Great for straining your wine
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A large range of specialist winemaking enzymes including: Rapidase Extra Colour, Rapidase Extra Fruit, Rapidase Batonnage, Rapidase Rose, Rapidase Clear, Rapidase Expression Aroma, Rapidase Revelation Aroma, Delvozyme, Lallzyme HC, Lallzyme C-Max (250g), Lallzyme EX, Lallzyme EX-V, Lallzyme Cuvee Blanc, Lallzyme BETAQ, Lallzyme MMX
#4 rubber bung. Will fit most 1/2 gallon flagons. The hole fits an airlock.
DistilaMax RM (493 EDV) active dry yeast is a strain of Saccharomyces cerevisiae that was selected for use in the production of rum and other cane-based spirits. Isolated in a tropical region from cane molasses, this strain demonstrates high temperature tolerance and provides a desirable congener prole for the production of rum, aguardiente and rhum agricole.
Use 30g per 100 litres of wine (1.5g per 5L). Use Fermaid A instead of DAP (Diammonium Phosphate) for a more reliable ferment that doesn't tail off towards the end of the fermentation. Fermaid A is a Professional Winemaking Yeast Nutrient made specifically for the New Zealand and Australian wine industries. Use 1.5g (about 1/4 teaspoon) per 5 litres (1 Gallon).
Just add this pack to your fruit and sugar before your add your yeast for an inexpensive, fast and simple winemaking method. Contains: yeast nutrient, acids, tannin, bentonite finings and pectolase. For 23L of wine or divide into 20-25g lots for 5L batches.
Drifine Isinglass Finings (positive charge) removes suspended solids from a cloudy wine. Isinglass is a transparent and pure form of gelatin fining agent obtained from the swim bladder of fish.
Champagne and General Purpose Winemaking Yeast. Suitable for all kinds of wine, stuck ferments, secondary fermentations, spirits, mead, cider and ginger beer. Clean, neutral ferment. Use 5g for any amount of wine/must/wash up to 23 litres.
The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of Lalvin K1-V1116 (ICV-K1) to adapt to difficult fermentation conditions. Restarts stuck fermentations. Use 5g for any amount of wine/must up to 23 litres.
Malic acid can be used instead of, or in combination with citric acid and/or tartaric acid to increase the acidity of your wine or must (lower the pH). Malic acid must be present if you want a malolactic fermentation to take place. Malic acid is found naturally in many fruits.
This is the red wine pectolase enzyme without dextrose padding.
This is the pectolase enzyme without dextrose padding for white grapes or light fruit.
Precipitated chalk (also known as calcium carbonate) is used to reduce acidity (raise the pH) in wines (or other brews eg beer) that are too acidic. 60g pack
Hot Mix Sparkolloid® NF is specially formulated to clarify wine without impacting aroma, body or flavor. It can be also used after bentonite or carbon fining to help compact lees. Hot Mix Sparkolloid NF can be helpful in removing haze left by other fining agents.