Calcium sulphate 500g (Gypsum)

Precipitated Chalk for Balancing Juice and Wine Acids - Calcium Carbonate Precipitated chalk or calcium carbonate is the most effective and widely used softening agent in juice and wine production. Pure calcium carbonate allows precise acidity regulation in beverages. Dosing guide: General dosing: 6.5g/10l reduces acidity by 1g/l For rhubarb juice: 2g/l to soften oxalic acid Instructions for use: Treatment of juice or wine with calcium carbonate: Start treatment with the freshest beverage possible Leave enough space in the container for foaming Add the required amount of chalk Mix thoroughly for several minutes Repeat mixing and rest periods until CO2 release stops Let stand for 12-24 hours Carefully decant clear liquid from white sediment Quality precipitated chalk ensures balanced taste and proper acidity levels for your juices and wines.

Precipitated Chalk for Processing Juice and Wine Acids Precipitated chalk is an effective and natural juice acid softener containing pure calcium carbonate. It's an ideal solution for home juice and wine making. Usage and Dosage Standard dose: 6.5g chalk per 10 liters reduces acidity by 1g/l For rhubarb juice: 2g chalk per 1 liter to soften oxalic acid Processing Instructions Treating juice or wine acids is recommended immediately after pressing. During the process: Leave enough space in the container for foaming Add the required amount of chalk Mix thoroughly for several minutes Let it stand and repeat mixing Continue the process until CO2 release stops Let stand for 12-24 hours Decant clear liquid from white sediment The product is ideal for home gardeners, juice and wine makers, and food processors. Ensures tastiness and proper acidity of beverages.

Burton Salts - for brewing water and mash pH adjustment. Burton salts are an effective solution for increasing brewing water hardness and precise mash pH level adjustment. This specially developed salt mixture ensures optimal pH levels, which is essential for quality homebrewing. Main benefits: Precisely regulates mash pH level, increases permanent water hardness, improves beer brewing process efficiency, ensures consistent quality. Usage: Dosage: 12 grams of mixture per 25 liters of water. Add the salts to brewing water before starting mashing to achieve the best results. Using Burton salts helps achieve professional-grade homebrew by ensuring proper mineral content and acidity levels throughout the brewing process.

Calcium Carbonate - Natural Acid Softener for Beverage Production. High-quality calcium carbonate for regulating beverage acidity. Particularly effective in processing rhubarb and fruit wines. Dosing Guide: General use: 6.5g/10L reduces acidity by 1g/L. For rhubarb: 2g/L to soften oxalic acid. Instructions for Use: Begin treatment as early as possible after juice production. Leave sufficient space in the container for foaming. Add the required amount of calcium carbonate. Mix thoroughly for several minutes. Let it rest and repeat mixing. Continue the process until CO2 release stops. Settling and Clarification: Let the treated beverage stand for 12-24 hours. Carefully remove the clear liquid from the white sediment.

Sanavin - Professional Wine Acidity Regulator Sanavin is a high-quality wine acidity regulator specifically designed for premium wine production. This advanced solution balances wine acidity while preserving all essential organoleptic properties and the authentic character of the wine. The product consists of 90% potassium hydrogen carbonate and 10% neutral potassium tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs moisture from the air. Effectively reduces excess acidity, preserves authentic wine taste, doesn't create off-flavors, maintains original wine color, enhances natural wine aromas. The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Conduct trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally, do not use with fresh grapes, grape must, or wines still in fermentation. Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonious and enjoyable.

Sanavin - Professional Wine Acidity Regulator. Sanavin is a high-quality wine acidity regulator specifically designed for premium wine production. This advanced solution balances wine acidity while preserving all essential organoleptic properties and the authentic character of the wine. The product consists of 90% potassium hydrogen carbonate and 10% neutral potassium tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs moisture from the air. Main Benefits in Wine Production: Effectively reduces excess acidity, preserves authentic wine taste, does not create off-flavors, maintains original wine color, enhances natural wine aromas. The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Usage Instructions: Conduct test trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally, do not use with fresh grapes, grape must, or still fermenting wines. Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonized and enjoyable.

Wine Acidity Regulator - Potassium Bicarbonate (KHCO₃) Potassium bicarbonate (KHCO₃) is a professional acidity regulator used in the wine industry. This high-quality compound is widely used in wine production, food industry, and pharmaceuticals. Product Properties: It is a crystalline, colorless, and odorless powder that dissolves transparently in water. The product meets the highest purity standards and is certified for use in the wine industry. Professional Use in Wine: The recommended standard dosage for winemakers is 140g/100L, which reduces wine acidity by 0.1%. Before treating larger quantities, it is recommended to conduct tests with smaller batches. Product Technical Specifications: Moisture content: less than 1%, Metal impurities: below 10 ppm/Pb, Package: 1 kg, Best before: 14.07.2026. Storage Instructions: Store in a cool and dry environment, Ensure good ventilation, Carefully seal opened package, Avoid moisture and high temperatures. Potassium bicarbonate reacts with acidic compounds in wine, ensuring optimal acidity levels and improving wine taste properties. The product is widely recognized among professional winemakers.

