wine production

?Stabilizes the color and enriches the bouquet of the wine.Ingredients: Mix of acids - tartaric, malic and citric acid - as they occur in the natural fruit.Application: Perfect for must made from hawthorn, wild rose , chokeberry, strawberry, pear, grain and honey. The acids can be added to the must or the wine (depending on the acidity), the amount is between 5 to 15 g per 10 liters.

​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.

?Dense bristles - suitable for cleaning balloons without scratching them with the wire.Good grip and good workmanship - guarantee good cleaning results.The flexible wire - from which the brush body is made - does not break when bent.The 56 cm long brush body 37.5 cm long bristles allow you to wash even the largest balloons. The handle of the brush is particularly ergonomic and does not slip out of your hand even when it comes into contact with water. Technical data: Length: 56 cm with handle, 37. 5 cm brush with bristles - color: red - shape: curved

For 0.5 L bottles

?A natural enzyme preparation in dry form, facilitates the extraction of juices. ~Use in the same way as liquid pectinase. ~The advantage of this product is that it maintains a constant use quality throughout the entire shelf life. ~You can use it at room temperature, without Loss of quality/efficiency, store! ~A pack of 6g is enough for 10-30kg of fruit.1. Pour a small amount of water over the chopped fruit 1-2 L / 10 kg of fruit at a temperature of 40C for berries and 80C for apples, pears, plums and quinces.2. Dissolve the enzymatic preparation in 100 ml of room temperature water.3. If the temperature of the fruit mass is equal to or lower than 40C, the dissolved preparation is added. ~4. Mix well and leave covered in a warm place for 9-15 hours.5. After this time, squeeze the juice.

​Dried yeast for honey wines Enovini Honey 10g.It has increased tolerance to high concentrations of sugar and alcohol.It is characterized by low production of volatile acids, sulphites and acetaldehyde.Method of use:Yeast does not require preliminary propagation. The contents of the package should be dissolved in 100 ml of boiled and cooled to 35°C water. Add culture medium with vitamin B1 in the amount of 4.5-11 g/ 10-25 L of mash. To lower the pH, it is recommended to add acidity regulator in the amount of 18-46 g per 10-25 L of honey mash.To increase the acidity of the mash, it is recommended to add acidity regulator at the rate of 18-46 g per 10-25 L of honey mash. Optimum acidity at the start of fermentation: 4-4.5 g/L.

?A noble wine yeast Saccharomyces cerevisiae from the Burgundy region of France.?For red wines - Fermivin VR5 is a yeast that allows to obtain wines from red fruit with a characteristic taste. ~Depending on the amount of added sugar You can use it to make sweet and dry wines. For long-stored wines.This yeast is very resistant to alcohol, it ferments up to 16%.Temperature range 18-32C - these are the optimal fermentation conditions under which the Fermivin V5 yeast achieves its full potential.A bag of the Fermivin yeast 7013 allows the preparation of 10 to 35 liters of cuve. This yeast ideally brings out the aroma of red and tannin-rich fruit that requires a long ripening period.How to use: The contents of the bag with 100 ml of boiled and heated to 30C Mix with cooled water and leave to stand at room temperature for 20 minutes. Then pour the solution into a fermentation container or balloon with cuve. The yeast achieves its full potential when using nutrient salts with vitamin B1 (123658) and Kombi Vita (123659). Ingredients: wine yeast Saccharomyces cerevisiae var. bayanus, emulsifier: sorbitan monostearate.

