Winemaking additions, worked out properly.

Half of winemaking is chemistry you do with a kitchen scale. Cellar Chemist turns each decision into grams, with the reasoning next to it.

WHAT IT DOES

• Free SO2 target from pH and molecular SO2 (0.5, 0.6 or 0.8 mg/L), the addition as KMS, 10% solution or Campden tablets, with an allowance for binding
• pH table from 3.0 to 4.0 for reds and whites
• TA corrections: tartaric, acid blend, malic or citric to raise; potassium bicarbonate or calcium carbonate to lower, with the pH shift and the cautions
• Chaptalization from Brix or SG, in sucrose, dextrose or honey, and water dilution to bring a hot must down
• Potential alcohol and a Brix, SG and sugar table
• Sorbate dose by alcohol and pH, sulfite to make it work, sugar for dry, off-dry, medium, sweet or dessert
• The geranium warning when malolactic may still be active
• Pearson square blending with a cap on how much of wine A you have
• Cellar log per batch: date, SG, pH, TA, free SO2, temperature, notes, with SG and pH charted
• US gallons or litres, backup and restore

Who it's for

Home winemakers working from grapes, juice, fruit or kits who want the numbers right and want to see what they did last time.

What you get

• Cellar Chemist (one .html file, runs in your browser, offline)
• A 2-page quick-start guide

Good to know

• One file. No install, no account, no subscription, no internet needed after download.
• Your data stays on your computer. Export a backup any time; import it on another machine.
• Built for a computer screen: Windows or Mac, in Chrome, Edge, Safari or Firefox.
• Instant download.

What's inside the download

• Cellar-Chemist.html
• Quick-Start-Guide.pdf