Magnesium Sulfate (Epsom) - Brewing Mineral 500g Magnesium sulfate is an essential brewing mineral that helps enhance beer's taste properties and regulate the chemical composition of brewing water. This 500-gram package contains quality Epsom salt specifically designed for home brewing. Main properties of magnesium sulfate in brewing: Gently lowers water pH level, improves enzyme activity, enhances hop bitterness profile, helps achieve a clearer flavor bouquet. Magnesium sulfate is particularly useful when brewing hop-forward beer styles, where it helps highlight the characteristic sharpness and freshness of hops. The mineral supports the brewing process by optimizing water chemistry for quality beer production. Usage: Add magnesium sulfate carefully and moderately, following the exact quantities in the beer recipe. Excessive use can affect beer taste and have a laxative effect. Storage: Keep in a dry and cool place, in an airtight container.

Precipitated Chalk for Balancing Juice and Wine Acids - Calcium Carbonate Precipitated chalk or calcium carbonate is the most effective and widely used softening agent in juice and wine production. Pure calcium carbonate allows precise acidity regulation in beverages. Dosing guide: General dosing: 6.5g/10l reduces acidity by 1g/l For rhubarb juice: 2g/l to soften oxalic acid Instructions for use: Treatment of juice or wine with calcium carbonate: Start treatment with the freshest beverage possible Leave enough space in the container for foaming Add the required amount of chalk Mix thoroughly for several minutes Repeat mixing and rest periods until CO2 release stops Let stand for 12-24 hours Carefully decant clear liquid from white sediment Quality precipitated chalk ensures balanced taste and proper acidity levels for your juices and wines.

Phosphoric Acid in Beer Brewing - Effective Acidifier and Yeast Nutrient Phosphoric acid is an effective solution in the beer brewing process, offering precise acidification of mash and wort. Compared to other acids, phosphoric acid has a higher concentration, requiring smaller quantities during brewing. Benefits of Phosphoric Acid in Beer Brewing: Provides beer with a refined taste profile, acts as an essential phosphorus source for yeast, enables precise pH control, and is suitable for yeast cleaning. Phosphoric acid is a versatile aid in the brewing process, offering both technical and flavor-improving solutions. Its use helps ensure high quality and stability of beer throughout the entire brewing process. Usage Recommendations: Phosphoric acid must be dosed precisely according to the recipe and desired pH level. Professional dosing ensures optimal results in both mash and wort processing.

Lactic Acid 80% - Acidity Regulator for Wine and Beer. Professional Lactic Acid 80% is an effective liquid for precise acidity regulation in wine and beer. This high-quality acidity regulator is perfectly suitable both during fermentation and for finished wines. Usage and Benefits: Precise acidity control in wines and beers, easy to dose and use, suitable for fermenting and finished wine, professional quality. Precise Dosing Information: Dosing Lactic Acid is simple and precise: 12.5 ml (15 g) solution per 10 liters of wine/beer. Result: acidity increase by 1 g/l. Lactic Acid 80% is a reliable choice for home winemaking and beer brewing, ensuring your beverages achieve exactly the desired acidity level.

Magnesium Sulfate (Epsom) - Brewing Mineral 500g Magnesium sulfate is an essential brewing mineral that helps enhance beer's taste properties and regulate the chemical composition of brewing water. This 500-gram package contains quality Epsom salt specifically designed for home brewing. Main properties of magnesium sulfate in brewing: Gently lowers water pH level, improves enzyme activity, enhances hop bitterness profile, helps achieve a clearer flavor bouquet. Magnesium sulfate is particularly useful when brewing hop-forward beer styles, where it helps highlight the characteristic sharpness and freshness of hops. The mineral supports the brewing process by optimizing water chemistry for quality beer production. Usage: Add magnesium sulfate carefully and moderately, following the exact quantities in the beer recipe. Excessive use can affect beer taste and have a laxative effect. Storage: Keep in a dry and cool place, in an airtight container.

Professional pH corrector L-malic acid E296 - 25kg L-malic acid is a natural pH regulator ideal for making fruit drinks and wines. This 1kg food additive ensures precise acidity control in your products. Product properties: Natural origin E296 pure L-malic acid, Excellent solubility, For professional use, Precise dosing: 90g/100l increases acidity by 1%. Applications: Acidity regulation in fruit drinks, pH level correction in wines, Wort acidity optimization. Benefits: Maintains drink's organoleptic properties, Fast dissolution, Easy to dose, Suitable for direct addition to processed substance. Instructions: Dilute a small amount of L-malic acid in wort or wine and then mix with the main volume. Wort and wine acidity is measured in grams of tartaric acid per liter. L-malic acid naturally occurs in many berries and green apples in concentrations of 2-7 grams per liter. Along with tartaric acid, it is one of the most important organic acids in wine grapes. Best before: 08.2027 Batch no. CS12968