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Beer chemistry There are 10 products.
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Beer clarification drops Biersol 100 ml.
Special kieselsol to improve the clarification of proteins in beer wort (the so called hot-trub). Dosage: 3-5 ml/10 litres. To be added at the end of the boiling process. Can also be used as a clarifier in young beers. Storage frost-free!
3,45 €In Stock -
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Alfa-amylase 25 ml
Liquid. This enzyme breaks down starch and prevents starchy wines or juices from becoming cloudy. Not allowed to be used in commercial wines.
4,24 €Out of stock -
Bentonite 50g.
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.
4,35 €Out of stock -
glycerine 100 ml
Liquid. Increases the viscosity and sweetness. Suitable for wine and beer. Of vegetable origin. Not fermentable.May not be used in commercial wines!
4,41 €In Stock -
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anti-foam VINOFERM
Silicon-based product. Prevents the formation of foam during distillation. Totally odourless, tasteless and completely neutral.
8,00 €In Stock
