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Sundries & Additives

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Kettle Finings. Choose from Irish Moss or Protafloc.

Both are a carrageenan product which is added to the wort in the kettle to enhance protein removal as the wort cools. This increases clarity by removing haze material from cold wort and giving extensive cold break formation. This Irish Moss is semi refined and ground up meaning you need a little less than normal. 1/4 to 1/2 tsp per 23 litre brew is enough. Typical Protafloc rates vary from a range of half to three tablets per 100 litres (1/4 tab to 3/4 tab per 23 litres brew)

Beer & Wine Conditioning Finings.
  • PROTOSOL 5-10ml will treat 20-40l depending on how murky your brew is, but in general 10ml should be more than enough for your standard length brew (19-23l). Use Protosol to add clarity to your brew. Simply pour into your fermenter 24hrs before bottling or kegging, stir a little and you're good to go. Suitable for vegetarians and vegans. Ingredients: Silica (Silicone Dioxide). How it works - The negatively-charged silica particles in Protosol associate to form hydrogel in the beer and this then interacts with the insoluble beer haze-forming particles. The resultant flocs precipitate to form sediment. More here: (Similar to Brausol and Starbrite)
  • Magicol (Dried Isinglass) 10g to treat 460litres. Dissolve in water before use. Mix at a rate of 1/2g per 80ml of water for a 23 litre brew. Use a “stick” type blender or similar. Mix until the contents appear to be homogeneous, this can take a while. If the product is only partially dissolved it can still be used but with reduced effect. Leave to rest then mix again, at this stage you have ready to use isinglass finings.
  • Pectolase. Tom's 'to the point' take on it - "Used to ensure maximum yield of juice and flavour from fruits and prevent pectin hazes in wine and cider. Dosage? 1 heaped teaspoon per 4.5L (1 Imperial Gallon). Enjoy ;)!"
  • Bentonite. What is Bentonite? It's an impure clay formed by the weathering of volcanic ash. It is an absorbent material that is able to bond with the floating particles that cause cloudiness in wine. Use before fermentation starts. Usage - 1 teaspoon per 5 litres (1 gallon). Mix vigorously in 1/2 cup of previously boiled water. Allow to stand for 15-30 minutes to disperse. Stir again then add to your vessel and swirl vigorously for a few minutes.

Fermentation Aids.

  • Antifoam. Reduces fermenter head space needs and maximises beer yield. Add to cooled wort when racking to your fermenter. Dosage in 23lts: 3 to 5ml for most beers, 10ml for higher foam beers - i.e. high hop acid beers. Silicone Free, so your filters will be safe from damage
  • Calcium Carbonate (Chalk). Reduces acid & increase the alkalinity of brewing liquor. Dosage: 6 to 7grams per 10 litres reduces the acidity with 1 gram per litre
  • Campden Tablets (Tablet form of Sodium Metabisulphite). Used to remove chlorine and contaminants from water before brewing, improving flavour of the final product. It also prevents oxidation and bacterial infection when bottling wine or cider.
  • Sodium Metabisulphite. Used to remove chlorine and contaminants from water before brewing, improving flavour of the final product. Dosage - 0.5g per 5 litres of water to treat for chlorine & as an antioxidant. So it also prevents oxidation and bacterial infection when bottling wine or cider. It can also be used as a steriliser. Dosage 15g/Litre of hot water & submerge equipment for 10 minutes
  • Citric Acid. Use to increase acidity and fruitiness in your wines. Correct levels of citric acid also aid fermentation.
  • Yeast Nutrient. Diammonium Phosphate is used to add additional nitrogen to ensure the correction of deficiencies in juice, wash or wort. It improves the rate of yeast growth and prevents slow fermentations. It's really useful in low nitrogen juice, wash or worts. 1 to 2 grams of nutrient treats 10 litres
  • Gypsum. Calcium sulphate for adding minerals to brewing water. Useful for adding calcium if the water is low in sulphate. Can be used to add sulphate "crispness" to the hop bitterness. Gypsum lowers brewing liquor pH. Mixing Calcium Chloride and Gypsum (Calcium Suplphate) is commonly referred to as Burton Water Salts
  • Magnesium Sulphate. Epsom salts for water treatment. In Beer it lowers the pH of the mash. Adding 1 g to 10 litres increases the sulphate level by 39 ppm and the magnesium by 10 ppm. It increases the hardness by 41 ppm. In wine a 1/2 teaspoon per 5 litres of wine acts as a nutrient. It can also be used with other nutrients. If you live in a soft water area, a pinch of magnesium sulphate in your water is advised for healthy fermentation.
  • DWB (Dry Water Burtonisation) is a formulated blend of powdered salts suitable for most brewing requirements. Used to adjust the calcium levels, and to add chloride, which imparts palate fullness and add sulphate, which enhances drier bitter flavours. Date sheet here.
  • Aromazyme. (OUT OF STOCK!) The application of Aromazyme during fermentation improves hop utilization by releasing additional volatile aroma compounds, thereby decreasing overall hop quantities or using less sophisticated hop varieties. Basically it means more hop aroma. The recommended dosage is 5g/hL (1g per 20 litres). Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.

Cleaning and Sterilising.

  • Brewery Clean - Concentrated Cleaner and Steriliser. Cleans and sterilises all brewery equipment. 100g makes 135 Litres - Dissolve 1tsp in 5 litres of water, immerse equipment for 10 to 20 minutes and rinse thoroughly before brewery use. ACTIVE INGREDIENTS: TROCLOSENE SODIUM , DIHYDRATE
  • Sodium Percarbonate Steriliser is an OXI type bleach as used in PBW. Dissolve 1 heaped tsp per litre of hot water & soak your equipment for at least 10 minutes. Drain your equipment, then rinse to dislodge debris.

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