Winemaking is it's own unique challenge, and if you're a brewer who wants to try more or not much of a beer drinker why not give it a go. Do your research and grab a starter kit to get going.
Wine Making
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Danstar by Lallemand Lalvin EC1118
Isolated in Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. EC1118 has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines.
$4.00
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My Store Pectinase
Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield.
$10.00
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My Store R56 Red Wine Yeast
8g Wine Yeast perfect for rich full bodied red wines with exceptional flavour complexity.
$5.50
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My Store MA33 Wine Yeast
8g wine yeast. Acid Reducing strain excellent for fruity country wines. For best results ferment at 18-27°c
$5.00
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Vintner's Harvest VR21 Wine Yeast
8g Wine Yeast. Exceptional strain for fruit red varietal wines with good structure, balance and colour. Great strain for red country wines.
$5.50
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My Store CY17 Wine Yeast
8g Wine Yeast. For full bodied, rich fruity aromatic sweet white/blush and dessert wines. Excellent strain for white country fruit and flower wines.
$5.50
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My Store BV7 Wine Yeast
8g Wine Yeast. For full bodied, full flavoured dry and sweet varietal grape wines.
$5.50
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My Store CR51 Wine Yeast
Perfect for light, fruity red wines for early consumption.
$5.50
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My Store AW4 Wine Yeast
The 'only strain' for Germanic aromatic white wines.
$5.50
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My Store SN9 Wine Yeast
8g Wine Yeast. Very good all round strain for country wines, sweet sparkling wines and ciders and the best choice for high alcohol and fortified sweet wines.
$5.50
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Vintner's Harvest CL23 Wine Yeast (Champagne Yeast)
For crisp, dry fresh white/blush wines. Still or sparkling. Champagne yeast is often used for cider and ginger beer.
$5.00
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Vintner's Harvest Wine Stabiliser 50g
Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with a campden tablet.
$8.00
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My Store Malic Acid 100g
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
$7.00
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My Store Citric Acid 100g
Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.
$4.00
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My Store Tartaric Acid 100g
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
$5.00
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Vintner's Harvest Ascorbic Acid 25g
Ascorbic Acid is a strong anti-oxidant and can be used at racking time to prevent oxidation and discolouration in wines. Best results occur when it is used with campden tablets.
$4.00
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My Store VH7 Agglomerate Corks x 100
Size: 38 x 21mm An economical good quality composite cork - new technology has made these corks better than ever. Agglomerate corks have a high resilience and offer a good seal. When using a hand corker you will need to pre-soak them in a solution of a no rinse sanitiser (or potassium metabisulphite) for 30 minsutes prior to bottling.
$22.00
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My Store CLS Pinot Noir CAL 8L
Pinot Noir, CaliforniaStrawberry, cherry and earthy notes.SWEETNESS: DRYOAK: MEDIUMBODY: LIGHT-MEDIUMALCOHOL: 12.5%
$100.00
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My Store Vintners Harvest Wine Making Starter Kit
A complete set of premium quality winemaker's equipment. Everything you'll need to start making wine today. Kit Includes: 30 Litre Fermenter, Airlock & Grommet 23 Litre Demijohn, Airlock & Bung Easy Syphon Hydrometer 39cm Spoon Bottle Brush No Rinse Sterliser Cold water cleaner Just add one of our Winexpert kits for all your ingredients, or source your own grapes and winemakers additives.
$300.00
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Vintner's Harvest Tannin 25g
Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in increments of 5g
$5.00
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My Store Lavin EC1118 - 125gm
Isolated in Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. EC1118 has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines.
$33.00
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My Store Vinometer
Used for measuring the percentage of alcohol in your wine and mash.
$10.00
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My Store Rhone 22226s Red Wine Yeast - 125gm
Alcohol tolerance and fermentation performance are key attributes of this yeast. Contributes to aroma, structure and colour stability in quality red wines for warm to hot regions. Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar red wines. Not only are its environmental parameters conducive to reliability under these conditions, it contributes to wine quality by enhancing varietal aroma expression, contributing to tannin structure and maintaining a high colour intensity.
$33.00
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My Store QA23S White Wine Yeast - 125g
For fresh, fruit focused whites – A clean fermenter, rated highly in thiol conversion for optimum varietal expression. Lalvin QA23® has a very high ?-glucosidase activity, enzymes which help cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. It is known to enhance citrus fruit type aromas including lime and grapefruit. For fresh, fruit focused whites – A clean fermenter, rated highly in thiol conversion for optimum varietal expression. Lalvin QA23® has a very high ?-glucosidase activity, enzymes which help cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. It is known to enhance citrus fruit type aromas including lime and grapefruit.
$33.00
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My Store Paraffin Oil - 1 Litre
$20.00
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My Store Paraffin Oil - 500ml
$12.00
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My Store Potassium Metabisulphite - 100gm
Used to prevent oxidation and growth of wild yeast and bacteria in wine. Crush: 1g per 10kg fruit, double if fruit is in poor condition Racking: 1g per 10 litres of wine
$5.00
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My Store Diammonium Phosphate (DAP) - 1kg
Provides nitrogen essential for yeast growth and preventing H2S (Hydrogen sulfide). Add 15gm per 100lt of juice to the bulk prior to adding yeast. After 3-4 days add another 15gm per 100lt.
$25.00
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My Store Tartaric Acid - 500gm
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.Also available in 100gm or 1kg packs
$12.50
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Vintner's Harvest Tartaric Acid - 1kg
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
$20.00
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My Store Lalvin VP41
Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.
$50.00
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My Store Diammonium Phosphate (DAP) - 100gm
Provides nitrogen essential for yeast growth and preventing H2S (Hydrogen sulfide). Add 15gm per 100lt of juice to the bulk prior to adding yeast. After 3-4 days add another 15gm per 100lt.
$10.00
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My Store Diammonium Phosphate (DAP) - 30gm
Provides nitrogen essential for yeast growth and preventing H2S (Hydrogen sulfide). Add 15gm per 100lt of juice to the bulk prior to adding yeast. After 3-4 days add another 15gm per 100lt.
$4.50
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Vintner's Harvest Malic Acid 250gm
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
$15.00
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My Store Table Top Fruit Press 5.3 Litre
$220.00
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My Store Mini Press Enam/SS Basket 7.5Lt
$375.00
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My Store Bentonite - 500gm
Bentonite is a type of very fine clay made of aluminium-silicate. It is distinct from other clays in that it is formed from volcanic ash. Bentonite is principally used to remove proteins from white wine and juice, as it is a negatively charged clay colloid and reacts with positively charged proteins, precipitating them from the wine. Use of bentonite in red wines should be limited because of its ability to reduce colour by adsorption of anthocyanins. Mix 3 tablespoons of Bentonite to 500ml of boiling water. It is then recommended that you add 1 to 2 tablespoons of the slurry mix to each 5 litres of wine that is to be treated.
$5.00
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My Store Bentonite - 100gm
Bentonite is a type of very fine clay made of aluminium-silicate. It is distinct from other clays in that it is formed from volcanic ash. Bentonite is principally used to remove proteins from white wine and juice, as it is a negatively charged clay colloid and reacts with positively charged proteins, precipitating them from the wine. Use of bentonite in red wines should be limited because of its ability to reduce colour by adsorption of anthocyanins. Mix 3 tablespoons of Bentonite to 500ml of boiling water. It is then recommended that you add 1 to 2 tablespoons of the slurry mix to each 5 litres of wine that is to be treated.
$3.00
