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!
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!
Silicon-based product. Prevents the formation of foam during distillation. Totally odourless, tasteless and completely neutral.