Wine yeast Saccharomyces Bayanus yeast + nutrient for white and rose wines Enovini BAYA VITA contains the ideal yeast Saccharomyces Bayanus and a nutrient with which you can prepare your house wine. The product enables the complete fermentation of the drink to be prepared. Perfect for Wines made from apples, pears, light grapes, wild roses and raspberries. The best yeast strains ensure complete fermentation.Efficient fermentation set for 10-25 l cuve. ~ ~Make sure that you do not add the nutrient directly to the yeast strain, but that you follow the instructions for use. Instructions for use: The yeast does not require any prior propagation. Stir the yeast into 100 ml of boiled water that has been cooled to a temperature of 30 C and then let the whole thing stand for 20 minutes. Then pour the solution into a fermentation container/carboy with cuve. Dose the appropriate amount of nutrient salt (1 g nutrient salt/1.5-2.5 L must) in three equal portions: I - before inoculation with yeast, II - after 2-3 days of fermentation, III - after approx. 10 days when the blg of the must falls to 8-12. Dissolve the portions of the nutrient salt in 100 ml of must, then pour into a container/balloon and stir. Do not add the nutrient salt directly to the yeast inoculation!Ingredients: Nutrient salt 58.8%: (diammonium phosphate, components of inactive yeast cells, vitamin B1 (Thiamine hydrochloride), yeast 41.2% (wine yeast S. bayanus, emulsifier: sorbitan monostearate).

?The 6-chamber plastic fermentation tube, essential for the fermentation process, is a product that allows you to prepare your homemade canning products and drinks without worrying about the ingress of oxygen, contaminants or unwanted flies!Large chambers - The 6 chambers with which the tube is equipped make it possible to efficiently remove the CO2 produced during the fermentation process, while the water evaporates more slowly! Versatile - the tube is ideal for the preparation of homemade wine, beer and cuve, but also for Pickling vegetables!

?Fermentation tubes for balloons, for wine, for the fermentation of alcoholic beverages.?An innovative design ensures quiet fermentation, without disturbing noises. Fits stoppers from 8.5 to 10 mm. ~Innovative venting system - protects the inside of the tube from contamination. ~By regularly dissipating CO2 that is produced during fermentation. ~The inner flask of the tube was designed to ensure a quieter release of carbon dioxide particles during fermentation, thanks to which the tube works very quietly and the piston does not hit the walls of the housing. This tube also has other advantages: it is stable, durable, easy to clean and very practical. ~

For clarifying juices, musts and wines - Klarowin 2 - Gelatine is an agent that effectively removes cloudiness in various drinks. Klarowin 2 mainly removes discoloration caused by dyes and tannins in rose and red wines. A pack of the Product is sufficient to clarify 30-50 L must or wine, depending on the dose added. The effect of Klarowin 2 can be observed after just 7 days, the cloudiness is deposited on the bottom of the vessel. A corresponding dose of Klarowin 2 in Add 100 ml of water, stir thoroughly and add to the liquid to be clarified. Klarowin 2 is an effective clarifying agent for wines and juices. It contains gelatin (positively charged), which has strong adsorbing properties after swelling in water. It binds various substances that are negatively charged, mainly cloudiness caused by dyes and tannins, and causes them to be deposited on the bottom of the vessel.  ~As a result of this reaction, large particles are formed that fall down easily and at the same time collect positively charged proteins. ~Instructions for use: Pour an appropriate portion of Klarowin 2 into 100 ml of water and stir well. Add the solution to the liquid to be clarified. The result should be visible after about a week in the form of a deposit that falls to the floor.ATTENTION: Care should be taken not to overdose the clarifying agent. If the dose is too large, they can cause secondary clouding or change the color of the wine.Ingredients: Gelatin

