Search results for "Biofine"

A clarifier that has received attention on The Brewing Network and is used by several of our commercial brewer friends. While beers cloud for different reasons and there is not one silver bullet to clear all beers, Biofine has proven effective in most situations. It is an easy way to help ensure clarity without having to filter. Biofine strips out all remaining yeast in 24-48 hours! Speeds up the aging and clarify process by 2-3 weeks! You'll find a layer of darker yeast that settles on top of your yeast bed in your fermenter. This layer is thicker than normal and acts as a blanket. This settling process avoids your yeast from being disturbed as you move your carboy. Biofine brings out maltiness and accentuates esters produced by yeast. Biofine Clear is a purified colloidal solution of silicic acid (SiO2) in water that has been specially formulated for the rapid sedimentation of yeast and other haze forming particles in beer. (Vegan friendly - no animal products) Shelf life is 24 months from date of manufacture, unopened. Dosage Rates: 1/4 Tbsp (3.6 ml or 1/10oz) to as much as 2 Tbsp (29.5 ml or 1 fluid oz.) per 5 gallon batch of beer. Store in cool, dry conditions above 41 degrees F and do not allow the product to freeze. Some beer styles don't react with certain dose rates. You may have to add more to have an effect. We recommend starting small and increasing your dosage rates once per day until clarification takes place. Like Biofine Clear Clarifier? Then you will love CellarScience® SilaFine!

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Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends! As the name implies, this IPA absolutely explodes with citrusy hop flavors and aromas Includes Magnum, Columbus, Citra®, Centennial, and Falconer's Flight hops Estimated ABV: 7.3% Estimated IBUs: 55-60 Makes 5 gallons of finished beer Brought to us by Nate Smith, this IPA truly is a hop bomb! With almost 10oz. of hops in a 5 gallon batch, this is one that hop-heads definitely need to try. Falconer's Flight, Citra®, Magnum, Columbus and Centennial all play a role in the clean bitterness and amazing hop aroma and flavor that you get out of this IPA. Nate is a participant in the Brewing Network's Sunday Session podcast, an active member of D.O.Z.E. (Diablo Order of Zymiracle Enthusiasts) Homebrew Club, and has been homebrewing for over 14 years. Needless to say, Nate's familiar with the scene! Nate's Recommendations on the Citrus Bomb IPA: Use WLP001 (with a starter) or WY1056 yeast. Plan on an 18-20 day fermentation: 10 Days at 65F, then raise to 68F on the 10th.  Add your dry hops 5 days later, and rack 3-5 days after that.  *NOTE* Fining with biofine is recommended! Makes 5 gallons Estimated Original Gravity: 1.066-71 SRM (Color Range): 7 IBUs: 55-60 Estimated Alcohol Percentage: 7.3%   Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.   Citra® is a registered trademark owned by Yakima Chief Hops, LLC.    

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Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends! As the name implies, this IPA absolutely explodes with citrusy hop flavors and aromas Includes Magnum, Columbus, Citra®, Centennial, and Falconer's Flight hops Estimated ABV: 7.3% Estimated IBUs: 55-60 Makes 5 gallons of finished beer Brought to us by Nate Smith, this IPA truly is a hop bomb! With almost 10oz. of hops in a 5 gallon batch, this is one that hop-heads definitely need to try. Falconer's Flight, Citra®, Magnum, Columbus and Centennial all play a role in the clean bitterness and amazing hop aroma and flavor that you get out of this IPA. Nate is a participant in the Brewing Network's Sunday Session podcast, an active member of D.O.Z.E. (Diablo Order of Zymiracle Enthusiasts) Homebrew Club, and has been homebrewing for over 14 years. Needless to say, Nate's familiar with the scene! Nate's Recommendations on the Citrus Bomb IPA: Use WLP001 (with a starter) or WY1056 yeast. Plan on an 18-20 day fermentation: 10 Days at 65F, then raise to 68F on the 10th day.  Add your dry hops 5 days later, and rack 3-5 days after that.  *NOTE* Fining with biofine is recommended! Makes 5 gallons Estimated Original Gravity: 1.066-71 SRM (Color Range): 7 IBUs: 55-60 Estimated Alcohol Percentage: 7.3%   Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.   Liquid Malt Extract (LME) vs. Dried Malt Extract (DME) MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.     Citra® is a registered trademark owned by Yakima Chief Hops, LLC.  

