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.

Ascorbic Acid (Vitamin C) for Juice Preservation High-quality ascorbic acid that protects your homemade juices, wines, and beers from oxidation. Also known as Vitamin C, this natural preservative helps maintain the freshness and taste of beverages. Usage and Benefits: Ensures longer shelf life of juices. Preserves natural color of beverages. Prevents unwanted fermentation. Perfect for home juice making. Precise Dosage: Add 0.5 grams of ascorbic acid per 10 liters of juice or wine. This amount ensures optimal protection against oxidation. Areas of Use: Apple juice and other fruit juices. Home wine making. Craft beer brewing. Berry juice preservation. The product is airtight sealed and has a long shelf life when properly stored. Professional quality ascorbic acid is ideal for home juice and wine production. Best before 07.2027.

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.

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.

Trisodium Citrate 25kg (E331) Trisodium citrate is a food additive that acts as an acidity regulator. It helps stabilize food pH levels and improves product shelf life. Trisodium citrate is widely used in the food industry as an emulsifier, flavor enhancer, and preservative. The product is packaged in a 25kg bag suitable for industrial use and larger production batches. E331 is an EU-approved food additive considered safe for use in permitted quantities. Usage: Trisodium citrate is used in various foods, including beverages, fruit juices, dairy products, confectionery, and meat products. It helps regulate acidity, enhance flavors, and extend shelf life. Trisodium citrate is particularly effective in cheese products, where it helps improve melting properties and texture. Key product features: Purity: Food grade, Weight: 25kg, E-code: E331, White crystalline powder, Good water solubility, Neutral taste. Usage recommendations: Add according to recipe or production process requirements. Always follow specific production guidelines and regulations. Store in a dry, cool place away from direct sunlight. Trisodium citrate is a versatile ingredient in the food industry that helps achieve desired pH levels and stability in various products. It also acts as a buffer, helping prevent unpleasant tastes and odors in food products.

Sodium Acetate Anhydrous 25kg (E262) Sodium Acetate Anhydrous (E262) is a high-quality food additive widely used in the food industry as a preservative. This substance helps extend product shelf life by inhibiting microorganism growth and ensuring food safety. Sodium Acetate works as a pH regulator, helping maintain optimal food acidity. It is commonly used in meat products, baked goods, salad dressings, and marinated foods. The substance is in anhydrous form, ensuring its stability and longer shelf life. The product is packaged in 25kg bags, ideal for industrial use. Sodium Acetate is an EU-approved food additive with code E262, confirming its compliance with strict food safety standards. Usage must follow recommended dosage guidelines and food safety requirements. Sodium Acetate is typically added to food in small quantities to achieve the desired preservation effect without affecting food taste.