100% Cotton Cheesecloth/Mutton Cloth
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
Lalvin EC-1118 Yeast 5g Sachets, Lalvin K1-V1116 (ICV-K1) 5g in a foil pack, RC212, 71B (any combination of strains)
This homebrew rubber bung will fit most 5 litre or 1 gallon jars, demijohns, carboys. The hole fits an airlock.
20 x rubber grommets. Turn any good grade container into a fermenter using these rubber grommets.
Wholesale quantity of 20 x stick-on thermometers. $2.50 per unit. RRP up to $6.50
The airlock (or fermentation lock) allows the carbon dioxide to escape from your wine or brew during fermentation whilst maintaining a barrier to keep contaminants out.
Most strains of the following brands available: Lalvin, Enoferm, Uvaferm, Fermiblanc, Fermirouge, Fermicru, Fermichamp, Cepage, Levuline, Levure, Vitilevure, Siha
This home brew rubber bung will fit most 5 litre or 1 gallon jars, demijohns, carboys. The hole fits an airlock.
Bentonite may help clear your wine. Can be used during fermentation or after fermentation. Holds a negative charge.
#4 rubber bung. Will fit most 1/2 gallon flagons. The hole fits an airlock.
Easily open your commercial grade buckets using this handy bucket lid opener (bucket wrench).
The universal bung is hollow rubber and has the same function as a ordinary bored rubber bung.
The universal bung is hollow rubber and has the same function as a ordinary bored rubber bung.
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).
These straining bags are much easier to use than muslin and last much longer. Can be reused indefinitely. This size is suitable for straining your wine into a 10-30 litre pail.
Professional Winemaking Yeast Nutrient / Protectant. Use 1.25 parts GO-FERM® : 1 part yeast during yeast rehydration. Use in conjunction with Fermaid A as a more reliable nutrient source than diammounium phosphate and other nutrients.
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.
Lalvin 71B winemaking yeast is known for making blush and semi-sweet wines with a tropical fruit character. Also good more making mead. Use 5g for any amount of wine/must up to 23 litres.
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.
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.
Lalvin ICV-D47 for COMPLEX WHITES WITH CITRUS AND FLORAL NOTES. Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and
bring volume and complexity to white wines.
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.
Make bottling your wine a little easier by using this pinch clamp when bottling to stop and start the flow of wine when changing bottles.
The airlock (or fermentation lock) is a fairly vital piece of equipment for home winemaking. Allows the carbon dioxide to escape from your wine or brew during fermentation whilst maintaining a barrier to keep contaminants out.
Use instead of sodium metabisulphite or campden tablets for sterlising your must (fruit mixture you are turning in to wine) and equipment.
Use in conjunction with potassium metabisulphite to stop your yeast fermenting. This is useful if you would like your wine to be medium to sweet.
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
Turn any food grade container in to a fermentation vessel using this grommet.
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.
Pop this stick on thermometer on to the side of your carboy or fermenter so you can see what temperature your must is. Great if you have a stuck or failed ferment to help isolate what the issue is
Tannin will add "bite", structure and depth of flavour to your wine whilst enhancing your wine's keeping ability.
Available as 30g, 100g and 1kg
This bung will fit a wider range of sizes than the other bungs & is a hollow design. Has a hole to fit an airlock.
All you need to make 1 batch of 23 litres of wine except your fruit and sugar (& equipment/bottles).
All you need to make your own delicious wine at home, except your fruit and sugar (& equipment / bottles).