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Achieve crystal-clear beer faster with Protofine™, a natural, plant-based solution that effectively precipitates yeast and protein during cold storage This vegan-friendly fining agent rivals traditional methods like isinglass while enhancing filtration and beer stability Reduce cold storage time and improve beer haze. Protofine™ is a natural and widely trusted food-grade formulation designed for optimal flocculation Protofine™ is a food grade product designed to promote the flocculation and precipitation of yeast and protein complexes during cold storage of beer. Principle: Protofine is a natural, plant-derived formulation with application potential in a wide range of alcoholic beverage applications. The active components of Protofine have been widely used throughout the food industry for many decades. Protofine is comparable to traditional fining products (isinglass) in performance. Benefits: Vegan friendly Natural, plant-derived product Improved filtration performance Reduced cold storage time Improves beer haze and stability

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Replacement handle sleeve for the BrewBuilt 1/2" ball valve.

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Simplify your brewing process and reduce costs with Clarizyme™, the innovative solution that shortens maturation and prevents chill haze without compromising beer quality Brew for a wider market by effortlessly producing gluten-reduced or gluten-free beer while maintaining the desired taste, aroma, and mouthfeel, all with minimal investment Clarizyme™'s targeted enzyme action ensures haze stability and gluten reduction, offering a versatile and efficient solution compatible with various malts and adjuncts Introducing Clarizyme™, an innovative beer stabilization technology that offers a convenient and cost-effective solution for breweries all over the world. Clarizyme™ will simplify and shorten your maturation process, reducing your energy costs and shrinking your carbon footprint. Clarizyme™ is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam. It contains a specific fungal endopeptidase enzyme that breaks down haze-sensitive polypeptides, inhibiting precipitation with polyphenols. This same process also degrades gluten into peptides reducing gluten into undetectable amounts. With Clarizyme™, you can both reduce gluten and stabilize haze without affecting the taste, flavor, body, or mouthfeel of your beer. Benefits: Little-to-no investment or equipment needed Increases maturation production capacity Shortens processing time Prevents chill haze in beer keeping and ensuring quality Can be used with all kinds of malts and other raw materials, making it a versatile brewing enzyme Enables the production of gluten-free/gluten-reduced beer from barley malt depending on the legislation of each country Is Clarizyme™ a genetically modified organism? Clarizyme™ does not contain any genetically modified material. The host organism is self-cloned which may or may not be considered a GMO depending on the legislation of each country. How is Clarizyme™ used in the brewing process? Clarizyme™ can be used with all kinds of malts and other raw materials. Simply add to the cooled wort at the beginning of fermentation. Please check our TDS / best practice for dosage guidelines when using alternative adjuncts to barley. Can Clarizyme™ be used to make gluten-free beer? Yes, Clarizyme™ can be used to make gluten-reduced/gluten-free beer from barley malt, so no need to use expensive gluten-free adjuncts. Our product degrades gluten into peptides. Please note, gluten-free declarations are dependent on local regulations. Can Clarizyme™ negatively affect beer flavor or quality? No, Clarizyme™ specifically targets the carboxyl end of the amino acid proline, which is omnipresent in haze-sensitive proteins and gluten. Our product does not impact foam, taste, flavor, body, or mouthfeel.  

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Pharmaceutical grade dry agar for making plates and slants. 2 oz will make up approximately 4000 ml of liquid agar. BK580, First Steps In Yeast Culturing, is a great reference if you do not have prior experience working with agar. For lab use, use 12 grams to make 1 liter of solid agar, which is way more than even a big laboratory uses. You need a very accurate scale to measure that out. You want to dissolve the agar slowly in the water or wort for a few minutes. Then heat gently till you get to a boil. Be very careful of not boiling over, if you do it's best to throw that boil out as your water to agar ratio is off and you will not get a good medium. Boil for a few minutes and then divide out to sterilize.

