{"title":"Gifts for Home Winemakers","description":"\u003cp\u003eFor everyone who makes their own wine, mead, cider or vinegar: gifts that are genuinely needed in the cellar, from a yeast sampler to a measuring instrument. What to find out before you buy and what beginners and experienced makers wish for is in the article \u003ca href=\"\/en\/blogs\/weinschule\/geschenke-fuer-hobbywinzer\"\u003eGifts for home winemakers\u003c\/a\u003e in our Weinschule.\u003c\/p\u003e\n\u003cp\u003eA little help with choosing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e the Fermentation Starter Trio or Mead Starter Kit A with glass demijohn.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFor those who already make wine:\u003c\/strong\u003e the Oechsle hydrometer with thermometer or the SO₂ set for measuring free sulphur dioxide.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFor experimenting:\u003c\/strong\u003e a yeast trial set, to start the same juice with different yeasts and compare.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFor the fruit harvest:\u003c\/strong\u003e the Fruit \u0026amp; Berry Wine Set or the Fruit Harvest Set.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFor mead in winter:\u003c\/strong\u003e the Mead Set for Winter; all it needs is honey and water.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFor baking:\u003c\/strong\u003e the Hayma Pfefferkuchen set.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBooklets to download are under \u003ca href=\"\/en\/pages\/anleitungen\"\u003eThe Maischewerk Booklets\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eWithin Germany, shipping is free from €29.\u003c\/p\u003e","products":[{"product_id":"mw-sku-000550","title":"Kitzinger Vinometer, alcohol meter 0-25 Vol.%","description":"\u003cp\u003eWith the Kitzinger Vinometer you measure the alcohol content of your finished wine directly, without a lab. The scale ranges from 0 to 25 Vol.%, the reading accuracy is ±0,5 Vol.%.\u003c\/p\u003e\u003cp\u003eHere's how it works: you fill the funnel with clear wine, turn the tube over and read off how far the liquid stays in the capillary. The device uses surface tension, which changes with the alcohol content.\u003c\/p\u003e\u003cp\u003eAn honest limitation: the vinometer only works reliably with fully fermented, dry wine. Residual sweetness distorts the value because sugar changes the surface tension. For the must stage you use a must hydrometer. The device comes from the range of the traditional company Arauner, founded in Kitzingen in 1897 (in operation until 2024); we continue to offer the original remaining stocks.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMeasuring range: 0 to 25 Vol.% alcohol\u003c\/li\u003e\n\u003cli\u003eAccuracy: ±0,5 Vol.%\u003c\/li\u003e\n\u003cli\u003eFor: fully fermented, dry wine\u003c\/li\u003e\n\u003cli\u003eApplication: fill the funnel with clear wine and read the alcohol value directly\u003c\/li\u003e\n\u003cli\u003eOrigin: original Kitzinger (Arauner, Kitzingen)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eManufacturer information:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe reading is influenced not only by residual sugar but also by temperature\u003c\/li\u003e\n\u003cli\u003eApplication: fill the tube, let approx. 10 drops run out, turn it over and place on a level surface\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Arauner Kitzingen","offers":[{"title":"Default Title","offer_id":53960245215570,"sku":"SKU-100550","price":9.78,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-000550_441e023f-441c-4c75-98aa-d393e37fea25.jpg?v=1783764053"},{"product_id":"mw-sku-002269","title":"Arauner Mead Starter Kit A with Glass Demijohn","description":"\u003cp\u003eMead is honey wine: honey is diluted with water and fermented with yeast. This starter kit A is aimed at beginners and comes with a glass demijohn as the fermentation vessel, in which fermentation takes place under an airlock.\u003c\/p\u003e\u003cp\u003eHere is the rough outline: dissolve the honey in the water, fill the batch into the glass demijohn, add the yeast, and seal with an airlock; after fermentation, rack the mead off the yeast sediment. The exact contents and instructions are included with the kit.\u003c\/p\u003e\u003cp\u003eOriginal Arauner Kitzinger from Kitzingen, where Paul Arauner started in 1897; the company existed until 2024.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: mead starter kit A with a glass demijohn as fermentation vessel\u003c\/li\u003e\n\u003cli\u003eFor: getting started with making honey wine\u003c\/li\u003e\n\u003cli\u003eUse: ferment the honey batch in the glass demijohn under an airlock\u003c\/li\u003e\n\u003cli\u003eBrand\/origin: original Arauner Kitzingen\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Arauner Kitzingen","offers":[{"title":"Default Title","offer_id":53960245641554,"sku":"SKU-102269","price":99.