30g re-sealable pot of Pectolase. Use at begining of fermentation to ensure maximum yield of juice and flavour from fruits etc. Also prevents possible pectin haze. Contains: Glucose, Pectolase.

400g re-sealable pot of Pectolase. Use at begining of fermentation to ensure maximum yield of juice and flavour from fruits etc. Also prevents possible pectin haze. Contains: Glucose, Pectolase.

100g re-sealable pot of yeast nutrient. Add at start together with yeast, this nutirent will ensure a rapid and complete fermentation of wine. Also beneficial to beer making.

500g bag of yeast nutrient. Add at start together with yeast, this nutirent will ensure a rapid and complete fermentation of wine. Also beneficial to beer making.

Amylaze removes starch in wine. This will treat up to 20 gallons of wine and is highly concentrated - only a small amount needed and you cannot overdose.

100g re-sealable pot of Citric Acid. A substitute for natural citrus to aid a healthy fermentation. Increases acidity in wines. One rounded teaspoon is equivalent to the juice of one lemon. Also great for making bath bombs.

500g bag of Citric Acid. A substitute for natural citrus to aid a healthy fermentation. Increases acidity in wines. One rounded teaspoon is equivalent to the juice of one lemon. Also great for making bath bombs.

50g re-sealable tub of Tartaric Acid. Use to enhance the bouquet and flavours in wines and to increase the acidity. Very useful for Elderflower wines and cordials as well as lemonade.

1kg bag of Tartaric Acid. Use to enhance the bouquet and flavours in wines and to increase the acidity. Very useful for Elderflower wines and cordials as well as lemonade.

50g re-sealable pot of Malic Acid.

50g re-sealable tub of Precipitated Chalk. Use to reduce acidity in wines and ciders. The addition of 7g per gallon with lower the acidity by about 1.5PPT.

1kg bag of Precipitated Chalk. Use to reduce acidity in wines and ciders. The addition of 7g per gallon with lower the acidity by about 1.5PPT.

100g re-sealable pot of Acid Blend. Specially formulated to match the natural acid found in grapes. Made up of: 45% Tartaric Acid; 35% Malic Acid; 20% Citric Acid.

500g re-sealable tub of Sodium Metabisulphate (campden powder).

50 dissolvable campden tablets. Add as a preservative, together with fermentation stopper at the end of fermentation.

30g pot of fermentation stopper (Potassium Sorbate). Very important to add at the end of fermentation to prevent re-fermentation in the bottle giving popped corks or exploding bottles.

500ml bottle of wine sweetener, a non-fermentable sweetening agent. Add to taste. Contains Aspartame.

30g of French Oak Chips. Adds an oaky character to wines. Enough for 20 litres of wine. Can also be used in beers and spirits. Best added in a muslin bag so they can be removed easily before racking.

100g re-sealable pot of bentonite. Use as an aid to clearing cloudy and hazy wines. Best used at start of wine and add prior to adding yeast.

114ml bottle of Glycerine. If a finished wine, liqueur or spirit is a little to harsh it can be improved by an addition of a little glycerine to aid smoothness and mouth-feel.

50g re-sealable pot of Cream of Tartar.

50g re-sealable pot of Wine (grape) Tannin. Use to add zest and help preserve your wine.

100g re-sealable pot of Gypsum. An additive to compensate for water deficiencies in beer making. Helps to avoid possible infection. Also perfect for adding at the start of sherry fermentation.