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The Dead Yeast Society, founded in 2008, is a club for
home winemakers. The club was started with the intent to spread the
knowledge and love of home wine making, wine etiquette, and the history of
wine. The Dead Yeast Society meets on the first Wednesday of every month at
Matus Winery at 7pm. All those interested are
invited and encouraged to attend. Visit their website. http://dyswineclub.ucoz.com
tDead
Yeast Society Officers:
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Download the Spring 2013
Juice Order Form here.
Home
wine making supplies and equipment for sale at Matus
Winery:
The Home Winemaker's Companion - A
comprehensive reference guide for the home winemaker. (288 pages)
Making
Homemade Wine - Explains
the language of wine making, includes recipes. (31 pages)
Techniques
in Home Winemaking - An
easy-to-use illustrated book that provides in-depth information
fermentation, filtration and problem solving. (294 pages)
Winemakers
Recipe Handbook - The
little purple book with 101 one gallon fruit wine recipes. (34 pages)
The
Lore of Still Building - A
fun guide on the production of alcohol for food and fuel. (190 pages)
Acid
Blend - (8
oz.)
Acid
Test Kit - (1
Kit)
Ascorbic
Acid - Prevents
oxidation, use 1 teaspoon per 5 gallons of bottling. (1 oz.)
Bentonite - Used for cleaning hazes from wine.
Use 2 teaspoons to 1/2 cup warm water. (8 oz.)
Brush - Carbouy Brush (1
each)
Bubblers - Air Locks (1
each)
Calcium
Carbonate - Lowers
acidity in wine. Use 5/8 teaspoon per gallon to lower acidity. 15%. Use
before fermentation. Do not reduce acid more than 30%. (2 oz.)
Campden Tablets - Potassium (100
count)
Carbouy Bungs - (1 each)
Carbouy Glass Jugs - (1 each)
Hose
Clamps - (1
each)
Hydrometer
-
(1
each)
Jumbo
Bags - Mesh
Bags (1 each)
Oak
Chips - Light Toast - For
white wines use - 1 to 1 1/2 cups, For red wines use 2-3 cups. (4 oz.)
Oak
Chips - Medium Toast - Usage
depends on type of wine and taste. Add to taste. (4 oz.)
Pectic Enzyme - (1 each)
Potassium
Sorbate - Stabilizer - use 1/2 teaspoon per
gallon. (1 oz.)
Screw
Caps - (25
caps)
Shrink
Wraps - Price
as marked per 300, 400, 500, etc.
Tannin
Dry - Dry
form of premium Slovakian wine tannin from the heart of the
European/Spanish Chestnut tree. Use 1/4 tsp/gal for white or rose' wine
must; 1/3 tsp/gal for red wine must; and 1/2 tsp/gal for fruit wine must.
Tube - Racking Tube
(1 each).
Tubing
-
5/16"
or 3/8" (1 foot).
Vinometer - (1 each).
Yeast
Energizer - Add
1/2 tsp/gal wine must to stimulate fermentation. Contains diammonium phosphate yeast hulls, magnesium sulphate and Vitamin B Complex. (1 oz.)
Yeast
Nutrient - (8
oz.)
Yeast
Packets - Montpelier,
D-47, Red Burgundy, Champagne. (1 each)
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