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A 23 litre plastic carboy (bottle) suitable for fermenting beer, cider, wine, or spirits.
The Rubber Stopper #10 fits this carboy.
A 60 litre plastic carboy/barrel fermenter suitable for fermenting beer, cider, wine, or spirits.
You may also require:
The Wine Thief is the simplest way of getting a sample from your fermenter. The unique design allows you to insert a standard hydrometer directly into The Thief to take a gravity reading. Just touch the tip to the wall of the fermenter to empty The Thief.
Note: Does not fit 5L Demijohn.
Used for measuring small volumes and when using a hydrometer or alcometer.
Useable depth (approx): 220mm
This alcometer should only be used in pure distilled spirits to determine the alcohol percentage of the distilled spirit. It is calibrated to the density of pure ethanol.
The alcometer will only provide an accurate reading when used pure, distilled spirit that contains no sugar or glycerin.
Best used with a glass trial jar.
Total Length (approx): 212mm
Length to 100% Mark (approx): 185mm
A curved brush to make it easier to clean the shoulders of a demijohn.
Approximately 60cm from the top of the handle to the curve in the brush.
A 5 litre glass jar suitable for small fermentations and the storage of spirits.
A Demijohn Bored Bung fits the opening of the jar perfectly enabling an airlock to be attached.
Add a Swing Lid or use a Demijohn Solid Bung as a stopper.
The Easy Syphon 3/8 Inch and Easy Syphon 350mm are both compatible with this demijohn.
Note: The handle and shape of the Demijohn may vary.
Handcraft Supplies Campden Tablets for use in winemaking to sanitise fruit must or to preserve wines/ciders. Simply crush and dose as per instructions on label.
Can also be used to remove chlorine and chloramine from brewing water.
Approximately 100 tablets in a tamper proof and resealable tub.
Contains sodium metabisulphite.
Caution: Gives off toxic gas. Avoid vapours and contact with sensitive skin.
Identified by short neck, tall shoulders, and a prominent punt on bottom, Claret style bottles are perfect for many wines including Merlot, Cab Sauv, Malbec, and more.
Takes standard corks.
The Colmated wine cork is made of natural cork and then treated with a colmated process to fill the outer imperfections of the cork. This process combined with the surface treatmentgives the Colmated cork improved sealing ability. Recommended for storage up to 2 years
The Colmated wine cork is made of natural cork and then treated with a colmated process to fill the outer imperfections of the cork. This process combined with the surface treatment gives the Colmated cork improved sealing ability. Recommended for storage up to 2 years.
The Colmated wine cork is made of natural cork and then treated with a colmated process to fill the outer imperfections of the cork. This process combined with the surface treatment gives the Colmated cork improved sealing ability.
Used to dress the wine bottle after corking. Place capsule over bottle & hold in position while dipping in boiling water. Alternatively use a hairdryer or hold above element to shrink the plastic tightly to the bottle.
Used to dress the wine bottle after corking. Place capsule over bottle & hold in position while dipping in boiling water. Alternatively use a hairdryer or hold above element to shrink the plastic tightly to the bottle.
The Deluxe Twin Lever Corker is perfect for corking your own wines. This is the best corker available with a lever before having to move on to the Floor Stand Corker model.
Simply place the cork in the centre of the corker and pull the two handles down to insert the cork into the bottle. Corks are intended for use with proper cork bottles, you can usually fit a cork into a screw top bottle but note their neck is narrower so it is more difficult. Make sure you dont overfill the bottle with wine, allow (approx) 20mm gap between the top of the wine and the bottom of the cork. Experiment with different cork types until you find the best fit for your bottles.
NB: All corkers will usually leave a small indentation on the top of the cork. A shrinkwrap will cover this and protect the wine further if this bothers you. Corks still require soaking to soften but this corker does make the job easier if doing a lot of bottles compared to a Basic handcorker..
Suitable for a range of corks including:
- VHA (38x24mm)
- VH7 (38x21mm)
- VH8 (38x22)
- VHC (38x24mm)
- VHN (37x22mm)
A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape.
Suitable for for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more.
Alcohol Tolerance: 15% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F).
Storage Recommendations: Store in a cool, dry place.
A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.
Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more.
Alcohol Tolerance: 18% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 28°C.
Storage Recommendations: Store in a cool, dry place.
A multi-purpose strain with a very neutral sensory impact, suitable for most wine style but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.
Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more.
Alcohol Tolerance: 18% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 32°C.
Storage Recommendations: Store in a cool, dry place.
Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent "untypical ageing off-flavour". Helps sluggish musts and worts to fast and complete fermentation.
For low fruit & concentrate table wines (rapid fermentation) use 24g to 30g per 23L.
For medium to hgh fruit & concentrate table wines (slow fermentation) use 12g to 18g per 23L.
Ingredients: Diammonium phosphate (DAP), magnesium sulphate, magnesium carbonate, vitamins, trace minerals.
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
Tannin powder from chestnut origin. It adds flavour, character and astringency to wine. Use 5g per 100L and then taste before adding extra in increments of 5g
Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with a campden tablet.
Vintner’s Harvest Pectinase 75g pack allows you to break down the fruit pectins during your fruit crush. This releases more juice and flavour into your wine, enhancing your yield.
Usage: Add 1 Tbls (4g) of Pectinase per 5kg of fruit (in 100ml warm water). Stir through the fruit pulp and leave to sit for 6 – 12 hours.
Treats up to 100L.
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavour. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavour and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts.
Click here to download the technical data sheet.
Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.
Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavours and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavours of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
Click here to download the technical data sheet.
Click here for the Lallemand Pitch Rate Calculator to calculate the amount of yeast you need.
Dextrose brewing sugar, also referred to as corn sugar, is a naturally occurring form of glucose. Use dextrose instead of white sugar in either your fermentation or priming your beer when bottling. Dextrose is quicker to dissolve than white sugar and 100% fermentable.
Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- Excellent settlement strength even with its sensitive to killer phenotype
- Regular kinetic
- Broad fermentation temperature spectrum: 10-30°C (50-86°F)
- Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
- Very good assimilation of fructose
- Maximum initial SO2 level recommended: 125mg/L
- High malic acid consumption (up to 1.5g/L)
- Medium 2-phenylethanol and isoamyl acetate producer. Amylic notes can be enhanced especially when YAN/Sugar >1
SHELF LIFE: 4 years from production date.
Increases the mouthfeel of your beer and improves it's head. This premium malt has been spray-dried into a fine soluble powder. Spray drying preserves all the flavour & does not darken the malt. Spraymalt is produced by atomizing malt into tiny droplets and then rapid drying. Use in place of sugar or dextrose.
