Labels:text | newspaper | publication | font | paper | black and white | printing | document OCR: Southwest Cap & Cork 12 Homebrew Supplies Catalog - 1994 Petite Sirab (also known as Shiruz in Australia, this is a color- WINEMAKING ADDITIVES Ial red wine with a spicy highly tannic, fruity scent. The aro- matic character of this wine is best enhanced by several months of aging.) . . . .. . WGC 200 4 lb. 15.75 Pinot Noir (this very popular grape proxluces a wine with very fruity. yet spwy characteristics. The Pinot Noir has a velvety Ila- vor that is met with a fullness of aroma resembling black cur- rents. This wine is a joy to age.) . . WGC 205 4 16. 17.10 ... .... . ... . WGC 291 & 1b, 28.50 Premian Burgundy (an exquisite well balanced aeromatic red wine which is rounded and complete. This Burgundy ein be con- sumned young but agus well too.) . . WGC 210 4 th .. 15.25 . WCC 292 8 1h. 27,25 Ruby Cabernet (a cross of Cabernet and Carignune with gold color, full tuvor. Makes a great red table wine.} WGC 215 4 1h. 15.25 WGC 294 8 1b. 27.25 Ving Russo (a mellow red table wine) WGC 220 4 lb. 15.10 Zinfandel (fruity, berry-like aroma, full flavored. This origi- nally Julian grape produces some of California's best red wine.) . . . . . WGC 225 4 th. 15.95 Acid Blend, (acid blend controls the ucilie tiver in winex. Too 28.50 Zinfandel Blush (blush wines ringe from dry to sweel. The ... .. ......... WGC 295 8 1b. little acid in wines produces a flat taste, too much results in a hit- ter taste, acid Mend controls it to the correct amount. The use of pink of pale red color is ohlained by removing the skins as soon an acid testing kit will tell you how much you need to add.} as the required amount of color has been obtained. Very similar 2 uz. WA IOS 2 wz. .95 to Zinfandel red style.) . WGC 230 4 lh. 15.75 8 oz. . . WA 110 8 oz. 2.50 WGC 298 8 1b. 27.95 Ascorhic Acid, (an anti chidant added to the wine at buttling time to prevent excess oxidation, use I teaspoon per 6 gal. hatch) FRUIT WINE BASES & CONCENTRATES 1 oz. ... .. WA 120 Loz. 1.80 Calcium Carbonate, (if you find you have too much acid con- Fruit wine bases are solid pack fruit in their natural juices. Mak- tent in the wine, you can use calcium carbonate to lower it - ing wine with them is much like processing fresh fruit in that the should cinly be used if your're trying to lower it no more than Winestaker needs to crush aral press. Fruit concentrates are proc- .40%. 1/2 oz. will lower approx. 4 gallons of wine by . 15% - re- essed in the same manner as wine grape concentrates, places potassium carbonate.) FROM OREGON: 2 oz. . . ........ . . . WA 130 2 oz. .75 Packed in 96 oz. ting, supplied with five gullun yield recipes, Citric Acid, (helps prevent iron hazes. 1y treats 10 gallons) Apple Concentrate WFC 100 6 th, 24.50 8 oz. WA 145 1.95 Apricot Wine Base WFC LOS 6 th, 21.60 Finishing Formula (to smooth out and mellow Blackberry Wine Base WFC 110 6 1h, 24.10 wine and liquers und add the finishing touch.) Blueberry Wine Base WFC 115 6 th, 24.10 4 oz. Boysenberry Wine Base Grape Tannin Powder, (helps in clarification of most fruit be- 4 Oz. . WA 155 2.4. WFC 120 6 1h. 24.10 Cherry Wine Base . WFC 125 6 th, 22.15 fore tining, Red wines usually contain enough natural tannin.} Cranberry Wine Base WFC 130 6 1b. 21.65 Elderberry Wine Base WFC 135 25.95 Mulic Acid. 1 oz. (this is used when you have a lower acidie! - WA 165 1 oz. Gooseberry Wine Buse WFC 140 6 1h. 24.35 level in fruit berries. Malic acid along with tartaric acid account Loganberry Wine Buse WFC 145 6 1h. 25.95 for nearly all of the acidity in grapes.) Marionberry Wine Base WFC 150 6 1h. 25.95 2 CM WA 180 Peach Wine Buse WFC 155 6 1h. 19.05 WA 185 2.25 Plum Wine Base WFC 160 6 |h. 20.95 Pretie Enzyme Liquid (wine juices will settle out much better Raspberry Wine Base WFC 165 6 1h. 24.95 and make the use of finnings and filter more productive. Use 3 Strawberry Wine Base WFC 175 6 1b. 24.25 per yal.} drops per gal. for grape wine for all other fruits, use 8-10 drups 1/2 oz. ..... . WA 200 1 oz. 1.50 Stabilizer Crystals (Potassium Sorbate which is a granular, kxx) grade additive that works as a yeast inhibitor for wines with re- sidual sugar. Shelf life of up to one year), I «Z. WA 215 1.40
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