Klarowin Turbo 2 is a rich, efficient and fast-acting product consisting of two components for clarifying wines and mash.?Two components - silica brine and chitosan are effective in removing all kinds of cloudiness.For all types of wine, sugar cuve and grains. Mashing - the agent can be used for white, red and rose wines as well as for mashing. Works within 24 hours - the agent has a quick clarifying effect, it removes cloudiness within 24 hours. One pack is enough for clarifying 25 L of wine. The use of Klarowin 2 is simple and problem-free. The set consists of component A - silica brine, which is negatively charged, and component B - chitosan brine, which is positively charged and has a broad chelating effect.  ~The agent removes tannin turbidity (-), proteins (+) and metal ions (+).The use of this agent consisting of two components guarantees the removal of all types of turbidity in wines and mash.Klarowin Turbo 2 works quickly, the clarifying effect is already there Visible for 24 hours.Attention: When carrying out the clarification, care must be taken to dose the products according to the instructions, as using too large a dose can cause secondary cloudiness or a change in the color of the wine.Instructions for use: After the end of the After fermentation, drain the liquid from the deposits and degas thoroughly (an excess of CO2 would extend the clarification time). Add ingredient A (silica brine) in a proportional amount to the clarifying liquid (the content is sufficient for a maximum of 25 L). Then mix gently for about 10 seconds and let stand for about 1 hour. After this time, add ingredient B (chitosan solution) in a proportional amount to the clarifying liquid (the content is sufficient for a maximum of 25 liters of liquid). Stir gently for about 10 seconds and let the whole thing stand for about 24 hours. Then drain the liquid from the deposits.ATTENTION: The product may slightly change the color of the wine.Ingredients:Silica brine 14 ml: water, silica, malic acid, chitosan brine (from crustaceans) 46 ml, preservative: sodium pyrosulfite (sulfites)

?A measuring device for determining the concentration of sugar in must or beer wort in Balling degrees as well as for determining the potential alcohol content in wine or beer (%).One Balling degree (1Blg) corresponds to approximately 10 g of sugar 1 l juice (must). ~ ~The device was calibrated at a temperature of 20C.With three scales for measuring the sugar concentration in g/l and in degrees Blg as well as the potential concentration of alcohol in % ~ - Tube for measurementNotes:To carry out the measurement, the tube should be 2/3 filled with the must or beer wort. The liquid should not contain any solid particles or gas bubbles. The amount of liquid should be such that the hydrometer placed in the tube can float freely and does not touch the walls or bottom of the tube.Example: Suppose the must has 20 blg, this corresponds to 200 g/l sugar and means that the potential concentration of alcohol in the wine will be 9.6%.ATTENTION: For convenience, different ranges of sugar concentration in the must have been marked on the scale for different types of wine: dark red ranges (22 - 25 Blg) - dessert wines (sweet), - yellow range (15 - 22 Blg) - table wines (dry),For a correct fermentation process, it is important that the sugar concentration before fermentation is in the range 22 to 25 Blg lies. If you prefer very sweet wines, add sugar in several steps, e.g. B. on the 1st, 5th and 12th day of fermentation. The wine can also be sweetened at the end of fermentation.The sugar content in the beer wort is measured in a similar way to wine. On the scale, the recommended range of sugar concentration in the initial phase was marked with an amber color (8 - 10 Blg). The fermentation of the beer wort is considered complete when the values ??are in the green range (0 - 2 Blg).

​For white wines or whiskey - natural oak chips ideally enrich the aroma of white wines and distillates.It adds aroma and flavor - the addition of oak chips enriches the alcohol with valuable tannins, oak and almond aromas. They lend a light amber color. The shavings are made from the French oak variety Robur.The oak shavings are added directly to the alcohol or during its fermentation or to the finished fine wine and left to stand for 3-6 weeks.Oak chips are an ideal substitute for expensive and difficult to handle oak barrels used for the maturation of many alcohols. Thanks to them, you can easily obtain the desired aromas and oak notes in the prepared fine wines. In wines or liqueurs, the addition of oak shavings emphasizes the freshness and fruity character of fine wines. The offered shavings will also prove their worth for homemade alcohols of the cognac, bourbon and brandy type.Main characteristics:Raw material: French oak variety RoburType: unroastedAroma: almondDosage: 1-3 g/ 1 LNet weight: 20 gMethod of use:The exact duration of contact of the shavings with the alcohol should be adjusted individually based on tasting.If you find the degree of concentration of aroma in the noble drop suitable, remove the shavings and enjoy its taste.

