Winery supplies

Special yeast specially selected for use in distilleries with optimal properties: rapid fermentation, reliable fermentation, high degree of final fermentation, high alcohol yield.Dosage:Fruit mashes: 10-20 g/hlJerusalem mashes: 50 g/hl

Yeast specially selected for the fermentation of red wine mashes and musts with rapid fermentation capacity - good expression of the typical character of the variety - high alcohol tolerance - low formation of fermentation by-products.Dosage:Red wine mashes:  ~  ~  ~  ~  ~ 10 - 20 g/hlRed wine must:  ~  ~  ~  ~  ~  ~  ~  ~ ~ 10 - 15 g/hl

Yeast that can be used universally on all grape varieties and has excellent properties: rapid initial and reliable fermentation - low formation of undesirable fermentation by-products, high alcohol tolerance - good expression of the characteristics typical of the variety ~Dosage: white wine must 10 - 15 g/hlRed wine mashes 20 g/hl Fruit mashes 15 - 20 g/hl

Precision measuring device that has been tried and tested a thousand times over for determining the sugar content of juices (mash) and fruits. Three scales: sucrose (in%), chsle grade, Klosterneuburg must grade. Measuring scale from:0-30 KMW, 0-150 chsle, 0-35 Brix. Automatic temperature adjustment, easy to use and determine with detailed description, including case.

​A refractometer for measuring the sugar concentration in beer wort, expressed in degrees Brix (% Brix), and for determining the specific gravity of beer wort (SG, Specific Gravity).Irreplaceable in the production of beer at home - the refractometer is a precise optical instrument suitable for both beginners and experienced producers of home-made beers.With this device you can check the percentage of sugar in beer wort in the range of 0-32 % Brix.The refractometer is also used to measure the specific gravity of beer wort in the range of 1,000-1,130 SG (Specific Gravity). To check the sugar content, a drop of beer wort placed directly on the prism of the device is sufficient.The refractometer is equipped with ATC (automatic temperature compensation) and enables measurements with high accuracy. The refractometer is portable and lightweight and can be used quickly and easily for the required measurements. Before use, read the instruction manual included with the product and follow the instructions for setting the sharpness, calibrating the instrument, examining the sample and cleaning the prism and plate.Measuring range:Sugar concentration: 0~32 % on the Brix scaleSpecific gravity (1,000 -1,130 SG)Accuracy: +/- 0.1 % BrixAutomatic temperature compensation (ATC): 10°C~30°C (50°F~86°F) 

The refractometer measures the sugar concentration in mead wort in degrees Brix (% Brix) and is an indispensable tool for home mead making. It is suitable for beginners and experienced producers and allows the sugar content to be checked on a scale of 0-90 % Brix. It is easy to use: A drop of mead wort is placed on the prism. With automatic temperature compensation (ATC), it guarantees precise measurements. The portable device is easy to handle. The operating instructions should be read before use. The set contains the refractometer, pipette, screwdriver, case, cloth and instructions. Measuring range: 0-90 % Brix Accuracy: +/- 0.1 % BrixATC range: 10°C-30°C.

This wine refractometer with measuring ranges of 0–32% Brix, 0–140 °Oe and 0–26 °Kmw is designed for precise determination of sugar content in must and estimation of the potential alcohol content in wine. The finely graduated scale enables accurate measurements during winemaking, must control and grape ripeness testing. Advantages & Functions • Multi-scale display for Brix, Oechsle and Babo measurements in must analysis • Precise scale graduation for accurate wine and must control measurements • Optical measuring system without power supply for mobile use Frequently Asked Questions What values does the refractometer measure? The device measures sugar content in Brix, Oechsle and Babo for must evaluation. What is the Oechsle scale used for? The Oechsle scale is mainly used in German winemaking to determine must weight. How is the refractometer cleaned? The prism and cover should be cleaned and completely dried after each measurement.

Stainless steel replacement brush for bottle cleaner

Practical handheld device made of stainless steel, 230 volts. Insulation on the handle, for shrink capsules.

For clarifying and tannin fining in wine, juice and other drinks in combination with gelatine.Dosage: 20-50 ml/hl depending on requirements, determine the exact dosage in the preliminary test.

