Add calcium chloride to pasteurized and/or homogenised milk to help restore calcium balance and create a firmer curd. Use 0.5ml per litre of milk. Add to milk before you add culture (mesophilic or thermophilic) and/or rennet- vegetable or calf.Caution Calcium chloride releases heat as it dissolves. Dissolve calcium chloride in cold water rather than hot […]

BosaGrape Winery & Brew Supplies has Apple Breakers of many sizes for Sale & for Rent Troubleshooting Tips:

A bladder press, also called a water press or Idro press, uses water pressure from a garden hose to fill andexpand a rubber bladder inside the press. The expansion of the bladder presses the fruit. The bladderexpands uniformly and applies pressure against a larger surface area than a ratchet press, which results inmore juice extracted. […]

Fresco Fresh Juice is available from BosaGrape Winery & Brew Supplies twice a year. In the Fall we take advance orders for Fresco Fresh Juice sourced from California, New York State and Italy. In the Spring the Fresco Juices are from Australia, Chile and South Africa by pre-order as well. Supplies for 1 x 23L […]

Caution: Sodium Hydroxide is caustic, and can burn skin. Use with proper safety procedures. Testing Acid in Musts or Wine with Sodium Hydroxide: White– Measure 15mL of juice or white wine into the beaker. Add 4 to 5 drops of phenolphthalein. Fill the syringe with 10ml of sodium hydroxide. Add sodium hydroxide drop by drop […]

A stuck fermentation is a fermentation that has stopped before all the available sugar in the wine hasbeen converted to alcohol and CO2. As fermentation progresses, sugar and nutrient supplies arerunning out and alcohol levels are getting higher. It becomes harder for the yeast to do its job andferment your wine to completion. How do […]

Blueberry season is the perfect time to make blueberry wine. The Lower Mainland is one of the world’slargest blueberry-producing regions and is home to many blueberry farms. You can also make blueberry wine from frozen berries (thawed of course!)This recipe makes about 23L of medium-bodied, dry blueberry wine with approximately 12% ABV.Blueberries contain 8 to […]

When your wine has finished fermenting, you may want to use these 2 fining agents to clarify yourwine. The instructions below are for 23L of wine. If you want to bulk age your wine in the carboy, wait to add the fining agents until about 10 days before your bottling date. How to Clarify or […]

Your winemaking, brewing or fermenting equipment should ALL be cleaned & sanitized throughout the process of making your precious product to bottling it.  Here is a list of the common products that are used and that we sell:  DIVERSY/SANIBREW: aka “the pink stuff”- Chlorine-based powder cleaner. Must RINSE with hot water after using. You can […]

If you can’t test the pH or the current free SO2 level of your wine, you can only guess how much sulfite (SO2) is needed to protect your wine. The additions noted here will only maintain a generic level of SO2, which may be more or less than the amount needed.However, it is better to […]

The “stainless” in stainless steel is a very thin layer of oxidation, only a few molecules thick. Surface damage will compromise the oxidation. Exposure to acidic liquids or salt will eventually degrade the layer of oxidation, leaving it vulnerable to rust and corrosion.Passivation of stainless steel re-establishes the layer of oxidation. It happens naturally through […]

Blackberry Wine There is no shortage of wild blackberries growing in parks, backyards, along streets, and just about everywhere else.  Local wild blackberries are among the most environmentally friendly foods that the typical urban and suburban eats; therefore wild homemade blackberry wine is one of the most environmentally friendly alcoholic drink available.  Blackberry wine is […]