Biochemistry

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

Ingredients: mild blackcurrantOrganic blackcurrant flour is 100% natural, no preservatives, dyes or sugar have been added, it is made from dried and ground blackcurrants grown in the pure nature of Pärnumaa. The product is rich in vitamins and antioxidants. Suitable for use as a healthy additive and for flavoring various drinks, for example beers, ciders, wines, as well as porridges, smoothies, muesli, baked goods, marinades, etc.Did you know that the weight of berries decreases 8-15 times when dried? Therefore, 120 g of berry powder = 1 kg of fresh berries.

The original so-called candy sugar used by e.g. many Belgian breweries. Adds a unique flavor to your drink. Also suitable for wines, liqueurs and baked goods..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is also characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 500 g package, dose 20-25 g/hl for white or pink and 25-35 g/hl for red Usage: Use warm water (35-37C) 10x more than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Universal fermentation yeast with excellent sedimentation properties. Ensures fast fermentation and low final strength (1008-1012 SG = 2-3 ° Plato). Fermentation temperature: 18-24 °C. Dosage: 5-8 g / 10 l.

Selected yeast from the Champagne region, suitable for all types of ciders. Works in a wide temperature range. Very good fructose assimilation. Flocculation: high, fermentation temperature: 10-30°C, dosage: 20 to 30g/hl for the first fermentation, i.e. 5g = 20-30l..

Active vegetable carbon, granulated, ensuring a special quality for the wine. To remove or repair paint; removes the brown color (eg oxidation) but leaves the flavor intact. Thanks to the special granular structure, it is highly absorbent and easy to remove. Dosage: 1-3 g / 10 l, must be added with strong mixing. Remove after 1 day by siphoning/filtering..

Due to the significant amount of alpha acid, it is best suited for bittering hops. As a main hop addition, it provides a fresh, full-bodied bitterness and is an excellent base for later hop additions. As a late addition of hops, it adds a pleasant fruity bitterness to the beer. The exact alpha acid content is indicated on each package..

An IPA with an intense and bitter taste given the presence of hops in large quantities, which also gives the drink citrusy and resinous notesThis kit already has all the sugars needed for fermentation present so no additional sugar is needed, perfect for use in conjunction with the George’s Beer KitLiters produced : 5Bitter IBU : 24Color : goldenABV: 4.1%Final density : <1.007 beer (5l)

Made from American oak and emits almost no tannins. Dosage: 5-30g/10l of wine. Exposure time: We recommend using it for a minimum of 14 days and a maximum of 6 months. Number of uses: once.. But it adds a soft feel-body to your product, offering a creamy mouthfeel of ice cream wafer and vanilla softness. High-quality ēvOAK furniture product..

complex product with antiseptic and antioxidant effects that protects wine and juice. INGREDIENTS: E224 Potassium metabisulfite 95%, E300 L-ascorbic acid 3%, tannin 2%. TANNISOL protects wines from the oxidative process and restores the wine's original brightness. Ideal for wines with low acidity and alcohol content. Dosage: 1 tablet per 100 liters of red wine; 1 tablet per 50 liters for unfiltered red wines and white wines; 1 tablet per 30l of sweet wines or for repressing purposes. Directions for use: Dissolve in a small amount of water and add to the wine while stirring evenly..

highly concentrated and highly active liquid pectolytic enzyme specially developed for cold enzymation of fruit juices or grape must. Works already at a temperature of 5°C. Works very quickly: 100% pectin breaks down at 8°C in 75 minutes! Improves the pressing quality of pectin-rich fruits, supports color separation during carbon soaking and pulp fermentation, accelerates the preliminary clarification of grape must. Dosage: 2-10 ml / 100 kg at a temperature of 10°C, reaction time 1-2 hours. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Nutrisal Yeast Nutrient. Powder. Contains diammonium phosphate. Recommended for smooth fermentation of fruit, vegetable and flower wines. Dosage: 3-6 g / 10 l. When to add yeast nutrients? The order in which you add the ingredients is very important, as one ingredient can strongly influence another, even negatively! Nutrients should always be added before yeast.

