Сlarifier for wine and beer: gelatin + chitosan for 20L 1) Pour the wine, add the pachet C and mix it. 2) After 3 hours, add packet D and mix it with wine. ° 3) Put the wine in a cool place for 3-4 days, again pour the wine.

Dosage: 10g per 10 liters Pour an adequate portion of KLAROWIN into a water and mix thoroughly. Leave the mixture for 24 hours, stirring it occasionally. After that period, pour the solution into the liquid that needs to be clarified. The results should be visible after approx. 1 week, in the form of sediment settling on the bottom of the container....

The plastic spoon is the most recommended for contact with wine or beer. It is not recommended to use wooden spoons nor metal spoons.

The plastic spoon is the most recommended for contact with wine or beer. It is not recommended to use wooden spoons nor metal spoons.

KLAR-ZYME- fining agent for difficult wines 10ml for 50L How to use:  1) Dilute the enzymatic product with water. Take 1 portion of the product for 10 portions of water. 2) Add it to the must or wine. 3) Stir carefully and leave it covered in a warm place: for 1 day to extract juice from fruit and for 5-7 days to clarify the wine,...

Plastic beerspoon 70cm

Klarowin Turbo for 50L of wine Professional kit for clarifying white and red wines, juices and mashes after distillation. The kit includes silica sol and acidic gelatin (Klarowin2). The ingredients have appropriate certificates approving their use in food industry. A product only for oenology. Composition: Silca sol 35ml + gelatin 7g

Especially for clarification of wine, juices, ... It is most commonly used in combination with liquid gelatine (1 ml kieselsol + 1 ml gelatine, to be added separately !) which results in a very fast action with little precipitation. Dose : 2.5 - 5 ml / 10 l.

For clarification of wines, juices Used mostly in combination with kieselsol (5 ml of kieselsol + 1 g gelatine, to be added separately)   Dose: 1 - 3 g / 10 l wine, dissolve it in 5 x its amount of water while stirring continuously; Let it swell for 20 min. and add again 5 x its amount of hot water to dissolve.

GELAMOST VINOFERM (= mostgelatine Erbslöh) Liquid gelatine/caseine derivate used for the preclarification of grape-must. Reduces polyphenols and catechines . To be added preferably during or just after crushing. Dosage: 50 - 200 ml / 100 kg must.

Universal and natural clarifier for wine, juice and beer. Suitable for clarification at cold temperatures. Dose: 2 - 5 ml / 10L

Vinoferm® Tannorouge Tannin from the sweet chestnut. Mainly used for red wines. Beside bouquet enhancing properties, also has a stabilising effect on anthocyans (red pigments). Best added at the beginning of fermentation. <span...