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If you would like to see something here drop us line and we'll see what we can do. CONVERSION CHARTS VOLUME (imperial) 1 Gallon = 8 Pints = 4.546 Litres 1 Pint = 20 Fluid Ounces = 568 ml 1 Fluid Ounce = 28.41 ml 1 Barrel = 36 Gallons = 163.7 Litres 1 Barrel = 2 Kilderkins = 4 Firkins 1 Aus Tablespoon = 20 ml 1 Australian Teaspoon = 5 ml VOLUME (US) 1 Drop = 0.1 ml 1 Gallon = 8 Pints = 3.785 Litres 1 Pint = 16 Fluid Ounces = 473 ml 1 Fluid Ounce = 29.75 ml 1 Barrel = 31 Gallon = 117.3 Litres WEIGHT 1KG = 2.2 Pounds 1Pound = 16 Ounces = 454 Grams 1 Ounce = 28.35 Grams PRESSURE 1 Bar = 100KPa = 14.7 psi TEMPERATURE 38 °C = 100 °F 40 °C = 104 °F 50 °C = 122 °F 60 °C = 140 °F 63 °C = 145 °F 65 °C = 149 °F 68 °C = 154 °F 70 °C = 158 °F 77 °C = 170 °F To convert °F to °C, subtract 32, then multiply by 5 and divide by 9 To convert °F to °C, multiply by 9and divide by 5, then add 32 When a recipe calls for the addition of grape concentrate use 250g of chopped raisins instead. The reason behind this is grape juice is very expensive and difficult to obtain in small quantities. Grape concentrate is added to give your wine a bit of body and substance, which raisins will do equally as well. If you have a glut of fruit you can freeze it and then make wine all year round. When you freeze the fruit the juice cells expand and break open, this in turn allows you to extract more flavour and colour. It may even be beneficial to put the fruit in the freezer over night to take advantage of this. It also allows you squirrel fruit away as it ripens and then bring it out at your leisure when you have enough for a batch. POTASSIUM METABISULPHITE is the preferred agent for sterilising the must as it is more stable and will not strip the colour. It can be used in tablet form or as a liquid. Campden tablets used at 1 tablet per 5 litres or 1 teaspoon of a stock solution of 10g potassium metabisulphite per 100ml water, will yield 50 ppm SO2. When added to the wine it will kill any bacteria and inhibit wild yeasts so the preferred inoculated strain of wine yeast can take over your must. SODIUM METABISULPHITE is the preferred agent for sterilising equipment as it is cheaper. After cleaning your e TRI-SODIUM PHOSPHATE (BOTTLE CLEANER) is a caustic cleaner. Mix 1/4 of a cup in 4 litres of hot water and wash bottles or barrels. Rinse well. Stubborn stains may require soaking for 24 hours. We recommend wearing of rubber gloves while using this product. SODIUM DICHLORISOCYANURATE + TRI-SODIUM PHOSPHATE (KEG CLEANER) is a cleaner and steriliser in one. Use 1-2 teaspoons in 5 litres of cold water to clean, sterilise and deodorise barrels. Leave for 10-20 mins then rinse well. SODIUM HYPOCHLORITE is a commercial brewery descaler/steriliser for the removal of all yeast films, moulds etc. FOR USE, dilute 50ml to 500ml with water. Add a little of this solution to the bottles or vessels and shake around for a few seconds or until any film is removed. Rinse with hot or cold water. The solution may be used repeatedly until grossly contaminated or the chlorine smell has diminished. BREWCLEAN is a non toxic colloidal cleaner. The micelles attack dirt and push it into the water, making it easy to wash away. Heavy cleaning jobs no dilution required. Moderate cleaning jobs 1 part brewclean to 3 parts water. Light cleaning jobs 1 part brewclean to 6 parts water. Wet the surfaces with brewclean, agitate the product on the surface by wiping, rubbing and shaking as required. Allow to sit then rinse clean. Acids
are very important in wine as they play a vital in determining the final quality
of the finished product. A lack of acid can produce a poorly fermenting wine
which seems insipid and lacking in character, generally a flat and boring wine.
