Meat thread spool 100 g, approx. 55 running meters

Bi-metal thermometer -20C to +50C, hygrometer for measuring humidity 0 to 100%. 75x75x15mm. Suitable e.g. B. for cheese ripening box Art. 117260Attention: Color cannot be influenced (white, red, blue, green, brown)

?For measuring sugar and determining potential alcohol content - the aerometer useful for wine settings and beer wort, measuring range 0-30Blg?.Color coding of the recommended sugar concentrations - on the scale of the hydrometer are the sugar concentrations that are suitable for each Fermentation stage are correct, marked with colors.Test tube with cap - the test tube has a cap that prevents the hydrometer from slipping out during carrying to another location or storage.Easy measurement - the instrument is exceptionally easy to use. The measurement is taken directly thermometer in the center of the areometer - thanks to the practically direct contact with the wall of the areometer (tip of the capillary), it measures the temperature of the liquid without adulteration. ~This vinometer saccharimeter is an essential instrument for rapid and precise determination of the sugar content in the cuve or beer wort.The Vinometer is a hydrometer that is scaled in degrees Balling (Blg) - 1Blg corresponds to approximately 10 g of sugar in 1 l of juice (must). ~Thanks You can also use its two scales to plan the strength of your wine.So you don't need any additional calculations or tables: Dark red area (22 - 25oBlg) - initial concentration, dessert wine (sweet)Yellow area (15 - 22oBlg) - initial concentration , table wines (dry)Dark yellow range (9 - 11 Blg) - initial concentration, beerGreen range (0 - 2 Blg) - final concentration, beerRed range (-2 - 0 Blg) - final concentration, winePlanning of wine strength: 1Blg corresponds to about 10 g of sugar in 1 l of must. The addition of 1 kg of sugar increases the volume of must by 0.6 l. Before fermentation begins, the sugar content in the must should not exceed 22Blg! Let's assume that the value read is 16Blg. From must with this sugar content you get a wine with a strength of 7.3%. If you want to get a wine with an alcohol content of 13%, the must should contain 260 grams of sugar per liter. The required addition is 260 - 160 = 100 g/l. To ensure that the sugar content in the must does not exceed 22Blg, the required amount of sugar must be added in three equal parts: the first - before the start of fermentation, the second and third, for example. B. on the 7th and 12th. Examination of the beer wort: The sugar content in the beer wort is measured in the same way as for the cuve. The set includes: a plastic test tube - a stopper for the test tube - an aerometer with thermometer Measuring range: from 0 up to 30 sheet

?Complete set consisting of:- Wine balloon 15 l in a plastic basket,- Balloon cork 43 mm with closure,- Fermentation tube with protective stopper,- Potassium metabisulfite 10 g - agent for stabilizing must and wine as well as for rinsing winemaking accessories,- Vinistart Complex - a combination of a noble yeast strain, appropriate nutrient salts and pectinase - a natural enzyme that enables the extraction of juice from fruit and supports the clarification of wine, - Multimeter in the test tube - a sinking spindle to control the concentration of sugar in the cuve and wine,- Wine hose with clamp.To start fermentation, all you need to do is add fruit, water and possibly sugar to the set . The set includes all the necessary fermentants and accessories. For white, red and rose wines - regardless of which fruit you choose, the Vinistart Complex with Pectinase added to the set will allow you to make an excellent wine with a strength of up to 17% Set for years - the wine accessories included in the set, ie the balloon, the stopper, the fermentation tube, the sink spindle or the wine hose, will serve you for years if used according to the instructions for use.Potassium metabisulfite for stabilization of wines and for rinsing winemaking accessories. Vinistart Complex - a mixture for fermentation that contains wine yeast, ideally selected nutrient salts and pectinase, which enables the extraction of juice from fruit and supports the clarification of wine.The multimeter included in the set allows the measurement of the sugar concentration in the cuve and planning the strength of the wine.?The hose with clamp allows the wine to be completely drained from the sediment and bottled.This high quality set will make your winemaking easier and more efficient.Usage:< br>Washing the accessories:Note that the winemaking accessories you are going to use should be thoroughly washed. This prevents an infestation that could spoil the wine. To wash winemaking accessories, use a potassium metabisulfite solution added to the kit or Oxi Turbo, which is purchased separately - use is described in the instructions on the packaging. Please note that balloons and other glass accessories must not be washed with hot water (the maximum temperature is 50C). Too high a temperature can cause the glass to burst.

​Irreplaceable in winemaking - Enovini® BAYA is a specially selected noble yeast strain of the premium class. Allows the preparation of white and rosé wines at home.Fast and stable fermentation - the noble dry yeast in Enovini® BAYA will prove ideal even under difficult conditions. You can also use it to “restart” fermentation.For 10-35 L - one package of Enovini® BAYA of 7 g is enough for the production of up to 35 L of aromatic, home-made wine that will delight your whole family.Easy to use - this yeast is exceptionally easy to use, the recommended fermentation temperature is 8-32°C and the expected alcohol content can be up to 18%!A wealth of possibilities - Enovini® BAYA yeast in combination with a nutrient salt with vitamin B1 and Kombi Vita, which you will find in our offer, will allow you to use the properties of the yeast 100%, thanks to which you can enjoy an even fuller taste and aroma of your homemade alcohols!It is especially recommended for making wine from the following raw materials: gooseberries, pears, apricots, strawberries, cereals, rose hips, apples, dog rose, white grapes, rhubarb, raisins. The yeast is cold-loving and works at low temperatures (from 8°C). They are therefore ideal for fermentation in the colder seasons, in cellars; the fermentation temperature range is 8-32°C.

