wine supply shop
Your wine is only as good as the grapes used in the must. WE've enjoyed making wine from fresh grown grapes but it's hard to compete with the juice in these kits.
wine kits
These kits use must from some of the best wineries around the world. They are pre-balanced and aseptically packaged making your wine quick and easy to produce. Kits come with fining agents, clarifiers, stabilizers, yeast, and any other needed ingredients (including grape seeds and skins in premium kits). Wine kits make 6 gallons of finished wine (2 1/2 cases).
Kits from both Winexpert and RJ Spagnols, we are happy to special order from either. Start building your cellar today!
Fruit base
Fruit base is most often used to make fruit wines. It's also used in beer, mead, and cider if you're looking for big fruit flavor from real fruit in those beverages.
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We carry the following fruit bases from Vintner's Harvest. More are available upon request. Pectic enzyme treatment is recommended with these products to ensure clarity.
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Flavors Apple, Apricot, Black Currant, Blackberry, Blueberry, Cherry, Cranberry, Elderberry, Plum, Rhubarb, Strawberry, Peach and Pear
Fruit puree
Fruit Purée is very similar to fruit base. It's used as the base for fruit wine or to add flavor from real fruit to your other fermented beverages. Other fruit purees available upon request.
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Fruit purée sourced from Vintner's Harvest.
Flavors Apricot, Blackberry, Blueberry, Peach, Raspberry and Sweet Cherry
dry yeast
Dry yeast is an economical source for fermentation. They are easy to store and use. Each package contains more viable cells when properly rehydrated than a liquid culture.
ale
Safale S-04
Safele US-05
Safbrew S-33
Safbrew T-58
Safbrew WB-06
Lallemand Abbaye
Lallemand Belle Saison
Lallemand Bry-97
Lallemand CBC-1
Lallemand London ESB
Lallemand Munich Wheat
Lallemand Nottingham
Lallemand Windsor
lager
Lallemand Diamond Lager
Saflager S-189
Saflager S-23
Saflager W-34/70
specialty
48 Hour Turbo Yeast
Red Star Distillers yeast
cider
Safcider
liquid yeast
All liquid yeast cultures are ordered on a weekly basis to ensure in-date.
White Labs Ale
WLP001 California Ale
WLP002 English Ale
WLP004 Irish Ale
WLP005 British Ale
WLP007 Dry English Ale
WLP008 East Coast Ale
WLP013 London Ale
WLP023 Burton Ale
WLP028 Edinburgh Ale
WLP029 German Ale/Kolsch
WLP036 Dusseldorf Ale
WLP041 Pacific Ale
WLP051 California V Ale
WLP060 American Ale Yeast Blend
WLP066 London Fog Ale
WLP067 Coastal Haze Ale Blend
WLP080 Cream Ale Blend
WLP090 San Diego Super Ale
WLP095 Burlington Ale
WLP099 Super High Gravity
WLP300 Hefeweizen Ale
WLP320 American Hefeweizen Ale
WLP351 Bavarian Weizen Ale
WLP380 Hefeweizen IV Ale
WLP400 Belgian Wit Ale
WLP500 Monastary Ale
WLP510 Bastogne Belgian Ale
WLP530 Abbey Ale
WLP545 Belgian Strong Ale
WLP550 Belgian Ale
WLP565 Belgian Saison
WLP566 Belgian Saison II
WLP568 Belgian Saison Blend
WLP570 Belgian Golden Ale
WLP575 Belgian Ale Blend
WLP590 French Saison
WLP644 Saccharomyces Bruxellensis Trois
White Labs Bacteria/Brett
WLP645 Brettanomyces Claussenii
WLP648 Brettanomyces Brux Trois Vrai
WLP650 Brettanomyces Bruxellensis
WLP653 Brettanomyces Lambicus
WLP655 Belgian Sour Mix
WLP670 American Farmhouse Blend
WLP677 Lactobacillus Delbruekii Bacteria
White Labs Lager
WLP800 Pilsner Lager
WLP802 Czech Budejovice Lager
WLP810 San Francisco Lager
WLP820 Oktoberfest Lager
WLP830 German Lager
WLP833 German Bock Lager
WLP838 Southern German Lager
WLP840 American Lager
WLP862 Cry Havoc Lager
White Labs Wine
WLP720 Sweet Mead/Wine
White Labs Cider
WLP775 English Cider
White Labs Special Order
** Contact us to order **
WLP600 Kombucha Scoby
WLP630 Berliner Weisse Blend
WLP672 Lactobacillus Brevis Bacteria
WLP715 Champagne
WLP790 Malolactic Bacteria
WLP925 High Pressure Lager
WLP940 Mexican Lager
Omega Yeast
OYL-061 Voss Kveik
OYL-200 Tropical IPA
Yeast Nutrients
Yeast nutrients primarily provide yeast cells with amino acids needed for them to propagate and perform a healthy fermentation. Highly recommended in yeast starters.
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If used in beer they are generally not needed unless a large amount of adjuncts and/or sugar is used, malts provide a great mix of nutrients all on their own. Nutrients go a long way in fermentations of cider, mead, and wine as they typically lack the necessary components that an all-malt beer has and often stress the yeast with higher alcohol levels.
Anti-Foam
Anti-foam agents are underused tools in the brewer's arsenal. Just as the description implies these additives minimize foam formation in the kettle and fermenter. They are very useful in yeast starters!
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One advantage to using these products is an increase in head retention of the finished beer!
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Anti-Foam Agent, 0.17 OZ **Being Discontinued**
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Liquit Anti-Foam, 0.35 OZ
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Defoamer 105, 2 OZ
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Kerry Fermcap S, 0.5 OZ