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

You want to produce wine or beer in an oak barrel, but there is no view. This is possible thanks to these American oak chips, which are quality controlled and guaranteed. Dosage: 5-30g/10l of wine per bottle. Contact time: a few days to 3 months. Can be added during fermentation or later to the finished wine. Why should you use oak chips in wine? The use of oak chips changes some of the wine's characteristics, such as taste, smell, preservation and color retention. 3 ways to change the properties: 1. Aging in oak barrels. Without inner protective layer. Most decorative oak barrels have a paraffin coating and are used for storing or short-term storage of wine or alcohol. 2 Two different oak chips: American and French. The American chip gives more juicy fruit-based flavors and French spiciness. Using chips has another advantage - thanks to the large contact surface, they do not wear out much. 3. Alcohol-based oak extract allows you to quickly try and test different wine flavors. Tips: Add chips to a mesh bag for easy removal after use. Try adding chips during the fermentation process. In this way, your wine is better protected against oxidation (better color stability and longer shelf life). For a special flavor experience, try sherry and/or whiskey chips. How many chips to dose in the container? The more chips you add, the shorter the contact time..

Fructose is the sweetest of all natural sugars at 173 units compared to sucrose at 100 units. It is particularly effective as a flavor enhancer for fruits and berries Fructose - for fermentation or sweetening of liqueurs, jams, etc. Sweetener compared to sucrose (100) = 173. Store in a dry and cool place..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

popular fermentation yeast that ensures fermentation and continuous operation. Also suitable for bottle fermentation. A very popular all-purpose yeast. For a strong aroma. Suitable for special beers: wheat beers, abbey beers, etc. Flocculation: medium / Final severity: high / Fermentation temperature: 15-24 ° C /Dosage: 5-8g / 10l, i.e. suitable for approx. 20-30 l for wort fermentation. For conditioning bottles or barrels: 0.25-0.5 g / 10 l.

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final sale! Fructozym Color is a liquid, highly concentrated pectolytic enzyme preparation for the preparation of particularly color-intensive juices. Colorants are extracted from the pulp and stored stabilized in the juice. Best stored in the refrigerator. Content: 1kg. Dosage: dosages depend on the type of fruit, degree of ripeness, temperature and contact time. The standard guidance values mentioned below apply at a temperature of 40-50°C and an exposure time of 1-2 hours. Black currants: 150-300 ml / 1000 kg mash. 20-50 ml / 1000 l juice. Other berries: 50-150 ml / 1000 kg weight. 5-30 ml / 1000 l of juice. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. If not otherwise required, the enzymes must be in contact with the product for 12 hours  +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

This hop has a very fine aroma and is called the King of English Hops. There is simply no better yeast for an original IPA or a traditional English bitter. Due to the higher alpha acid content, bitter hops are also suitable. Historically the best tasting Goldings varieties come from East Kent. The exact alpha acid content is indicated on each package..

Beer Generally known for fresh, crisp, clean taste. It tends to be less complex than other beer styles but with moderate sweetness and mild bitterness.This kit already has all the sugars needed for fermentation so no sugar addition is necessary, perfect for use in conjunction with the George’s Beer Kit.Liters produced : 5 , Bitter IBU : 24 , Color : golden, ABV: 4.1%, Final density : <1.007

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

High purity potassium metabisulphite. An important additive in wine, it protects wines from oxidation, eliminates unwanted microbial flora, solubilizes phenolic substances in skins and blocks the activity of oxidative enzymes. Used to prevent oxidation of juice/wine/beer, to eliminate natural yeasts during fruit processing and to stop the fermentation process. Dosage: to sterilize wine 1...1.5g/10l. for sterilizing equipment: 10-20g/l water (+ citric acid 0.5g/l). WARNING: Always use sulfite with acid when disinfecting materials! 1g of sulphite generates approx. 0.56g of SO2. Use: dissolve in a small amount of water or wine and add evenly to the processed mass. Store in a cool, dry and ventilated place. Open package: close carefully. Protect from moisture! 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.

special mixture of yeast nutrients, vitamins (i.e. B1), minerals and micronutrients in an ideal ratio. Ideal for smooth fermentation of all wines (and beers), especially country berry wines, wines made from concentrated juices, a must for all problem fermentations. Dosage: 5-10 g / 10 l. When to add yeast nutrients? The order in which you add the ingredients is very important, as one ingredient can strongly influence another, even negatively! Nutrients should always be added before yeast.

