I received an email asking, "What equipment do I need most to advance from beginning winemaker to advanced?" Wow. Heavy question. I thought immediately of an acid titration test kit, a good, reliable pH meter, an SO2 "Ripper" test kit, and several other useful apparati, but in the end I wrote back with the following recommendation: "Get yourself an accurate, reliable gram scale."
I finally arrived at this bit of advice because, in the end, grams and milliliters are the measure of most additives and chemicals used in advanced winemaking, while teaspoons (and their fractions) and tablespoons are the measures used by the beginner. Having said that, I'll admit I still use teaspoons (and their fractions) every chance I get.
I have access to a frequently calibrated gram scale capable of measures down to the hundredth of a gram. At home, I have a small balance scale accurate to one-tenth of a gram. The former is great to own if you have money to burn or at least have access to if you live in the real world. The latter is sufficient for most measurements I need to make and at a fraction of the cost of the former.
| Chemical | ¼ Tsp | 1 Tsp | 1 Tblsp |
 Acid blend, powderAscorbic acid, powderBentonite, agglomeratedCalcium carbonate, powderCitric acid, powderDiammonium phosphate, powderFermaid Yeast Nutrient, powderFumaric acid, powderGelatin, powderGrape tannin, powderIsinglass, powderMalic acid, powderOak-Mor, special and premiumOak-Mor, toastedPolyclar V, powderPolyclar VT, powderPotassium bicabonate, powderPotassium bitartrate, powderPotassium caseinate, powderPotassium metabisulfite, powderPotassium sorbate, prilledSparkolloid, powderTartaric acid, powderYeast hulls, powderYeastex 61, powder |
1.2 grams0.9 grams0.8 grams0.5 grams1.1 grams1.2 grams1.0 grams1.3 grams0.8 grams0.6 grams-1.1 grams----0.7 grams0.8 grams0.7 grams1.4 grams0.6 grams-1.3 grams0.6 grams0.8 grams |
5.1 grams4.6 grams3.4 grams2.6 grams4.9 grams4.9 grams4.6 grams5.3 grams3.2 grams2.8 grams2.4 grams4.5 grams1.2 grams1.4 grams1.3 grams1.2 grams3.3 grams3.8 grams3.0 grams6.2 grams2.5 grams1.0 grams5.0 grams2.8 grams3.3 grams |
14.4 grams13.8 grams11.1 grams06.7 grams14.4 grams14.7 grams14.7 grams16.0 grams09.6 grams07.8 grams07.2 grams13.2 grams03.6 grams04.2 grams04.3 grams03.9 grams10.6 grams10.2 grams09.0 grams20.0 grams03.6 grams07.5 grams15.2 grams08.7 grams09.6 grams |
| Additive | Dosage |
| Acid blend, powderAntifoam, liquid AF-72Bentonite, powder,agglomeratedCalcium carbonate, powderCitric acid, powderFumaric acid, powderGecoll Supra 95 liquid gelatinGelarom, liquid gelatinGelatin, powder 100 bloomGlucolytic Enzyme AR2000,powderIsinglass, powderMalic acid, powderPolyclar V, powder Polyclar VT, powderPotassium bicarbonate,powderPotassium bitartrate, powderNFPotassium caseinate (Kolorfine), powderPotassium metabisulfite,powderPotassium sorbate, powderor granularRapidase ExColor, powder pectic enzymeRapidase Vino Super liquidpectic enzymeRapidase Vino Super liquidpectic enzymeSparkolloid, powder (hotmix)Tartaric acid, powderYeastex-61, powder yeast nutrientYeast hulls (ghosts), powder |
3.9 grams per gallon increases TA about 0.1%5 to 8 drops per 5 gallons must before violent fermentation1 to 2 grams per gallon after fermentation or 3 to 5 grams per gallonbefore fermentation starts2.5 grams per gallon must lowers TA about 0.1%3.7 grams per gallon increases TA about 0.1%1.5 to 5.7 grams per gallon (0.05 to 0.15% acid increase) to inhibit MLF1.5 to 3.8 gallon to remove astringent tannins1.1 to 2.2 mL per gallon for light, fruity wines0.5 to 1.0 gram per gallon to soften astringent red wine0.2 to 1.0 gram per 5 gallons must after fermentation to improve aromaprofile0.015 to 0.07 gram per gallon white wine3.7 grams per gallon increases TA about 0.1%0.5 to 1.5 grams per gallon wine to whiten oxidized wine, 2 hoursbefore filtering1 to 3 grams per gallon wine to whiten oxidized wine, no need to filter3.4 grams per gallon must lowers TA about 0.1%, cold stabilize afteruse2 to 5 grams per gallon wine before cold stabilization 0.5 to 1.0 gram per gallon to whiten oxidized wine see section below 1 to 1.25 grams per gallon wine with ½ to 1 crushed Campden tablet 0.2 to 1.0 gram per 5 gallons must 1.5 to 3 drops per gallon grape must 3 to 6 drops per gallon high pectin fruit must 0.5 to 1.5 grams per gallon wine after fermentation 4.1 grams per gallon increases TA about 0.1%0.5 to 1.0 grams per gallon must 0.45 to 0.9 grams per gallon must for MLF and to prevent sluggishfermentation |
Potassium metabisulfite, 1 gram = 150 ppm in 1 gallon, 30 ppm in 5 gallons
Potassium metabisulfite, ¼ teaspoon = 225 ppm in 1 gallon, 45 ppm in 5 gallons
Potassium metabisulfite, 1½ tablespoon to 1 gallon water makes ½% solution for washing equipment
Potassium metabisulfite, 2 oz. to 1 quart water makes 5% solution for sterilizing must (1 teaspoon solution per gallon of must)
1 Campden tablet contains 0.55 grams potassium metabisulfite, yielding 75 ppm SO2 to one gallon of must or wine
