Sort by:
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.
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 50 tablets in a tamper proof and resealable tub.
Contains sodium metabisulphite.
Caution: Gives off toxic gas. Avoid vapours and contact with sensitive skin.
Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.
Citric Acid is used as a final rinse after sterilising equipment to adjust the pH of the water used.
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.
A complete set of premium quality winemaker's equipment. Everything you'll need to start making wine today.
Includes:
- 30 L Fermenter and Lid
- Airlock & Grommet
- 23 L PET Carboy and Bung
- Easy Siphon
- Hydrometer
- 39 cm Spoon
- Bottle Brush
- No-Rinse Steriliser
- Cold Water Detergent
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Pectinase should be added whilst the fruit is being crushed.
Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing.
Pulp: Add 1 tsp per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.
Keep refrigerated.
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.
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.
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.
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
Used to increase acid in wine. Add 1 teaspoon per 5 litres as required.
An economical good quality composite cork - new technology has made these corks better than ever.
An economical good quality composite cork - new technology has made these corks better than ever.
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.
An economical good quality composite cork - new technology has made these corks better than ever.
An economical good quality composite cork - new technology has made these corks better than ever.
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
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.
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.
Novatwist is a next generation screw cap for table wines. Suitable for use on both glass and PET wine bottles. Can be applied manually by hand making it perfect for home bottling. Featuring a tin saran liner, ensures that the seal between the wine and the bottle is the same as traditional metal screw caps.
