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Lactic Acid 80% (E270) - 100 ml
Liquid lactic acid. Used to adjust the pH of the mash or the sparge water. Contents: 100 ml

€3.95*

Available
Sensovin Erbslöh 1 kg
Sensovin Erbslöh 1000 gr. to reduce or remove bitter substances and off-flavours, such as originating from oxidation, over-treated or extruded fruit / grapes or errors in the fermentation. Dosage depends on the taste deviation, varying from 5-10 g / 100 L (preventive) to 20-60 g / 100L for highly oxidized wines. Transfer after 2 days Composite product based on potassium caseinate, PVPP and silicates

€36.50*

few Available
Fructose 5 kg
Fructose (Fruit Sugar). For an extra soft flavour. Also great to sweeten liqueur. 100% fast fermentation Perfect for fruit beers; strengthens the natural fruity aromas. High sweetness 133 99,5% fructose DS min. 99,8% Content: 5 kg

€20.95*

not Available
Pecto Enzyme I (Liquid) 1 l
Pecto Enzyme I (liquid) 1000 ml. Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€13.95*

not Available
Granucol FA decolourizing 250 g
Granucol FA decolourizing 250 g - fine, decolourizing activated carbon. This carbon filters colour from wine, but also to filter the drink clearly. Ultra-fine grain. Active vegetable granules in granulate form to decolourize or to improve the colour. Does not affect the taste. Can be added to the wine and is easy to remove thanks to the special granulate form. Dosage: add 3 to 5 grams per 10 litres, with good stirring. Remove after 1 day by transfer / filtration.

€6.95*

not Available
Succinic acid E363 25 gr
Succinic acid E363 25 gr. In powder form, extra clear quality. Dosage: 0.5 - 1 g / litre for bottling to wines that are deficient in this acid. Succinic acid gives a nice bouquet of wine through ester formation with alcohol.

€6.95*

not Available
Pleated Filter Fabric Washable 1 piece
Pleated filter FABRIC washable 1 piece. Washable Use multiple times Fits in spiral funnel

€4.95*

Available
Yeast Stop-Instant
Yeast Stop Instant contains a combination of Potassium Sorbate (E202) and Potassium Sulphite (E224) in the right proportion to stabilize your wine. Useful with sweet or dessert wines to prevent secondary fermentation. The contents of the bag are sufficient for 10-20 litres of wine. Food restricted use Keep dry and out of the reach of children.

€1.50*

not Available
Silica Clarifier 1 l
Silica clearance 1000 ml. Often used in combination with gelatin clearance. Liquid. Enough for 1,250 litres.

€9.95*

not Available
Coloring agent for food Red 40 ml
Coloring agent for food redConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E122Content 40 ml

€3.95*

not Available
Glycerin 5000 ml
To correct a sour taste of wine. Is also added to gin and the like, to increase the viscosity and to make the drink 'smoother'.

€45.00*

Available
Malic acid E296 1 kg
Malic acid E296 1 kgTo adjust the acidity of the most, malic acid can be indispensableItIncreases the freshness of the final wineDosage: 9 g / 10 l increases the acidity with 1 g / lThe addition of acid reduces the pH and increases the acidity

€12.95*

not Available
Pecto Enzyme I (Liquid) 250 ml
Breaks the pectin in the fruit and ensures maximum flavour and juice yield. Concentrated, easy to dose. Dosage: 8-10 ml per 10 kg of fruit, sufficient for 80-100 litres of wine. The processing time at 20°C is 12 hours. Any temperature reduction of 7 ° can be compensated by a doubling of the dose. Each halving of the desired contact time can also be compensated by a doubling of the dose. The order to add the ingredients is important. Never add bentonite if the enzyme is still in operation. Allow at least 12 hours between the enzyme addition and any bentonite addition.

€7.95*

not Available
Cane Sugar Light 1 kg
Can sugar is made from sugar cane stalks, just like ordinary granulated sugar. Because cane sugar is not as refined (processed) as granulated sugar, it has a brown colour. Cane sugar contains 4 calories per gram. A scoop of sugar in tea or coffee contains about 5 grams and so cane sugar delivers 20 calories per cup. Colour: 1700 to 2400 on the ICUMSA scaleContent: 1000 g

€2.95*

Available
Precipitation Lime E170 100 g
Precipitation lime E170 100 grams. Extra pure quality calcium carbonate To remove a surplus of acid from most or wine.

€3.75*

Available
Malocid / Apple-lactic fermentation 100 grams
Malocid / Apple-lactic fermentation 100 grams. Ferment for a controlled apple-lactic fermentation. Contains a high concentration of Leuconostic oenos bacteria that converts the malic acid present in wines into lactic acid. This lowers the acidity and increases the stability of the wine. Dosage: 5 g / 10 L, to be added after fermentation, before clarification.

€9.75*

Available
Oak Extract - Oak a Vin 1000 ml
Oak extract 1000 ml. Gives the authentic taste to your wine from lagering in oak barrels. Originating from the French Limousin. Dosage: for white wine 2 ml per litre for red wine 4 ml per litre

€59.95*

few Available
Silica Clarifier 250 ml
Silica clearance 250 ml. Often used in combination with gelatin clearance. Liquid. Enough for 300 litres.

€4.95*

few Available
Ascorbic Acid E300 1 kg
Ascorbic Acid E300 1 kg Is added to juice or most to increase shelf life Naturally prevents oxidation Prevents brown / amber colours of juices and pulp, especially with apples and pears In crystal form, very high purity and quality The addition of acid reduces the pH and increases the acid content

€24.95*

Available
Oak Extract - Oak a Vin 30 ml
Oak extract 30 ml. Gives the authentic taste to your wine from lagering in oak barrels. Originating from the French Limousin. Dosage: for white wine 2 ml per litre for red wine 4 ml per litre

€3.95*

few Available
Gelatine 100 g
Gelatine 100 g. Neutral clarifying agent wine, juice or beer in powder form.Also neutralizes an excess of tannin in wine.Dosage: 6 g / 10 liters, dissolve in hot water and stir into the liquid to be clarified. Siphon off after 1-3 weeks.

€4.75*

Available
Oenological oil 250 ml
Covers surfaces of not-completely filled drums or bottles with a thin layer to prevent oxidation. Contents: 1000ml

€5.95*

not Available
Lactic Acid 80% (E270) - 5000 ml
Used to adjust the pH of the mash or the sparge water. Contents: 5000 ml

€44.95*

Available
Oenocyanine 100 ml
Oenocyanine 100 ml. Used for colouring for wine which turned out too lightly (for example after filtration).

€5.95*

not Available