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

traditional European Pilsner in the city, made from two-row spring barley. Great in the city, suitable for brewing any type of beer and therefore ideal for making different flavor beers in the main city. Also suitable for all kinds of whiskey drinks. The color of Pilsner malt is light and the taste is slightly hoppy/nutty. Different recipes can be found at this link. Viking Malt is one of the largest malt companies in the world and the largest roaster of specialty malts. They are the main urban suppliers of the famous brewery Carlsberg. The conditions of steeping and germination are chosen to promote uniform germination and homogenization. The final air temperature in the incinerator is usually 80-85°C..

Dosage: 5-30g/10l of wine. Contact time: 1-2 days to 3 months. Add during fermentation or later to the final wine. Changes some wine parameters such as taste, smell, shelf life and color fastness. Gives more juicy fruit-based flavors. Tips: Dose in a mesh bag, e.g. in the fermentation process - the wine is better protected (better color stability and longer preservation). The more chips you add, the shorter the contact time..

Spicy and phenolic yeast mimics the intensity and complexity of some of the best Belgian abbey breweries. High alcohol tolerance allows you to brew a large number of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales. Flocculation rate: 3, Recommended temperature range: 18-28 °C.

SafSpirit C-70 is a distiller's preferred yeast that has a strong multi-functional strain. Yeast produces high-quality alcohol from all kinds of substrates. Produces high-quality alcohol, optimal fermentation temperature: 25-33 ° C; dosage: 30-50 g/hl..

Content: 20 ml, enough for one liter of liqueur. Recipe on the label. Flavor: Tequila/Tequila Lick flavors allow you to make your own spirit/alcohol based liqueurs at home. You can also use lick extracts in all kinds of delicious culinary dishes: desserts, pastries, yogurts, etc. Make your own liqueur: Each essence bottle (20 ml) has a recipe on the label. Mix it with water, pure alcohol (90/96 °) and sugar (or for diabetics who can use fructose - 75% of the indicated sugar content) to get a liquor comparable to the liquor sold in stores. Even better, because the sugar and alcohol content can be adjusted according to each person's taste and desire. To get a liqueur with a lower alcohol content, you only need to reduce the recommended amount of pure alcohol and increase the amount of water. You can make about three liters of Lick liqueur with one liter of pure alcohol, and even more if you reduce the alcohol content. It does not spoil the taste of the drink, but makes it less alcoholic. Once the mixture is ready, don't forget to let it rest for at least a week. Any liqueur improves as it ages..

A Pils Noted for its light body that makes it a very balanced and thirst-quenching beer. It has a perfect balance of malt and hop bitternessThis kit already has all the sugars needed for fermentation present so no additional sugar is needed, perfect for use in conjunction with the George’s Beer KitLiters produced : 5 , bitter IBU : 24, Color : golden, ABV: 4.1%, Final density : <1.007

Carbonation tablets - the perfect way to lightly carbonate your beer or cider. They contain the exact amount of invert sugar needed to ferment the fermentation residues in the bottle into CO2. Carbonation in a bottle is a simple, quick and clean operation. For perfect and precise carbonization, the exact amount of invert sugar is necessary, 80 pcs in a package; enough for up to 40x500ml bottles, Convenient: fill a disinfected and clean 500ml bottle with drink for post-fermentation and add a 2-carbonation tablet... for 250ml bottles, just use one tablet..

Potassium sorbate - stabilizer prevents wines and juices from re-fermenting. Also used in dairy products. Granular and easily soluble. In wine: always use this product in the same amount as for sulphite, i.e. 1-2g/10l. When sterilizing equipment, use 2...10g/l water + citric acid 0.5g/l depending on the degree of surface dirt..

perfect yeast blend with special yeast and yeast nutrients. Ability to ferment 25 liters of water + 8 kg of sugar within 5 days up to 18% by volume. A clean and fast final product without fermentation by-products. Ideal for liquor production. The percentage of alcohol by volume cannot be increased (e.g. 10 packs in a 250 liter fermentation product) without strict temperature control and cooling. Content: 115g. Use: dissolve 8 kg of sugar in 8 l of hot water by stirring so that it is well mixed. Pour cold water on top, so that the total is up to 25 l. Check that the temperature is +20C. Then add Turbo yeast until mixed for 1 min.. leave it to ferment under an airlock at a temperature of 19-23C and max. using speed 24-27C..

For professional oenological use. Packaged in 250 g pellets.