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Colle Perle is a hydrolyzed gelatin solution. Primary uses are clarification and the removal of bitter tannins and phenolics. Colle Perle flocculates and settles well. Desirable aromas and flavors are retained while harsh characters are removed. It is particularly useful to optimize potential of hard pressed product. In white wines it can be used in conjunction with bentonite to compact lees. Dosage - Applied at a rate of 4 ml / gal. Usage: Juice - Dilute Colle Perle 1:1 in water. Add at the beginning of cold settling and mix evenly and completely throughout the juice. When used in juice Colle Perle should be used in conjunction with bentonite or Gelocolle to improve settling. Racking should be done after 1 week. Wine in Aging - Dilute Colle Perle 1:1 in water. Stir vigorously into the wine to ensure thorough distribution. Racking should be done after 1 week. Filtration is possible 48-72 hours after fining with Colle Perle.  

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RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage Elevate the boldness and complexity of Rhône-style wines LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance. High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel. Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice. Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development. Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors. Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics. Applications: Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins. Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired. Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak. Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration. Flavor Profile: Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile. Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity. Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential. Deep Color Stability: Supports anthocyanin preservation, resulting in vibrant, long-lasting color. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior. Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation. Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.  

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Bentolact S is a proprietary IOC blend of soluble casein and bentonite. It is most effective when used early (during cold settling). This fining agent is formulated for the preventative treatment of must prone to oxidation. It will help prevent the formation of undesirable off-characters. Using this with whites, roses, and light fruit wines will help prevent any negative characters from forming as a result of oxidation during processing. Juice - Applied at a rate of 2.25 g / gal. Wine - Applied at a rate of 6 g / gal. Dissolve in 10 times its weight in cold water and mix vigorously to dissolve any clumps. Allow the mixture to stand for 3 hours. Add to the juice or wine during a pump-over or a good mixing. Depending upon the wine, a Bentolact S addition may take up to 7 days to settle. Please Note: For best results, Bentolact S should be mixed in the juice or wine during a pump-over or tank mixing.

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Keeping track of your water chemistry pays off with outstanding tasting beer!    If you have soft water and are brewing a hop forward beer, you’ll want some Gypsum on hand. Gypsum (calcium sulfate) is used to add permanent hardness to your brewing water in the form of calcium ions, which will increase the hop perception in your beer.    1 gram of Calcium Sulfate in 1 gallon of water changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.   

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This product is a direct replacement for our FIN74 - Ichtyocolle. Recommended for whites, roses and fruit wines, Cristaline Plus is a blend of isinglass (fish-derived protein) and citric acid stabilized with SO2. Cristaline Plus has a strong positive charge which makes it very effective at improving the clarity of a wine (even those that are made from botrytised grapes). As an added benefit, Cristaline Plus can help improve the filterability of a wine. Cristaline Plus is not sensitive to cold temperatures and may be slow to finish settling. The use of Gelocolle (FIN64) an hour after the addition of Cristaline Plus will help speed the settling process and create a more compact lees. To Use: Dissolve Cristaline Plus in 150-200 times its weight (75-100 mL) of clean, warm water (59-68 F/15-20 C) Let mixture swell for 3 hours If the solution is too viscous add additional warm water Add the solution quickly into the whole volume of wine to be treated while stirring and mix well to distribute the Cristaline Plus evenly throughout the wine Rack as soon as the lees are well settled (wait 72 hours before filtering or allow 8-10 days settling before racking) Dosage Range: 15-30ppm (mg/L)

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This product replaces our FIN73 - Polylact Polycacel can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polycacel helps improve wine color and overall organoleptic properties. A is a blend of polyvinylpolypyrolidone (PVPP), soluble postassium casein and micropulverized cellulose. This specific blend allows for more complete action on phenolic compounds while avoiding over-stripping the wine. To Use: Slowly mix Polycacel in 20 times its weight in cold water (do not use juice or wine). Allow the mixture to stand for 2 hours. For enhanced homogenization, gradually add the Polycacel to the wine container while mixing. Dosages: To protect from oxidation, add to wine and mix thoroughly: 150-300 ppm To treat oxidized juice, add during cold settling: 300-700 ppm  

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Potassium Metabisulfite, (often referred to as "SO2", "sulfites" "meta", or "meta-bi") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc). The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively "wipes the slate clean" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation. In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen. Note that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites. In addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely. The most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.

