Winery supplies

Stainless steel cleaning brush for easy cleaning of glass bottles. Suitable for bottle cleaning machine FA6013.

Especially gentle cleaning with the polypropylene bottle brush.  Particularly suitable for cleaning delicate bottles, such as stainless steel ones.

Has a full aroma. The rich and unique structure of the beer is achieved by a specially roasted malt that ensures the typical dark color.

2-part, base made of polypropylene (PP), cylinder made of PVCheight 385 mm

Used to determineSugar content (in beer, wine)Amount of residual sugarDevelopment of fermentationLength 210mm

?A natural enzyme preparation in dry form, facilitates the extraction of juices. ~Use in the same way as liquid pectinase. ~The advantage of this product is that it maintains a constant use quality throughout the entire shelf life. ~You can use it at room temperature, without Loss of quality/efficiency, store! ~A pack of 6g is enough for 10-30kg of fruit.1. Pour a small amount of water over the chopped fruit 1-2 L / 10 kg of fruit at a temperature of 40C for berries and 80C for apples, pears, plums and quinces.2. Dissolve the enzymatic preparation in 100 ml of room temperature water.3. If the temperature of the fruit mass is equal to or lower than 40C, the dissolved preparation is added. ~4. Mix well and leave covered in a warm place for 9-15 hours.5. After this time, squeeze the juice.

​Dried yeast for honey wines Enovini Honey 10g.It has increased tolerance to high concentrations of sugar and alcohol.It is characterized by low production of volatile acids, sulphites and acetaldehyde.Method of use:Yeast does not require preliminary propagation. The contents of the package should be dissolved in 100 ml of boiled and cooled to 35°C water. Add culture medium with vitamin B1 in the amount of 4.5-11 g/ 10-25 L of mash. To lower the pH, it is recommended to add acidity regulator in the amount of 18-46 g per 10-25 L of honey mash.To increase the acidity of the mash, it is recommended to add acidity regulator at the rate of 18-46 g per 10-25 L of honey mash. Optimum acidity at the start of fermentation: 4-4.5 g/L.

This active dry yeast in 5 g packaging is designed for the fermentation of small batches of must or mash in the range of 25–50 litres. The fermentation-active pure culture yeast supports reliable and complete alcoholic fermentation of fruit mashes and musts and ensures stable fermentation performance even in small-scale applications. Advantages & Functions • Suitable for 25–50 l must or mash • Fermentation-active pure culture yeast for reliable fermentation • Supports complete alcoholic fermentation Frequently Asked Questions What batch size is this yeast suitable for? The yeast is suitable for 25–50 litres of must or mash. What is the yeast used for? It is used for alcoholic fermentation of must and mash. What is the function of the pure culture yeast? It ensures stable and complete fermentation.

This active dry yeast in a 100 g pack with alcohol tolerance up to 16.5% vol supports reliable fermentation of fruit mash, fruit wines and mead at fermentation temperatures from 12 to 22 °C. The yeast is suitable for mash, must and juice and enables complete fermentation even at high sugar levels up to 115 °Oe. Benefits & Functions • 100 g pack for dosing larger quantities of mash, must or juice • High sugar and alcohol tolerance supports stable fermentation up to 115 °Oe and 16.5% vol • Complex aroma formation improves the sensory profile of fruit wines and mead Frequently Asked Questions What applications is the yeast suitable for? The active dry yeast is suitable for fruit mash, fruit wines, mead as well as must and juice. What dosage is recommended? A dosage of 15 to 25 g per hectolitre of mash, must or juice is recommended. Is the yeast approved for organic applications? The yeast is also approved for EU organic production.

?A noble wine yeast Saccharomyces cerevisiae from the Burgundy region of France.?For red wines - Fermivin VR5 is a yeast that allows to obtain wines from red fruit with a characteristic taste. ~Depending on the amount of added sugar You can use it to make sweet and dry wines. For long-stored wines.This yeast is very resistant to alcohol, it ferments up to 16%.Temperature range 18-32C - these are the optimal fermentation conditions under which the Fermivin V5 yeast achieves its full potential.A bag of the Fermivin yeast 7013 allows the preparation of 10 to 35 liters of cuve. This yeast ideally brings out the aroma of red and tannin-rich fruit that requires a long ripening period.How to use: The contents of the bag with 100 ml of boiled and heated to 30C Mix with cooled water and leave to stand at room temperature for 20 minutes. Then pour the solution into a fermentation container or balloon with cuve. The yeast achieves its full potential when using nutrient salts with vitamin B1 (123658) and Kombi Vita (123659). Ingredients: wine yeast Saccharomyces cerevisiae var. bayanus, emulsifier: sorbitan monostearate.

