Product Information/Instructions

Product Information/Instructions

13330 - Lalvin Yeast K1V-1116

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.
Highly recommended for dry whites, aged reds, and late harvest wines.

DIRECTIONS: Dissolve the dry yeast in 50mL (2 oz) of warm NOT HOT water (40-43°C) (104-109°F)
Let stand for 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulphited must.
The yeast should not be kept in rehydration medium longer than recommended.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13332 - Lalvin Yeast EC-1118

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.

DIRECTIONS: Dissolve the dry yeast in 50mL (2 oz) of warm NOT HOT water (40-43°C) (104-109°F)
Let stand for 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulphited must.
The yeast should not be kept in rehydration medium longer than recommended.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13334 - Lalvin Yeast 71B-1122

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.
The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines.

DIRECTIONS: Dissolve the dry yeast in 50mL (2 oz) of warm NOT HOT water (40-43°C) (104-109°F)
Let stand for 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulphited must.
The yeast should not be kept in rehydration medium longer than recommended.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13333 - Lalvin Yeast RC-212

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.

The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. An excellent choice for both young & aged red wines.

DIRECTIONS: Dissolve the dry yeast in 50mL (2 oz) of warm NOT HOT water (40-43°C) (104-109°F)
Let stand for 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulphited must.
The yeast should not be kept in rehydration medium longer than recommended.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13400 - Acid Blend

VINTNER’S Acid Blend is a proprietary blend of citric, malic and tartaric acids used to increase the acidity in low-acid fruit wines.
DIRECTIONS: Add according to specific recipe, up to 1.5 tsp. (8g) per gallon/4L of must at the start of fermentation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13405 - Tartaric Acid

VINTNER’S Tartaric Acid icreases acidity in low acid wines.
DIRECTIONS: Acid according to specific recipe up to 2 tsp (10g) per gallon (4L) of must at the start of fermentation.
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13408 - Ascorbic Acid

DIRECTIONS: Add 1/2 tsp (2.5g)/gallon to finish wine prior to bottling. Preserves colour, flavour and minimizes oxidation during long term storage. May be used as a sulphite alternative for wines.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13402 - Citric Acid

DIRECTIONS: Add according to specific recipe, up to 1.5 tsp. (8g) per gallon/4L of must at the start of fermentation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

15200 15201 - Liquor Quik™ Swish Bag

DIRECTIONS: Add 1 oz/28g (approximately 4 heaping tbs.) to 25 fl. oz. /750mL of liquor. For best results use with LIQUOR QUIK™ brand of natural essences. Steep for 1-2 weeks and filter out spent chips using coffee filter paper.

NOTE: Amounts of steeping times are recommendations only, always add to taste.

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13520 - Anti-Foam Agent

DIRECTIONS: Add to 23-25L of Turbo Yeast pr wine before fermentation.
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13323MHD - 24 Hour Turbo Yeast

DIRECTIONS: Pour 5.5 gallons (21L) of warm water (104°F/40°C) into your fermenter. Add 13 lbs (6kg) sugar to make 14% alc./vol. in 2 days, or 18 lbs (8kg) to make 20% alc./vol. in 5 days. Mix well until sugar is completely dissolved. Add the Turbo Yeast package contents and stir for one minute. Leave to ferment between 70-85°F (21-30°C) until fermentation ceases. Complete fermentation times are temperature dependent. Important: Do not airlock fermenter.
INGREDIENTS: High Alcohol Distiller's Yeast, Yeast Nutrients
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13321MHD - 48 Hour Turbo Yeast

DIRECTIONS: Pour 5.5 gallons (21L) of warm water (104°F/40°C) into your fermenter. Add 13 lbs (6kg) sugar to make 14% alc./vol. in 2 days, or 18 lbs (8kg) to make 20% alc./vol. in 5 days. Mix well until sugar is completely dissolved. Add the Turbo Yeast package contents and stir for one minute. Leave to ferment between 70-85°F (21-30°C) until fermentation ceases. Complete fermentation times are temperature dependent. Important: Do not airlock fermenter.
INGREDIENTS: High Alcohol Distiller's Yeast, Yeast Nutrients
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13305 - Muntons™ Standard Beer Yeast

DIRECTIONS: Dissolve the yeast in 1/3 cup of cooled (18-40°C) boiled water.
Leave 15 minutes without stirring, then mix well to suspend all the yeast. Add immediately to wort.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13306 - Coopers Ale Yeast (Quick Starter)