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All of our flasks are made from borosilicate type glass which is nice because they can be transferred directly from heat to ice and not crack like normal glass. Primarily used with our MT140 Economy Aeration-Oxidation System, this flask also makes a great addition to any home wine lab. Uses a #5 stopper (see below) In the lab world, these flasks are known as "Student Grade". A great flask for making yeast starters! (Student grade is not the highest grade flasks and will have minor defects)

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BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart Elevate aromatic complexity and enhance mouthfeel in your wines BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds. Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers. Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish. Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain. Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast. Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression. Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines. Applications: White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas. Rosé Wines: Accentuates red berry notes, light florals, and textural depth. Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume. Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired. Flavor Profile: Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach. Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom. Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea. Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression. Usage: Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation. Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact. Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start. Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.    

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Biotin Powder – Yeast Nutrient Overview Biotin (Vitamin B7) is an essential cofactor that supports yeast metabolism and healthy fermentation. It plays a key role in fatty acid synthesis, amino acid metabolism, and energy production—processes that directly impact yeast vitality, alcohol tolerance, and fermentation completeness. Why It Matters Most malt-based worts naturally contain biotin, but grape must, honey, or sugar-based fermentations (like cider, mead, or hard seltzer) are often deficient. In these nutrient-poor environments, yeast can struggle to reproduce and may produce higher levels of unwanted byproducts such as hydrogen sulfide or volatile acidity. Supplementing with biotin ensures robust yeast growth, faster fermentation starts, and cleaner flavor profiles. When to Use Wine & Mead: Add at yeast rehydration or early fermentation. Cider & Hard Seltzer: Add with your complete yeast nutrient blend. Beer: Useful for high-adjunct or sugar-heavy recipes. Usage Rate Use 0.1–0.5 mg per 5 gallons (19 L), or according to your nutrient formulation. Key Benefits Promotes strong yeast growth and vitality Supports complete attenuation Reduces the risk of sluggish or stuck fermentations Enhances fermentation consistency in low-nutrient media  

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Fast-Acting Clarifier: SilaFine quickly creates crystal-clear beer by removing yeast and haze-forming particles, delivering high-quality results in as little as 24 hours. Preserves Beer Foam: Unlike other fining agents, SilaFine targets only haze-forming particles and yeast, leaving foam-active proteins intact, ensuring a great beer head in every pour. Versatile Application: Effective both in finished beer and during the whirlpool stage, SilaFine offers flexibility for brewers, with different dosing options for quicker, compact sedimentation. Vegan-Friendly & Purity Compliant: Made from pure, natural silica sol, SilaFine is vegan-friendly and complies with the Reinheitsgebot German beer purity law. SilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. This highly effective clarifier will eliminate or greatly reduce the need for filtration without affecting flavor. SilaFine is a unique, negatively charged silica sol fining agent that binds with positively charged haze active proteins and polyphenols to create an electrostatic net that also drags down yeast cells. SilaFine does not target foam active head forming proteins, so the beer foam in glass is unaffected. Use: Add 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. SilaFine will work to drop out yeast at fermentation temperatures, but for full effectiveness on haze-inducing particles, we recommend adding it to beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze. Unitanks & Brites: If you are using a brite tank, SilaFine is best added to the beer stream inline when pumping from fermenter to brite. If you are using a Unitank and no brite tank, add to the top of the Unitank while rousing with CO2 for 5-10 minutes from the bottom. Or you can use a pump loop to recirculate the beer in a Unitank, instead of rousing with CO2. If added at ideal temperatures below 39°F, and well dispersed into the tank, clarification can take as little 8-12 hours. Otherwise clarification may take up to 48 hours. We advise against using more than the recommended amount, as overdosing can actually increase haze temporarily and cause a longer settling period.  Dosage Rate in Whirlpool: SilaFine can also be used in the whirlpool at a rate of 0.5-1ml per gallon to achieve a quicker and more compact sedimentation in the kettle.   Additional Notes: SilaFine is based on a special selection of commercial grade amorphous silicon dioxide, also known as silica sol, at a concentration of 30%. Silica sol is known by a few names in brewing including colloidal silica, acidified silicates, silicon dioxide, and silicic acid. Unlike some other silica sols, SilaFine is not treated with aluminum oxide. SilaFine is a pure mineral and complies with Reinheitsgebot German beer purity law. Do not freeze. Store in a cool, dry place away from direct sunlight and heat.   The recommended shelf life is 12 months from the date the package is opened.   Allergen Free GMO Free    

