Catalogue
A 50g tub of wine tannin from Young's. Used to add additional mouthfeel and flavour to your homebrewed wines.
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.
100g of sucralose, often used as an alternative to sugar when sweetening cider.
Tub of citric acid in sealed tub containing 100g or 1kg. Useful for raising the acidity of fruit juices and cordials.
A 50g tub of precipitated chalk (calcium carbonate) used to regulate and reduce acidity in wine and cider (by raising the pH level).
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 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