Other Distillery and Brewing Industry Ingredients
Amyloglucosidase 15 kg sack
Amyloglucosidase breaks down unfermentable sugars into fermentable ones. The main application in the industry is with addition to a lager beer fermentation to ensure the lager is as dry as possible and that it has a light, refreshing body. It is important that Amyloglucosidase is only used where one wants both a dry final drink but also light body / weight, because complete removal of dextrins will also remove much of the weight / body from the alcoholic drink - which is absolutely the last thing one wants to do for most alcoholic drinks. Amyloglucosidase is also used for distillery mash made from corn, wheat, barley etc. Click here for more info.
Amylase 15 kg sack
Amylase converts starch to dextrin sugar. Click here for more info.
Pectolase 15 kg sack
The enzyme that breaks down cell structure and breaks down pectin in fruits. It releases the juice and flavor and enhances the juice and flavor yield 10-20%. It also eliminates “pectin fog” in fruit beverages and simplifies clearing. Click here for more info.
Kieselsol Fining, 25 liter or 1000 liter container
Kiselsol is a charged modified colloidal silica suspension. Click here for more info.
Chitosan Fining, 25 liter or 1000 liter container
Chitosan is de-acetylated chitin (chitin is the material which makes up the shell of lobsters, crab and shrimp). It is excellent at removing solids debris after fermentation but may also work with a lot of clearing problems with any alcoholic product. Chitosan is always worth a try, however, set up a small sample and test before full-scale use. Add directly (never pre-mix) into the liquid to be cleared, stir gently for 20-30 seconds and let sit to clear. Allow 6 hours per meter of height of tank, for clearing. Most users then filter out solids, those who rack off tend to leave 4 times as long. Click here for more info.
General Wine Nutrient 25 kg sack
For use with our yeasts and others wine yeasts. GWN provide the basic nitrogen and phosphate requirements and also the trace nutritional needs of the yeast strain. If only one trace nutrient is missing it can cause the whole fermentation to be sluggish. Non-optimized nutrients can also cause the fermentation to produce unwanted substances, volatiles, off-smell and off-taste. Click here for more info.
Stabilizer (sulphite & sorbate mix) 25 kg sack
Used as yeast stop and as a preservative for wine and fermented alcoholic beverages. Click here for more info.
Sodium Metabisulphite 25 kg sack
Sodium Metabisulphite is a preservative with many uses. It is best known for giving SO2 in wine, sterilizing brewing equipment and is added as an antioxidant to fruit that is being washed or prepared. Old, oxidated fruit juices get light and taste good again. Added in small quantities to wine fermentations, it kills unwanted bacteria etc., but the wine yeast is not affected. Click here for more info.
Trisodium Citrate 25 kg sack
Used to increase the pH of must after additional acid or very acidity fruits. Click here for more info.
General Wine Yeast 10 kg for wine and fruit schnapps
A Saccaromyces Bayanus wine yeast strain suitable for fermentation of all styles of wine, and also fruit schnapps. This strain produces full-bodied and full-flavoured wines without altering the natural character of the grape or fruit. High alcohol tolerance (up to 18%) and always first choice in high alcohol fermentations. Click here for more info.
General Wine Yeast 10 kg for wine with high fruit content
A Saccaromyces Bayanus wine yeast strain suitable for fermentation of all styles of wine. This strain produces wines that are exceptionally clean and fresh without altering the natural character of the grape. This yeast cannot be used when fruit content is low. Fruit content must be high. Click here for more info.
High alcohol wine yeast 20 kg
A Saccaromyces Cerevisiae wine yeast strain suitable for fermentation of very high alcohol wine. When one needs more alcohol than our General Wine Yeast can produce, this is the choice. Click here for more info.
White and Blush (Rosé) Wine Yeast 10 kg
A Saccaromyces Bayanus strain suitable for any white or blush. This strain produces clean, fresh, and crisp wines and due to its neutral flavour and aroma contributions, it always respects the individual character of the grape or fruit. Click here for more info.
Red Wine Yeast 10 kg
A Saccaromyces Cerevisiae wine yeast strain suitable for any red. This strain promotes body and structure while always respecting the individual character of the grape or fruit. Click here for more info.
Merlot Wine Yeast 10 kg
A strain of Saccharomyces Cerevisiae that produces distinctive full-bodied Merlot wines with a smooth fruity character. Probably the best strain world wide for Merlot wines. Click here for more info.
Oak chips 10 kg
Made from 100% pure American oak (Quercus alba) and made only from the portion of the oak that is often used to make oak barrels. It works by enhancing the flavor and aroma of the wine, giving a barrel-aged quality (and not a “woody” character). Offers precise control and uniform distribution of optimum oak characteristics. Click here for more info.
Grape Tannin 1 kg or 100 gram packings
Pure French grape tannin which brings intensity, structure and body to the wine. Also used to give extra "bite" in whisky and cognac. Click here for more info.
