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Potassium metabisulfite K2S2O5-E224 is used to stop your fermentation, it ensures your yeast has finished. It acts as a stabiliser to completely kill yeast at the end of fermentation allowing safe bottling of your home made wine and beer.
Potassium metabisulfite is a common wine or must additive, in which it forms sulfur dioxide gas (SO2). This both prevents most wild microorganism from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Winemaking equipment is sanitized by spraying with a solution.
Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild yeasts, bacteria, and fungi. This is called 'stabilizing'. It is also used to neutralize chloramine that has been added to tap water at the source as a disinfectant. It is used both by homebrewers and commercial brewers alike. It is not used as much for brewing beer, because the wort is almost always boiled, which kills most microorganisms. It can also be added to strike water (the water used to mash the malted barley) in order to remove chloramines which can cause phenolic off flavors in beer.
Pectolase - 1 sachet 5g for 25L
To ensure maximum yield of juice a..
The Wine and Beer Thief is a elegant and efficient solution to taking samples from your brew to meas..
Ascorbic Acid, also called Anti-Oxidant, can be added to a wine at bottling time to help protect it`..
This Potassium Sorbate, sometimes called “Wine Stabilizer”, is added to a finished wine before bottl..
Recommended to increase the acidity of wines and beers. Also suitabl..
Pectic Enzyme is recommended for all fresh fruit wines.
To ensure maximu..
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