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Epping
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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 5 pm
Sat: 9 am – 1:30 pm
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Laverton North Branch
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Usually ready in 24 business hours
Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 3 pmSat: 9 am – 1:30 pm
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Wine Making
Vintage comes fast and it does not wait. Everything here is for the home and small batch winemaker, from crushing the fruit to putting a cork in the bottle.
Start at the fruit: crushers and destemmers, presses and press baskets, and picking crates and snips.
Ferment and age in glass demijohns and carboys, plastic fermenters, stainless steel tanks or oak barrels, with airlocks and bungs to seal them.
Then the chemistry, which is where most home wine is won or lost. Yeasts and nutrients, malolactic bacteria, acids and enzymes, finings and preservatives. Measure it with hydrometers and refractometers and a pH meter rather than guessing.
Finish with bottles, corks and capsules or screw caps, and a corker to close them.
Four hundred and eight lines, and staff who make their own. Come and ask at Laverton North or Epping.
Vintage comes fast and it does not wait. Everything here is for the home and small batch winemaker, from crushing the fruit to putting a cork in the bottle.
Start at the fruit: crushers and destemmers, presses and press baskets, and picking crates and snips.
Ferment and age in glass demijohns and carboys, plastic fermenters, stainless steel tanks or oak barrels, with airlocks and bungs to seal them.
Then the chemistry, which is where most home wine is won or lost. Yeasts and nutrients, malolactic bacteria, acids and enzymes, finings and preservatives. Measure it with hydrometers and refractometers and a pH meter rather than guessing.
Finish with bottles, corks and capsules or screw caps, and a corker to close them.
Four hundred and eight lines, and staff who make their own. Come and ask at Laverton North or Epping.
408 products
408 products
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$109.00 AUD
From $27.60 AUD
Inactivated yeast with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully used with only 24-48 hours contact time.
Wines treated with Surlì Elevage are soft on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
Sensory effects:
- Increase of aromatic complexity and persistence
- Improvement of structure and mouthfeel
- Reduction of the natural astringency of red wines and barrel aged white wines
- Prevention and treatment of reduction
- Production of fruitier and softer wines
Technological effects:
- Improvement of protein and tartrate stability
- Improvement of red and rosé wine color stability
- Increased freshness and improved longevity of wine
As a result of the high content of free mannoproteins, Surlì Elevage has an immediate effect and can be successfully used with just a few days of treatment to increase and/or improve the effect of natural ageing through specific interventions in the tank.
Applications:
During the ageing of white, red and rosé wines for:
- Quickly improving sensory quality as a result of ageing on fine lees
- Improving chemical-physical stability
- Increasing the longevity of wine
Dosage:
- White and rosé wines: 5-20 g/hL (0.4-1.7 lb/1000 gal)
- Red wines: 10-30 g/hL (0.8-2.5 lb/1000 gal)
It is recommended to carry out preliminary lab scale trials using increasing rates of Surlì Elevage to determine the addition rate.
INSTRUCTIONS FOR USE
Rehydrate in 10 parts water or wine while stirring to prevent clump formation then add uniformly to wine.
During treatment (24-48 hours), daily pump-overs help mannoprotein release. At the end of treatment, wait 24-48 hours, then rack-off and/or filter.
If the wine must be prepared for bottling, let the lees settle down for 48 hours then filter it. If the wine is sufficiently clear, it can be filtered directly on pre-filter membranes with 1-3-micron porosity withdrawing the wine from the middle level valve.
Attention: the addition of Surlì Elevage can decrease the amount of free sulfur dioxide in the wine. Analysis before and after treatment is recommended
$90.00 AUD
$18.00 AUD
$24.80 AUD
$24.90 AUD
$1,990.00 AUD
$1,850.00 AUD
$15.00 AUD
$240.00 AUD
$59.90 AUD
$90.00 AUD
$40.00 AUD
$165.00 AUD
$1,690.00 AUD
$18.00 AUD
Micro granulated blend of gallic, ellagic and condensed tannins. When added at grape reception, during cold soak or in the first stage of maceration, it protects color and aromatic compounds from oxidation thus increasing wine color and aroma potential. Additionally, EnartisTan Rouge reinforces the structure of the wine and imparts balance. Recommended in case of moldy grapes.
Applications: “sacrificial” tannin; anti-oxidant protection; color stabilization
- Promote protein and color stabilization
- As a fining agent in combination with gelatin or plant proteins
Dosage:
Must: 100 – 200 g/ton (150 – 400 g/ton for moldy grapes) Wine: 5 - 15 g/hL
INSTRUCTIONS FOR USE
Dissolve EnartisTan Rouge at a 1:10 ratio in water, wine or must while continuously mixing. Add to the mass during pump-over with a dosage pump or Venturi tube. Performing laboratory trials is recommended to evaluate the sensory impact of the tannin and in order to determine the best dosage.
While it is recommended to add EnartisTan Rouge during the early stages of wine maturation, it can be added as late as 1-2 weeks prior to bottling. When added close to bottling, it is important to evaluate the effect on filterability and protein and colloidal stability by completing preliminary laboratory trials.
PACKAGING AND STORAGE CONDITIONS
Sealed package: store in a cool, dry, well-ventilated area. Opened package: carefully reseal and store as indicated above.
$79.90 AUD
A medium 13cm grafting and budding knife by Falket, made for clean, precise cuts when propagating fruit trees and vines. The keen blade gives you the accuracy grafting demands for a strong take. A quality tool for the home gardener and orchardist.
$79.90 AUD
$6.00 AUD
$39.00 AUD
$99.00 AUD
From $44.50 AUD
Grape Concentrate Crystal Powder is specially formulated for home and craft winemakers seeking consistent, high-quality results. This concentrated powder dissolves easily into your fermentation process, delivering authentic grape character and balanced tannins without the bulk of fresh fruit.
Ideal for creating full-bodied wines, blending, or adjusting flavour profiles mid-fermentation. The crystal format ensures precise dosing and extended shelf life, making it perfect for year-round winemaking projects. Whether you're a seasoned vintner or exploring small-batch production, this versatile concentrate simplifies the winemaking journey while maintaining professional-grade quality.
$1,690.00 AUD
$72.00 AUD
$1,280.00 AUD
$59.00 AUD
From $6.50 AUD
Nutriferm® Energy provides amino acids, trace elements and mineral salts naturally contained in yeast cells. The addition of nutrients and vitamins are vital in the initial phases of yeast multiplication, when external elements such as alcohol, sulfur dioxide and lack of oxygen have not yet intervened to modify yeast metabolism and its ability to select nutrients.
Nutriferm® Energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases production of glycerol and polysaccharides.
Applications: complete nutrition for yeast; prevention of stuck or sluggish fermentations
Dosage: 10-30 g/hL
This press is designed for the pressing and juicing for eggplants, olives and many other types of fruit & more; it can even be used for pressing cheese.
Dimensions: Diameter 140mm x Height 100mm
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