Must have wine additives?

[Swifty]

I keep finding recipes that call for something I don't have and I'm a terrible planner. What do you all keep on hand that will cover most every recipe?

Example: yeast nutrient, pectic enzyme, all these kinds of things...

 

[gratus fermentatio]

Yeast nutrient, yeast energizer, D.A.P. (diammonium phosphate), pectic enzyme, and a selection of various yeasts. I also keep things like acid blend & wine tannin, but I rarely use those.
Regards, GF.

 

[Noe]

Campden tablets or potassium metabisulfate, potassium sorbate (stabalizer), and a hydrometer. The hydrometer is a tool that will help you a lot.

 

[Clann]

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[stujol]

All of the above plus sparkloid .benonite and calcium carbonite. I keep two hydrometers in case of breakage. I had that happen before.

 

[Daze]

A freezer full of frozen juice concentrate. (no preservatives!!!) May sound a little hokey at first but here me out. I buy apple, purple grape, and white grape juice concentrate when it is on sale. Then when I am making a fresh fruit brew or even a juice brew I add the concentrate in place of some of the sugar. This gives me TONS of flavor depth that I would have not gotten had I added sugar alone. I also use these three juices for back-sweetening sometimes. The white grape and the apple are good for mild wines where the flavor is not very assertive. I tend to use the white grape on things with a delicate color (that I don't want to be adding brown to) and I use apple for everything else in the non assertive camp. The grape is good on reds that have highly assertive flavors like raspberry, cranberry or pomegranate.

 

[Swifty]

Thanks for the responces guys.. There will be some good wines come out of it.

Swifty