Universal for white and red wines and for all types of fruits, characterized by a high resistance to alcohol up to 18%.In the case of the yeast suspension, it is recommended to propagate it beforehand. ~Product characteristics: they are mesophilic organisms, that is, they multiply at temperatures between 18C and 30C.Use: The yeasts should be stored in a cool, dry and sun-protected place Advantages of refined wine yeasts - alcohol tolerance up to approx. 14-18%Ingredients: malt wort, Water, citric acid, yeast Saccharomyces cerevisiae, ammonium hydrogen phosphate (V).

?Nutritional salt for wine yeast - 10 g, universal, for white, rose, red wines?. ~Guaranteed success in the production of all types of wine - fruit wines, grape wines and grain wines. Indispensable in winemaking - contains nitrogen and phosphate compounds that are essential for the Growth of wine yeast is necessary. ~Ensures the correct course of fermentation - the wine will ferment correctly and be full-bodied. A bag of 10 g is sufficient for 25 L of cuve. It is sufficient to dissolve an appropriate portion of the nutrient salt in a glass of water to create the cuve Add and mix. ~ ~Instructions for use: Use in a ratio of 1 g of nutrient salt to 1.5 - 2.5 L of must. The contents of the bag are sufficient for 15 - 25 liters of cuve. Dose the recommended amount of nutrient salt in three equal portions: I - before inoculation with yeast, II - after 2-3 days of fermentation, III - after approx. 10 days, when the Blg of the must falls to 8-12. Dissolve the portions of the nutrient salt in approx. 100 ml of must, then pour into a fermentation container and stir. Do not add the nutrient salt directly to the yeast inoculation. Ingredients: Diammonium phosphate (DAP) Net weight: 10 g

?The yeast nutrient salt Kombi Vita is ideal for wine lovers who want to support the fermentation process and get the maximum aroma and taste from the batch.The nutrient salt is a composition of diammonium hydrogen phosphate (DAP), vitamin B1 and inactive components of the yeast cells , which contain valuable organic substances, including vitamins from the B group.DAP is an easily assimilable source of nitrogen and phosphorus for wine yeast. ~Vitamin B1 serves as a fermentation activator, positively influencing the taste and aroma of the wine.The yeast cell walls accelerate the Reproduction of biomass and are a valuable source of sterols, fatty acids and trace elements - magnesium and manganese. They absorb fermentation-inhibiting substances. They have a positive effect on the structure and aroma of the wine. We recommend the yeast nutrient salt Kombi Vita for the production of all types of wine: fruit, grape, grain and flower wine.Application: In the ratio of 1 g yeast nutrient salt Kombi Vita to 1, Use 5-2.5 liters of must. The contents of the bag are sufficient for 15-25 liters of wine.Attention: ~Add the yeast nutrient salt Kombi Vita in three equal portions: I - before inoculation with yeast, II - after 2-3 days of fermentation, III - when the Blg in the must falls below 8-12. ~Each of these portions must be dissolved in 100 ml of must and then stirred into the wine mixture. ~Do not add the yeast nutrient salt directly to the yeast inoculation!

?For proper development, wine yeasts need not only sugar but also nitrogen and phosphorus compounds, which are present in very limited quantities in local fruit varieties. Due to this fact, hobby winemakers should use ready-made yeast nutrient salts that contain these compounds.Yeast nutrient salt for wine yeast KOMBI - contains, in addition to diammonium phosphate and vitamin B1, the extract from the cell walls of the yeast cells, which represents a specific supplement to the yeast nutrient salts, both in terms of sugar and nitrogen compounds. The cell walls show the ability to adsorb substances (including fatty acids) that have an inhibiting effect on the fermentation processes. In other words, the cell walls contribute to easy fermentation and accelerate the growth of the yeast. A 7 g pack is enough for 25 liters of wine.Application:Before you add the nutrient salt to the wine, you should mix the yeast in 1/ Dissolve 4 glasses of water. The yeast nutrient salt can be added right at the beginning of fermentation (at the same time as yeast). However, it is increasingly recommended to dose the yeast nutrient salt in three equal portions~ the 1st portion - at the beginning of fermentation, the 2nd portion - after 3 to 5 days and the 3rd portion after 10 days of fermentation. The yeast nutrient salt should be stored in a dry place. By using yeast nutrient salts when preparing the wine, the following is achieved: - appropriate proliferation of yeast - rapid initiation of the fermentation processes - complete fermentation of the fructose and the sugar added during production.