​For various alcohols - wines, brandies, mead, liqueurs, beers and schnapps.The aroma of an oak barrel, a gentle aftertaste of vanilla and ground coffee.The oak shavings will give colorless alcohols a deep amber color.The shavings are made from the French oak variety Petraea.The use of oak shavings is very simple, just add them to the fermenting or finished alcohol. The final result is obtained after about 6 weeks.Homemade alcohols can be enriched with noble notes of oak, vanilla or ground coffee. They are therefore an excellent substitute for expensive oak barrels.Main characteristics:Raw material: French oak variety PetraeaVariety: heavily roastedAroma: oak barrel, vanilla, ground coffeeDosage: 1-3 g/ 1 LNet weight: 20 gMethod of use:The exact duration of contact of the shavings with the alcohol should be adjusted individually based on tasting.If you find the degree of concentration of aroma in the noble drop suitable, remove the shavings and enjoy its taste.

​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.

??Easier squeezing of juices - Pectinase loosens the structure of fruit. Adding pectinase makes it easier to clarify wine later after fermentation has ended.Effective - a pack of 10 ml is enough for approx. 50 kg of fruit. Vial with cap - allows you to store the product and later use the unused residue. Mix the contents of the sachet with 100 ml of water, pour over the fruit according to the instructions on the package, mix and set aside.Instructions for use:  ~Pour a small amount of water (1-2 L per 10 kg of fruit) over the chopped fruit (40C for soft fruit and 80C for apples, pears, plums and quinces. ~When the temperature of the fruit mass drops to 40C, add pectinase, crushed in 100 ml of room temperature water. Stir the whole thing thoroughly and leave covered in a cool place for 9 to 15 hours. Then squeeze out the juice. Ingredients: pectolytic enzyme

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.

The refractometer measures the sugar concentration in mead wort in degrees Brix (% Brix) and is an indispensable tool for home mead making. It is suitable for beginners and experienced producers and allows the sugar content to be checked on a scale of 0-90 % Brix. It is easy to use: A drop of mead wort is placed on the prism. With automatic temperature compensation (ATC), it guarantees precise measurements. The portable device is easy to handle. The operating instructions should be read before use. The set contains the refractometer, pipette, screwdriver, case, cloth and instructions. Measuring range: 0-90 % Brix Accuracy: +/- 0.1 % BrixATC range: 10°C-30°C.

Universal cleaner for wine and distillery areas. ~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 from glass balloons, plastic barrels and Copper-distilleries!

?For measuring sugar and determining potential alcohol content - the aerometer useful for wine settings and beer wort, measuring range 0-30Blg?.Color coding of the recommended sugar concentrations - on the scale of the hydrometer are the sugar concentrations that are suitable for each Fermentation stage are correct, marked with colors.Test tube with cap - the test tube has a cap that prevents the hydrometer from slipping out during carrying to another location or storage.Easy measurement - the instrument is exceptionally easy to use. The measurement is taken directly thermometer in the center of the areometer - thanks to the practically direct contact with the wall of the areometer (tip of the capillary), it measures the temperature of the liquid without adulteration. ~This vinometer saccharimeter is an essential instrument for rapid and precise determination of the sugar content in the cuve or beer wort.The Vinometer is a hydrometer that is scaled in degrees Balling (Blg) - 1Blg corresponds to approximately 10 g of sugar in 1 l of juice (must). ~Thanks You can also use its two scales to plan the strength of your wine.So you don't need any additional calculations or tables: Dark red area (22 - 25oBlg) - initial concentration, dessert wine (sweet)Yellow area (15 - 22oBlg) - initial concentration , table wines (dry)Dark yellow range (9 - 11 Blg) - initial concentration, beerGreen range (0 - 2 Blg) - final concentration, beerRed range (-2 - 0 Blg) - final concentration, winePlanning of wine strength: 1Blg corresponds to about 10 g of sugar in 1 l of must. The addition of 1 kg of sugar increases the volume of must by 0.6 l. Before fermentation begins, the sugar content in the must should not exceed 22Blg! Let's assume that the value read is 16Blg. From must with this sugar content you get a wine with a strength of 7.3%. If you want to get a wine with an alcohol content of 13%, the must should contain 260 grams of sugar per liter. The required addition is 260 - 160 = 100 g/l. To ensure that the sugar content in the must does not exceed 22Blg, the required amount of sugar must be added in three equal parts: the first - before the start of fermentation, the second and third, for example. B. on the 7th and 12th. Examination of the beer wort: The sugar content in the beer wort is measured in the same way as for the cuve. The set includes: a plastic test tube - a stopper for the test tube - an aerometer with thermometer Measuring range: from 0 up to 30 sheet

