Phosphoric acid 75% 1000 ml (1660 g)

Ascorbic acid or vitamin C. To prevent the oxidation of juices, wines and beers. Dosage: 0.5 g / 10 l of juice or wine..

Ascorbic acid or vitamin C. To prevent the oxidation of juices, wines and beers. Dosage: 0.5 g / 10 l of juice or wine..

Ascorbic acid or vitamin C. To prevent the oxidation of juices, wines and beers. Dosage: 0.5 g / 10 l of juice or wine..

Burton's Salts to increase the acidity of the mash (lower the pH) and increase the permanent hardness of the brew water. Recommended dose for processing: 12g per 25l.

Food industry citric acid E330 in a 25kg pack. Country of origin: China. Dosing 8.5g per 10l increases the acidity by 1g/l..

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.

Ingredients: food industry citric acid E330. Dosing 8.5g per 10l increases the acidity by 1g/l..

Mainly used to increase the acidity of fruit drinks and wines. Dosage: 90g per 100l increases acidity by 1%. The acidity of wort / wine is always expressed in grams of tartaric acid per liter. In French books you will find acidity expressed in sulfuric acid ÷ 1.53. Acidity as tartaric acid = acidity as sulfuric acid x 1.53..

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.

Mainly used to increase the acidity of fruit drinks and wines. Dosage: 90g per 100l increases acidity by 1%. The acidity of wort / wine is always expressed in grams of tartaric acid per liter. In French books you will find acidity expressed in sulfuric acid ÷ 1.53. Acidity as tartaric acid = acidity as sulfuric acid x 1.53..

Very pure calcium carbonate. Dosage: 6.5g/10l reduces acidity by 1g/l. Softens rhubarb oxalic acid by dosing 2g/l. When and how to use an acid remover? It is best to process the drink as early as possible. Calcium carbonate is most commonly used. Often a lot of foam is produced when processing the drink with calcium carbonate - so leave enough space in the container. Add the required amount of deactivator, mix for a few minutes and let stand for a while. Mix again and again stop the process. Repeat this a few times until no more CO2 is formed, i.e. no gas sound. Now let it stand for 12-24 hours. Then decant the liquor/wine off the top, leaving the white precipitate below..

Kaltsiumsulfaat (Gypsum) - 500g. Kaltsiumsulfaat, tuntud ka kui kips, on kasulik õllepruulimise vee korrigeerimisel. See alandab vee pH taset ja võimaldab lisada kaltsiumit, kui vesi sisaldab vähe sulfaati. Sulfaadi lisamine annab humala kibedusele teravama ja selgema maitse. Kasutatakse õllevee püsiva kareduse suurendamiseks. Eriti populaarne Briti stiilis õllede valmistamisel, kui kohalik vesi on liiga pehme. Kaltsiumsulfaat aitab luua ideaalse keskkonna õlle pruulimiseks, toetades ensüümide tööd ja soodustades pärmi fermentatsiooni. Toode on lihtne kasutada - tuleb lihtsalt lisada ettemääratud kogus õllevette vastavalt retseptile. See aitab saavutada soovitud maitseprofiiliga õlle ning tagab ühtlase pruulimisprotsessi.

Puhverlahus 3-ne komplekt (4,00 / 6,86 / 9,18 pH) Selleks, et teie pH-meeter oleks võimalikult täpne, on vaja seda kalibreerida, kasutades meie kolme puhverlahust. Soovitame tungivalt, et kui te pole oma pH-meetrit mõnda aega kasutanud, kasutage enne pruulimise alustamist alati puhverlahust. Kui teil pole säilituslahust, soovitame tungivalt kasutada seda lahust säilitamiseks pärast iga kasutuskorda. Kasutusjuhend: 1. Tühjendage pulber täielikult puhtasse 250 ml klaasanumasse. 2. Lisage anumasse 250 ml deioniseeritud vett. 3. Segage, kuni pulber on täielikult lahustunud. pH lahus on täpne (+/-) 0,01 pH ühiku piires. Toote kasutamise üldine põhimõte: pH-meetri kalibreerimine on oluline täpsete mõõtmistulemuste saamiseks. Regulaarne kalibreerimine tagab, et teie pH näidud on usaldusväärsed, mis on eriti tähtis täpsete mõõtmiste teostamisel, nagu pruulimisel, marjade töötlemisel või muudes protsessides, kus pH väärtus on kriitiline.