Sundries & Additives

SKU Sundries
In stock
Product Details


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)


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 ;)!"

Brewery Clean - Cleaner and Steriliser.

What is it and what does it do? For cleaning and sterilising all brewery equipment before use. 100g makes 135 litres. Dissolve 1tsp in 5 litres of water and immerse equipment in the solution for 10 to 20 minutes, then rinse thoroughly. Active ingredients: sodium troclosene,


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.

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.


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.

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