PVC transparent. 9.5mm

The yeast enzyme preparationGrfix Pomegranate ~ensures the safe liquefaction of pome fruit mashes thanks to its enzyme combination specifically tailored to pome fruit. The pure yeast, optimized for use in fruit distilleries, ensures rapid, complete fermentation for aromatic brandies without any false fermentation.Dosage: ~50 g/hl mashApplication: strong> ~Grfix ~is sprinkled into the mash in portions directly during mashing without dissolving it beforehand.

The yeast enzyme preparation Grfix ~ ensures safe liquefaction of the mash thanks to its special enzyme combination tailored to the requirements of fruit mash. The pure yeast, optimized for use in fruit distilleries, ensures rapid, complete fermentation for aromatic brandies without any false fermentation.Dosage: ~50 g/hl mashApplication: strong> ~Grfix ~is sprinkled into the mash in portions directly during mashing without dissolving it beforehand.

Wine yeast Saccharomyces Bayanus yeast + nutrient for white and rose wines Enovini BAYA VITA contains the ideal yeast Saccharomyces Bayanus and a nutrient with which you can prepare your house wine. The product enables the complete fermentation of the drink to be prepared. Perfect for Wines made from apples, pears, light grapes, wild roses and raspberries. The best yeast strains ensure complete fermentation.Efficient fermentation set for 10-25 l cuve. ~ ~Make sure that you do not add the nutrient directly to the yeast strain, but that you follow the instructions for use. Instructions for use: The yeast does not require any prior propagation. Stir the yeast into 100 ml of boiled water that has been cooled to a temperature of 30 C and then let the whole thing stand for 20 minutes. Then pour the solution into a fermentation container/carboy with cuve. Dose the appropriate amount of nutrient salt (1 g nutrient salt/1.5-2.5 L must) 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 100 ml of must, then pour into a container/balloon and stir. Do not add the nutrient salt directly to the yeast inoculation!Ingredients: Nutrient salt 58.8%: (diammonium phosphate, components of inactive yeast cells, vitamin B1 (Thiamine hydrochloride), yeast 41.2% (wine yeast S. bayanus, emulsifier: sorbitan monostearate).

This 6-chamber airlock made of PVC with an HD polyethylene stopper enables controlled CO2 release during fermentation while protecting against oxygen, contaminants and insects. The large chambers reduce water evaporation and support stable fermentation conditions for wine, beer, cuvée and fermented vegetables. Advantages & Functions • 6-chamber system for controlled CO2 release and stable fermentation conditions • Large chambers reduce water evaporation during long fermentation processes • PVC body with HD-PE stopper and UV protection for durable use Frequently Asked Questions What applications is the airlock suitable for? The airlock is suitable for wine, beer, cuvée and vegetable fermentation. Why are 6 chambers beneficial? The multi-chamber design improves gas release and slows water evaporation. What material is the airlock made of? The tube body is made of PVC, while the red stopper is made of HD polyethylene with UV protection.

?The 6-chamber plastic fermentation tube, essential for the fermentation process, is a product that allows you to prepare your homemade canning products and drinks without worrying about the ingress of oxygen, contaminants or unwanted flies!Large chambers - The 6 chambers with which the tube is equipped make it possible to efficiently remove the CO2 produced during the fermentation process, while the water evaporates more slowly! Versatile - the tube is ideal for the preparation of homemade wine, beer and cuve, but also for Pickling vegetables!

?Fermentation tubes for balloons, for wine, for the fermentation of alcoholic beverages.?An innovative design ensures quiet fermentation, without disturbing noises. Fits stoppers from 8.5 to 10 mm. ~Innovative venting system - protects the inside of the tube from contamination. ~By regularly dissipating CO2 that is produced during fermentation. ~The inner flask of the tube was designed to ensure a quieter release of carbon dioxide particles during fermentation, thanks to which the tube works very quietly and the piston does not hit the walls of the housing. This tube also has other advantages: it is stable, durable, easy to clean and very practical. ~

Plastic sieve with metal bracket, 27cm diameter

Loose, asbestos-free cellulose-based flocculant for filtering schnapps with funnel filters. Safe for food production. Pack size: 500 g.Application: Stir the required amount of flakes (2-5 g/l) into part of the brandy, allow to swell for approx. 1 hour, then mix into the total quantity and filter the spirits.

