Maischewerk Red Wine Set, 7 pieces: Yeast, Nutrient Salt, Fining Agents & Airlock

Want to make a full-bodied red wine yourself? This set bundles the yeast, the yeast nutrient salt, four treatment agents and the airlock for one batch. That way you have all seven parts in one place and won't forget any that you would otherwise have to gather individually. Not included in the set are the grapes or the red must and the fermentation vessel; for the airlock you need a lid or bung with a hole for the 10 mm connection.

The seven parts, each included once, cover the process from extracting the juice to clarifying and sulfiting. The red wine yeast is designed for full-bodied red wines, ferments reliably and supports a full, structured wine. The manufacturer rates its nutrient requirement as “medium”; the yeast nutrient salt supplies it with nitrogen and keeps fermentation stable until the sugar has fully fermented. If you juice fruit yourself, the anti-gelling agent breaks down pectin in the process and yields more juice. The airlock shows you how fermentation is progressing. Gelatin and silica sol clarify the young wine together: the gelatin binds sediment particles and excess, harsh-tasting tannins, and according to the manufacturer the silica sol works in combination with a fining agent such as gelatin. The sulfur powder protects the wine from oxidation if it is to be stored.

Included in the set

• 1 × Joenos Wine Yeast Bordeaux, 5 g for red wine, 10-50 l (Item no. SKU-100245): The dry pure culture yeast is designed for full-bodied red wines and ferments your must reliably.
• 1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation (Item no. SKU-100224): The two portions of 10 g each supply the yeast with nitrogen and keep fermentation stable until the sugar has fully fermented.
• 1 × Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin (Item no. SKU-111650): During juicing, the enzyme preparation releases the bond with which pectin holds on to the juice, and so yields more juice.
• 1 × Joenos Wineguard Sulfur Powder E224, 10 g (Item no. SKU-103602): The potassium disulfite with 50 % active SO2 protects your wine from oxidation and unwanted microorganisms and, according to the manufacturer, is also used to sterilize equipment, corks and bottles.
• 1 × Joenos Gelatin 10 g for Fining & Tannin Correction of Wine (Item no. SKU-100229): The instantly soluble food-grade gelatin binds sediment particles and excess tannins; according to the manufacturer, it works particularly well together with silica sol.
• 1 × Joenos Silica Sol 15%, 100 ml vegan fining agent for wine (Item no. SKU-100231): The mineral fining agent binds fine suspended particles, which settle as a deposit at the bottom, and according to the manufacturer is particularly suitable for apple and grape wines.
• 1 × Joenos Plastic Airlock 10 mm for Monitoring Fermentation (Item no. SKU-111755): The airlock lets the fermentation gas escape, keeps outside air away from the batch and shows you by the bubbles how fermentation is going.

How to use the set

1. Extracting the juice: If you juice the fruit yourself, add the anti-gelling agent in the process. The amount depends on the type of fruit, follow the package instructions; the enzyme works best at moderate warmth.
2. Activating the yeast: According to the manufacturer, let the red wine yeast swell in ten times the amount of water at 35 to 40 °C for about 20 minutes.
3. Starting the batch: Stir the yeast nutrient salt into the must right when you start the batch, dosage according to the package instructions, and then add the activated yeast.
4. Fermenting: Fill the airlock with a little barrier liquid or water and fit it onto the fermentation vessel. For the red wine yeast, the manufacturer specifies a fermentation temperature of 20 to 30 °C; the rising bubbles show you how actively fermentation is running.
5. Clarifying: Once the young wine has fully fermented and is still cloudy, dissolve the gelatin in ten times the amount of drinking water and stir it in, then add the silica sol. This is the order the manufacturer specifies; the amounts are in the package instructions. Let the suspended particles settle and rack the clear wine off the sediment.
6. Protecting: If the wine is to be stored, dissolve the sulfur powder in a little water and stir it in, dosage according to the package instructions. If you drink it young and soon, you can often do without sulfiting.

On batch size: The red wine yeast is enough for 10 to 50 liters of must. For the yeast nutrient salt, the pack specifies 10 g for approx. 10 liters. We recommend 3 g per 10 liters (7.5 g per 25 liters), the upper limit of the German guidelines for wine-like drinks; the two portions of 10 g each are therefore enough for a batch of up to 50 liters. For the gelatin, the manufacturer specifies about 2 to 6 g per 10 liters for red wine with heavy cloudiness; together with silica sol, its 1:5 ratio applies to 30 % silica sol, with 15 % silica sol it corresponds to about 1:10. Tannin-rich red wine gets the gelatin first; a preliminary trial decides. Dose the anti-gelling agent and sulfur powder according to the package instructions.

Free shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.

For hazard information, see the individual products. You will also find the labeling of the included hazardous substances here: