic line securely against the mouth of the carboy. When it is time to remove your oak, grab a hold of the line, remove the stopper, and pull the Oak Infusion Tube out of your beer or wine! Made from stainless steel with silicone stoppers at either end for easy access to either side of the tube. 16" long. Fits carboys 5 gallons and up. Holds 2oz of cubes or chips.

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Kupzit® is an innovative copper citrate preparation developed for the elimination of sulfide off-flavors, particularly hydrogen sulfide odors in wine and fruit wine. Kupzit® contains 2 % copper citrate. For easy dosage and handling, it is coated onto a mineral carrier material, a particularly pure, high-quality granulated bentonite.   Kupzit® reacts within minutes with sulphur compounds such as hydrogen sulfide and mercaptans. These compounds bind with Kupzit and then settle out to the bottom. Dosage and Application: Trials are absolutely recommended. Generally, the dosage amount is 5-20 g/100 L or .05-.2 g/L. Exceptionally bad cases may require up to twice as much.   See the attached Manufacturer's instructions for further details along with information on dosage and storage.  

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Heavy Toast for Red Wines where you want the rich, carmelized, carbonized oak flavor. Nice to add as a small addition after having added your regular addition of medium or medium plus oak. Manufactured by StaVin. Cubes have a longer contact time than traditional chips do, which make them better for long-term aging of wines and beers. Also, longer contact time means longer extraction of flavors (3-6 months), which leads to a more complex combination of flavors. Chips are usually done giving flavor after a week, there by contributing a harsh, flat oak flavor. Our cubes are fires toasted and cut by Stavin, a leading supplier of high-quality oak alternatives to top commercial wineries.   Click here for a PDF of the MoreWine Oak Cube Dosages.

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Often used with isinglass, bentonite, gelatins, and other organically derived fining agents to help compact the lees, Gelocolle is a liquid solution of suspended silica that is used during fining to help improve settling. Gelocolle also helps to limit the risk of over-fining when used in conjuction with other fining agents. Gelocolle can also be used to remove excess protein in both red and white wine, thereby improving their filterability. Gelocolle is completely inert and will not add any flavor or aroma to the wine. To Use Add Gelocolle 1 hour after the fining agent. Mix well to ensure homogenization. Recommended Dosage: In general, use Gelocolle at a rate of 1 mL Gelocolle per 1 g of the fining agent you are aiding. For protein removal use 5 ml Gelocolle per gallon of wine. Note: When using Gelocolle with a gelatin fining, use 1.0 mL of Gelocolle to 1.0 mL of gelatin. Once opened use immediately. Best stored at 50-68 F (10-20 C). Gelocolle solidifies irreversibly when frozen.

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If you are looking for oak that produces flavors which are closer to true barrel quality, then these Stave Segments are just right for you. Less end-grain than traditional oak cube means a slower extraction time and a longer contact time, which will lead to a softer, more rounded mouthfeel. Many professional winemakers who have used these segments have said the flavors produced seemed more like those from regular staves in a barrel. The recommended ratio for 100% new barrel flavor is about .5 lb per 5 gallons of wine. Since the exraction is so slow, the minimum contact time is 16 weeks and they can be left on the wine for up to 18 months. Too large for carboys, please check out oak cubes or chips if using a carboy.

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This product is a direct replacement for our FIN74 - Ichtyocolle. Recommended for whites, roses and fruit wines, Cristaline Plus is a blend of isinglass (fish-derived protein) and citric acid stabilized with SO2. Cristaline Plus has a strong positive charge which makes it very effective at improving the clarity of a wine (even those that are made from botrytised grapes). As an added benefit, Cristaline Plus can help improve the filterability of a wine. Cristaline Plus is not sensitive to cold temperatures and may be slow to finish settling. The use of Gelocolle (FIN64) an hour after the addition of Cristaline Plus will help speed the settling process and create a more compact lees. To Use: Dissolve Cristaline Plus in 150-200 times its weight (75-100 mL) of clean, warm water (59-68 F/15-20 C) Let mixture swell for 3 hours If the solution is too viscous add additional warm water Add the solution quickly into the whole volume of wine to be treated while stirring and mix well to distribute the Cristaline Plus evenly throughout the wine Rack as soon as the lees are well settled (wait 72 hours before filtering or allow 8-10 days settling before racking) Dosage Range: 15-30ppm (mg/L)

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Oak chips made from seasoned American Oak, produced in the USA. Screened to remove dust and small particles. Heavy toast is stronger and more intense than medium toast, it is a different character of flavor, not just a way to get the oak flavor faster. Recommended usage is 2-4 grams per Liter of wine.

