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To decrease the Ph of the water of the wort.
Used 1 gram to 10 litres.
Used as an alternative to add to the waters more soft. The chloride of potassium (CLK) is a nutrient for yeast and does not transmit the salty taste of calcium chloride. It can affect the pH.
Natural calcium chloride suitable for food use. Often used to give a smoother flavor, more stable and helps the flocculation of protein.
5 grams for 25 litres of grape must is added.
Add to the end of the cooking.
Universal and natural clarifier of fish glue liquid.
Clearer to the wort. added to the end of the cooking.
Dosage: 3-5 ml / 10 l.