barrel 5l with handle, black rims +medium roast

Tartrol tartaric acid powder. Dosage: 10 g / 10 l increases acidity by 1 g / l. GENERAL INFORMATION: In French books you can find acidity expressed in sulfuric acid 1.53. Acid content in tartaric acid = acidity with sulfuric acid x 1.53.

How to use and maintain a wooden view. Wine / beer stored in an oak barrel achieves an excellent aroma. A poorly maintained barrel creates problems and carries dirt and infections. This is why maintenance is important. Below are some tips: When preparing or disinfecting a new barrel: fill the barrel with a solution of 10g of tartaric acid per liter of water and soak for 4-5 days. Then empty the barrel, let it drain thoroughly and disinfect with a sulfur strip. Immediately fill with wine (carefully). New barrels release many tannins, so the wine must not be aged too long - test the taste regularly! Preparation of the used barrel: Clean thoroughly with anhydrous soda (1 kg of soda per up to 10 liters of hot water). If possible, use a brush to clean the inner wall, then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and soak for 2 to 3 days. Empty the barrel and allow it to drain thoroughly and then disinfect by burning a sulfur strip (1/4 strip / 100 liters). Empty keg storage: The keg is not meant to be stored empty! Should it become necessary from time to time, never leave it idle, e.g. with leftover wine! Always rinse with clean water after use. Then drain for a day and burn the sulfur strip (1/4 sulfur leaf / per 100 liters). Close the openings of the keg with a silicone cap and store it in a damp and cold place (70% humidity, 12 to 17 °C). Burn the sulfur strip every three months..

Tartrol tartaric acid powder. Dosage: 10 g / 10 l increases acidity by 1 g / l. GENERAL INFORMATION: In French books you can find acidity expressed in sulfuric acid 1.53. Acid content in tartaric acid = acidity with sulfuric acid x 1.53.

yeast specially selected to preserve the red color, bring out the aroma and ensure a stable fermentation process. Significantly enhances the aroma compared to Oneoferm Roughe yeast and is ideal for wine matured in oak barrels. Reduces beta-glucosidase activity while preserving maximum anthocyanins. Fast initial fermentation phase (5-10h) and good final density. Ensures pure wine with few fermentation products. Dosage: 15 g / 100 liters. Fermentation temperature +18...28°C. Alcohol tolerance 15%/vol.

Fast-acting disinfectant alkaline cleaning agent for large kitchens and food industries. Suitable for e.g. for soaking filters and sediment in tanks, oak barrels. Suitable for cleaning and disinfection in food industries. The mixing ratio is 1 spoonful for 5 liters of hot water. Leave to soak for 5...60 min..

Oak mini-barrel with stainless wicks for serving juice or wine. Place the bag with the box in the barrel, leaving the valve opening out. One side of the barrel is closed and the other side is open. Option to engrave your brand or name on the barrel. Available in light or dark tone - be sure to mention it when ordering..

Oak mini barrel with stainless or black spouts for serving juice or wine. Container Stainless 5L container for product storage. Option to engrave your brand or name on the barrel..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside. The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

Oak mini-barrel for storing and serving drinks. Burnt inside..

barrel made of high-quality French oak. These wines matured in wooden barrels have an incomparable aroma character of vanilla, spices, brown sugar. Palate: A balance between fruit and roasted aromas, with a rich structure and a fine finish. Ideal for: moderately matured, balanced wines, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah. We recommend aging time: 12-18 months. Roasting level - strong, medium or no roast, e.g. vinegar - let us know when ordering the product. How to use and maintain a wooden view? Using wooden barrels gives your wine/beer an incomparable aroma. However, a badly maintained barrel leads to problems and infections. Therefore, proper maintenance is of utmost importance. Below are some tips: Preparation / disinfection of a new barrel: Fill the barrel with a solution of 10 g of tartaric acid per liter of water and let it soak for 4-5 days. Then let it drain thoroughly and disinfect with a sulfur strip. Fill immediately with wine (fill carefully). New barrels release a lot of tannins. Therefore, do not let the wine mature in the barrel for a long time - regularly check the development of the taste! Preparation of the used barrel: Clean the barrel thoroughly with anhydrous soda (1 kg of soda to 10 liters of hot water). If possible, use a brush or tool to scrub the interior wall. Then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and leave to soak for 2-3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a strip of sulfur (1/4 wick / 100 liters). Empty barrel storage: Wooden barrels are not intended for empty storage! If it should be necessary from time to time, never leave wine residues or a black barrel waiting! Always rinse immediately with clean water. Then let the cask drain for a day and burn a strip of sulfur (1/4 wick / 100 liters of content). Close the barrel well with a wooden or silicone cap and store in a moist and cool place (humidity 70%, 12-17°C). Burn the sulfur strip once more every three months..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside. The barrels are made by a Polish manufacturer and in English: Pedunculate and Sessile Oak, or in Estonian - stone oak and common oak..