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Caseinate de Potassium, formally Caseine Soluble, is a concentrated, powdered form of Potassium Caseinate produced from milk. Helps eliminate oxidized phenolic (brown colored) and bitter compounds in white wines, rose wines, fruit wines, and meads. Caseinate de Potassium can be used preemptively in the must or as a curative step on finished wine. Recommended Dosage: In Juice: 1.9-3.8 g/gal (500-1000 ppm) In Wine: 0.8-3.8 g/gal (200-1000 ppm) Preparation For Use Add the pre-measured amount of Caseinate de Potassium to 10 times its weight of cold water (do not use juice or wine). Allow the solution to swell for 4 hours Stir to dissolve any lumps When completely dissolved, add the mixture slowly to the juice or wine while stirring continuously (for juice, add Caseinate de Potassium before settling). Once added, strongly stir the entire wine volume to get the Caseinate de Potassium to integrate with the wine. Once Caseinate de Potassium has been dissolved, use the preparation within 2 hours. Minimum contact is 2 days, maximum 15 days. The amount needed for your specific wine is best determined by a bench trial. A 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.

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Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that "Titrettes" are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A rough approximate of weight is 1 tsp = 3.2 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.

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In wine, used to suppress naturally occurring microorganisms and prevent spoilage. Also works as an antioxidant. Add at a rate of 1 tab/gallon to achieve 75 ppm free SO2.  These tablets use potassium metabisulphate as opposed to sodium metabisulphate.  Potassium based campden tablets are generally preferred by winemakers who do not want to add excess sodium into their wine.   Can also be added to water to remove chloramine (1 tab is sufficient for roughly 5-20 gallons)

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Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (during cold settling). This fining agent is formulated for the preventative treatment of must prone to oxidation. It will help prevent the formation of undesirable off-characters. Using this with whites, roses, and light fruit wines will help prevent any negative characters from forming as a result of oxidation during processing. Juice - Applied at a rate of 2.25 g / gal. Wine - Applied at a rate of 6 g / gal. Dissolve in 10 times its weight in cold water and mix vigorously to dissolve any clumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle. Please Note: For best results, Bentolact S should be mixed in the juice or wine during a pump-over or tank mixing.

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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 Light toast North American Oak staves, and depending on the wine, will impart flavors of light vanillin, almonds, coconut, and fresh oak. This is a two pack of WineStix, sized specifically for a 5-6 gallon carboy of wine. WineStix will easily fit through the mouth of a glass carboy, and can be attached to a string via the drilled hole for easy removal! One carboy Winestix will treat 5-6 gallons of wine.

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Due to high demand, the 10 kg 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. Improves fermentation kinetics and aroma production Allows yeast to be rehydrated in cool water (60°F) without any loss of viability or vitality Eliminates the need for acclimatization steps—rehydrated yeast can be added directly to juice or must after 15 minutes Requires 50% less water than Go-Ferm™ or Go-Ferm Protect Evolution™ Non-clumping, instantly disperses in cool water Go-Ferm Sterol Flash™ is a revolutionary new yeast rehydration nutrient that is fast, simple to use, and saves time, labor, and water without compromising on yeast viability and vitality. Derived from autolyzed yeast, Go-Ferm Sterol Flash™ provides optimized levels of micronutrients (vitamins and minerals) and extremely high levels of survival factors including sterols and unsaturated fatty acids. Go-Ferm Sterol Flash™ has the highest bioavailability of sterols and is produced with a specific Lallemand micro agglomerated process, for instant dispersion during the rehydration step. When suspended in cool water, the high content of sterols are quickly released and integrated in the yeast membrane within 15 minutes. The high content of sterols reinforces the permeability and fluidity of the yeast membrane. Go-Ferm Sterol Flash™ increases yeast viability, yeast vitality, and optimizes wine yeast aroma precursors assimilation under any conditions in red, rose, and white wine fermentation. With Go-Ferm Sterol Flash™, no yeast acclimatization steps are required before inoculation in must. Go-Ferm Sterol Flash™ is a revolutionary yeast rehydration protector with instant dispersion in cool water for a more reliable alcoholic fermentation and wine yeast sensory impact. Use: Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximate of weight is 1 tsp = 3.2 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. Click Here for a copy of MoreWine!'s Guide to Yeast Rehydration Store in a cool and dry environment at 65°F. Once opened, keep tightly sealed and dry.

