Wine Making Additives

Descriptions of Winemaking Chemicals and Additives

On this page you’ll be able to find brief descriptions and uses of chemicals and additives that are used in homemade wine making. The list is in progress, but if there is something you think I missed let me know.

Pectic Enzyme

Pectic enzyme breaking down cellular structure of fruits and as a result increases juice yields. If haze occurs as a result of residual pectins, pectic enzyme can be used as a clarifier.
Use: Add 1/4 teaspoon to each 5 gallon batch. If making wine from scratch, epically fruit wine this is a good item to have on hand, not necessary for meads not containing fruit.

Tannin

The stems and skins of grapes contain tannin. Adding Tannin will add zest to your wine. Clearing will also be assisted by the addition of tannin. If needed it must be added to all wines and meads except for red wines that are fermented with the skins on.
Use: Generally speaking, you would add no more than 1/4 teaspoon per gallon to fruit wines. If your using a kit it is typically not needed.

Yeast Energizer

Yeast Energizer is ideal for re-starting a stuck fermentation, as well as helping to start stubborn fermentations. Provides essential minerals, trace nutrients and vitamins.
Use: Add between 1/2 and 1 & 1/2 teaspoons per gallon.

Yeast Nutrient

Provides food for the yeast. Yeast Nutrient allows a good strong start to fermentation as well as ensuring a complete fermentation.
Use: If using powder, 1 teaspoon per gallon of wine, or if using tablets, 1 tablet per gallon of wine.