Additives
Showing 17–32 of 48 results
Key Lime Beverage Infusion
Crafted with meticulous attention to quality. Each 500 ml (16.9 oz) bottle is a treasure trove of concentrated fruit goodness. Whether you’re keen on infusing exquisite fruit notes into your wines, cocktails, or baking creations, this infusion is your passport to many fruit-infused delicacies. Its remarkable versatility and stability opens up a universe of delicious…
Kieselsol & Citosan
Kieselsol & Chitosan are used for the clarification of fermented beverages such as beer and wine. Instructions: Both pouches are to be used together and both pouches are good for 20 – 23 L of wine.
Liquid Isinglass
Liquid Isinglass is a fining additive made from dried swim bladders of fish and yields a strong positive charge that helps to bind the ions responsible for thee haze in the beer or wine. In contrast to other fining agents commonly used in brewing, it doesn’t need to be boiled and chilled down to have…
Liquid Wine Tannin 120 ml
Wine tannin helps to stabilize colour while improving the overall structure of wines giving an increased presence in the mouth. Best suited for substantial red wines. Instructions: Add according to specific wine recipes. Recommended use as follows: 1 ml / 1 L of white or rose wine must. 2-3 ml / 1 L of…
Malic Acid 150 g
Malic Acid is found in many fruits, such as apples. Commonly used in the food and beverage industry, usually in fruit and vegetable juices.
Malolactic Bacteria – 31 (MBR) – Lalvin 2.5g
Lalvin 31 is suitable for cool climate wines as it can enhance varietal characters, fruit flavours, and promote colour stability. Wine made using Lalvin 31 has good body and length. In white wines, it adds complexity due to its light buttery flavour. When left on the lees, the buttery notes decrease, elevating fruit flavours and…
Malolactic Bacteria – VP41 (MBR) – Lalvin 2.5g
Lalvin VP 41 is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines. White wines have elevated tropical fruit flavours, apple, and pear notes. Rosé wine aromas are respected and adaptable based on varietal an fermentation aromas.…
Mango Beverage Infusion
Crafted with meticulous attention to quality. Each 500 ml (16.9 oz) bottle is a treasure trove of concentrated fruit goodness. Whether you’re keen on infusing exquisite fruit notes into your wines, cocktails, or baking creations, this infusion is your passport to many fruit-infused delicacies. Its remarkable versatility and stability opens up a universe of delicious…
Peach Beverage Infusion
Crafted with meticulous attention to quality. Each 500 ml (16.9 oz) bottle is a treasure trove of concentrated fruit goodness. Whether you’re keen on infusing exquisite fruit notes into your wines, cocktails, or baking creations, this infusion is your passport to many fruit-infused delicacies. Its remarkable versatility and stability opens up a universe of delicious…
Pectic Enzyme 150 g
Pectic enzyme has a purpose. For winemaking, it breaks down pectins, thus preventing pectin haze and resulting in wine that is clearer. It also helps to extract more colour, flavour and juice yields from the fruit during grape pressing. Instructions: Use ½ tsp. of pectic enzyme per gallon of must at the very beginning…
Pomegranate Beverage Infusion
Crafted with meticulous attention to quality. Each 500 ml (16.9 oz) bottle is a treasure trove of concentrated fruit goodness. Whether you’re keen on infusing exquisite fruit notes into your wines, cocktails, or baking creations, this infusion is your passport to many fruit-infused delicacies. Its remarkable versatility and stability opens up a universe of delicious…
Potassium Metabisulphite 500g
Potassium Metabisulphite is a sterilizing powder for wine and beer equipment and can also be used for sterilizing your must. Sterilizing Must Instructions: Dissolve ¼ tsp into 4 litres of must prior to fermentation. 1 tsp = 5 ml. Make sure to wait 24 -48 hours before you add any cultured wine yeast.
Potassium Sorbate
Potassium Sorbate is widely used as a food preservative and helps keep away unwanted molds and bacteria. It is found in many packaged foods, and it is commonly used as a stabilizer in finished wines as well. Instructions: Add 1/3 tsp. or 1.5 g per gallon (4 L) of finished wine to prevent re-fermentation…
Raspberry Beverage Infusion
Crafted with meticulous attention to quality. Each 500 ml (16.9 oz) bottle is a treasure trove of concentrated fruit goodness. Whether you’re keen on infusing exquisite fruit notes into your wines, cocktails, or baking creations, this infusion is your passport to many fruit-infused delicacies. Its remarkable versatility and stability opens up a universe of delicious…
Sangria Beverage Infusion
Crafted with meticulous attention to quality. Each 500 ml (16.9 oz) bottle is a treasure trove of concentrated fruit goodness. Whether you’re keen on infusing exquisite fruit notes into your wines, cocktails, or baking creations, this infusion is your passport to many fruit-infused delicacies. Its remarkable versatility and stability opens up a universe of delicious…
Sparkolloid 75 g
Sparkolloid is a fining agent for beer and wine. Noted for working where other fining agents have failed. Instructions: Dissolve 4-6 tsp. in ½ litre of water. Allow mixture to boil on the stove for 1 minute. Let cool for 2 or 3 minutes, then add to your wine. Stir gently, wait 7-15 days…