This sodium carbonate in food grade quality E 500(i) with the chemical formula Na2CO3 is used for flavour enhancement in food production as well as for cleaning sensitive surfaces in food processing environments. The anhydrous white crystalline powder is also suitable for “wine greening” of oak barrels and for increasing pH levels in swimming pools. Advantages & Functions • Food grade quality E 500(i) for technical and food-related applications • Anhydrous pure substance with white crystalline powder structure • Suitable for pH increase and surface cleaning Frequently Asked Questions What applications is sodium carbonate suitable for? The product is suitable for flavour enhancement, surface cleaning, barrel treatment and pH increase. What is the chemical formula of the product? The chemical formula is Na2CO3. What are the characteristics of the sodium carbonate? It is a white crystalline powder without water of crystallisation.

Edible gelatine specially produced for use in drinks, which is characterized by an efficient reduction of tannins and polyphenols and an optimal clarifying effect.Dosage: 5-20 g/hl depending on the turbidity

Squirt bottle transparent 500ml

This neoprene thermal insulation for the BIELMEIER 29-liter wax clarifier reduces heat loss and helps maintain a consistent temperature. The precise fit improves energy efficiency, shortens heating times, and ensures a constant temperature throughout the entire process. Advantages & Features • Neoprene insulation for reduced energy consumption and more efficient heat utilization • Consistent temperature maintenance through reduced temperature fluctuations and less heat loss • Precisely fitting cutouts for handles and tap without restricting operation Frequently Asked Questions Which device is the insulation suitable for? It is suitable for the BIELMEIER wax clarifier with a 29-liter capacity. Is the wax clarifier included? No, only the thermal insulation is included. What material is used? The insulation is made of robust and flexible neoprene.Technical Data:• Suitable for BIELMEIER 29-liter wax clarifiers • Material: Neoprene • Color: Black • Dimensions (H x W x D): 0.3 x 112 x 30 cm • Weight: 0.2 kg • Recesses for handles and drain tap • Made in Germany

This neoprene thermal insulation for the BIELMEIER 29-liter wax clarifier reduces heat loss and helps maintain a consistent temperature. The precise fit improves energy efficiency, shortens heating times, and ensures a constant temperature throughout the entire process. Advantages & Features • Neoprene insulation for reduced energy consumption and more efficient heat utilization • Consistent temperature maintenance through reduced temperature fluctuations and less heat loss • Precisely fitting cutouts for handles and tap without restricting operation Frequently Asked Questions Which device is the insulation suitable for? It is suitable for the BIELMEIER wax clarifier with a 29-liter capacity. Is the wax clarifier included? No, only the thermal insulation is included. What material is used? The insulation is made of robust and flexible neoprene.Technical Data:• Suitable for BIELMEIER 29-liter wax clarifiers • Material: Neoprene • Color: Black • Dimensions (H x W x D): 0.3 x 112 x 30 cm • Weight: 0.2 kg • Recesses for handles and drain tap • Made in Germany

Measuring range -50 to +200C, dimensions 165x37 mm, operating temperature -10 to +40C, semiconductor sensor made of stainless steel 125x3mm, adjustable head, max/min display, response time 9 seconds.

Universal cleaner for wine and distillery areas. ~Reliably removes even heavy dirt deposits and storage mold from your container or barrel and thereby prevents microbial spoilage of the drink. ~Also suitable for cleaning from glass balloons, plastic barrels and Copper-distilleries!

?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

To determine the alcohol content in wine.

?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).

Vitamin B1 Supports and promotes yeast proliferation, the addition of diammonium phosphate compensates for nitrogen and phosphate deficiencies in the must and thus ensures rapid yeast proliferation, a better final fermentation level, a higher alcohol yield and an optimal fermentation process. GMO-free, suitable for the production of organic products Application: For every 100 liters of must, dissolve 15 g of yeast food in some must and stir into the must after adding the yeast. Store dry and protected from light.

This yeast nutrient E 517 (ammonium sulfate) is used as a yeast nutrient to supply fermenting yeast with readily available nitrogen and to prevent stuck fermentations. The product compensates nutrient deficiencies during fermentation and supports a stable and complete fermentation of the fermenting material. It helps to avoid fermentation issues and improves fermentation performance through controlled nitrogen supply. Advantages & Functions • Provides readily available nitrogen for yeast • Prevents stuck fermentation through nutrient balance • Supports stable and complete fermentation processes Frequently Asked Questions What is yeast nutrient E 517 used for? It is used to supply yeast with nitrogen and prevent stuck fermentation. How is the dosage applied? The dosage is 20–50 g per hL fermenting material, split on day 3 and day 7 of fermentation. What is the effect on fermentation? It improves yeast vitality and supports a consistent and complete fermentation.