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Adds zest and help preserve your wine
A blend of chlorides and sulphates to acidify brewing liquor .
2 stage finings – contains Kieselsol & Gelatine and normally clears 5 gallons in 2-3 days.
Add 1-2ml of Finings A per 4.5L of wine and stir well. Leave for 30 minutes.
Add 1-2ml of Finings B per 4.5L of wine and stir well.
Rack the wine off the sediment when it has cleared – usually 24-72 hours. In the case of cloudy wines a second treatment may be required. Always use equal amounts of the 2 solutions.
Starch hazes can occur in wines made from grain, bananas, or root vegetables. Amylase enzymes turn the non-fermentable
Starch into fermentable starch. Also contains pectin destroying enzymes.
Used mainly to stop fermentation at end of winemaking process, prior to bottling, also to remove ‘wild’ yeast prior to introducing wine yeast to fruit based wines and Cidermaking. May also be used as steriliser for equipment