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-002269_05d7f4ad-6c8f-4889-be1e-9a1e99700364.jpg?v=1784808198"},{"product_id":"mw-sku-004160","title":"Kitzinger Oechsle Hydrometer with Thermometer, 0-130 °Oe","description":"\u003cp\u003eThe Oechsle hydrometer is the classic measuring instrument of winemaking: it shows you the must weight, meaning the sugar content of your grape, fruit or berry juice, and thus how much alcohol your wine can later reach.\u003c\/p\u003e\u003cp\u003eThis version has an integrated thermometer, and that is more than just comfort: Oechsle hydrometers are calibrated to a reference temperature. With the thermometer you see immediately whether your juice deviates from it and you need to correct the reading.\u003c\/p\u003e\u003cp\u003eAn original from the Kitzinger range by Arauner, the traditional company from Kitzingen (founded 1897, operations ended 2024); we continue to carry the remaining original stock. Note: the matching 250 ml measuring cylinder is not included, you need it for measuring and get it separately.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMeasuring range: 0-130 °Oechsle, with integrated thermometer\u003c\/li\u003e\n\u003cli\u003eSuitable for: grape, fruit and berry juices before fermentation\u003c\/li\u003e\n\u003cli\u003eUse: fill juice into the 250 ml measuring cylinder (available separately), immerse the hydrometer, read off the must weight\u003c\/li\u003e\n\u003cli\u003eBrand: Kitzinger (Arauner Kitzingen, 1897-2024), original remaining stock\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Arauner Kitzingen","offers":[{"title":"Default Title","offer_id":53960246100306,"sku":"SKU-104160","price":26.88,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-004160_84c8db0a-4396-44fc-afb4-b44c80afacc6.jpg?v=1784807958"},{"product_id":"mw-sku-011425","title":"Kitzinger Yeast Trial Set, 7 Varieties of 5 g Each","description":"\u003cp\u003eWhich yeast suits your style? You will not find that out by reading, but by making a batch. This trial set bundles 7 Kitzinger yeast varieties of 5 g each, so that over the course of a season you can test different strains one after another or in parallel.\u003c\/p\u003e\u003cp\u003eA tip from practice: keep the conditions the same, meaning the same juice, the same temperature, the same vessel, only the yeast changes. That way you really taste the difference between the strains in the end, and not that of the starting material.\u003c\/p\u003e\u003cp\u003eThe yeasts come from the original Kitzinger range by Arauner, the traditional company from Kitzingen (founded 1897, operations ended 2024). We continue to carry the remaining stock while supplies last.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: 7 yeast varieties of 5 g each (7 x 5 g)\u003c\/li\u003e\n\u003cli\u003eSuitable for: comparing different yeast strains and finding your own style\u003c\/li\u003e\n\u003cli\u003eApplication: add one variety per batch as per the package instructions and compare the results\u003c\/li\u003e\n\u003cli\u003eBrand: Kitzinger (Paul Arauner), original remaining stock\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Arauner Kitzingen","offers":[{"title":"Default Title","offer_id":53960246264146,"sku":"SKU-111425","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-011425_776ca339-177f-4866-89ae-06522fcfcd13.jpg?v=1784881881"},{"product_id":"mw-sku-013204","title":"Joenos Complete SO₂ Set for Measuring Free Sulfurous Acid","description":"\u003cp\u003eSulfur protects your wine from oxidation and unwanted microbes – but only the \u003cem\u003efree\u003c\/em\u003e portion is still at work. That is exactly what this set measures. If you sulfite without measuring, you either dose too little and risk the wine turning, or too generously and taste it later in the glass.\u003c\/p\u003e\n\u003cp\u003eThe determination takes just a few minutes: pour the wine sample into the measuring cylinder, add iodine solution drop by drop until the color changes, read off the amount used. The result tells you in milligrams per liter how much free sulfurous acid is still in the wine. Before bottling, all wines should have 30 to 40 mg\/l of genuine free SO₂; with red wine the iodine test usually reads 10 to 15 mg\/l too high, so subtract that amount from the reading.\u003c\/p\u003e\n\u003cp\u003eIt makes sense to measure before bottling and then about every three months during storage – the value drops by itself over time.