If you can measure the acidity with litmus paper or a proper pH meter you should
aim for a reading of 3.0 to 4.0, with 3.5 the best reading for most wines. ASCORBIC ACID :- Ascorbic acid is an antioxidant/oxygen scavenger that prevents oxidative flavour and colour deterioration. It is added to the grapes/fruit in the crusher/pulp stage along with potassium metabisulphite as well as after fermentation. Ascorbic acid supplements potassium metabisulphite but shouldn't replace it totally. It is more commonly known as Vitamin C. CITRIC ACID :- This acid occurs in things like Bananas, Lemons, Limes, Oranges, Pears and a vast quantity of other fruits. This is one of the most common acids to use in winemaking because it is stable and imparts an easy to take fruity flavour. to keep things simple most recipes call for the use of citric acid, if an acid is called for. MALIC ACID :- Malic acid is found in Apples, Apricots, Nectarines, Peaches and others. Malic acid helps to keep the fermentation rate up. SORBIC ACID :- Sorbic acid is a yeast growth inhibitor whose sole function is to prevent yeast growth. It is usually added as the more soluble potassium sorbate which contains approximately 75% sorbic acid. The effectiveness of sorbic acid can be greatly reduced when a large amount of yeast cells a present, so it should be added at the final racking stage or ideally after filtering. Low alcohol and high pH levels can also reduce its effectiveness and should be used in conjunction with sulphur dioxide as it has no antioxidant or anti bacterial properties. TANNIC ACID :- This comes from the skins and stems of the fruit and vastly improves the taste of most wines, giving them some astringency that may otherwise be lacking. Red fruits and grapes are usually rich in tannins, as a rule, and therefore don't need the addition of any extra. In flower and grain wines the addition of 1 teaspoon per 5L may be required. Tannin also helps with the keeping qualities of the wine. TARTARIC ACID :- Tartaric acid is the main acid that is found in grapes, it can also be found in other fruits as well but in varying quantities and usually in the opposite amounts to Malic acid. This acid can be unstable and drop out of suspension and be seen as tartrate crystals in the bottom of your bottles. ALL PURPOSE WINE YEAST (UCLM S325) - Killer active, vigorous fermenter, alcohol tolerant to 14% by volume. temp tolerant 15 - 35ºC and is able to rapidly dominate a mixed culture ferment. particularly recommended for fruit wines. ALL PURPOSE WINE YEAST (UCLM S325) - Killer active, fast fermenter, alcohol tolerant to 18% by volume. temp tolerant 10 - 35ºC and is able to rapidly dominate a mixed culture ferment. particularly recommended for white and red wines. Low foam activity and low VA but with enhanced ester characters produced. RIESLING YEAST (UCLM S325) - Particularly useful for producing very fruity white wines, will ferment vigorously between 10 - 30ºC, but has a tendency to Hydrogen Sulphide accumulation at high fermentation rates and low nutrient levels. Alcohol tolerant to 16% by volume. Refrigeration is recommended. SAUVIGNON BLANC Temporarily out of stock - Portuguese isolate for production of fresh, fruity, clean wine for Sav Blanc, Chenin Blanc and Semillon. Killer active, medium fermentation rate, alcohol tolerant to 14% by volume and fermentation temp range 15 - 32ºC. Due to it's low nutrient requirement this strain is highly recommended for juices with low solids content. CHARDONNAY YEAST (BCS 103) - Cotes du Rhone isolate for production of full bodied barrel fermented Chardonnay. Killer active, short lag time, alcohol tolerant to 14% by volume with temp range from 15 - 35ºC, but the best temp is around 20ºC. when left on the lees it enhances the aroma and flavour. Also good for developing mouth feel. CHAMPAGNE YEAST (BCS 103) - Champagne isolate and CIVC approved for champagne use. For white and red wines where a rapid, neutral ferment is required. Killer active, alcohol tolerant to 15% by volume, optimum temp range 15 - 30ºC in primary fermentation and 10 - 14ºC in secondary. CABERNET SAUVIGNON YEAST (UCLM S377) - Killer active, sugar and alcohol tolerant, will ferment to 16% by volume. Temp range 15 - 30ºC. Low colour loss with a contribution to aromas and flavours of wine, giving complexity of red fruits and spiciness. SHIRAZ YEAST Temporarily out of stock - Shiraz isolate from Costieres de Nimes area of France. Killer neutral, vigorous fermenter with a short lag time. Fermentation temp range 15 - 30ºC. Alcohol tolerant to 14% by volume Enhanced mouth feel, lifted fruit character, noticeably prune, blackberry and spicy black pepper and liquorice in red's. PINOT YEAST (SG S101) - Burgundy isolate selected for it's ability to ferment a traditional heavier Burundian pinot noir with cherry characters. Colour stability is maintained throughout fermentation with little contribution to flavour. Will ferment to dryness with little decrease in fermentation rate. PORT/SHERRY YEAST (NDA 21) - killer active, Sugar and alcohol tolerant and therefore particularly useful for