Bocksin

$7.95 -- Contains a solution of silicum dioxide to remove hydroden sulfide odors (rotten egg smell) and related off-flavors in wine. Contains 100 mL. Product of Belgium.

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Usage: Add approximately 2 tsp per 5 gallons. Stir thoroughly and wait 24 hours. Rack without disturbing the sediment into a clean carboy. It is recommended to filter the wine after treatment. If wine becomes cloudy, treat with finings.

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SKU: N39

Other products in the category Wine Making / Wine Additives:

Yeast Nutrient - 2 oz. -- Acts as a food for the yeast and promotes rapid starting and complete fermentation.

Yeast Nutrient - 1 lb. -- Same as above

DAP (Diammonium Phosphate) - 2 oz. -- A pure form of yeast nutrient. Contains fermentable nitrogen and phosphorus. Add at a rate of 1/2-1oz per 5 gallons prior to fermentation to help get fermentation underway.

Wyeast Brand Nutrient #5015 1.5 Oz. -- From the folks at Wyeast, who know what yeasts like! Use for fast starts and complete fermentations.

Yeast Energizer - 2 Oz. -- Provides vitamins,trace elements, nutrients, B-vitamins etc. to yeast. Helps restart a stuck fermentation. Use to make wine with a high alcohol content or for fruit lacking in nutrients.

Pectic Enzyme, 3 Oz. -- Helps break down fruit prior to fermentation and aids in clarifying. Increases juice yields and color by breaking down the cellular structure. Also eliminates pectin haze from wines made from pectin rich fruit. Click on name for more information...

Liquid Grape Tannin - 60ml -- Contains grape tannin and water. Convenient to use, mixes easily.

Campden Tablets 100 Ct. -- Sodium metabisulfite in tablet form. For inhibiting harmful bacteria, add to juice 24 hours prior to fermentation. As a stabilizer, use at bottling along with potassium sorbate. One tablet produces about 50 ppm of sulfur dioxide per 5 gallons of wine

Potassium Bisulphite 8 Oz. -- An antibacterial agent identical in use to sodium metabisulfite. Does not add sodium to wine. We prefer potassium bisulfite! Click on item name for usage details

Sodium Bisulfite 8oz. -- Equipment and bottle sterillizer. Kills wild yeasts and bacteria. Sodium bisulfite is added to wine to inhibit bacteria and yeast growth, as well as slow down oxidation. We prefer potassium bisulfite!

Acid Blend, 8 Oz. -- A blend of citric, malic and tartaric acids that is used to increase acidity of juice.

Malic Acid, 2 Oz. -- Slightly milder than other acids. Found in apples, peaches, plums and other fruits. A good choice for adjusting "hot-climate" white grapes of the fruity varieity.

Ascorbic Acid, 1 Oz. -- Anti-oxidant used in wine making. Add just prior to bottling (not effective for bulk storage).

Citric Acid, 1 lb. -- Used as a wine additive and for cleaning oak barrels

Tartaric Acid, 8 Oz. -- Used for raising acid levels in wine. The principal acid found in grapes, it is the best choice for making adjustments to grape juice. Also the most stable acid.

Citric Acid, 2 Oz. -- Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only. Dry, granular form of citric acid.

Potassium Sorbate, 1 Oz. (Wine Stabilizer) -- Inhibits yeast reproduction and fermentation in sweet wines at bottling. Also called wine stabilizer. Not meant to stop active fermentation. Use 1 1/4 teaspoons per 5 gallons of wine.

Bentonite 2 Oz. -- All purpose clarifier used in wine industry. Also useful in primary fermentor. Mix 2 1/2 teaspoons into 2 1/2 cups of boiling water, let sit overnight and mix into 5 gallons of wine.

Bentonite 8 Oz. -- All purpose clarifier used in wine industry. Also useful in primary fermentor. Mix 2 1/2 teaspoons into 2 1/2 cups of boiling water, let sit overnight and mix into 5 gallons of wine.

Gelatin Finings, 1 Oz. -- Very effective clarifier. Use after fermentation. Also reduces astringency by removing tannin. Works for beer, will not work in white wine without tannin. Use 1-2 teaspoons per 5 gallons of wine.

Polyclar, 1 Oz. -- Clarifying and antioxident properties prevent browning. Provides fresh aroma to wines.

Sparkolloid Powder, 2 Oz. -- Clarifier that does not strip wine of flavor. Very good for meads. Use: 1/2 teaspoon per gallon of wine. Mix required amount of powder with a small amount of cold water. Mix well until solution is smooth and creamy. Add mixture to finished wine and stir.

Super-Kleer K.C. -- A two stage liquid clarifier for wine AND beer. Contains kieselsol and chitosan. Contains 1.35 fl oz. Sufficient for 5-6 gallons. Clears brilliantly in 12-48 hours.

Wine Additive Pack -- Contains all chemicals, yeast etc commonly used in winemaking. Contains Yeast Nutrient, Campden Tablets (25), Acid Blend, Tannin, Bentonite and 3 Pkgs of Wine Yeast (we select) , if you have a choice, let us know. Sufficient for 15+ gallons of wine.

Super-Smoother -- Smooths harsh or young wines, reduces aging time. Sufficient for 6 gallons. Contains 1 fl. oz. total. Contains sinatin 17 (liquid oak extract) and glycerine. Stir into finished wine before bottling.

Acidex™, 2 Oz. -- Best choice for reducing high-acid wines. Used for extreme de-acidification of musts and finished wines. Must be measured, mixed and used properly. Click for details.

Calcium Carbonate 5 Oz. -- Calcium Carbonate is used to lower the acidity of wine. Use before fermentation. 1/2 oz reduces acidity by 1 ppt in 6 US gallons of wine. Be sure to perform an acid test so you don't overshoot your desired acidity. Also called precipitated chalk.

Potassium Carbonate 5oz -- Potassium Carbonate is used to reduce titratable acid in wine. 1/2 tsp per gallon will reduce acidity by .1% Will NOT give wine a chalky taste.

Anti Foam Agent 20mL -- Prevents overactive fermentation, clogged airlocks. Works by reducing surface tension, so that bubbles cannot form.