Wine start kit 20-25L, rhubarb.
Professionals recommend - producers prefer!
SKU: 30708
EAN: 2000000030708
Unit: set
Stock qty: On special order
Transport time inside Estonia for stock products approx. 3-5 working days. NOTE! Due to the rapid price increase, non stock products prices are subject to change without notice! Default prices with 22% VAT.
In the set: yeast nutrient, yeast, wine lime, clarification and yeast stop. Use: first add the yeast food to the wort and mix, and then dissolve the yeast in a small amount of water or wine wort. Later after fermentation, adjust the acid balance with wine lime. After that, clarify, filter and add yeast stop and bottle. PS The clarification process is faster if the wine is moved to a cooler, e.g. +10C room. Yeast nutrient 12g: Nutrisal yeast nutrient. Contains diammonium phosphate. Dosage: 3–6g/10 l. Nutrients must always be added before yeast Yeast 7g: Reduces malic acid up to 50%! A common problem with fruit and rhubarb wines is too much malic acid. It produces a sour taste. Yeast mostly uses malic acid during fermentation (1g of malic acid is converted into 0.03% alcohol). BIOFERM MALIC consumes 18g of sugar to produce 1% alcohol and is suitable for making wine with a very low alcohol content. Working temp. range: 20-30 ° C. Alcohol up to 14-15%. Dosage: 6-7g/ 20l Wine lime 40g: Very pure calcium carbonate. Dosage: 6.5g/10l reduces acidity by 1g/l. Softens rhubarb oxalic acid by dosing 2g/l. Clarifier bentonite 40g: Very absorbent, for clarifying wines and juices. Dose: 1-2g/l, swells in water for 3...5h. Pour off the excess water and redissolve in a small amount of the wine/juice you wish to clarify while stirring. Rate the result. Then add to a large container and stir. Bentonite is a special clay that is mixed into wine, and on the way to the bottom of the wine barrel, it captures all the suspended matter. Unfortunately, he also takes paint, Fermentation stop, sulfite Winy 3g: High purity potassium metabisulfite. Protects wines from oxidation, eliminates unwanted microbial flora and blocks the activity of oxidative enzymes. Used to prevent juice/wine/beer from oxidizing, eliminating natural yeasts to stop the fermentation process. Dosage: to sterilize wine 1...1.5g/10l. Use: dissolve in a small amount of water or wine and add evenly to the processed mass. WARNING: USE PROTECTIVE GLOVES / CLOTHING / FACE AND EYE PROTECTION. Causes severe eye damage. Contact with acids releases toxic gas. In case of eye contact, rinse thoroughly for several minutes. If swallowed, contact a POISON CENTER or doctor immediately.
Weight (kg) |
0.100000 |
High (m) |
0.03 |
Width (m) |
0.1 |
Length (m) |
0.15 |
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