A fermenting yeast best suited for amber and dark beers as well as lagers. Fast fermentation with low residual sugar. Formation of fruit esters. Flocculation: medium to high / Final gravity: low / Fermentation temperature: 18-25 ° C / Dosage depends on initial gravity: 1.050 = 5 g / 10 l or 1.080 = 8 g / 10 l.

Ecological and pure Erbslöh Nacalit - high-quality bentonite in granular form, which has an organic certificate of conformity. Very high absorbency. Used for pre-clarification of wines and juices. Dosage: 50-250g/100l (more if necessary), swells in water for 4...6h. Then drain the excess water and add to juice or wine. How to add bentonite? To maximize this effect, bentonite must always be soaked: the amount of bentonite required is 5 times its own volume of water. Then let it swell for 4-6 hours. Pour off the excess water and redissolve in a small amount of the wine/juice you wish to clarify while stirring. Then add to a large container and stir. Bentonite is a special clay that is mixed into wine and that captures the floaters on the way to the bottom of the wine barrel. Unfortunately, some drinks can take on a bit of color, so bentonite should be used more for light wines (apple, rhubarb, green ticker). use in smaller quantities for dark wines. There is no danger of overdosing with bentonite - it eventually precipitates out, but using too much will reduce the fruitiness and aroma of the wine, not to mention the color..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

SafSpirit FD-3 is recommended for fruit fermentation. Yeast does not need much food and is very resistant to alcohol. Ideal for the production of apple brandy (Calvados) and cognac. Optimal fermentation temperature: 15-32°C and dosage 30-50 g/hl.

Fructose is the sweetest of all natural sugars at 173 units compared to sucrose at 100 units. It is particularly effective as a flavor enhancer for fruits and berries Fructose - for fermentation or sweetening of liqueurs, jams, etc. Sweetener compared to sucrose (100) = 173. Store in a dry and cool place. Glucose = dextrose, meritose, grape sugar. Ideal sugar for complete and faster fermentation without residual sugar. Also suitable for preparing kombucha. Volume compared to sucrose (100) = 74.3. It ferments better and does not leave off-flavors unlike store-bought sugar.

Servomyces is a unique yeast that is ideal for wine and cider fermentation and beer brewing. It is a biological substance produced without chemicals and additives. Servomyces is so natural, it is approved under the German purity law "Reinheitsgebot" in Germany. They improve the yeast's ability to bind important nutrients, especially zinc, to its cell structure. Use: 1g of 100-liter wort for fermentation; 2g in 100 liters of wort for yeast propagation. When brewing beer, practical experiments have shown that Servomyces should be added to the boiler about 10 minutes before the end of boiling. If your brewing process does not require boiling, Servomyces must be added to the wort before yeast is added. Servomyces has been tested in world breweries around the world: reducing fermentation time, improving process efficiency; increase flocculation; significantly reduce the proportion of sulfur, improve the health and vitality of the yeast, decrease the level of diacetyl at the end of the primary fermentation, increase the production of yeast; improve the quality of prepared food..

Content: 20 ml, enough for one liter of liqueur. Recipe on the label. Flavors: brown rum. Lick aromas allow you to make your own spirit/alcohol based liqueurs at home. You can also use lick extracts in all kinds of delicious culinary dishes: desserts, pastries, yogurts, etc. Make your own liqueur: Each essence bottle (20 ml) has a recipe on the label. Mix it with water, pure alcohol (90/96 °) and sugar (or for diabetics who can use fructose - 75% of the indicated sugar content) to get a liquor comparable to the liquor sold in stores. Even better, because the sugar and alcohol content can be adjusted according to each person's taste and desire. To get a liqueur with a lower alcohol content, you only need to reduce the recommended amount of pure alcohol and increase the amount of water. You can make about three liters of Lick liqueur with one liter of pure alcohol, and even more if you reduce the alcohol content. It does not spoil the taste of the drink, but makes it less alcoholic. Once the mixture is ready, don't forget to let it rest for at least a week. Any liqueur improves as it ages..

Specially combined product for stabilizing wines after fermentation. Contains potassium metabisulfite (14%), potassium sorbate (54%), citric acid (12%) and ascorbic acid (20%) in ideal proportions. All in one = easy to use (no separate quantities to weigh). This not only prevents post-fermentation in the bottle, but also provides protection against oxidation and mould. It turns yellow a little while standing, but this does not affect the effectiveness of the substance in any way. Dosage: 5g/10 liters of wine, which is dissolved in a small amount and then mixed well..

