At Gutbasket, we supply all kinds of wine and beer making equipments and ingredients to make home brewing easy for you. Below are the different types of wine making ingredients and their usage. Feel free to comment or write to us for any questions.
NO RINSE SANITISER
INTRO- The sanitiser sanitises the jar and makes it germ free before you can start fermentation. It is no-rinse, which means you don't have to rinse the jar after throwing away the sanitiser water. Washing it with tap water will infact introduce impurities present in tap water.
USAGE- Fill the jar till the top with water and add 1 tsp (4g) per liter of water. For a gallon jar, add approx 1 tbsp (15 g) sanitiser. Leave it for 20 min and after 20 min, throw away the water. If there are deposits of sanitiser left, you can just let them be or clear them with a clean tissue.
WINE MAKING YEAST
INTRO- The wine yeast that we sell can be directly added in the fruit juice and need not be hydrate first. It gives the alcohol level (ABV) upto 15%.
USAGE- Add 1 tsp (4 g) per gallon of fruit juice and shake the jar for 1 minute to activate the yeast. That's all!
BENTONITE CLAY
INTRO- Bentonite is a wine clarifier. It clears the wine off any floating particles and makes it translucent. It can be added before, during or after fermentation. Below we have given steps to add it before fermentation right after the yeast is added.
USAGE-For one gallon wine, add 1/2 tsp (2g) Bentonite in 1/4 cup (60 ml) hot water and mix vigorously to make a slurry. Keep it in a clean airtight container for 4 hours. After 4 hours, add the slurry in the juice after adding yeast and mix with a clean spoon slowly.
POTASSIUM SORBATE
INTRO- Potassium Sorbate is a preservative and stops yeast from multiplying further. It is added once the wine is ready.
USAGE- After fermentation is completed, add 1/2 tsp (2g) potassium sorbate per gallon wine and keep for atleast 2 weeks.
POTASSIUM METABISULPHITE
INTRO- This is powdered Campden tablets & it prevents oxidation. It is added once the wine is ready.
USAGE- After fermentation, add 0.25g or 1/2 small spoon (provided in package) in 1 gallon wine and keep bottled for atleast 2 weeks.
