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    American Oak Chips: Lightly toasted, use 20-40gm per 10l of wine or spirit to give an oak character
    French Oak Chips: Medium toasted, use 20-40gm per 10l of wine or spirit to give an oak character

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    Citric acid is used in wine making as a flavour enhancer and, if required, to reduce the pH of the must to the correct range of approximately 3.2 – 3.5, as well as for cleaning purpose.

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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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    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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    VP41 Bacteria was isolated in a hot region of Italy during a European Craft malolactic bacteria selection project for wine bacteria with unique performance and winemaking properties. VP41™ stood out as a highly tolerant strain, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH.)

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    Known for its Reliability and Robustness, QA23 tends to ferment well in clarified juice, low in nutrients. In addition, its ability to ferment at relatively low temperatures makes it an ideal choice for the making of many white wines. This is a fructophilic yeast, hence tends to ferment well at the end of fermentation.

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    Vineyard isolate from Côtes du Rhône. In red varietals, Rhône 2226 enhances varietal flavour and aroma, contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. Also useful for restarting stuck fermentations, A vigorous fermenter, tolerates 18% v/v alcohol.

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    Potassium Bicarbonate is used to raise the ph in red and white wines, also helps by improving quality or rounding off of flavors. 1g/l will raise ph by 0.2

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    Potassium Metabisulphite is used to prevent oxidation and growth of wild yeast and bacteria in wine must. Dissolve the required amount in a little water, must or wine and add into the fermentation vessel at crushing or into the storage vessel at racking.

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    Used to clarify wines & reduce bitterness as well as reducing brown coloring in white wines, will also improve the hue in reds and rosè.

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    Bentonite is unique in that it can be added to your wine either before or after fermentation. Most kit wines include Bentonite in the add pack, with instructions on how to mix it into the must before adding yeast.

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    This sanitiser is completely food grade and non-rinse. The formulation is highly concentrated and will make over 500Litres when diluted. You can also re-use the sanitiser over and over again making it even more cost effective.

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    Tartaric Acid 500g: Used to reduce the pH in wine. Mix with a small quantity or wine then add to the bulk.

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    This test tube is ideal for testing beer, wine and spirit samples. The tube is transparent so you can see exactly whats inside. Their flat bottom allows them to stand-up on flat surfaces without the need for a test tube rack.

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    This test tube is ideal for testing beer, wine and spirit samples. The tube is transparent so you can see exactly whats inside. Their flat bottom allows them to stand-up on flat surfaces without the need for a test tube rack.

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    Known in the wine and sour beer industry as a wine thief. Plastic Wine Valenche allow you to minimise the disturbance of your fermentation by taking a sample of liquid off the top in those hard to reach barrels or carboys/demijohns.

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