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Effectively stabilizes proteins in white, rosé, and sparkling wines, preventing haze without negatively impacting aroma, color, or structure. Offers a clean and wine-friendly alternative to bentonite, providing gentle clarification with minimal volume loss and lees. Allergen-free, vegan-friendly, and non-GMO, catering to modern consumer preferences and dietary needs. Optimizes wine for tartrate stabilization with Zenith Uno, ensuring a stable matrix for efficient and reliable results without filtration issues. Claril ZW is an advanced fining agent specifically formulated to solve protein instability in white, rosé, and sparkling wines—without compromising aroma, color, or structure. A synergistic blend of plant proteins and polysaccharides, Claril ZW is a modern, allergen-free alternative to bentonite, offering gentle, effective clarification with minimal volume loss and lees compaction. How It Works: Claril ZW targets unstable proteins by forming electrostatic bonds that cause them to aggregate and precipitate. Its plant-based protein component offers strong affinity for wine proteins, while the polysaccharide fraction helps preserve delicate aromas and supports color stability. Unlike traditional bentonite treatments, Claril ZW offers a cleaner fining action with a more favorable impact on wine sensory quality. Ideal Foundation for Zenith Uno: By effectively removing haze-forming proteins, Claril ZW sets the stage for optimal tartrate stabilization with Zenith Uno. Protein instability can compromise the performance of potassium polyaspartate (KPA)—but with Claril ZW, you ensure a clean, stable matrix that allows Zenith Uno to work at full efficiency, without filtration issues or precipitation risk. Key Benefits: Highly effective protein stabilization Allergen-free, vegan-friendly, non-GMO Preserves aroma, flavor, and mouthfeel Minimal lees volume and excellent compaction Perfect preparation for tartrate stabilization with Zenith Uno Whether used alone to eliminate protein haze or as a strategic partner in your cold stability protocol, Claril ZW gives winemakers a clean, modern, and sustainable path to stability.

