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Adds zest and help preserve your wine
To reduce acidity in wines.Calcuim Carbonate is used to reduce acidity. This is extra pure calcium carbonate. Its the most common deacidifier. Can also be used to precipitate oxalic acid in rhubarb.
7g per gallon of wine will lower the acidity by about 1.5 parts per thousand (ppt).
For cleaning and sterilising all equipment that comes into contact with the fermentation.
Clearzyme is an all purpose enzyme which destroys pectin, starch and cellulose and so helps to prevent most of the common hazes found in fruit or vegetable based country wines.
It is used at the rate of 1 level teaspoon with each 4lb (1.8kg) of fruit and / or vegetables.
The original steriliser for the wine maker and brewer. Used as a “made up” solution for sterilising equipment. Always rinse thoroughly after use.