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Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. Dosage - Applied at a rate of 4 ml / gal. Usage: Juice - Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week. Wine in Aging - Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.  

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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

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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 roasted toasty aromas, with flavors of coffee and caramel sweetness the length of the palate. 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

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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! 8 piece Barrel Tethers are sized so they fit in through the bung hole and treat 59 gallons of wine. Due to careful aging and seasoning of the wood, these Medium Plus toast French Oak WineStix deliver very specific flavors and aromas. Flavors and Aromas: vanilla, coffee, sweetness, erasing of bitterness and excessive astringency and vegetal character. Please Note: Allow 3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix® milling. The end result is in likeness to a second use Barrel.

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Scottzyme HC is a blend of assorted enzymes designed to increase yield in apple, pear, stone fruits, and wetter grapes (such as concords). This enzyme will assist in breaking down the fruit you work with to help extract more flavor and juice, as well as improving filterability and overall clarity. This Scottzyme works best in conjunction with PEC5L.

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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 North American Oak staves, and depending on the wine, will impart flavors of toasted oak, dark chocolate, subtle black pepper, and carmelized characters. This is a two pack of WineStix, sized specifically for a 5-6 gallon carboy of wine. WineStix will easily fit through the mouth of a glass carboy, and can be attached to a string via the drilled hole for easy removal! One carboy Winestix will treat 5-6 gallons of wine.

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Integrate new oak flavor and structure into wine stored in a neutral barrel. A fantastic way to reduce the cost of buying new barrels with total control over the oaking process. The Infusion Tube is both simple to use and versatile. During any stage of the winemaking process, it is inserted into the barrel with the same ease as it is later removed. The tube is placed through the bung hole of a neutral 60 gal. (225 l. Bordeaux or 228 l. Burgundy) size wine barrel. Each new 8 oz load of Stavin Oak Cubes (the brand that we sell) has an effective extraction time of two-three months, providing 33 percent of new barrel extraction. Three loads offer 100 percent of a new barrel level. Thus, the winemaker exercises maximum control over the amount of oak integrated into the wine during fermentation, aging or prior to bottling. You can even mix the percentages of oak you use. For example you can try 60% French and 40% American oak in one barrel and compare against another barrel with 50% French and 50% American oak cubes. To ensure an air-tight barrel seal, the Infusion Tube includes a top silicone bung. In addition, a bottom silicone bung permits convenient emptying and reloading of Oak Cubes. High quality Cubes for loading the Infusion Tube are currently available in three year air-dried French, Hungarian and American oak. All Stavin cubes are fire toasted in the traditional method, a crucial stage in the processing of these cubes. These really are the highest quality oak cubes on the market. We have tested other, less expensive cubes and they are not even comparable. Loading instructions: Remove the bottom silicone bung; fill the Infusion Tube with one bag of Cubes; replace the bottom bung firmly; insert the loaded Tube into the neutral barrel and secure the top bung tightly. Each new load should remain in the wine for a minimum of two months before removing to reload. The tube accommodates 8 oz of Oak Cubes at a time. 24" L x 1 3/4"D with a 5" stem.

