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Fermentation

Sugar, yeast and yeast nutrient additions

Sulfite

SO2 additions to control spoilage

Acid Adjustments

Additions to increase or decrease total acidity

Fining and Oaking

Additions for greater clarification and character

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Modeling blends and approximating bottles required

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Please enter your quantity of must, juice or wine   in liters or in gallons
 

Recommendations for Fining
The quantity and combinations of fining agents used for clarification is dependent upon the condition of the wine and the style of the winemaker. The below should be viewed as a guideline.

To improve clarity, the recommended amount of Bentonite to be added to your wine is grams or ounces which is approximately milliliters or teaspoons.

To improve clarity, the recommended amount of gelatin powder to be added to your wine is grams or ounces which is approximately milliliters or teaspoons.

To improve clarity, the recommended amount of egg whites to be added to your wine is milliliters or teaspoons which is the white of approximately eggs.

Recommendations for Oaking
The quantity and type of chips used to impart oak character to the wine is  dependent upon the varietal and the style of the winemaker. The below should be viewed as a guideline.

To impart an oak character, the recommended amount of oak chips  to be added to your wine is grams or ounces which is approximately liters or cups.

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