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This solution can be used to reduce the acidity of the intial must or the finished wine. Add the solution to a bottle of wine, a teaspoon at a time, and shake between each addition. ...more
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Great product to add to any wine or liqueur which is slightly harsh in taste. This will just smooth it off. ...more
This is to balance your wine with the right amount of acidity. It gives the lemony zip you want. ...more
Used to provide acidity which is often lacking in certain wines. ...more
This can be added at the start or end of fermentation and will aid the clearing process. If added at the start will also promote a good fermentation. ...more
You can add the tannin at the end of fermentation so it gives you a chance to taste the wine to see if this is needed. It’s the product that will give your wine (especially red wine) the texture. Thin ...more
This is an enzyme which removes the starch haze found in certain country wines. ...more
This breaks down the fruit cell walls to release the juices. It also gives improved flavour, colour and helps with clearing the wine. This is a natural enzyme and is used in all commercial wines. ...more
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All equipment that comes into contact with the fermentation needs to be sterilised. This is also a cleaner as well. ...more