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cottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines Breaks down complex, highly esterified pectins that standard pectinases cannot Enhances clarification, settling, and filterability in challenging juices and wines Boosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit Ideal for problem fermentations or hazy wines that resist fining and filtration Performs well at low temperatures and in a broad pH range Scottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols. Comparison to Scottzyme PEC5L: Scottzyme PEC5L is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, KS is the go-to choice when PEC5L isn’t enough—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, KS excels in the most difficult cases, including post-fermentation haze and challenging press fractions. Protocol Dilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C. Usage Rates Recommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon = approximately 0.02–0.05 mL per liter Use lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.

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Adds mouthfeel and body to wines, seltzers, ciders, etc. Adds perceived sweetness without the concerns of adding residual sugar Helps lock in color by keeping anthocyanins in suspension in red wines Reduces the formation of tartrate crystals in white wine Makes bubbles in sparkling wine rise slower enhancing the appearance LiquiBody by CellarScience is a specialized, pre-liquefied Gum Arabic preparation that adds body and perceived sweetness while stabilizing color and smoothing tannic astringency. LiquiBody is made from high molecular weight polysaccharides which adds the perception of sweetness without having to stabilize residual sugar in your wine. The ability to add body and a little perceived sweetness has many applications. LiquiBody helps keep anthocyanin color compounds in solution, preventing them from precipitating out in the bottle. It is also particularly useful to help keep tartrates in solution when cold stabilization of white wine is not possible.  Popular Uses LiquiBody works really well in hard seltzers to add body and a slight sweetness. LiquiBody is added to sparkling wines to improve mouthfeel while increasing the appearance and fineness of the bubbles. Add perceived sweetness to any wine in your lineup to appeal to a larger portion of the population.  Filtering Add after rough filtration is finished and before or after sterile filtration. LiquiBody is suitable for use with a sterile membrane filter if your wine is very clean and you have prefiltered. If your wine is not prefiltered, and you already suspect you may have issues with sterile filtration, do not use LiquiBody. Dosage: LiquiBody is stabilized with potassium bisulfite which will add less than 1 ppm of SO2 into your final wine. Use: Add 0.75 to 5 mL per gallon. Perform bench trials to determine optimal usage or start with a dosage of 2 mL per gallon and adjust as needed on future batches. Works best at a temperature range between 50-68ºF and a pH of 4 to 5.5. Additional Notes: Once opened, partial bottles of LiquiBody should be refrigerated and used within 30 days. If a container is left open for longer than the suggested use, you can add 1000 ppm of SO2 to extend its life span.

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Vit End – Lallemand Yeast Nutrient for Securing Fermentation Completion Supports yeast vitality during the final stages of alcoholic fermentation Provides essential vitamins, minerals, and survival factors to avoid sluggish finishes Reduces the risk of stuck fermentation by reactivating stressed or nutrient-starved yeast Enhances sugar-to-ethanol conversion efficiency for cleaner fermentation ends More targeted than general nutrients due to its late-fermentation formulation Vit End is a specialized nutrient developed by Lallemand for use at the end of alcoholic fermentation, when yeast cells are most vulnerable to nutrient depletion, ethanol toxicity, and osmotic stress. Unlike standard yeast nutrients formulated for the growth phase, Vit End is designed to support cell survival, membrane integrity, and residual sugar metabolism. It contains inactivated yeast rich in survival factors, specific vitamins, minerals, and sterols that help re-energize exhausted yeast populations, allowing them to finish fermentation smoothly. Wines showing signs of slowing kinetics, high residual sugar, or difficult fermentation conditions benefit from the targeted support Vit End provides. Protocol Suspend Vit End in ten times its weight of clean must or wine at 20–25°C. Stir thoroughly to dissolve. Add when fermentation is slowing (often near 0–5°Brix) or when signs of yeast stress appear. Mix well to ensure even distribution. Do not add simultaneously with bentonite or sulfites. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon Use 20 g/hL in moderate stress conditions. Increase to 40 g/hL in fermentations that are near-stuck, have high residual sugar, or show signs of yeast stress. Vit End can also be used proactively in fermentations known to be high-risk due to low YAN, high sugar, or challenging varietals.  

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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 toast North American Oak staves, and depending on the wine, will impart flavors of roasted nuts, hints of spice, cinnamon, and vanilla. The American 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. Stave measures 4 in. W x 37 in. L.

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