Treatments, Nutrients & Enzymes

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Product

Every treatment, nutrient, enzyme, acid, water salt and fining we stock, in one place - pick from the drop-down. Each item also has its own page with full details.

Yeast nutrients

Keep yeast healthy for a full, clean ferment - essential for fruit wines, meads, ciders and strong beers.

Enzymes

Pectolase breaks down pectin in fruit to stop pectin haze and release more juice. Add before fermentation.

Acids & acid reducers

Raise acidity (citric, tartaric, malic, lactic) or bring it down (precipitated chalk / acid reducer).

Brewing water salts

Adjust your brewing water - sulphate for crisp, hoppy beers; chloride for fuller, maltier beers.

Finings & clarity

Clear beer, wine and cider. Young's Beer and Wine Finings contain chitosan (crustacean); Clear It contains gelatine; Beer Brite is isinglass (fish). For vegan options choose Starbrite, Mangrove Jack's Liquid Finings or bentonite.

Stabilisers & preservatives

Campden tablets / sodium metabisulphite protect against spoilage and oxidation; potassium sorbate stops refermentation so wine can be sweetened safely before bottling.

Finishing

Tannin for structure, sweetener and glycerol to round off a wine, heading liquid for a better head on beer.

Free UK mainland delivery on orders over £75.

Frequently Asked Questions

Do I need yeast nutrient?

It keeps yeast healthy for a full, clean fermentation and is essential for fruit wines, meads, ciders and strong beers.

What does pectolase do?

It breaks down pectin in fruit to prevent pectin haze and release more juice. Add it before fermentation.

Which finings are vegan?

Choose Harris Starbrite, Mangrove Jack's Liquid Beer Finings or bentonite. Young's Beer and Wine Finings contain chitosan (crustacean), Clear It contains gelatine and Beer Brite is isinglass (fish).

What's the difference between Campden tablets and potassium sorbate?

Campden tablets (sodium metabisulphite) protect against spoilage and oxidation. Potassium sorbate stops refermentation, so you can sweeten a wine safely before bottling.

My wine is too acidic - what can I use?

Precipitated chalk or an acid reducer brings acidity down. To raise it, use citric, tartaric, malic or lactic acid.

Which water salts should I use for beer?

Sulphate (such as gypsum) for crisp, hoppy beers, and chloride (such as calcium chloride) for fuller, maltier beers.

Country/region

Treatments, Nutrients & Enzymes