Faqs

The clarifiers (Kieselsol and Chitosan) we use are made from shellfish derivatives so consumers should be aware that anyone with a shellfish allergy should not consume a wine clarified with these [...]

There are a couple of ways to check the sulfite inside your wine; using a small titration kit or you can equip yourself to perform a ripper titration. In the event that you are not equipped to [...]

Although not recommended, you can choose to bulk age your wines in the carboy for several months prior to bottling. To do this successfully, we suggest adding ½ teaspoon of potassium [...]

The more often a wine is racked, the more oxygen it absorbs. As a general rule, this speeds up the aging process and sometimes removes certain sulphurous aromas that result from the fermentation [...]

All wines can produce small tartaric crystals if chilled, known as “wine diamonds”. This is, in fact, a very natural phenomenon that occurs in wines made with fresh must.  If you wish to prevent [...]

We recommend topping up with finished and filtered wine, in order to not dilute your newly fermented wine. For example, adding 500mL (16.9 oz.) of water to a full batch of wine with 13% ABV will [...]

It is quite common to notice rather odd smells during the fermentation process. The musty smell of reduction sometimes appears during the (alcoholic) fermentation. It could happen, from time to [...]

Technically, yes. Malolactic fermentation is a process by which bacteria turns malic acid into the more ‘buttery’ lactic acid. However, we don’t recommend malolactic fermentation because of the [...]

We do not include Bentonite in our products as it is not required in our opinion. The Kieselsol and Chitosan finings are just fine for clarifying after fermentation, and the addition of extra [...]

Many winemakers do not have an airlock on the primary fermenter because technically this is not necessary. If you already have an airlock and bung on your lid, please ignore the direction of not [...]