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Recommended Dosages:

• 1g per 10kg of fruit. Double this dosage if you believe the fruit may be unsanitary or is in poor conditon.
• 2-5 g/hL on wine during racking.
• 10-15 g/hL for the preservation of sweet filtered wines.

1 gram of potassium metabisulphite develops about 0.56 g of SO2

Usage Instructions:

Dissolve required dosage in a small amount of water, wine or must and add homogenously to the product.

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Directions:

Mix 1 teaspoon per litre of hot water and clean all your equipment with the solution.

Rinse immediately with cold water.

The best stain remover around. Use on old fermenters to rejuvenate them to near new condition, push through dirty beer line to dissolve any staining and discouloration.

The post BDF Trisodium Phosphate 500g appeared first on Brew Distill Ferment.

Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

Although it contributes to the overall acidity of the beer, citric acid has little impact on the overall flavor. It is sometimes added to increase the acidity of some low-alcohol and nonalcoholic beers where incomplete fermentation fails to increase acidity to an appropriate level.

Craft brewers and homebrewers have occasionally used additions of citric acid to lend some tartness to Belgian-style witbier; although some tartness is traditional, it has historically been the result of lactic bacterial activity. Citric acid has also been used as a cleaning agent, particularly in the removal of “beer-stone” from fermentation vessels.

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When dissolved in water, it breaks down to oxygen, water and sodium carbonate that deodorises, bleaches and cleans while killing bacteria, viruses, fungi and algae.

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When dissolved in water, it breaks down to oxygen, water and sodium carbonate that deodorises, bleaches and cleans while killing bacteria, viruses, fungi and algae.

The post BDF Sodium Percarbonate 1kg appeared first on Brew Distill Ferment.

Directions:

Mix 1 teaspoon per litre of hot water and clean all your equipment with the solution.

Rinse immediately with cold water.

The best stain remover around. Use on old fermenters to rejuvenate them to near new condition, push through dirty beer line to dissolve any staining and discouloration.

The post BDF Trisodium Phosphate 1kg appeared first on Brew Distill Ferment.

Citric Acid is an organic acid found in beer normally within the range of 50 to 250 parts per million. It is produced as a result of yeast metabolism and is a key component of the tricarboxylic acid cycle, which is also referred to as the Krebs or citric acid cycle.

Although it contributes to the overall acidity of the beer, citric acid has little impact on the overall flavor. It is sometimes added to increase the acidity of some low-alcohol and nonalcoholic beers where incomplete fermentation fails to increase acidity to an appropriate level.

Craft brewers and homebrewers have occasionally used additions of citric acid to lend some tartness to Belgian-style witbier; although some tartness is traditional, it has historically been the result of lactic bacterial activity. Citric acid has also been used as a cleaning agent, particularly in the removal of “beer-stone” from fermentation vessels.

The post BDF Citric Acid 1kg appeared first on Brew Distill Ferment.

Sodium Metabisulphate is also a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO₂). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

The post BDF Sodium metabisulphite 500g appeared first on Brew Distill Ferment.

Sodium Metabisulphate is also a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO₂). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

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