?Complete set consisting of:- Wine balloon 15 l in a plastic basket,- Balloon cork 43 mm with closure,- Fermentation tube with protective stopper,- Potassium metabisulfite 10 g - agent for stabilizing must and wine as well as for rinsing winemaking accessories,- Vinistart Complex - a combination of a noble yeast strain, appropriate nutrient salts and pectinase - a natural enzyme that enables the extraction of juice from fruit and supports the clarification of wine, - Multimeter in the test tube - a sinking spindle to control the concentration of sugar in the cuve and wine,- Wine hose with clamp.To start fermentation, all you need to do is add fruit, water and possibly sugar to the set . The set includes all the necessary fermentants and accessories. For white, red and rose wines - regardless of which fruit you choose, the Vinistart Complex with Pectinase added to the set will allow you to make an excellent wine with a strength of up to 17% Set for years - the wine accessories included in the set, ie the balloon, the stopper, the fermentation tube, the sink spindle or the wine hose, will serve you for years if used according to the instructions for use.Potassium metabisulfite for stabilization of wines and for rinsing winemaking accessories. Vinistart Complex - a mixture for fermentation that contains wine yeast, ideally selected nutrient salts and pectinase, which enables the extraction of juice from fruit and supports the clarification of wine.The multimeter included in the set allows the measurement of the sugar concentration in the cuve and planning the strength of the wine.?The hose with clamp allows the wine to be completely drained from the sediment and bottled.This high quality set will make your winemaking easier and more efficient.Usage:< br>Washing the accessories:Note that the winemaking accessories you are going to use should be thoroughly washed. This prevents an infestation that could spoil the wine. To wash winemaking accessories, use a potassium metabisulfite solution added to the kit or Oxi Turbo, which is purchased separately - use is described in the instructions on the packaging. Please note that balloons and other glass accessories must not be washed with hot water (the maximum temperature is 50C). Too high a temperature can cause the glass to burst.

​Irreplaceable in winemaking - Enovini® BAYA is a specially selected noble yeast strain of the premium class. Allows the preparation of white and rosé wines at home.Fast and stable fermentation - the noble dry yeast in Enovini® BAYA will prove ideal even under difficult conditions. You can also use it to “restart” fermentation.For 10-35 L - one package of Enovini® BAYA of 7 g is enough for the production of up to 35 L of aromatic, home-made wine that will delight your whole family.Easy to use - this yeast is exceptionally easy to use, the recommended fermentation temperature is 8-32°C and the expected alcohol content can be up to 18%!A wealth of possibilities - Enovini® BAYA yeast in combination with a nutrient salt with vitamin B1 and Kombi Vita, which you will find in our offer, will allow you to use the properties of the yeast 100%, thanks to which you can enjoy an even fuller taste and aroma of your homemade alcohols!It is especially recommended for making wine from the following raw materials: gooseberries, pears, apricots, strawberries, cereals, rose hips, apples, dog rose, white grapes, rhubarb, raisins. The yeast is cold-loving and works at low temperatures (from 8°C). They are therefore ideal for fermentation in the colder seasons, in cellars; the fermentation temperature range is 8-32°C.