DIRECTIONS: Add to brew when temperature is within the recommended range.
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13309 - Gold Ale Yeast for Hi-Malt Glucose

For all malt, maltose and glucose based recipes.
DIRECTIONS: Add to brew at 80°F/25°C. Sufficient for 6 UGG (23L).
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13001 - Corn Sugar (Dextrose)

DIRECTIONS: Use as directed in various brewing recipes.
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13002 - Dextrose Primer Pack

DIRECTIONS: Dissolve in 8 fl. oz. (235mL) of boiling water. Gently stir into 6 US Gallons (23L) of beer, cider or sparkling wine coolers just prior to bottling. Creates a fine carbonation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13005 - Muntons™ Carb Tabs™

DIRECTIONS: Use in place of dextrose or sucrose for superior priming and heading properties. Recommended dosage: 5 tabs per 12 oz/350mL bottle for high carbonation; 4 tabs for a normal carbonation; 3 tabs for a light carbonation. Store bottles at room temperature for 1 week to carbonate. Chill before serving.
INGREDIENTS: Dextrose, Spray-Dried Malt Extract, Heading Powder (PGA)
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13014 - Beer Quik Hi-Malt Glucose (Liquid)

DIRECTIONS: Use in place of dextrose to produce a smoother, higher quality beer with better body, head retention, and taste.
Brewing equivalent to 1Kg of dextrose.
INGREDIENTS: Malt Extract, Maltrose, Dextrose, Maltotriose, Saccharides.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13016 - Muntons Beer Kit Enhancer

Muntons™ Beer Kit Enhancer is a specially formulated blend of premium British unhopped light dry malt and dextrose. Use it to increase the body, flavour and heading properties of any beer kit.
DIRECTIONS: Simply follow instructions as provided on beer kit substituting Muntons Beer Kit Enhancer where sugar is used in original recipe.
TIP: For simplicity, it is better to add enhancer to the fermenter at the same time as the beer kit ingredients are being added and before the addition of any hot or cold water.
INGREDIENTS: Spray-Dried Malt Extract (Malted Barley, Water, Spray-Dried Dextrose.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13017 - Muntons Kreamyx Beer Kit Primer

Muntons™ KreamyX™ (Beer Kit Primer with Heading Powder) is a specially formulated blend of premium spray dried light malt extract, dextrose and propylene glycol alginate. Use it to increase the heading properties of any beer kit.
DIRECTIONS: Use in place of priming sugar to carbonate imperial gallons (23L) of beer wort. Increases head formation and retention.
INGREDIENTS: Dextrose, Spray-Dried Malt Extract, Propylene Glycol Alginate.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13018 - Muntons Brewers Syrup 50/50

DIRECTIONS: Use in place of dextrose to produce a smoother, higher quality beer with better body, head retention, and taste.
Brewing equivalent to 1Kg of dextrose.
INGREDIENTS: Malt Extract, Maltrose, Dextrose, Maltotriose, Saccharides.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13512 - Beer Quik™ Heading Liquid

BEER QUIK™ Heading Liquid is a proprietary solution of propylene glycol alginate and purified water. Adding one single-use 10 ml pouch at the time of bottling will improve the head retention of 23L (5 gallons) of homemade beer. #13512
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13510 - Beer Quik™ Heading Powder

BEER QUIK™ Heading Powder is a proprietary blend of propylene glycol alginate in a maltodextrin carrier. 1 tsp (5 g) added at the time of bottling will improve the head retention of 6 U.S. gallons (23L) of homemade beers and root beers.
DIRECTIONS: Add 1g/gal of wort to increase the head retention of bottled beer.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

12900 - White Grape Concentrate
Increases the body & flavour of fruit wines or sterile must wine kits.
DIRECTIONS: Add as directed in various recipes. Shake well before using.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

