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Cider Making

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  • *Registered Postage Australia Wide
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    Why pay for expensive wines that are nothing more than fermented grape juice behind a brand-name label, make the type of wine that you like for a fraction of the price.

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    Think fruity, think refreshing, think alcoholic. Hard Seltzers are the newest and trendiest alcoholic spritzers around, and with Mangrove Jack’s Recipe Kits, making your own Hard Seltzer has never been easier. Our Hard Seltzer Recipe Kits can help you to create 19 litres of refreshing, alcoholic spritzer, in four weeks or less!

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    The press is very well suited for home cider/winemakers making small to medium batches of cider, grape wine or soft fruit wine, and as its full stainless construction is the perfect choice if you would like to do different fruits without the flavour transfer like what happens from using wooden style machines.

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    A simple and powerful sturdy fruit press for hobby juice makers. Screw fruit press is designed for juicing of previously prepared fruit. Can be used for apples, grapes or other soft/pulped fruit. Easy pour bottom spout Enameled steel base.

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  • *Standard Postage Australia Wide
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    Fermentis has developed a range of high performing dry yeast to provide a reliable yeast source to the home brewer as used by the professional brewers of the world. Fermentis dry yeasts now offer a true alternative to liquid yeast cultures as the need for expensive shipping and packaging has been replaced by a nitrogen flushed sachet with a two year shelf life.

  • *Registered Postage Australia Wide
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    Make your own apple cider with this easy-to-use manual crusher! Put the apples (or hard fruits) into the  hopper and crank away. The knife blades cut the apples and the aluminum rollers grab the apples and pull them in and smash them up yielding a pulp that can then be pressed.

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    The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines, mead and cider. If you could only choose one yeast to have in your cupboard, this would be the one. Lalvin EC-1118 (Champagne Yeast Or Saccharomyces Cerevisiae Bayanus)

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  • *Standard Postage Australia Wide
    *International Postage UNAVAILABLE for this item


    The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines, mead and cider. If you could only choose one yeast to have in your cupboard, this would be the one. Lalvin EC-1118 (Champagne Yeast Or Saccharomyces Cerevisiae Bayanus)

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  • *Standard Postage Australia Wide
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    Mangrove Jack’s craft series yeasts available in Kveik Yeast M12, French Saison M29, Liberty Bell M36, West Coast M44, Californian Lager M54, Bavarian Lager M76, Belgian Ale M41, Mead M05 and Hophead Ale M66

    Please see below for a full description of the product:

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    The Craft Series Apple Cider Starter Brewery Kit contains everything you need to make 23 L of delicious apple cider at home. The kit also comes with thorough instructions to make sure your first brew is a success. The taste of delicious orchard apples, light and crisp with a juicy apple bite. Enjoy any time, chilled or on ice.

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    A simple and powerful sturdy fruit press for hobby juice/wine makers. Screw fruit press is designed for juicing of previously prepared fruit. Can be used for apples, grapes or other soft/pulped fruit. Heavy-duty, coated, cast iron, double ratcheting head to press with greater pressure and ease. Easy pour bottom spout and enameled steel base.

    Please see below for a full description of the product:

  • *Registered Postage Australia Wide
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    Use to primary sugar to add in your bottled beer/cider, 1 drop for stubies, 2 drops for 750ml bottles

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  • *Standard Postage Australia Wide
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    Vintner’s Harvest Campden Tablets are primarily used in wine and cider making, but can also be used when making beer. It kills certain bacteria and inhibits the growth of most wild yeast. It also helps eliminate both free chlorine, and the more stable form, chloramine, from water solutions (i.e., drinking water from town supply).

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    Diammonium Phosphate (DAP). A source of nitrogen for yeast. Use .5 – .75 grams per 4l of must to aid yeast and help reduce later problems with hydrogen sulfide.

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