Highly effective, tasteless and odorless silicone defoamer for use in distilleries. GMO-free. Prevents unwanted foam formation during fermentation and distillation.Dosage: 2-4 ml per hl of mash

Complete with cap and tap. Temperature resistant up to 50C.

Thanks to its special enzyme combination of pectinases, cellulases and hemicellulases, Grfix Spezial guarantees safe liquefaction of the mash even with roots, tubers and quinces as well as with particularly acidic apples and pears. The pure yeast (Saccharomyces cerevisiae), which has been optimized for use in distilleries, guarantees rapid and complete fermentation and ensures aromatic, aromatic, non-tone-free brandies. Dosage: 75 g/hl MashGENZIAN: Wash the roots thoroughly several times and chop them very well . For fresh roots add one part water, for dried roots add three parts water, heat the mash to 25 C and mix in Grfix Spezial. 24 hours after mashing in to protect the mash from infections, add 0.6 - 0.8 l Biogen M/hl mash. SLOES: In order to reduce the high tannin content of the fruits, sloes are not mashed before the first frost. A pH value reduction with Biogen M is not necessary. ROSEHIPS and ROWBERRIES: Crush the rosehips well, destem the rowanberries and grind them. Add approx. 10 liters of water to every 100 kg of fruit, heat the mash to 25 C and addGrfix Spezial. After 24 hours, mix in approx. 0.5 - 0.6 l Biogen M. Store in a cool, dry place. Close the opened pack tightly and use it soon.

For clarifying juices, musts and wines - Klarowin 2 - Gelatine is an agent that effectively removes cloudiness in various drinks. Klarowin 2 mainly removes discoloration caused by dyes and tannins in rose and red wines. A pack of the Product is sufficient to clarify 30-50 L must or wine, depending on the dose added. The effect of Klarowin 2 can be observed after just 7 days, the cloudiness is deposited on the bottom of the vessel. A corresponding dose of Klarowin 2 in Add 100 ml of water, stir thoroughly and add to the liquid to be clarified. Klarowin 2 is an effective clarifying agent for wines and juices. It contains gelatin (positively charged), which has strong adsorbing properties after swelling in water. It binds various substances that are negatively charged, mainly cloudiness caused by dyes and tannins, and causes them to be deposited on the bottom of the vessel.  ~As a result of this reaction, large particles are formed that fall down easily and at the same time collect positively charged proteins. ~Instructions for use: Pour an appropriate portion of Klarowin 2 into 100 ml of water and stir well. Add the solution to the liquid to be clarified. The result should be visible after about a week in the form of a deposit that falls to the floor.ATTENTION: Care should be taken not to overdose the clarifying agent. If the dose is too large, they can cause secondary clouding or change the color of the wine.Ingredients: Gelatin

Klarowin Turbo 2 is a rich, efficient and fast-acting product consisting of two components for clarifying wines and mash.?Two components - silica brine and chitosan are effective in removing all kinds of cloudiness.For all types of wine, sugar cuve and grains. Mashing - the agent can be used for white, red and rose wines as well as for mashing. Works within 24 hours - the agent has a quick clarifying effect, it removes cloudiness within 24 hours. One pack is enough for clarifying 25 L of wine. The use of Klarowin 2 is simple and problem-free. The set consists of component A - silica brine, which is negatively charged, and component B - chitosan brine, which is positively charged and has a broad chelating effect.  ~The agent removes tannin turbidity (-), proteins (+) and metal ions (+).The use of this agent consisting of two components guarantees the removal of all types of turbidity in wines and mash.Klarowin Turbo 2 works quickly, the clarifying effect is already there Visible for 24 hours.Attention: When carrying out the clarification, care must be taken to dose the products according to the instructions, as using too large a dose can cause secondary cloudiness or a change in the color of the wine.Instructions for use: After the end of the After fermentation, drain the liquid from the deposits and degas thoroughly (an excess of CO2 would extend the clarification time). Add ingredient A (silica brine) in a proportional amount to the clarifying liquid (the content is sufficient for a maximum of 25 L). Then mix gently for about 10 seconds and let stand for about 1 hour. After this time, add ingredient B (chitosan solution) in a proportional amount to the clarifying liquid (the content is sufficient for a maximum of 25 liters of liquid). Stir gently for about 10 seconds and let the whole thing stand for about 24 hours. Then drain the liquid from the deposits.ATTENTION: The product may slightly change the color of the wine.Ingredients:Silica brine 14 ml: water, silica, malic acid, chitosan brine (from crustaceans) 46 ml, preservative: sodium pyrosulfite (sulfites)