Midwest Supplies

Wine Ingredients

How do I use oak chips?
What's the difference between yeast nutrient, yeast energizer, and diammonium phosphate?
How do I make wine with one of your kits?
I thought Bentonite was a fining agent? What is the advantage of adding it to my wine on the first day?
What is yeast nutrient and when do I need to use it?
How do I use Sparkolloid?
How do I use Bentonite?
What ratio would I use to accomplish good results when oaking my wine in a 5 gallon glass carboy?
How do I add berries to my wine?
How do I make wine with Alexander's Red Wine Concentrate?
How do I make wine from Alexander's White Wine concentrates?
What is the purpose of using Campden tablets?
How do you use Campden tablets?
Does the Wyeast package need to be fully swollen before pitching?
How do I use oak powder?
How should I use pectic enzyme?
The Wyeast Activator Pack is activated and swollen
How do I use isinglass?
Do I need to use preservatives in my wine?
What wine styles benefit from oaking?
I’m allergic to sulfites. Can I make wine without them?
What is Polyclar and how is it used?
How do I create more tannin flavor in my wine?
Information on Yeast Upgrades: What's the difference between dry and liquid yeast?
What is the correct acid level for wines? How do I adjust the acid level up or down?
Potassium & Sodium Metabisulfites- Which type of Campden Tablets (KMS, SMS) should I use and when?
What causes hydrogen sulfide (HS2) contamination (rotten egg smell)?
How do I make fruit wine using the Vintner’s Harvest fruit purees?
I’m not sure if I’m ready to spend the money on an oak barrel. What other methods are there for oaking?
How do I use oak cubes?
Why do I need to stir my wine when adding stabilizers and fining agents?
What is the proper way to use my yeast?
Wines and Acids
What types of yeast do you carry?
What is the difference between yeast energizer and yeast nutrient?
What type of yeast do I want to use with my fruit wine?
Do you carry anything but boxed wine kits?
Can I use frozen concentrate to make wine?
How should fruit be stored until it is ready for use?
What can I use to sweeten my wine?
When it comes to oaking my wine, what are my options?
Clarifying Agents
I just received my smack-pack (propagator/activator), and it appears to be puffed up already. Is this an indicator that it has already been activated?

Wine Ingredients

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