ferments up to 17% by volume and shown to batch ferment fruit wines up to 20% Good colour retention. STUCK FERMENT YEAST (BCS 103) - Killer active, able to ferment between 8 and 30ºC and to 16% by volume. Will accumulate more sulphur dioxide and acetic acid at higher alcohol concentrations. Does not promote malolactic fermentation. MALOLACTIC FERMENTATION CULTURE Temporarily out of stock - Moderate to quick fermentations have been achieved, and EQ54 contributes balanced mouth feel with a natural sensory impact that allows for enhanced varietal fruit. DIAMMONIUM PHOSPHATE :- is used to provide the yeast with supplementary inorganic nitrogen to inhibit the possible subsequent formation of hydrogen sulphide (rotten egg gas) during fermentation, and to assist in obtaining complete fermentation of the sugar. T.H.B.S. SUPER NUTRIENT :- is a blend of diammonium phosphate, magnesium sulphate, yeast hulls, nicotinamide peroxide, thiamine, calcium pantothenate and biotin. It is used to inhibit the possible subsequent formation of hydrogen sulphide (rotten egg gas) during fermentation, and to assist in obtaining complete fermentation of the sugar and will not contribute to flavour and aroma of the wine. It is highly recommended for use in mead. YEAST HULLS :- are the insoluble fraction of a yeast. This is comprised of the cell wall and membrane with minor amounts of insoluble cell cytoplasm. The yeast hulls have two unique qualities, which makes them very useful in winemaking. They are important sources of lipids and sterols which improve fermentation kinetics and increase the yeast's tolerance to alcohol and they increase the surface area of the must. The hulls adsorb fatty acids and oxygen to decrease the risk of sluggish ferments. BENTONITE :- Bentonite is diatomaceous clay that when mixed with water turns into a thixotropic paste. The important factor of bentonite is that it has the ability to absorb proteins in wine, but can also absorb part of the flavour of the wine so it's use must be kept to a minimum. GELATINE :- The addition of gelatine is made to aid clarification and reduce the level of phenolic compounds, like tannin, in astringent and bitter red wine and less frequently whites. It serves as a finning agent and can be added in conjunction with other finings such as bentonite. isinglass or kieselsol. CLEARZYME :- This is an enzyme that destroys pectin, starch and cellulose compounds in wine. These compounds cause hazes in the wine that is aesthetically unpleasant. PECTIC ENZYME :- This combination of predominantly pectinase with secondary levels of hemi-cellulase and cellulase destroys the pectin chains allowing easier access of anthocyanins and tannins. Pectin is good for setting jams but not for wines and if left intact cause hazes in wine. The enzyme is best added at the beginning of the process. WINE FININGS :- Isinglass is a natural finning agent that electrostatically attracts the solid particles in the wine and drags them to the bottom of the fermenter and settles them in a slightly gelatinous state. Isinglass has the advantage of being able to be used in delicate wines where colour stripping can be a problem, in place of other harsher finning agents. FILTER CARBON :- A much finer material that reacts with aldehydes and esters, and de-colourises any caramel/sugar fractions. Reacts by removing colour and odour. The slower the filter flow the cleaner the wine will end up. KIESELSOL :- Silica or Silicon dioxide preparations can be used to aid in flocculation and settling of gelatin fining additions. Fining agent for beer or wine. Can be used in conjunction with chitosan, a polysaccharide found in the shells of crustaceans and is derived from chitin, a substance found in shellfish. POTASSIUM SORBATE is a yeast inhibiter. It must be used with a campden tablet. To stabilise wine, add half a teaspoonful per 5 litres at the final racking (as well as Campden Tablet). You can now sweeten your wine to taste. 5-10g/L is enough to make a dry wine a medium sweet wine. THE COMPOSITION OF OAK AND ITS
FLAVOUR CHEMISTRY SUGAR CONTENT IN FRUIT AND THE INFLUENCE ON WINE We're lucky in Tasmania as we have access to a wide and plentiful supply of fruit for wine making. I like to think if we can add more fruit and less 'purchased' sugar that we get a better tasting wine, more representative of the fruit we started with. The way to use this table is to realise that if 18g sugar/L gives 1% alcohol, then 216g sugar/L gives 12% alcohol. Since fruits contain natural sugars then it is realistic to adjust the amount of sugar you need to add (and therefore purchase) to your wine to produce a 12% (or more). The more of the natural sugars from the fruit you add the more depth, colour and character your wine will have. The less 'purchased' sugar we add the better, as the only real flavour this sugar gives our wine is a more spiritous taste. Consider a wine from the first
fruit - apples... (being the Apple Isle!!!) :-)
Contact InformationPhone & Fax (0362) 346230 Postal address 179 ELIZABETH STREET, HOBART TAS 7000
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