Oak mini-barrel for producing, storing or serving drinks or tinctures. Burnt inside. The barrels are made in Italy..

Cooler with compressor is suitable for Keykegs 2.8...3.2bar. After connecting to the mains, the device is ready for operation in 5..8 minutes. Temperature range +2...+10C. Cooling capacity 35-40l/h (max. 50l/h), with 2-output tap, cooling pipes 14jm, dimensions: 210x331xh465mm, Weight: 29.3kg, power consumption 1100W/230V/50Hz/1.16A. connecting hoses: John Guest 5/8. When using a cooler, it is necessary to purchase additional pipe and tank fittings. The pressure from the CO2 cylinder is approx. 2.5...2.9bar if you use a metal barrel.

Cooler with an exclusive and nice design with 2 outputs, which also includes design lighting integrated into the housing. Cooler with compressor is suitable for Keykegs 2.8...3.2bar. After connecting to the mains, the device is ready for operation in 2..4 minutes. Temperature range +2...+10C. Cooling capacity 30l/h, with 1 outlet tap, cooling pipe 13.5jm, dimensions: 185x300x345mm, weight: 16.5kg, power consumption 267W/230V/50Hz/1.16A. connecting hoses: John Guest 3/8. When using a cooler, it is necessary to purchase additional pipe and tank fittings. The pressure from the CO2 cylinder is approx. 2.5...2.9bar if you use a metal barrel.

Professional LED ceiling light for room lighting. with built-in LED bulbs. 5-year warranty. moisture resistance IP65, 2x57W/5400lm, 1.16kg.

The kit consists of: 1pc full electrode made of over 2g of pure gold and a 3mm adapter made of over 1g of pure silver (> 99.99%) to be added to the Ionic-Pulser®. Use a stainless steel electrode as the cathode. The kit is suitable for the production of colloidal gold with the Ionic-Pulser ® PRO3, where the anode and cathode are clearly marked. A gold electrode is used as the anode, and a stainless steel electrode as the cathode. This combination is only possible with devices that operate on pure DC voltage, since the material is released only through the anode. Notes: The production time of colloidal gold differs significantly from that of colloidal silver. This fact affects not only the Ionic Pulser, but basically all devices that operate in a similar voltage range and are intended to produce colloidal gold. It is a property of gold that significantly less material is released into the solution. It takes several hundred times more time to get the same concentration as colloidal silver. However, these concentrations are by no means necessary for colloidal gold. They are more in the homeopathic area and are perfectly adequate, as the effect of colloidal gold is fundamentally different from that of colloidal silver. As a rough guideline, it can be assumed: 200 ml / within 10-12 hours gives a concentration <1 ppm - or better: the concentration corresponds approximately to the homeopathic strength D6. Delivery set: 1 full-color electrode (anode) with fine silver adapter Ø 3 mm 1 stainless steel electrode (cathode) Ø 3 mm 1 user manual.

Italian high-quality stainless steel puree press, which is suitable for making purees from softer berries besides tomatoes. Everything you need to make puree is included with the machine. Raw materials with a stronger structure, such as apples and some varieties of tomatoes, must be slightly heat-treated before putting them in the puree press..