Light chocolate malt is produced by roasting pilsner malt. Chocolate Light Malt has zero amylolytic activity. The amount of fermentable extract is quite low. Applications: Light Chocolate Roast malt is mainly used for port and stout beers, but due to its strong color value it can also be used for other dark beers such as dark ales. Chocolate Light Malt adds roasted flavors and aromas with hints of dark chocolate and coffee to any beer. Even at fairly small doses, there is a noticeable increase in color along with changes in taste and aroma. A typical dosage of Chocolate Light Malt is usually less than 5-10%. Did you know? Unlike caramel malts, chocolate malts are obtained from dry malts, which caramelize under the influence of sugars at a high temperature during roasting. Various recipes can be found at this link. Viking Malt is one of the largest malt companies in the world and the largest roaster of specialty malts. They are the main city suppliers of the famous brewery Carlsberg..

With this very complete starter kit, you have all the materials you need to brew your own beer at home, starting with kits. Plastic step brewing vessel with 30 l tap. Fermentation vessel 30 l with tap, thermometer strip and air hatch. Special bottle filling device. Brewing spoon. Crown cap closure 'EMILY' and 100 crowns. Bottle brush and Chemipro® OXI cleaner. Hydrometer and measuring cylinder to check fermentation.The beer set is not included.

Klar-Sol Super is a particularly powerful and effective milky white acidic silica salt for clarifying/finishing wine and juices. Dose together with clarifying agents containing proteins (gelatin or Hausenpaste). Dosing e.g. 50ml/100l with gelatin in the same ratio..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

SafSpirit GR-2 is a good choice for the production of neutral and pure alcohol (grain vodka and other starchy extracts). The yeast prevents explosive fermentation and temperature rise during the active growth phase, making it extremely suitable for producers who do not have the ability to control the fermentation temperature. Optimal fermentation temperature: 20-32 °C, dosage 30-50 g/hl.

Fructose, widely known as fruitsugar is a simple sugar which is usable in many ways and which is natural. Outstanding property is next to the high sweetening power that it is fit for diabetic nutrition. In many products - for example drinks, desserts, ice creams and pastries - normal" sugar (sucrose) can be replaced by fructose.The sweetening power is 150% compared to sugar. Therefore Fructose is sweeter than sugar.Advantages:High level of natural sweetnessLow glycemic indexinsulin independent

Content: 20 ml, enough for one liter of liqueur. Recipe on the label. Flavour: rum (white bacardi) Lick's aromas allow you to make your own spirit/alcohol based liqueurs at home. You can also use lick extracts in all kinds of delicious culinary dishes: desserts, pastries, yogurts, etc. Make your own liqueur: Each essence bottle (20 ml) has a recipe on the label. Mix it with water, pure alcohol (90/96 °) and sugar (or for diabetics who can use fructose - 75% of the indicated sugar content) to get a liquor comparable to the liquor sold in stores. Even better, because the sugar and alcohol content can be adjusted according to each person's taste and desire. To get a liqueur with a lower alcohol content, you only need to reduce the recommended amount of pure alcohol and increase the amount of water. You can make about three liters of Lick liqueur with one liter of pure alcohol, and even more if you reduce the alcohol content. It does not spoil the taste of the drink, but makes it less alcoholic. Once the mixture is ready, don't forget to let it rest for at least a week. Any liqueur improves as it ages..

Precipitated chalk is the most popular beverage softener. Contains very pure calcium carbonate. Dosage: 6.5g/10l reduces acidity by 1g/l. It also softens rhubarb oxalic acid by dosing 2g/l rhubarb juice. 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..

The sodium salt of benzoic acid from the food industry, i.e. sodium benzoate in the form of granules, E211 in a 1kg package. Uses: It is mainly used as food preservatives, also used to make medicines, dyes, etc. Storage: Store in a cool, dry place. Country of origin: China..

