​Activated Carbon Granules (Pellets) with 10% Bentonite – For Targeted Flavor and Odor CorrectionThis highly selective activated carbon preparation in convenient pellet form is designed to reliably remove unwanted flavors and odors. Whether in must, wine, spirits, or fruit juice – the granules act precisely where off-notes spoil the result.Special Features:Dual Effect: The combination of activated carbon and 10% bentonite not only corrects odors but also effectively adsorbs proteins.Easy Handling: Dust-reduced and ready to use thanks to the granular form.Application:Add the pellets directly to the beverage without prior dissolution. Stir intensively for several minutes immediately, followed by 2–3 further short stirring intervals. Adsorption is complete after 24 hours.Important: After treatment, the activated carbon must be removed promptly by filtration.

Acid-free barrel, bottle and container cleaner. Reliably removes even heavy dirt deposits and storage mold from your container or barrel and thereby prevents microbial spoilage of the drink. Also suitable for cleaning glass balloons and plastic barrels!

By lowering the pH value in distillation mash, bacterial infections and the resulting reductions in quality and loss of yield are prevented. The development of the fruit's own bouquet substances is promoted by Biogen M and a pure fermentation is supported. The pH value should be 3.0 - 3.3 after adding the acid.Dosage: 0.3-0.4 l/hl fruit mash, up to 0.8 l/hl for other mash or roots. The amount required depends on the variety, vintage and ripeness of the fruit used. If the mash is to be stored for a longer period of time after fermentation is complete, it is advisable to add moreBiogen M ~after the end of fermentation.

Blue lye for the determination of total acidity in beverages

For clarifying and removing protein from wine and other drinks. Makes filtration easier.Dosage: 50-300 g/hlApplication: Sprinkle the required amount directly into the drink or stir into 3-5 times the amount of water and let it swell and settle for 6-12 hours. Drain off any excess water and stir the bentonite slurry into the drink. Check for a clean smell before adding.

Dry pure yeast Saccharomyces bayanus for the second fermentation in sparkling wine and for restarting sluggish or stuck fermentations in grape and fruit wines and in distillation mash. Suitable for all white wines. GMO-free in accordance with VO (EC) 1493/99 and suitable for theproduction of wines from organic cultivation.Dosage: 10 - 20 g/hl for sparkling wine, 30 - 50 g/hl for fermentation,Application: Stir the required amount of pure yeast into about 10 times the amount of hand-warm water or a must/water mixture and let it stand for about 20 minutes. Then stir briefly and add to the must or mash. To avoid fermentation stagnation, the temperature difference between the yeast starter and the must/mash should be as small as possible. Store in a cool, dry place. Close the opened pack tightly and use it soon.

The yeast enzyme preparationGrfix Pomegranate ~ensures the safe liquefaction of pome fruit mashes thanks to its enzyme combination specifically tailored to pome fruit. The pure yeast, optimized for use in fruit distilleries, ensures rapid, complete fermentation for aromatic brandies without any false fermentation.Dosage: ~50 g/hl mashApplication: strong> ~Grfix ~is sprinkled into the mash in portions directly during mashing without dissolving it beforehand.

The yeast enzyme preparation Grfix ~ ensures safe liquefaction of the mash thanks to its special enzyme combination tailored to the requirements of fruit mash. The pure yeast, optimized for use in fruit distilleries, ensures rapid, complete fermentation for aromatic brandies without any false fermentation.Dosage: ~50 g/hl mashApplication: strong> ~Grfix ~is sprinkled into the mash in portions directly during mashing without dissolving it beforehand.

Loose, asbestos-free cellulose-based flocculant for filtering schnapps with funnel filters. Safe for food production. Pack size: 500 g.Application: Stir the required amount of flakes (2-5 g/l) into part of the brandy, allow to swell for approx. 1 hour, then mix into the total quantity and filter the spirits.

Highly effective, tasteless and odorless silicone defoamer for use in distilleries. GMO-free. Prevents unwanted foam formation during fermentation and distillation.Dosage: 2-4 ml per hl of mash

