Enzymes and Additives for Wine

Homemade wine making kit from garden fruits (can also be made from juice) 25L The kit includes: Enzyme – Breaks down fruit cell walls to release fruit juices. The enzyme...

Campden - potassium metabisulfate Powder. Composition: potassium metabisulphite. It is used to prevent juice/wine/beer oxidation, to kill wild fruit yeast and to stop the fermentation process. Dosage: to sterilize must/wine:...

Ascorbic acid (vitamin C) Ascorbic acid (vitamin C) is used as an antioxidant in beer production. It helps: Prevent oxidation: Ascorbic acid reacts with oxygen, thereby protecting beer from oxidation...

AntiFoam - Defoaming agent Avoid foaming problems during brewing with AntiFoam - Foamsol. When brewing beer with a steam condenser – especially in closed or semi-closed systems such as "Brewster...

Anti-Foam - Foam Reducing Agent Silicone-based product. Prevents foam formation during distillation. Completely odorless, tasteless, and entirely neutral. In beer and wine production, anti-foam can be used: During fermentation, to...

Klarvit - beer and wine clarifier Universal and instantly dispersible 2-component (diatomaceous earth, gelatin) fining liquid for wine, beer and juice! Clarifies within 6-24 hours. Forms a solid sediment. Contains...

Zymex - Pectin enzyme Enzyme for breaking down pectin. Can reduce juicing time by up to 50% and increase juice yield by up to 10%. It is best to store...

Sodium bentonite - Clarifier Helps clarify cloudy wine or cider. Use before the start of fermentation. Use: 1 teaspoon per 5 liters of wine or cider. Mix in half a...

Sorbistat - Potassium sorbate Stabilizer: protects wines and juices from fermentation. Also used in dairy products. Granular, easy to dissolve. For wine: always use this product with the same dose...

Liquid gelatine 30% Specially used for clarifying wines, juices, etc. It is preferable to use it together with kieselsol (1 ml of kieselsol + 1 ml of gelatine, added separately)....

Kieselsol - Wine, juice, beer clarifier Silica gel, especially used for clarifying wine, juice, etc. It is most often used together with liquid gelatin (1 ml of silica gel +...

Lactic acid 80% Recommended for increasing the acidity of wine and beer. Also suitable for finished wine. Lactic acid is used in brewing to reduce the pH of the mash...

Lactic acid 88% Recommended for increasing the acidity of wine and beer. Also suitable for wine that has finished fermenting. Lactic acid is used in brewing to lower the pH...

Tartar - Potassium bitartrate Potassium bitartrate (also called tartar) is a natural substance that forms in wine as a result of chemical reactions between potassium and tartaric acid. Although most...

Tannoblanc - Tannins. Packaging: 20g. A compound of tannins, especially suitable for white wines. It has very good antioxidant properties and a bunch of other health benefits. It also softens...

Medium toasted oak chips Do you love the taste of oak in your beer, wine or liqueur, but don't like the investment, complicated maintenance and hassle associated with using oak...

Heavily roasted oak chips Do you love the taste of oak in your beer, wine or liqueur, but don't like the investment, complicated maintenance and hassle associated with using oak...

Lightly toasted oak chips Do you love the taste of oak in your beer, wine or liqueur, but don't like the investment, complicated maintenance and hassle associated with using oak...

Toasted Wood Chips for Wine, Whiskey, and Beer Aging Wood chips are commonly used in the fermentation and aging of wine, whiskey, and brewing beer. They are especially suitable for...

Toasted wood chips for aging wine, whiskey, and beer Chips are most commonly used in fermenting and aging wine, whiskey, and brewing beer. They are especially suitable for stronger beverages,...

Toasted wood chips for aging wine, whiskey, and beer Chips are commonly used in the fermentation and aging of wine, whiskey, and in brewing beer. They are particularly suitable for...

Toasted Wood Chips for Wine, Whiskey and Beer Maturation Chips are most commonly used in the fermentation and maturation of wine and whiskey, and in brewing beer. They are especially...