Kaljavirde concentrate (malt extract) 400g. 6-12L for making bread dough. Ingredients: rye flour, corn flour, fermented rye malt, unfermented barley malt./Nutrient and energy content (with recommended dilution 1:30) in 100ml product: 117kJ / 24.4kcal, fats 0g (of which saturated fatty acids 0g), carbohydrates 6g (of which sugars 0.1g), proteins 0.1g, organic acids 0.03g, salt 0%. Store at a temperature of: 0...25°C Best before: see note on the lid Method of preparation: to prepare 3L of bread dough, dissolve 100g of wort, 1 1/3 glasses of sugar, 5g of pressed yeast in 3L of warm water (35-40°C) - stir until dissolved. Let stand at a temperature of 25-30°C for 18-20 hours. Separate the finished bread crust from the sediment and cool it. Store the finished drink in a cool place. The alcohol content in prepared kalja is up to 1.2%. Country of origin: Russia.

Light malts with a smoky smell, which are relatively enzymatic and therefore suitable for use as a main malt. The aroma of the smoke is soft and does not hide other nuances. The smoked wood used varies between beech, apple and cherry, mainly we store only beech smoke. Different recipes can be found at this link. Viking Malt is one of the largest malt companies in the world and the largest roaster of specialty malts. They are the main city suppliers of the famous brewery Carlsberg..

Nutrisal Yeast Nutrient. Powder. Contains diammonium phosphate. Recommended for smooth fermentation of fruit, vegetable and flower wines. Dosage: 3-6 g / 10 l. When to add yeast nutrients? The order in which you add the ingredients is very important, as one ingredient can strongly influence another, even negatively! Nutrients should always be added before yeast.

set for brewing beer with a very light, golden hue. The beer is quite hoppy. Characteristics: bright, light beer with good bitterness. The set includes: Malt extract with hops 2.4 kg; Brewer's yeast; Preparation instructions. 20 liters for brewing home beer. When adding 800g of sugar, the strength will be approximately 5% of the volume. LEGEND Adramees was a skilled and valued ploughman. His day started early at dawn. The sun had not yet risen when the ploughman was already working in the stable. When the first ray of the sun gilded the earth with light, the ploughman pressed the plow into the soil. He gave the horse a whip and that's how his day began. By lunchtime, the large field was plowed and the ploughman took a lunch break. After putting the bread in the bone, he started plowing the next field. When the sun began to touch the tops of the trees, the plowman sighed and stopped working. After finishing the chores in the stable and the shed, the man poured himself a pitcher of light beer from the beer anchor and sat down at the table. He took a big thirsty gulp. Crisp, dense foam, hop bitterness playing on the tongue. The Adraman sighed in satisfaction, leaning back. Closing his eyes, he saw a blossoming loop in front of him. The man could even feel the sun warming his body. Taking another breath, the aroma of flowers penetrated my nose, which made my head dizzy. He doesn't have to plow. He just licks and enjoys the loop. When to drink it? What question is that? But pour the jug full and sip. After that, there's no point in going for a ride or even worse, getting behind the plow. The furrows are coming to a halt. Just enjoy and enjoy the moment..

You want to produce wine or beer in an oak barrel, but there is no view. This is possible thanks to the French oak chips, which are quality controlled and guaranteed. Dosage: 5-30g/10l of wine. Contact time: a few days to 3 months. Can be added during fermentation or later to the finished wine. Why should you use oak chips in wine? The use of oak chips changes some of the wine's characteristics, such as taste, smell, preservation and color retention. 3 ways to change the properties: 1. Aging in oak barrels. Without inner protective layer. Most decorative oak barrels have a paraffin coating and are used for storing or short-term storage of wine or alcohol. 2 Two different oak chips: American and French. The American chip gives more juicy fruit-based flavors and French spiciness. Using chips has another advantage - thanks to the large contact surface, they do not wear out much. 3. Alcohol-based oak extract allows you to quickly try and test different wine flavors. Tips: Add chips to a mesh bag for easy removal after use. Try adding chips during the fermentation process. In this way, your wine is better protected against oxidation (better color stability and longer shelf life). For a special flavor experience, try sherry and/or whiskey chips. How many chips to dose in the container? The more chips you add, the shorter the contact time..

Glucose = dextrose, meritose, grape sugar. Ideal sugar for complete and faster fermentation without residual sugar. Also suitable for preparing kombucha. Volume compared to sucrose (100) = 74.3. Ferments better and does not leave aftertastes unlike shop sugar.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 5g, dosage 4.5g 23l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..