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Lactose is used to give sweetness to beer. Lactose is non-enzymatic
The original candy sugar used by many Belgian breweries. Adds a unique flavour to your beer. Also very suitable for wines, liqueurs and pastries or for making your own elderberry syrup.
Liquid. This enzyme breaks down starch and prevents starchy wines or juices from becoming cloudy. Not allowed to be used in commercial wines.
Helps clarify cloudy wine. Use before fermentation begins. Usage: 1 teaspoon for 5 liters of wine. Stir in half a glass of boiled water and allow to stand for 15-30 minutes.
Store in a cool, dry place.
Liquid. Increases the viscosity and sweetness. Suitable for wine and beer. Of vegetable origin. Not fermentable.May not be used in commercial wines!