Pectolase - Pectin Destroying Enzyme 30grm
Most fruits and vegetables cause pectin, and this will cause a haze
in your wine. Pectolase is added 24 hours before adding the yeast
and will break down the pectin. It is always easier to breakdown the
pectin at the beginning than to try to remove the haze at the end.
Most fruits and vegetables cause pectin, and this will cause a haze
in your wine. Pectolase is added 24 hours before adding the yeast
and will break down the pectin. It is always easier to breakdown the
pectin at the beginning than to try to remove the haze at the end.
Fermentation Stopper ( potassium sorbate ) wine stabiliser 25grm
Use a teaspoonful per gallon to stabilise your wine and prevent
further fermetnation after bottling.at the same add one crushed campden tablet.
( Product may very in design )
Use a teaspoonful per gallon to stabilise your wine and prevent
further fermetnation after bottling.at the same add one crushed campden tablet.
( Product may very in design )
Acid Reducing Solution 57ml
This solution can be used to reduce the acidity of either the
must or the finished wine. 2 teaspoons of solution added to 1
gallon of wine will reduce the acidity by one part per
thousand. Use in conjunction with acid test kit for accurate results
This solution can be used to reduce the acidity of either the
must or the finished wine. 2 teaspoons of solution added to 1
gallon of wine will reduce the acidity by one part per
thousand. Use in conjunction with acid test kit for accurate results
Campden Tablets x 50
Campden tablets have a few uses:
1. Add to the must at the rate of 1 crushed tablet per gallon to
ensure that unwanted natural yeasts and bacteria which may be
present.
2. Add to your wine once fermentation has finished at the rate of 1
crushed tablet per gallon With 1/2 tsp of Fermentation Stopper to ensure that no further fermentation will take place.
3. a sterilising solution may be made at the rate of 5 crushed tablets per pint of water. Please note this is a steriliser only and NOT a cleaner. For a more effective cleaner / steriliser Use something like VWP Cleaner Steriliser
Campden tablets have a few uses:
1. Add to the must at the rate of 1 crushed tablet per gallon to
ensure that unwanted natural yeasts and bacteria which may be
present.
2. Add to your wine once fermentation has finished at the rate of 1
crushed tablet per gallon With 1/2 tsp of Fermentation Stopper to ensure that no further fermentation will take place.
3. a sterilising solution may be made at the rate of 5 crushed tablets per pint of water. Please note this is a steriliser only and NOT a cleaner. For a more effective cleaner / steriliser Use something like VWP Cleaner Steriliser
Citric Acid - 100grm
An absolute must for all home wine makers, Citric Acid imparts a
pleasant, fruity flavour to your wine.
An absolute must for all home wine makers, Citric Acid imparts a
pleasant, fruity flavour to your wine.
Cream Of Tartar - 50grm
Cream of Tartar has a slight acid taste and is used when making
ginger beer and wine to give light acidity.
Cream of Tartar has a slight acid taste and is used when making
ginger beer and wine to give light acidity.
Clearzyme- 25grm
Pectin,starch and cellulose destroying enzyme use 1 level teaspoon to break down pectin,starch or cellulose in 4lb of vegatables or 4.5ltr of wine. sufficient for 22.5 ltrs
Pectin,starch and cellulose destroying enzyme use 1 level teaspoon to break down pectin,starch or cellulose in 4lb of vegatables or 4.5ltr of wine. sufficient for 22.5 ltrs
Wine Tannin - 50 grm ( grape tannin )
A small quantity of tannin will vastly improve your wine, giving a
zest which can be lacking, particularly in flower, root and grain
wines. Tannin also vastly improves the keeping qualities of your wine.
A small quantity of tannin will vastly improve your wine, giving a
zest which can be lacking, particularly in flower, root and grain
wines. Tannin also vastly improves the keeping qualities of your wine.
Malic Acid - 50 grm
Malic Acid which is found naturally in many fruits, particularly
rhubarb and is used for speeding up fermentation.
Malic Acid which is found naturally in many fruits, particularly
rhubarb and is used for speeding up fermentation.
Precipitated Chalk - 50 grm
Used to reduce the acidity in wine. Add 7g per gallon to
reduce the acidity by one part per thousand.
Used to reduce the acidity in wine. Add 7g per gallon to
reduce the acidity by one part per thousand.
Tartaric Acid 50 grm
Tartaric Acid A natural acid found in grapes and is said to
improve the character of the wine.
Tartaric Acid A natural acid found in grapes and is said to
improve the character of the wine.
Vitamin B1 Tablets - 100
Added to the must a the rate of 1 or 2 crushed tablets
per gallon to aid healthy growth, particularly in flower wines.
Added to the must a the rate of 1 or 2 crushed tablets
per gallon to aid healthy growth, particularly in flower wines.
Wine Sweetener - Saccharin - 50 ml
Young’s Wine Sweetener is saccharin based, but as it also
contains glycerine it smoothes the wine as well as sweetening
it. There can be no recommended amounts to use, as this
must vary according to the style of the wine and the
preferences of the winemaker. But do remember that it is easy
to add but impossible to remove, so don't overdo it!
Young’s Wine Sweetener is saccharin based, but as it also
contains glycerine it smoothes the wine as well as sweetening
it. There can be no recommended amounts to use, as this
must vary according to the style of the wine and the
preferences of the winemaker. But do remember that it is easy
to add but impossible to remove, so don't overdo it!
Amylase - 25grm
Used for the removal of starch from wines. Can be added to the
must or to completed wines that have a starch haze.
Used for the removal of starch from wines. Can be added to the
must or to completed wines that have a starch haze.
Brupaks Mixed Acid - 50grm ( Also known as acid blend )
A blend of citric, malic and tartaric acids that is used to increase acidity of juice added at a rate of 1tsp per gallon
A blend of citric, malic and tartaric acids that is used to increase acidity of juice added at a rate of 1tsp per gallon
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