Wine

Starch modifiers are an important mineral for their effect on must, mash and wort pH, and can affect the starch conversion of your grains. Can als...

Tannisol is a stabilizer of Italian origin. It consists of 95% potassium metabisulphite, 3% Ascorbic acid, 2% tannin. For most people, sulphites a...

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. ...

Used to dress the wine bottle after corking. Place capsule over bottle & hold in position while dipping in boiling water. Alternatively use a ...

Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with...

Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.

Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent untypical ageing off-fl...

Campden Tablets are used for sterilising and stabilising wine.

Saccharomyces Cerevisiae – The ‘only strain’ for Germanic aromatic white wines.AW4 is noted for developing powerfully fragrant, full spice aromatic...

Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.

Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in incr...

Saccharomyces Cerevisiae - For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aroma...

Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.BV7 will both preserve and enhance the grape variety and...

Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.The majori...

Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity.Noted for exceptional depth and flavo...

Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumptionCR51 will enhance ripe berry fruit flavours in light and fruit...

Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to me...

Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, swe...

Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of f...

34mm Tapered Cork (34mm-24mm)