12902 - Red Grape Concentrate
Increases the body & flavour of fruit wines or sterile must wine kits.
DIRECTIONS: Add as directed in various recipes. Shake well before using.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13484 - Dried Elderberries
DIRECTIONS: Use to add colour and flavour to red or fruit wines.
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13428 - Pectic Enzyme
VINTNER’S Pectic Enzyme is a proprietary blend of the highest quality Japanese pectinase in a maltodextrin carrier. This is a general purpose blend to break down the natural pectin found in most fruits.
Directions: Add 1/2 tsp. (2.5g) per gallon/4L of must before start of fermentation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13340 - Distillers Activated Carbon
DIRECTIONS: For use with The CarbonSnake™ or other ethanol tube/siphon filters.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13444 - Isinglass Finings - Dry
DIRECTIONS: Dissolve contents in 500mL water. Add 100mL to clear 5 gallons of wine or beer. Refrigerate unused portion.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13446 - Sparkolloid Powder - Hotmix
Sparkolloid Powder is a proprietary blend of natural seaweed polysaccharides in a diatomaceous earth carrier. Used especially to clarify stubborn red wines with high pH levels.
DIRECTIONS: Dissolve 1 tbsp. of powder in 1 cup (8 fl. oz./235mL) of boiling water for 5 minutes. Add mixture to 6 USG (23L) of wine. Stir gently. Wait 1 week to rack or bottle.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13440 - Super-Kleer™ Isinglass Finings
DIRECTIONS: Gently stir in wine or beer. Clears 23L (6USG). For maximum brilliancy wine should be filtered before bottling.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13341 - Super-Kleer™ KC (2 part)
Super-Kleer K.C., a superior Euro-fining, is the new standard in wine finings. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully promoted in certain brands of wine kits over the past few years and are now available to every wine kit maker.
DIRECTIONS: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.
CONTAINS: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)
Pour les directions en français, prennez contact avec nous à support@winemakeri.com
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13343B - LQ Bulk Kieselsol (30%)
DIRECTIONS: Gently stir into wine, beer or alco-base at the rate of 30-50 mL/HL (0.3-0.5 USG/1000USG). For best results use in conjunction with LQ Chitosan (D2) or liquid gelatin. Allow 12-48 hours to clear. Bench trials are recommended.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13442 - Gelatine Finings - 250 Bloom
VINTNER’S Gelatin is a Type B (biovine), 250 bloom winery & brewery grade gelatin. Its high gelling strength (vs. the lower 150 bloom strength) reduces the amount required to effectively fine wine and beer.

13410 - Precipitated Chalk
DIRECTIONS: Use as directed in various recipes to reduce acidity in high acid wines.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13436 - Wine Tannin (Chestnut)
VINTNER’S Grape Tannin is 100% pure Eastern European tannin extracted from the heart of the chestnut tree. Similar to Tanin Oenologique (France). Not to be confused with low-grade leather tannin or tannic acid (for industrial use only).
DIRECTIONS: Add according to specific wine recipe. Recommended use as follows: 1/4 tsp/gal (1/4g/L) for white or rosé wine must; 1/3 tsp/gal (1/3 g/L) for red wine must; 1/2 tsp/gal (1/2 g/L) for fruit wine must.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13437 - Liquid Wine Tannin
Balances low tannin wines and aids clarification.
DIRECTIONS: Add according to specific wine recipe.
Recommended use as follows: 1 tsp/gal (1mL/L) for white or rosé wine must. 2tsp/gal (2mL/L) for red wine must. 1tbs/gal (4mL/L) for fruit wine musts. Seal tightly when not in use.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13411 - Acidex Super-K™
DIRECTIONS: Wine must be stabilized and fined first. Reduces primarily Malic Acid and Tartaric Acid levels. Add 1.2g/L directly to high/low pH wine (wine must be > 1.0 total acid/<3.0 pH). Reduces total acid by 1g/L.
CAUTION: Do not add more than 83g total to 23L of wine. Cold stabilize for 2 weeks before racking off of the tartrate precipitate. To reduce total acid greater than 3g/L use Calcium Carbonate USP.

