A mix of tartaric, malic and citric acids specially formulated for use in winemaking.

This amount can convert the starch content of upto 5Kg of crushed grains. Suitable for high temperature use.

Add 1 crushed Campden Tablet to each gallon of wine at the end of fermentation to help prevent oxidation and bacterial contamination. Aids stability of wines.

Not recommended for equipment sterilising

A substitute for natural citrus. An aid to healthy fermentation. 1 rounded teaspoon is equivalent to the juice of 1 lemon. 

A wine stabiliser for prevention of fermentation after bottling. Add 1g per gallon. Use in conjunction with Campden tablets.

Also known as Pectic Enzyme. Helps ensure maximum yield of juice and flavour from fruits used in winemaking. Helps prevent haze caused by pectin in fruit. 1 level teaspoonful per gallon.

Also known as Irish Moss (chondrus crispus) or Copper Finings. The copper refers to the boiling vessel used in brewing and not to the metal. For use when all grain brewing. Used to enhance the stabilisation of beers and prevent protein haze. A dd half a tablet 15 minutes before the end of the boil.

To enhance bouquet and flavour of wines and to increase acidity. Usage: 7g per gallon.

To improve the keeping qualities of wines and improve flavours. Usage: white/rose wines - 1-2 g per 23 litres, red wines - 3-4 g per 23 litres.