Catalogue
A tub of ascorbic acid (vitamin C), available in 100g, 500g and 1kg amounts. Used to reduce browning and oxidisation of fruit and juice during production.
A tub of 50 Campden tablets from Young's.
A 100g tub of Campden powder, used in cidermaking to subdue wild yeast for a more predictable and consistent fermentation and also for cleaning and sterilisation.
A 500g tub of potassium sorbate, used to prevent the growth of mould and fungi.
A 400g tub of pectolase. This is a pectic enzyme that helps to maximise juice yield and quality.
A 32g tub of pectolase. This is a pectic enzyme that helps to maximise juice yield and quality.
Make Apple Juice
Make Cider
Dry Fruit & Veg
Create Cordials
Bottle Fruit
Recipes
Other