£3.99

Acid blend 100g

A mix of tartaric, malic and citric acids specially formulated for use in winemaking.

£2.50

0237

Amylase 12g

This amount can convert the starch content of upto 5Kg of crushed grains. Suitable for high temperature use.

£2.50

0212

Campden tablets (50)

Add 1 crushed Campden Tablet to each gallon of wine at the end of fermentation to help prevent oxidation and bacterial contamination. Aids stability of wines.

Not recommended for equipment sterilising

£2.50

0224

Citric Acid - 100g

A substitute for natural citrus. An aid to healthy fermentation. 1 rounded teaspoon is equivalent to the juice of 1 lemon.

£2.49

0226

Fermentation stopper

A wine stabiliser for prevention of fermentation after bottling. Add 1g per gallon. Use in conjunction with Campden tablets.

£2.49

0231

Pectolase 32g

Also known as Pectic Enzyme. Helps ensure maximum yield of juice and flavour from fruits used in winemaking. Helps prevent haze caused by pectin in fruit. 1 level teaspoonful per gallon.

£3.49

0231

Protafloc tablets (10)

Also known as Irish Moss (chondrus crispus) or Copper Finings. The copper refers to the boiling vessel used in brewing and not to the metal. For use when all grain brewing. Used to enhance the stabilisation of beers and prevent protein haze. A dd half a tablet 15 minutes before the end of the boil.

£2.49

0229

Tartaric acid 50g

To enhance bouquet and flavour of wines and to increase acidity. Usage: 7g per gallon.

£2.49

0234

Wine tannin 50g

To improve the keeping qualities of wines and improve flavours. Usage: white/rose wines - 1-2 g per 23 litres, red wines - 3-4 g per 23 litres.

£2.00

0221

Bentonite 100g

A mineral used to help clearing of cloudy wine. An alternative to using animal derived clearing agants.

Suggested usage 28g per gallon.

£3.99

0213

Campden tablets (100)

Add 1 crushed Campden Tablet to each gallon of wine at the end of fermentation to help prevent oxidation and bacterial contamination. Aids stability of wines.

Not recommended for equipment sterilising

£2.00

0222

Calcium Sulphate (Gypsum) 100g

Used to adjust water when brewing beers from grain. Approximate usage 28g per gallon. Can help to avoid infections. Also used in sherry fermentation.

£2.00

0222

Gypsum (Calcium Sulphate) 100g

Used to adjust water when brewing beers from grain. Approximate usage 28g per gallon. Can help to avoid infections. Also used in sherry fermentation.

£2.50

0233

Precipitated chalk 50g

To reduce excess acidity in wines and cider. Add 7g per gallon to reduce acidity by about 1.5 parts per thousand.

£2.00

0228

Sodium metabisulphite 100g

A traditional substance once used to sterilise homebrewing equipment. For more effective sterilisng agents see our 'Sterilisers' page. Metabisulphite is still used in maturing wines and also we are told it is effective in killing tree stumps!

£2.49

0228

Yeast nutrient 100g

To provide necessary nitrogen and trace elements for the proliferation of yeast before fermentation begins. Helps ensure rapid and complete fermentation.