Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making.

Wine clearing agent. Negative charged Bentonite removes proteins from wine, improving clarity.

Used to remove oxygen from white wine to maintain good colour and flavour.

Used for sterilising wine.

Instructions: Add 1 tablet per 5L of must/juice to eliminate any wild yeasts and bacteria, wait 24 hours before adding BrewMaster wine yeast. Contains Sodium Metabisulphate

CAUTION: Keep out of reach of children. Avoid dust and fumes. Wash hands. If ingested seek medical advice immediately.

Bentonite is a fining product can be added during fermentation or after fermentation.  Holds a negative charge, so may be used in conjunction with a positive charge fining agent eg islinglass or sparkolloid.

Brings out the flavour and boosts the astringency and structure of red wines.

Instructions: Sufficient to treat 25L of wine, add 12 hours after adding a BrewMaster wine yeast.

Naturally occurring wine acid that adds brightness and boosts acidity.

Instructions: Sufficient to treat 25L of wine, add during fermentation.

Breaks down the pectins in fruit, releasing juice and flavour. Enhances yield naturally and clears wine.

Instructions: Use with wine yeast for up to 25L juice.