Check more info for usage details.

2 part finings for spirit wash. Clears your wash prior to distilling.

Can also be used to clear wines prior to bottling.

A cartridge carbon filter that is fast, clean and easy to use. It uses a specially formulated solid activated carbon cartridge to remove unwanted flavours from distilled alcohol. Due to the compressed nature of the cartridges the alcohol is forced past a vast amount of active pores so filtration is assured.
The system kit contains upper 10L reservoir, filter unit, filter cartridge, lower 10L reservoir unit, outlet.

Amarone Style. Deep ruby colour with aromas of plum, smoke and spice. Rich flavours of dark fruit, chocolate, and cedar with lingering oak and a firm, long finish.

18L Concentrated grape juice. Makes 23L.

Sweetness: 0/10
Body: 5/5
Oak: 1/3

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beers.

Note: Stock has just hit Best Before, but has been refrigerated while at Brewers Coop so will be good for 23L under OG1.055

Pours pale straw, with white head. Clean aroma with subtle hints of vanilla. Light malt flavour, with slight honey notes. Ripe yet dry finish.
ABV Approx: 4.4%
IBU: 18-24
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Beer Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose

Pours gold, with white head. Delicate malt aroma, very clean. Crisp and dry mouth feel, with very clean, refreshing aftertaste with lingering bitter finish.
ABV Approx: 4.4%
IBU: 24-32
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Beer Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose

Pours dark amber with red hue. Dark fruit aroma, plums, raisins and very subtle hints of aniseed, nice and earthy. Initial sweet fruit flavours, with a firm bitterness that cleans out nicely to leave a good fruity aftertaste.
ABV Approx: 4.2%
IBU: 26-34
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose

Pours dark brown, with tan head. Fruit aroma with subtle hints of chocolate. Great mouth feel, rich and fruity with good malt sweetness. Chocolate and fruit aftertaste well balanced with the hop bitterness
ABV Approx: 4.2%
IBU: 22-28
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose

Pours dark black, with tan head. Berry fruit aroma, with a touch of coffee and chocolate. Initial sweet malt flavour smooth with full roasted malt character throughout with dark fruits and dark chocolate notes.
ABV Approx: 4.4%
IBU: 30-40
Optimal Fermenting Temp: 20-25ºC
Makes:23 L
Yeast: Standard Ale Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose

Light to moderate malt sweetness but finishes medium - dry to dry with some alcohol becoming evident in the aftertaste. Soft yeast character with some lightly caramelised sugar or honey-like sweetness on the palate.
ABV Approx: 8%
IBU: 22-28
Optimal Fermenting Temp: 20 - 25ºC
Makes: 10 L
Yeast: Belgian Abbey Yeast 10g
Brewing Sugar Required: 600g of Pure Liquid Malt Extract or 500g of Dextrose

Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavour which is followed by an orange and pear-like fruitiness and relaxed spicy zest.
ABV Approx: 9%
IBU: 22-28
Optimal Fermenting Temp: 20 - 28ºC
Makes: 10 L
Yeast: Belgian Ale Yeast 10g
Brewing Sugar Required: 600g of Pure Liquid Malt Extract or 500g of Dextrose

Pours pale gold, with a thin white head. Sweet, fruity aroma, lush apple sauce with a soft hint of pineapple. Soft, light malt flavour with a hint of apple in the finish, very light bitterness with clean, dry aftertaste.
ABV Approx: 4%
IBU: 18-24
Optimal Fermenting Temp: 20 - 25ºC
Makes:23 L
Yeast: Beer Yeast 5g
Brewing Sugar Required: 1.2kg Pure Liquid Malt Extract or 1kg Dextrose

Rich and full malty sweetness on the palate yet finished moderately dry. Complex malt, alcohol and dried fruit flavours are balanced well with the malt.
ABV Approx: 7.8%
IBU: 18-24
Optimal Fermenting Temp: 20 - 25ºC
Makes:10 L
Yeast: Belgian Abbey Yeast 10g
Brewing Sugar Required: 600g Pure Liquid Malt Extract or 500g Dextrose

Combination of fruity and spicy flavours that are supported by a soft malt character, a light sourness complements the dry finish. Peppery phenols give a layer of complexity to the fascinating beer.
ABV Approx: 6.2%
IBU: 15-20
Optimal Fermenting Temp: 26-32ºC
Makes:15 L
Yeast: Saison Yeast 10g
Brewing Sugar Required: 600g Pure Liquid Malt Extract or 500g Dextrose

For a limited time this Ale yeast is available is a 100g pack. Each pack will pitch up to 200L.

This top fermenting yeast has a neutral yeast aroma great for fermenting malt emphasised beers and higher alcohol beers. Good for IPA,s Porters and Imperial Stouts

Light warm oak accentuates a spicy aroma with a soft, supple and fruity palate of plums and red berries. Rich, round flavour provides an elegant lingering finish.

A deep flavourful red wine with notes of raspberry, black cherries, figs, dark chocolate and a jamminess that finishes with a peppery spice.

10L Concentrated grape juice makes 23L of wine.

Sweetness: 0/10
Body: 3/5
Oak: 1/3