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Known in the wine and beer industry as a wine thief. These handy devices allow you to minimise the disturbance of your fermentation by taking a sample of liquid off the top in those hard to reach barrels or carboys/demijohns.
it combines a cellulose and a pectinase. This enzyme can be added to the juice either at the macerating or clarification stages. This product improves clarity in wine processing, producing a cleaner product with improved storage stability. Dosage: 1ml per 10 litrs of fluid.
Campden tablets are used for sterilising and stabilising wine. Use 1-2 tablets per 5 litres. Crush and dissolve in a little warm water before adding to wine or must.
Citric acid is specified as an additive in many wine recipes. It is used as a final rinse after sterilising equipment to adjust the pH of the water used.
Potassium Bicarbonate is an essential additive for winemakers looking to achieve the perfect balance in their homemade wines. This versatile compound is used to reduce excessive acidity by neutralizing and precipitating unwanted acids, resulting in a smoother and more palatable wine.
When added during the winemaking process, Potassium Bicarbonate effectively adjusts the pH level, helping to bring out the natural flavors of the wine without overpowering tartness. It works by forming potassium bitartrate, which precipitates out, leaving your wine with a refined and balanced taste.
Ideal for both novice and experienced winemakers, Potassium Bicarbonate is a reliable solution for managing acidity levels and ensuring your wine is enjoyable and well rounded.
Potassium Metabisulphite is an essential tool for every homebrewer and winemaker, providing robust protection against oxidation and microbiological attack. This versatile compound is used to sanitize equipment and bottles, preserving the quality and freshness of your brew.
When added to wine, mead, or cider, Potassium Metabisulphite acts as an antioxidant, preventing the growth of unwanted bacteria and yeast that can spoil your batch. It also helps stabilize the final product, ensuring your beverages remain crisp and delicious.
Ideal for both beginners and seasoned brewers, Potassium Metabisulphite is a must-have for maintaining the integrity of your homemade creations.
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
Acid 100g is an essential tool for winemakers seeking to adjust acidity levels in their wines effectively. With its ease of use and reliable performance, this product allows you to achieve the ideal balance of flavors in your homemade or professional wines. Elevate the quality and taste of your wine creations with Malic Acid 100g, ensuring each batch meets your exacting standards.
Nutrient Yeast (50g) is a food grade diammonium phosphate designed to support yeast health and fermentation efficiency. As a key nitrogen source, it promotes rapid yeast multiplication, ensuring a strong, complete fermentation especially in high alcohol brews. Ideal for winemaking and brewing, it helps prevent sluggish or stuck fermentations.
Dosage: 1 gram per liter.
Potassium Sorbate is used in home brew wine, cider and mead making as a fermentation stopper or stabiliser.Add Potassium Sorbate at the end of primary fermentation.
Tannins Grape 25g (Chestnut-Derived Tannin Powder)
This premium tannin powder, derived from chestnut, is a powerful winemaking additive used to enhance flavour, structure, and mouthfeel in both red and white wines. It contributes subtle astringency, improves ageing potential, and helps to balance sweetness and acidity.
Tannins play a key role in building complexity and ensuring a wine’s longevity, especially in styles that benefit from added bite or firmness.
Usage Guidelines:
Tartaric acid is specified in many good wine recipes.
Because of its limited solubility Calcium Carbonate is only effective when added directly to the mash. It raises pH and is normally used for making dark beers in areas of soft water.
This type of Yeast Nutrient is a widely used Yeast Nutrient in Brewing, Cider, Mead, Winemaking and Hard Seltzer.
Diammonium Phosphate Yeast Nutrient 250g is a widely used Yeast Nutrient in Brewing, Cider, Mead, Winemaking and Hard Seltzer.
A diammonium phosphate-based yeast nutrient complex that supports yeast health to improve fermentation of wine from grape or other fruit juice.
Yeast nutrients aid in providing an optimal environment for yeast to thrive in, leading to an all-around happier, healthier, and faster fermentation. The use of yeast nutrients can improve the overall flavour, aroma, and quality of the final product, helping your customers produce consistent wine every time.
Directions:
Add sachet contents to 15-23 L (4-6 US Gal) of juice must and stir well to dissolve, then pitch yeast and ferment according to instructions on yeast packaging.
For best results, use with Mangrove Jack’s Craft Series Yeast.
Bentonite is a highly effective wine fining agent used to clarify and stabilize wines by removing suspended particles. Packaged in 100g, this negatively charged clay is particularly suited for wines that struggle to clear with isinglass alone. Its unique properties make it a valuable addition to the winemaking process, especially for wines requiring enhanced protein stability.
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