Wine Ingredients

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...

Calcium Carbonate is used to raise pH levels. Generally used for making dark beers.

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

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

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

Campden Tablets are used for sterilising and stabilising wine.

Used for measuring the PH of wine, beer wort and distiller's mash.