13412 - Bentonite Finings
VINTNER’S Bentonite (Vitiben) is a proprietary wine fining granular bentonite manufactured by Bentonite Performance Minerals, one of the largest bentonite supplier in the USA.
DIRECTIONS: Add 1/2 tsp. (2.5g) per gallon (4L) of must at the start of fermentation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com
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13420 - Yeast Energizer
VINTNER’S Yeast Energizer is a proprietary blend of DAP (diammonium phosphate), yeast hulls, magnesium sulphite, and essential vitamins and minerals used to boost sluggish or stuck fermentations. Similar to Fermaid K. Not to be confused with 100% yeast nutrient (DAP), which will not help difficult fermentations.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13430 - Yeast Nutrient (DAP)
Directions: Add 1 tsp. (5g) per gallon/4L of wine must or beer wort at the start of fermentation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13472 - American White Oak Chips-Light Toast
DIRECTIONS: Use 10g/gal (4L) to add depth and complexity to red wines and sauvignon blancs.
For best results add to primary fermenter.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13471 - Sinatin 17 Liquid Oak Extract
Enhances wine flavour and reduces aging time.
DIRECTIONS: Stir 1 fl. oz. (30mL) into 6 USG (23L) of a finished, full bodied red wine, Chardonnay or Sauvignon Blanc prior to bottling.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13478 - Oak-Boy™ Stick - Light Toast
Barrel ferment in your own carboy.
DIRECTIONS: Sterilize oak sticks with a mild sodium metabisulphite solution. Place 1 or 2 sticks in a carboy for 2-4 weeks to add authentic aroma and flavour to wines. Also mellows acidic or harsh wines. Avoid over-oaking. Recommended for most red wines and chardonnays.
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13476 - Oak-Boy™ Stick - Medium Toast
Barrel ferment in your own carboy.
DIRECTIONS: Sterilize oak sticks with a mild sodium metabisulphite solution. Place 1 or 2 sticks in a carboy for 2-4 weeks to add authentic aroma and flavour to wines. Also mellows acidic or harsh wines. Avoid over-oaking. Recommended for most red wines and chardonnays.

13470 - Super-Smoother (duplex)
Smooths harsh or young wines. Reduces aging time.
DIRECTIONS: Stir the contents of each packet into 6 USG (23L) of finished wine prior to bottling.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13482 - Glycerine (Single-use)
Thickens liqueurs & wines. Reduces ageing time.
DIRECTIONS: Stir 30mL into 1 bottle (750mL/26 fl. oz.) of homemade liqueur or 1 carboy (19-23L 5-6 USG) of finished wine.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13480 - Wine Sweetener and Conditioner
Sweetens white wine and reduces aging time
DIRECTIONS: Add to taste, usually up to 4 oz (125 ml) per
5 gallons (23L ) of wine. Wine must be stabilized and filtered (if necessary), before addling sweetener.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13486 - Q Glucose 43 Thickener
Thickens liqueurs & wines. Reduces ageing time.
DIRECTIONS: Stir 30mL into 1 bottle (750mL/26 fl. oz.) of homemade liqueur or 1 carboy (19-23L 5-6 USG) of finished wine.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

14030 - Potassium Sorbate
DIRECTIONS: Add 1/3 tsp (1.5g) per gallon (4L) of finished wine to prevent re-fermentation.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

14035 - Wine Stabilizer Tablets
DIRECTIONS: Dissolve 1 tablet per gallon (4L) of finished wine before fining to prevent re-fermentation
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13512 - Beer Quik Heading Liquid
Increases the head retention of homemade beers & root beers.
DIRECTIONS: Stir the contents of the package into 6 USG (23L) of finished beer or root beer prior to bottling. Shake well before use. Active ingredient may settle. Store in a cool area.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13510 - Beer Quik Heading Powder
DIRECTIONS: Add 1g per gallon of wort to increase the head retention of bottled beer.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13341 - LIQUOR QUIK Super-Kleer K.C.
DIRECTIONS: Add kieselsol (packet D1) to carboy (5-6USG/19-23L) of wine etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine etc. Stir Gently. Attach airlock/bung. Clears wine etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water (high in dissolved minerals).
INGREDIENTS: Sterile water, Kieselsol, Chitosan (Shellfish derivative).
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11200 - Brew Canada Canadian Draft Beer
Fresh, smooth taste coupled with pronounced hop character distinguishes it from other lagers. A light flavoured, easy drinking style. Very refreshing.

DIRECTIONS: Directions are in the kit

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11205 - Brew Canada Canadian Blonde Beer
A refreshing new Canadian favourite that is light golden in colour with a milder hop character than most other beers.

DIRECTIONS: Directions are in the kit

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11210 - Brew Canada Canadian Lager Beer
A bright golden, smooth, refreshing beer with genuine Canadian taste. Clean and clear - crisp and cool.

DIRECTIONS: Directions are in the kit

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11215 - Brew Canada Canadian Pilsner Beer
Bright gold in colour with a light, crisp, delicate flavour. Well balanced fruity character with a slightly sweet aftertaste.

DIRECTIONS: Directions are in the kit

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11225 - Brew Canada Canadian Light Beer
Lighter in colour with a slight fruity aroma and clean crisp taste. A classic light beer.

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11235 - Brew Canada Canadian Red Beer
The distinctive rich copper colour and delicious malty flavours have made this one of Canada's favourite beers. Uniquely smooth and very drinkable.

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com