Other

Other Wine Making and Homebrew Additives and Chemicals such as Pectic Enzyme, Wine Conditioners and Finishers, Grape Coloring, and Grape Concentrates

Displaying items 1 - 15 of 19 Sort: 
Classic is the best selling Turbo Yeast world-wide, performing excellently under most conditions. Classic 8 has been further improved with the inclusion of new mineral absorbents, further improving distillate quality. 6.17 oz.
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$6.95

Fast is the fastest Turbo on the planet, fermenting out 13.2 lb of sugar in less than 24 hours and producing very good distillate quality. It is important that water start temperature is correct and only 13.2 lb of sugar is used to get maximum speed. 8.8 oz.

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$6.95

Heat is the only Turbo to use when the air temperature is above 90ºF. Delivers excellent quality alcohol in hot conditions. Heat is also the only yeast we recommend for "stacking". 4.8 oz.

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$5.95

Still Spirits' "Pure" (formerly known as "Triple Distilled") Turbo yeast is a breakthrough in Turbo Yeast development, making it possible to produce "triple distilled" quality alcohol at home. It is essential to use Turbo Carbon and Turbo Clear with "Pure" Turbo Yeast. 3.9 oz.
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$5.95

Private Preserve Wine Preserver Inert GasPrivate Preserve Wine Preserver Protects opened bottles of wine and wine aging in carboys or barrels. Works by laying down a blanket of protective inert gas on the wine's surface. It blocks out the oxygen and preserves the taste and bouquet. This is a mixture of Argon, Nitogen and Carbon Dioxide Gases used to prevent oxidation of your wine while aging in a carboy or barrel. This gas combination is heavier than air with molecules that are too large to be absorped by wine. A couple of blasts of this gas mix into a carboy or barrel displaces oxidation threatening oxygen with this wine friendly gas mixture. ...click to read more

$10.95

Turbo Clear Distillation Clarifying Agent

Transform your alcohol quality! Turbo Clear is added directly into your turbo wash and within 24 hours removes over 95% of the yeast cells, solids and other compounds from the wash. 4.58 oz.

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$3.25

Turbo Carbon Distillation Filtering Agent

For the ultimate spirit quality! Turbo Carbon is specifically designed for use during fermentation, and is the perfect alternative to Turbo Sugar where it is unavailable. 4.58 oz.

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$3.50

Anti-Foam Emulsion - Powder 0.17 oz. (5 Grams) Dow Corning FG-10 Anti-Foam emulsion in powder form, to prevent excess foaming during boil or fermentation. This 0.17 ounce sachet is sufficient for 5-6 gallons of beer or wine ...click to read more

$1.50

Glycerin Finishing Formula - 1 GallonUse Glycerin to increase the body and mouth-feel in your wine to give it a fuller, more pleasant texture. Glycerin can also smooth some of the harsh characteristics that are more common in younger wines. Glycerin is a natural by-product of fermentation. It is a colorless, odorless, viscous syrup that has little noticeable flavor, except for a slight touch of sweetness. Dozage is 2 to 8 ounces per 5 gallons of wine, depending on the needs of your wine. 1 gallon jug. ...click to read more

$30.00

Pectic Enzyme 5 lb. Pectic Enzyme is commonly used in making of fruit wines. It can also be used in grape wines, it increases the yield of wine by breaking down the grapes and makes pressing more efficient. It aids in extracting flavor from reds. Use 3/4 tsp. per gal. in crushed fruit or juice. Let sit covered for 12 hours. ...click to read more

$42.50

Glycerin Finishing Formula (Smoother) - 4oz.Use Glycerin to increase the body and mouth-feel in your wine to give it a fuller, more pleasant texture. Glycerin can also smooth some of the harsh characteristics that are more common in younger wines. Glycerin is a natural by-product of fermentation. It is a colorless, odorless, viscous syrup that has little noticeable flavor, except for a slight touch of sweetness. Dozage is 2 to 8 ounces per 5 gallons of wine, depending on the needs of your wine. ...click to read more

$2.95

Gypsum (Calcium Sulphate) 2 oz.Gypsum is Calcium Sulphate or Calcium Sulfate and is used to add hardness to beer brewing water that is soft. Also used in making of Meads, Sherrys and other Spanish type wines. Add 1 teaspoon per gallon prior to wort boil to increase hardness of water by 277ppm Ca and 677 ppm SO4. ...click to read more

$1.75

Pectic Enzyme 1 oz. Pectic Enzyme is commonly used in making of fruit wines. It can also be used in grape wines, it increases the yield of wine by breaking down the grapes and makes pressing more efficient. It aids in extracting flavor from reds. Use 3/4 tsp. per gal. in crushed fruit or juice. Let sit covered for 12 hours. ...click to read more

$1.95

Pectic Enzyme 3 oz. Pectic Enzyme is commonly used in making of fruit wines. It can also be used in grape wines, it increases the yield of wine by breaking down the grapes and makes pressing more efficient. It aids in extracting flavor from reds. Use 3/4 tsp. per gal. in crushed fruit or juice. Let sit covered for 12 hours. ...click to read more

$3.50

Pectic Enzyme 1 lb. Pectic Enzyme is commonly used in making of fruit wines. It can also be used in grape wines, it increases the yield of wine by breaking down the grapes and makes pressing more efficient. It aids in extracting flavor from reds. Use 3/4 tsp. per gal. in crushed fruit or juice. Let sit covered for 12 hours. ...click to read more

$8.95

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