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VHC Corks (Pack of 10)
These corks are used when bottling all wines. There are many size corks for all sized bottles and wine barrells.
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VH7 Corks (Pack of 10) These corks are used when bottling all wines. There are many size corks for all sized bottles and wine barrells.
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VHN Corks (Pack of 10) These corks are used when bottling all wines. There are many size corks for all sized bottles and wine barrells.
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VH8 Corks (Pack of 10) These corks are used when bottling all wines. There are many size corks for all sized bottles and wine barrells.
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Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used. Citric Acid cannot be used to adjust the acidity / pH in wines.
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Calcium Sulphate Is An Important Mineral For Its Effect On Mash And Wort PH. Used To Harden Water When Brewing Ales And Bitters.
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tannin powder from chestnut origin. it adds flavour, character and astringency to wine.
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Silicone Bung ( bored ) 25 – 38mm is suitable for inserting into 5L Demijohns and carboy’s to seal them
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Silicone Bung ( Solid ) 25 – 38mm is suitable for inserting into 5L Demijohns and carboy’s to seal them
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Used for sterilising and stabilising wines.
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A long 60cm paddle used to stir/mix your your beer mixture before fermentation. Light weight, strong and durable.
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A 60cm long Spoon used to stir/mix your your beer mixture before fermentation. Light weight, strong and durable.
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Used To Dress The Wine Bottle After Corking.
Place Capsule Over Bottle And Hold In Position while Dipping In Boiling Water. Alternatively Use A Hairdryer Or Hold Above Element To Shrink The Plastic Tightly To The Bottle.
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Silicone bung 37-45mm is suitable for inserting into 10L, 15L, 20L, 34L Demijohns and Carboy’s to seal and hold Airlocks..
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Wine nutrient supports yeast to achieve undisturbed, clean fermentation, free from residual sugar. Can help prevent “untypical ageing off-flavour’. helps sluggish musts and worts to fast, complete fermentation.
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Silicone bung 37-45mm is suitable for inserting into 10L, 15L, 20L, 34L Demijohns and Carboy’s to seal them.
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Potassium Sorbate. Prevents secondary Fermentation in wines.
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The naturally occurring enzymes which can break down some of the pectin extracted from fruit during must preparation. If heat is used for this, the enzyme will be denatured.
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used to increase acid in wine.
add 1 teaspoon per 5 litres as required.
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Used to increase acid in wine.
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Hydrometer
Use this to tell precicely when your brew is ready to bottle. -
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3 Litre measuring jug ideal for cutting back your alcohol, Mixing essences, or measuring anything up to 3L.
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Suitable for both glass and PET wine bottles. Comes with 30 in a pack.
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The Easy-Siphon makes syphoning your beer simple and designed to start the flow of beer in one stroke. The Easy-Siphon is made out of acrylic and includes a 60cm racking tube bent to perfection.
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5 Litre measuring jug ideal for cutting back your alcohol, Mixing essences, or measuring anything up to 5L.
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Twin Lever Corker Used for Corking Wine Bottles!