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The HI83749 Portable Turbidity and Bentonite Check Meter ensures protein stability before bottling for great quality wine. The HI83749 measures turbidity of samples from 0.00 to 1200 NTU (Nephelometric Turbidity Units) and is USEPA compliant. Log and transfer up to 200 measurements. GLP (Good Laboratory Practice) feature for traceability of the calibration conditions. Great for small & medium wineries and advanced hobbyists. The HI83749 Portable Turbidity and Bentocheck Meter is specially designed for measurement of turbidity in wine. The instrument is based on a state-of-the-art optical system which guarantees accurate results, assures long term stability, and minimizes stray light and color interferences. It also compensates for variations in intensity of the lamp, although proper calibration ensures measurements are fully validated, comparable, and in compliance with regulatory requirements. The 25 mm round cuvettes composed of special optical glass guarantee the repeatability of turbidity measurements.   Features at-a-glance   AMCO AEPA-1 Primary Turbidity Standard - The AMCO AEPA-1 supplied standards are recognized as a primary standard by the USEPA. These non-toxic standards are made of styrene divinylbenzene polymer spheres that are uniform in size and density. The standards are reusable and stable with a long shelf life.   Calibration – A two, three, or four-point turbidity calibration can be performed by using the supplied (<0.1, 10, 100, and 500 NTU) standards. Calibration points can be modified if user-prepared standards are used.   Fast Tracker™ - For users taking measurements throughout the winemaking process, the HI83749 is equipped with Fast Tracker™ - Tag Identi˜fication System (T.I.S.) that makes data collecting and management simpler than ever. Fast Tracker™ allows winemakers to record the time and location of a speci˜fic measurement or series of measurements using iButton™ tags on specific tanks for quick and easy readings. Each iButton® tag contains a computer chip with a unique identi˜cation code encased in stainless steel.   GLP Data – The HI83749 features complete GLP (Good Laboratory Practice) functions that allow traceability of the calibration conditions. Data includes calibration points, date, and time.   Data Logging – Up to 200 measurements can be stored in the internal memory and recalled at any time.   Data Transfer – For further storage or analysis options, logged data can be downloaded to a Windows compatible PC using the RS232 or USB port and the HI92000 software.   Backlit Display – A backlit LCD display provides an easy to understand, user-friendly interface. Displayed codes guide the user step-by-step through routine operation and calibration.   Significance of Use Unrefined wine is quite turbid and hazy from suspended solids produced during fermentation. The unrefined wine is treated with fining agents to reduce cloudiness. This cloudiness is what winemakers refer to as protein haze, or haze for short. Thaumatin-like proteins (TLPs) and chitinases are the primary grape proteins responsible for haze formation. These positively charged proteins degenerate and stick together, resulting in undesirable flocculent clouds and visible haziness.   The prevention of protein haze or deposit in bottled white wines is a universal concern and often a wine needs to be stabilized before bottling. One commonly used stabilization agent is bentonite. Bentonite is a volcanic clay earth type fining agent (like kaolin) that acts as a wine stabilizer. It improves the clarity of wine but has also negative aspects because of the volume of lees formed, reduction of tannin and color. Since there are different types and qualities of bentonite with different capacity of protein removal, it is important to make laboratory trials with the same lot and wetting degree of the bentonite as that will be used in the cellar.   Protein stabilization is normally not a problem in bottled red wines because of the relatively high concentration of phenols that binds and precipitates with the unstable proteins before bottling. Often bentonite is added to red wines at a level of about 12 g/hL (1 lb/1000 gal), reducing colloidal suspended particles thus improving membrane filterability.   Wines with low phenols contents, such as rose, light reds and whites should be checked for protein stability before bottling. Hanna offers a rapid test to verify the risk of future protein haze formation. If protein instability is detected, a next test can help defining the right amount of bentonite to be added for improving protein stability. It is important not to overdose bentonite, avoiding stripping wine flavour, body, and significant loss of color, especially in young red wines. Moreover, adding only the necessary amount of bentonite to obtain the desired protein stability results in a reduction of costs.   Winemakers can determine the initial turbidity of the unrefined wine with the HI83749 turbidity measurement instrument. After taking a turbidity reading the pre-made HI83749-20 Bentocheck Solution is added to the wine sample. A second turbidity measurement is taken. If the second turbidity reading is less than the initial turbidity reading plus 2 NTU, the wine can be considered stable. Otherwise a fining trial can be performed to determine the amount of bentonite that must be added to stabilize the wine. Principal of Operation To measure turbidity the HI83749 passes a light beam through the sample that is scattered in all directions. The intensity and pattern of the scattered light is affected by many variables, such as wavelength of the incident light, particle size and shape, refractive index, and color. The optical system of the HI83749 includes a tungsten fi˜lament lamp, a scattered light detector (90°) and a transmitted light detector (180°).   The HI83749 features a powerful microprocessor that calculates the NTU value from the signals that reach the two detectors. An effective algorithm is used to correct and compensate for any color interferences. The optical system and measuring technique also compensate for fluctuations in lamp intensity, minimizing the need for frequent calibration. The HI83749-11 AMCO AEPA-1 standards ensure that measurements are traceable to primary reference materials. These standards are used for calibration and performance verification of the turbidity meter.   Supplied with Certificate of Analysis • Lot number • Expiration date • Standard value @ 25 °C • Reference meter NIST traceable   Provided storage containers • Light tight • Protects from accidental breakage   Can log and transfer up to 200 measurements and is equipped with Fast Tracker Tag Identification System (TIS) that makes data collecting and management simple by recording time and location with the touch of a button, a two, three, or four- point turbidity calibration can be performed using the supplied standards, features a backlit LCD display with a user-friendly interface which has user step by step help through routine use and calibration    

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NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness Maximize aromatic complexity and mouthfeel in white and Rosé wines Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish. High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet. Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics. Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body. Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness. Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity. Applications: White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes. Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish. Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel. Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile: Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma. Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth. Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity. Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production. Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors. Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.  

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