Unit 7, Riverside Park,
Station Road, Wimborne
(Just outside the gates to
A golden abbey belgium beer, soft but...
Sodium Metabisulphite - Campden Tablets. For preserving and sterilising.
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
A refill pot of sodium hydroxide for use with the Ritchie Acid Test kit.
A refill pot of acid indicator for use with the Ritchie Acid Test kit.
Harris Quikfine Powder No3 Refill Perlite Powder used for fining wine with the Harris Quikfine filter.
Harris Quikfine Crystals No1. Refill Bentonite Crystals used for fining wine with the Harris Quikfine filter.
One of the basics for wine and beer making and VWP is traditionally the wine and beer makers choice for sterilising all equipment. 100grams which makes up to 30 gallons of sterilising fluid.
Precipitated Chalk 50 grams - used to reduce the acidity in your finished wine. About 7 grams per gallon is required to reduce acidity by 1.5 ppt.
For sterilisation of all Home Brewing and household implements. Dissolve 1 tsp per pint of water.Harmful if swallowed and avoid inhaling fumes. Ingredients: E223 Sodium Metabilsulphite
A two part process for clearing wine, beer or turbo fermentations. Mix in small sachet, stir wait an hour then add larger sachet stir and leave. Should be clear in 24 hours
Cream of Tartar, Potassium Bitartrate or Potassium Hydrogen Tartrate, is a naturally occuring by-product of the winemaking process. It is used, amongst other things to prevent sugar solutions from crystalising and as an ingredient in sherry-type wines but we use it in our Ginger Beer!
Fermentation stopper (Potassium Sorbate). Add to wine to stop a fermentation and to ensure no secondary fermentation once bottled.
A very fine clay used as a fining or clarifying agent to remove protein from wines.
Gypsum or Calcium Sulphate (E516) is a brewing additive used to correct mineral deficiencies in water, usually to increase the hardness or calcium content in soft to medium water areas or de-mineralized water if used.
A tub of pectin destroying enzyme known as pectolase. Add to the start of fermentation to ensure maximum juice extraction and to destroy pectin that can add a haze to your finished wine.
Citric Acid is the most popular single acid to use in home winemaking.
A two part process for clearing wine. No preparation - just mix into wine, stir and leave. Sachet sufficient to treat up to 5 gallons (23 litres approx).
For use where beers are stubbornly refusing to clear or you need to clear in a hurry. Sachet sufficient to treat 23 litres or 5 gallons.
A sachet of highly active beer finings. Simple to use and quick to clear. Sachet sufficient for 5 gallons (23 litres approx).
A sachet of highly active Wine finings. Simple to use and quick to clear. Sachet sufficient for 5 gallons (23 litres approx).