Thanks to its special enzyme combination of pectinases, cellulases and hemicellulases, Grfix Spezial guarantees safe liquefaction of the mash even with roots, tubers and quinces as well as with particularly acidic apples and pears. The pure yeast (Saccharomyces cerevisiae), which has been optimized for use in distilleries, guarantees rapid and complete fermentation and ensures aromatic, aromatic, non-tone-free brandies. Dosage: 75 g/hl MashGENZIAN: Wash the roots thoroughly several times and chop them very well . For fresh roots add one part water, for dried roots add three parts water, heat the mash to 25 C and mix in Grfix Spezial. 24 hours after mashing in to protect the mash from infections, add 0.6 - 0.8 l Biogen M/hl mash. SLOES: In order to reduce the high tannin content of the fruits, sloes are not mashed before the first frost. A pH value reduction with Biogen M is not necessary. ROSEHIPS and ROWBERRIES: Crush the rosehips well, destem the rowanberries and grind them. Add approx. 10 liters of water to every 100 kg of fruit, heat the mash to 25 C and addGrfix Spezial. After 24 hours, mix in approx. 0.5 - 0.6 l Biogen M. Store in a cool, dry place. Close the opened pack tightly and use it soon.

Highly concentrated enzyme preparation for the optimal digestion of distilled mash. The combination of pectinases and cellulasan ensures safe liquefaction of the mash, facilitates fermentation, ensures complete fermentation for maximum alcohol yield and the release of valuable ingredients for aromatic brandies.Dosage: Church mash: 5-10 ml/hl Plum mash: 10 ml/hlPome fruit mash: 10-15 ml/hl

pectinase specially adapted to the requirements of pome fruit and Jerusalem artichoke mash in combination with high cellulase activity ensures reliable liquefaction of the mash, facilitates fermentation and ensures complete fermentation of the mash for maximum alcohol yield as well as the release of valuable ingredients for aromatic brandies.Dosage :Stone and berry fruit: 5-10 ml/hlPome fruit: 10-15 ml/hlJerusalem artichoke: 20-50 ml/hl

Glass cylinder for the determination of total acidity and SO2

Messzylinder aus GlasMaße:Länge 30,5 cmDurchmesser 3,4 cm

​Pectinase / Anti-Gelling Agent – Natural & EfficientNatural enzyme preparation for optimal liquefaction of fruit mashes. It prevents the must from gelling, increases juice yield during pressing, and ensures a faster, clear juice structure. Ideal for producing fruit juices with strong color and aroma.Usage: For mash liquefaction and juice clarification.Property: Non-GMO, suitable for organic use.Dosage: 10 g / hl.

Pocket pH meter including 50ml calibration solution each of pH 4.0 and pH 7.0.

​Potassium disulfite (E224) – Highly pure sulfiting agent for wine & must.Potassium disulfite is the standard agent for safe sulfiting of mash, must, and wine. It reliably protects your harvest from oxidation and suppresses unwanted microorganisms and wild yeasts.Effects and Benefits:Antioxidant: Preserves the fresh aromas and natural color of the wine.Antimicrobial: Prevents faulty fermentations and stabilizes the final product.Precise Dosage: Easy handling due to powdered form.Application & Dosage:Standard dosage: 10 g/hl (per 100 liters).Effect: Adding 10 g per 100 liters releases about 50 mg/l of free sulfur dioxide.Potassium Disulfite E224 for food (restricted use)Approved for sulfiting must, mash, and wine after pressing.

Calibratable liquor scales with thermometer and correction scale. 35 - 45 vol%. Division 0.1 vol%. 44cm long

For home winemaking, ensures safe fermentation and ensures a maltone-free, varietal-typical aroma.Dosage: 15 g/hlApplication: Stir the required amount of pure yeast into lukewarm water, let it stand for 15 minutes and then add it to the must. Then add 15 g of yeast food per 100 l of must.

Special yeast specially selected for use in distilleries with optimal properties: rapid fermentation, reliable fermentation, high degree of final fermentation, high alcohol yield.Dosage:Fruit mashes: 10-20 g/hlJerusalem mashes: 50 g/hl

Yeast specially selected for the fermentation of red wine mashes and musts with rapid fermentation capacity - good expression of the typical character of the variety - high alcohol tolerance - low formation of fermentation by-products.Dosage:Red wine mashes:  ~  ~  ~  ~  ~ 10 - 20 g/hlRed wine must:  ~  ~  ~  ~  ~  ~  ~  ~ ~ 10 - 15 g/hl

Yeast that can be used universally on all grape varieties and has excellent properties: rapid initial and reliable fermentation - low formation of undesirable fermentation by-products, high alcohol tolerance - good expression of the characteristics typical of the variety ~Dosage: white wine must 10 - 15 g/hlRed wine mashes 20 g/hl Fruit mashes 15 - 20 g/hl

For clarifying and tannin fining in wine, juice and other drinks in combination with gelatine.Dosage: 20-50 ml/hl depending on requirements, determine the exact dosage in the preliminary test.