Black Friday Sale - Ingredients

80% dextrose & 20% light dry malt extract.

Makes a coffee style liqueur flavouring with a subtle cacao taste. Requires: Liqueur Base C

Coffee Liqueur with the rich, bold flavours and aromas of Mexican coffee beans. Makes 1L

For sweetening finished wine.

Makes a coconut style white rum flavouring. Requires: Liqueur Base B

Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing i...

This is not the food fortifier Brewer's Yeast. This fast-attenuating yeast produces a balanced flavor profile and has strong flocculation character...

This essence has rich, dark, molasses tones and a traditional full Jamaican flavour.

Use as a nutrient or preservative.Add according to specific recipe, up to 1/2 tsp (2.5g) per gallon (4L) of must/alcohol base at star of fermentati...

Prevents pectin haze. Increases juice yield.1/2 tsp (2.5g) per gallon (4L) of must before start of fermentation.Contains: Pectinase, Maltodextrin (...

Gives the ideal finished thickness and sweetness to Schnapps. Instructions: Add alcohol as indicated on the essence bottle in a large mixing bowl. ...

Complex vanilla, caramel and sweet notes with a strong oaky flavour. Similar to Appleton's Jamaican Rum.

Gives the ideal finished thickness and sweetness to Liqueurs. Instructions: Add alcohol as indicated on the essence bottle in a large mixing bowl. ...

A typical Irish Whiskey, smooth and very mellow with overtones of caramel and vanilla Formerly Irish Whiskey

A dry English style gin for the connoisseur. It has a lovely rich juniper aroma and taste.

Add 1 tablet per 4L (1 USG) of fruit must to sterilize fruit and minimize oxidation. 32g = approx 45 0.7g tablets

Yeast Inhibitor. Used in finished wine to prevent re-fermentation.Add up to 1 tsp (5g) per 5 gallon (23L) of finished wine

Mouth watering combination of Caribbean White Rum and fresh coconut flavours. Makes 1L

To use as a sterilizer, bacterial inhibitor and racking solution, add 3 tbsps (50g) per 4L (1 USG) to cool water. Reusable one month after mixing. ...

A complex whisky with rich oak and subtle fruity tones, very good on the rocks.

Boosts fermentations.Add 1/2 tsp (2.5g) per gallon (4L) of wine must at start of fermentation.Contains: Diammonium Phosphate, Biotin Autolysed Yeas...

A mouthwatering blend of butterscotch and caramel gives this schnapps universal appeal

Increases acidity in low acid wines. Add according to specific recipe, up to 1/2 tbsp (8g) per gallon (4L) of must at start of fermentation.. Conta...

Subtly sweet rum flavouring with intense chocolate and vanilla, prominent cinnamon and clove notes with hints of coffee.