Brewing Sugar 1000 g
€3.25*
Brewing sugar exists of 100% pure glucose (= dextrose) and is perfect for the fermentation for wine, beer, and kombucha. The sweetness coefficient compared to granulated sugar (= 100) is 69.
Available
Yeast Nutrition 125 g
€4.95*
Needed to let the wine-yeast do its work quickly and safely.
Universal wine nutrition. A good yeast nutrition salt is an imitation of substances that occur naturally in wine grapes. The balance between nutrition salts and acids is important for proper fermentation.
Powdered form, extra pure quality.
Contains diammonium phosphate.
Use: 1 teaspoon (= 3 g) per 5 litres of most
Content: 125 g
The order of application of ingredients is very important. The one can influence the functioning of the other, also in a negative sense! Nutritional salts are added before the yeast
Available
Malic acid E296 60 g
€3.75*
Malic acid E296To 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
Available
Tartaric Acid E334 100 g
€5.95*
In order to adjust the acidity of the most, tartaric acid is indispensable. The soft character ensures a good taste balance.
Available
Ascorbic Acid E300 100 g
€4.25*
Ascorbic Acid E300 100 g
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
Available
Citric Acid E330 1 kg
€12.95*
Citric acid E330 1000 gr. A too low acid content hinders the fermentation process and a complete fermentation.
The ideal ratio of lemon / tartaric acid is 60/40.
Adding (max 10%) malic acid increases the fresh character.
The addition of acid reduces the acidity and increases the acid content.
Available
Citric Acid E330 150 g
€4.50*
Citric acid E330 150 gr. A too low acid content hinders the fermentation process and a complete fermentation.
The ideal ratio of lemon / tartaric acid is 60/40.
Adding (max 10%) malic acid increases the fresh character.
The addition of acid reduces the acidity and increases the acid content.
Available
Sorbitol Powder 1 kg
€9.95*
Sorbitol Powder 1000 Gram. Cannot be fermented. Sweetness coefficient compared to granulated sugar (=100) is 50.
Available
Coloring Agent for food Yellow 40 ml
€3.95*
Coloring agent for food yellowConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E102, E110Content 40 ml
Available
Rohpect-Pro 70 g
€5.95*
Rohpect-Pro 70 gr. Guarantees a better aroma and higher juice yield from your fruit. Indispensable when making wine from your own grapes because an optimal extraction of red dye takes place. Double concentrated.
Double concentrated
Dosage: 5 grams per 10 litres of most.
Available
Tronozymol Super Nutrient 150 gr
€6.95*
Tronozymol Super Nutrient 150 gr. To keep difficult wines working and to get them back to work again.
A bag is sufficient for 20-25 litres.
Use: Add to the liquid and stir well.
Available
Glycerin 250 ml
€4.95*
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'.
Available
Phosphoric Acid 75% 250 ml
€8.95*
Phosporic Acid E338 This acid can be used: to acidify the mash or the wort. It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. Phosphoric acid can also be used to wash the yeast.This acid has a higher concentration than for instance lactic acid, so less is required.
Food grade quality (E338)
Available
Pleated Filter Fabric Washable 1 piece
€4.95*
Pleated filter FABRIC washable 1 piece.
Washable
Use multiple times
Fits in spiral funnel
Available
Active Carbon 75 gr
€2.95*
Activated Carbon 75 grams. Active, deodorizing carbon.
Dosage: 3-5 grams per 10 litres.
For food, use limited.
Available
Coloring agent for food Blue 40 ml
€3.95*
Coloring agent for food blue Concentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E132Content 40 ml
Available
Wine-Miracle Red 50 ml
€5.95*
Natural extract of the Italian Sangiovese grape to improve the aroma, taste and character of the wine. Great for when the quality of your wine is not that, what you expected from it!
Use: After the final siphoning, add to the wine and bottle after 2 weeks.
Adequate for 20 litres of red wine.
Once opened, the bottle can be kept in the refrigerator until the end of the date.
Available
Tronozymol Super Nutrient 15 gr
€2.45*
Tronozymol Super Nutrient 15 gr. To keep difficult wines working and to get them back to work again.
A bag is sufficient for 20-25 litres.
Use: Add to the liquid and stir well.
Available
Wine-Miracle White 50 ml
€5.95*
Natural extract of the Italian Trebbiano grape to improve the aroma, taste and character of the wine. Great for when the quality of your wine is not that, what you expected from it!
Use: After the final siphoning, add to the wine and bottle after 2 weeks.
Adequate for 20 litres of white wine.
Once opened, the bottle can be kept in the refrigerator until the end of the date.
Available
Glycerin 100 ml
€3.50*
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'.
Available
Brewing Sugar 10 x 1 kg
€23.95*
Brewing sugar exists of 100% pure glucose (= dextrose) and is perfect for the fermentation for wine, beer, and kombucha. The sweetness coefficient compared to granulated sugar (= 100) is 69.
Available
Lactic Acid 80% (E270) - 100 ml
€3.95*
Liquid lactic acid. Used to adjust the pH of the mash or the sparge water.
Contents: 100 ml
Available
Pecto Enzyme I Powder 75 g
€3.95*
Pecto Enzyme I powder with an exposure time of 4-6 hours.
Breaks pectin in the fruit and ensures maximum taste and juice yield.
Dosage: 3 grams per 10 litres of wine / most, sufficient for 250 litres.
Unless otherwise stated, the indicated dose is at room temperature (20 ° C) and with a contact time of 4-6 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 adding 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.
Available
Pecto Enzyme II Powder 75 g
€4.95*
Pecto Enzyme II powder, double concentrated.
With an exposure time of 4-6 hours.
2-fold enzyme.
In addition to pectin, starch breaks down in the fruit.
Ideal with bananas, apples, pears, and plums.
Dosage: 3 grams per 10 ltr wine / most, so sufficient for 250 litres.
Unless otherwise stated, the indicated dose is at room temperature (20 ° C) and with a contact time of 4-6 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 of administering 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.
Available