Unit 7, Riverside Park,
Station Road, Wimborne
(Just outside the gates to
VWP is traditionally the wine and beer makers choice for sterilising all equipment, but can also be used for cleaning and sterilising work surfaces, cutlery, kettles, teapots etc. etc.
Tartaric Acid is used to enhance bouquets and flavours in wines, and to increase acidity levels. Especially useful in some elderflower wine and cordial recipes
Star San is a high foaming, acidic, anionic rinse for use in the food and beverage industry to sanitise or sterilise equipment and surfaces. No further rinsing required. Use as a final rinse. Prepare a solution of 15ml Star San per 10L of water and immerse or spray items to be sterilised.
A specially formulated cleaner designed to remove sediment and proteins from your Grainfather.
This is a TUB of powdered Citric Acid. It is also available in a plastic bag. Use in homemade country wines and for cheese making.
This is a BAG of powdered Citric Acid. It is also available in a re-sealable tub. Use as a substitute for lemon juice in homemade country wines to create an attractive flavour in otherwise low acid flat wines.
Tincture of Iodine - use as a test for residual starch in grains. Add a couple of drops to a sample of grain/wort and observe the colour change. No change indicates no starch, a blue/black colour indicates starches present.
400 grams of pectolase - a pectin destroying enzyme.
Copper finings or Irish Moss are typically added 15 minutes before the end boil to ensure break down of proteins that can lead to a protein haze in beers. Use at a rate of 1 dessert spoonful for each 5 gallon/23 litre brew.
One of the basics for wine and beer making and VWP is traditionally the wine and beer makers choice for sterilising all equipment. 400grams which makes up to 120 gallons of sterilising fluid.
Citric Acid occurs naturally in most fruits and is the most popular single acid to use in home winemaking, indeed it is the only acid recommended in many recipes. In powdered form, use as a substitute for lemon juice in country wines to create an attractive flavour in otherwise low acid flat wines.
A fast acting two part clearing agent for use in wines, beers and ciders. This pack clears between 135-270 litres in approximately 1-3 days.
A blend of Tartaric, Malic and Citric formulated to match the natural acid ratio found in grapes to give a more rounded and superior result when compared to using just one type of acid.
Lactic acid or milk acid is used to adjust the PH levels of sparge water when brewing beer but can also be used to adjust the acidity of both wine and beer.
Epsom Salts or Magnesium Sulphate to give the correct name are used to increase the acidity of mash liquor to create a rounder or fuller taste that enhances the other flavours in the beer, usually used in conjunction with gypsum.
Malic acid promotes aroma and encourages a rapid fermentation. Use 10g per gallon.
A pack of 100 campden tablets - Sodium Metabisulphate in tablet form.Add 1 crushed Campden tablet to each gallon of wine at the end of fermentation to prevent oxidation and bacterial contamination during the bottling and syphoning.
A fast acting two part clearing agent for use in wines, beers and ciders. This pack clears between 70-135 litres in approximately 1-3 days. Just add 1 tsp per gallon prior to secondary fermentation of beers and ciders and at the end of fermentation for wine.
A pouch of no rinse sterilizer crystals. Add 1 teaspoon of steriliser to 1-2 litres of clean water and stir until dissolved. Ensure the solution is in contact with all parts or areas to be sterilised. Use within 1 hour of preparation. No need to rinse. Makes up to 80 litres of sterilising solution.
Harris Vinclear 115ml - Sufficient to clear up to 8 gallons of wine. Two capfuls will clear one gallon in approximately 4 - 10 days.
Amylase is used in brewing to clear starch hazes commonly introduced when brewing with wines made from banana's or root vegetables. It is also useful when including grains in a recipe not only in wine making but also used to assist in the conversion of grains in beer to sugars to produce a higher alcohol content.
Clearzyme - a pectin, starch and cellulose destroying enzyme. Use instead of Super Enzyme, which has been discontinued.
Ritchies Wine Tannin Powder 12.5g - A must for all home winemaking. Wines benefit by adding tannin as it improves the flavour. It is the tannin in a wine that give the impression of dryness to the mouth Tannin is naturally found in the skin of grapes.
Tannin is naturally found in the skin of grapes. Wines benefit greatly by adding tannin as it improves the flavour. It is the tannin in a wine that give the impression of dryness to the mouth