Fermentation Automation IFerm Nano Solo

Stainless steel (V4A) cooling and heating pipe 2.5 m long..

Stainless AISI 304 steel cooling panel with dimensions 370x1000mm and additional pipes 290mm. The cooling surface of the board is 0.74m2. Weight 6.5 kg. Connection DN1/2. Max. pressure 4 bar. How to use: Place the cooling panel in the liquid and connect the fittings..

High-quality cooling device made in Italy that works with a glycol solution (15% propylene glycol and 85% water). The device is specially designed for checking the fermentation temperature of wine through the tank's heat exchanger - cooling capacity 3.2kw (2.750 Kcal/h) with glycol solution +5C. The device can also be used to stabilize tartaric acid - the power of the device is 1.73kw (1,500Kcal/h) with a glycol solution (40% propylene glycol and 60% water). Equipped with stainless 50L tank and circulation pump. Refrigerant R507. Max. cooling capacity 13,000L. Dimensions: 1050x600x770h. Weight approx. 100 kg..

You'd love to have a temperature-controlled fermentation chamber, but you're not a certified electrician nor a DIY’er? If so, the Inkbird ITC-308 is the ideal solution for you.Features: CE-certified, large, clear LCD displays with set and measured temperature, dual output: cooling and heating, automatic alarm in the event of sensor malfunction and over-temperature, high and low temperature alarm, calibration function, temperature differential function can be configured separately for heating and coolingSpecifications: temperature control range: -50 to +99°C (adjustable), read-out to 0.1°C (resolution), accuracy: ± 1°C (-50 to +70°C), relay capacity heating: 10 A (max.) 240 V, relay capacity cooling: 10 A (max.) 240 V, stainless steel probe sensor, sensor cable length: 2.00 m, input power cable length: 1.50 m, output power cable length: 0.20 m, dimensions body: 140 x 68 x 33 mm

Fermflex mobile temperature controller for fermentation tanks. Full digital temperature control with sensor and agnet valve in a compact and robust housing to facilitate fermentation and fermentation in fermentation tanks. Thanks to its compact design and handles, the control knob is easy to move and can be used for multiple tanks or as a permanent controller for one tank if needed. Can be used in a network of multiple controllers and is operated via an optional PC software package. Display-display for current and set temperatures and optical signal; the set includes a PC interface (BUS); adjustable cooling/heating/cooling and heating; magnetic valve included in the set for connecting the cooling / heating source (1/2); temperature sensor with 8 meter long cable; IP65, 24 V, power supply 230 V, including 5 meter long cable; temperature range: -9.99 ... +99.9 ° C, scale 0.1 ° C; 3-point PI/PID setting.

Single-stage CO2 cylinder regulator-regulator with variable output pressure control. Allows the gases leaving the cylinder to be depressurized to the required level/pressure and ensures that the pressure is kept as constant as possible at the outlet... regardless of the change in inlet pressure. The regulator is equipped with a safety valve through which excess gas released from the exhaust pressure chamber exits. One monometer indicates the level of compressed air in the CO2 cylinder and the other in the output piping. For example, if you want to pressurize your tank with 3bar, the manometer must be in the position 10l/min, and for 2bar, 7l/min. Bar / l/min unit conversion table included. Technical data: input pressure 185bar, output pressure 0.5-10bar, output capacity 15m3/h, input thread W21.8x1 1 14, output nut thread G1/4 and pipe connection 6.3mm. 

VINOFERM acid meter A set for easy and quick measurement of the acidity of red and white wines: partially fill the cylinder with the liquid to be measured, drop the blue indicator until the color turns blue, you will immediately get the acidity level! Contains 1 special measuring cylinder, 1 bottle of Vinoferm® blue indicator and litmus paper. Very easy to use. It is also suitable for determining free sulphide using an iodine solution (ordered separately). What is pH? pH is a measurement of the concentration of free hydrogen ions in a liquid. The pH of pure water is 7. Liquids with a higher concentration of hydrogen ions than water are acids and the pH value is less than 7. Liquids with a lower concentration of hydrogen ions are more alkaline and the pH value is greater than 7. The calculated pH value is 1-14. Use: To determine the amount of acid in wine wort or wine. PRINCIPLE: Amount of acidity = amount of added blue indicator (alkaline liquid) needed to reach neutralization point (color change occurs). Acidity is expressed in tartaric acid. HOW TO USE: Fill the special measuring cylinder with (filtered) wine or juice up to the 0 mark. Add a few ml of blue indicator and shake (close the measuring cylinder with your thumb and turn it over) Repeat the procedure until the color has turned dark green (not quite) blue. This is the point of neutralization. The number of ml in the measuring cylinder (wine with blue indicator) gives us the total acidity level in grams per liter (7-8 gr/l is ideal for wine). We check the result with litmus paper: we add 1 drop to the paper and if it does not cause a color change, then the result is correct. If it turns red, the liquid is still too acidic and blue liquid must be added. If it turns blue/violet, it is too alkaline and the test must be repeated. For dark red wine, the color change is more difficult to see and must be diluted to ½ or 1/3 with distilled water and the result multiplied by 2 or 3. For highly acidic juices, also dilute as the measuring cylinder is limited to 20. Cider and table wines (6-10 ° alc.) should have an acidity of 6-8 g/l (so on average 7 g/). Wines and sweet wines (13-15 ° alk.) can have an acidity of 8-10 ° gr / l (average 9 gr / l). Too little acid: e.g. only 4 gr/l. For table wine, add (7-4 =) 3 g of tartaric acid or 3.6 g of lactic acid per 80% liter. For wines or sweet wines, add (9-4 gr/l) 5 g of tartaric acid or 6 g of lactic acid per 80% liter. Determination of free sulphite with iodine-liquid (which does not contain ascorbic acid or vitamin C). The color change is blue (10sec.). The number of readings in milliliters per cylinder, multiplied by 10, gives you the amount of free sulfide (SO2) expressed in milligrams per liter. Maximum allowed: wine 50 ml / l. the average is 35 mg/l..

Fermflex mobile temperature controller for fermentation tanks. Full digital temperature control with sensor and agnet valve in a compact and robust housing to facilitate fermentation and fermentation in fermentation tanks. Thanks to its compact design and handles, the control knob is easy to move and can be used for multiple tanks or as a permanent controller for one tank if needed. Can be used in a network of multiple controllers and is operated via an optional PC software package. Display-display for current and set temperatures and optical signal; the set includes a PC interface (BUS); adjustable cooling/heating/cooling and heating; magnetic valve included in the set for connecting the cooling / heating source (1/2); temperature sensor with 8 meter long cable; IP65, 24 V, power supply 230 V, including 5 meter long cable; temperature range: -9.99 ... +99.9 ° C, scale 0.1 ° C; 3-point PI/PID setting.

Stainless, LID ø305 suitable for a 15l bucket.

Blue indicator for acidity meter Vinoferm®. What is pH? pH is a measurement of the concentration of free hydrogen ions in a liquid. The pH of pure water is 7. Liquids with a higher concentration of hydrogen ions than water are acids and the pH value is less than 7. Liquids with a lower concentration of hydrogen ions are more alkaline and the pH value is greater than 7. The calculated pH value is 1-14..