Catalogue
A 50g tub of precipitated chalk (calcium carbonate) used to regulate and reduce acidity in wine and cider (by raising the pH level).
A 32g tub of pectolase. This is a pectic enzyme that helps to maximise juice yield and quality.
A tub of 50 Campden tablets from Young's.
A 50g tub of malic acid, used to regulate and increase the pH of your juice or cider and make it more acidic.
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.
1kg of dextrose monohydrate brewing sugar. This is a key ingredient used to assist primary fermentation, for priming bottles and barrels and for sweetening during blending. Essential to have on hand when homebrewing.
A 400g tub of pectolase. This is a pectic enzyme that helps to maximise juice yield and quality.
Tub of citric acid in sealed tub containing 100g or 1kg. Useful for raising the acidity of fruit juices and cordials.
A 500g tub of potassium sorbate, used to prevent the growth of mould and fungi.
A 1kg tub of malic acid, used for regulating and increasing the acidity of your juice or cider.
100g of sucralose, often used as an alternative to sugar when sweetening cider.
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.
Pectinase (polygalacturonase) is used for the depectinisation of juice musts.
125g will be sufficient to treat 3,000 to 3,500 litres
Make Apple Juice
Make Cider
Dry Fruit & Veg
Create Cordials
Bottle Fruit
Recipes
Other