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor determining free sulfurous acid (SO₂) in wine and must\u003c\/li\u003e\n\u003cli\u003eFully equipped, instructions included\u003c\/li\u003e\n\u003cli\u003eResult in a few minutes, without laboratory equipment\u003c\/li\u003e\n\u003cli\u003eGoes well with our \u003ca href=\"\/en\/products\/mw-sku-003602\"\u003eWineguard sulfiting agent\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joenos","offers":[{"title":"Default Title","offer_id":54437057397074,"sku":"SKU-113204","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-013204_78dd87d0-caae-494e-a467-9adec97a28f0.jpg?v=1787959418"},{"product_id":"maischewerk-set-obstwein","title":"Maischewerk Fruit \u0026 Berry Wine Set, 7 pieces: Yeast, Nutrient Salt, Fining Agents \u0026 Airlock","description":"\u003cp\u003eWant to make your own wine from apples, pears or berries? This set bundles the yeast, the yeast nutrient salt, four treatment agents and the airlock for one batch. That way you have every agent from juicing to sulfiting in one place and won't forget any that you would otherwise have to gather individually. Not included in the set are the fruit and the fermentation vessel; for the airlock you need a lid or bung with a hole for the 10 mm connection.\u003c\/p\u003e\u003cp\u003eThe seven parts, each included once, follow the path from fruit to clear wine. The anti-gelling agent breaks down pectin during juicing: you get more juice, and the wine can later be filtered clearer. The universal yeast ferments all grape and fruit varieties and preserves the natural fruit aroma; the manufacturer recommends a yeast nutrient to go with it. The yeast nutrient salt supplies it with nitrogen and keeps fermentation stable. This is especially worthwhile for low-nitrogen batches such as fruit and berry wines. The airlock shows you how actively fermentation is running. Gelatin and silica sol clarify the young wine together: the gelatin binds sediment particles and excess tannins, and according to the manufacturer the silica sol works in combination with a fining agent such as gelatin. The sulfur powder protects the wine from oxidation if it is to be stored.\u003c\/p\u003e\u003ch3\u003eIncluded in the set\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Steinberg, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-100251): The universal yeast ferments all grape and fruit varieties and, according to the manufacturer, starts quickly and ferments vigorously even at lower temperatures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation\u003c\/strong\u003e (Item no. SKU-100224): The two portions of 10 g each supply the yeast with nitrogen and keep fermentation stable until the sugar has fully fermented.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin\u003c\/strong\u003e (Item no. SKU-111650): During juicing, the enzyme preparation releases the bond with which pectin holds on to the juice, and so yields more juice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wineguard Sulfur Powder E224, 10 g\u003c\/strong\u003e (Item no. SKU-103602): The potassium disulfite with 50 % active SO2 protects your wine from oxidation and unwanted microorganisms and, according to the manufacturer, is also used to sterilize equipment, corks and bottles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Gelatin 10 g for Fining \u0026amp; Tannin Correction of Wine\u003c\/strong\u003e (Item no. SKU-100229): The instantly soluble food-grade gelatin binds sediment particles and excess tannins; according to the manufacturer, it works particularly well together with silica sol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Silica Sol 15%, 100 ml vegan fining agent for wine\u003c\/strong\u003e (Item no. SKU-100231): The mineral fining agent binds fine suspended particles, which settle as a deposit at the bottom, and according to the manufacturer is particularly suitable for apple and grape wines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Plastic Airlock 10 mm for Monitoring Fermentation\u003c\/strong\u003e (Item no. SKU-111755): The airlock lets the fermentation gas escape, keeps outside air away from the batch and shows you by the bubbles how fermentation is going.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to use the set\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eJuicing: Add the anti-gelling agent when juicing the fruit. The amount depends on the type of fruit, follow the package instructions; the enzyme works best at moderate warmth.\u003c\/li\u003e\n\u003cli\u003eActivating the yeast: According to the manufacturer, let the universal yeast swell in approx. 100 ml of lukewarm water for 10 to 15 minutes.\u003c\/li\u003e\n\u003cli\u003eStarting the batch: Stir the yeast nutrient salt into the must right when you start the batch, dosage according to the package instructions, and then add the activated yeast.\u003c\/li\u003e\n\u003cli\u003eFermenting: Fill the airlock with a little barrier liquid or water and fit it onto the fermentation vessel. The rising bubbles show you how actively fermentation is running.\u003c\/li\u003e\n\u003cli\u003eClarifying: Once the young wine has fully fermented and is still cloudy, dissolve the gelatin in ten times the amount of drinking water and stir it in, then add the silica sol. This is the order the manufacturer specifies; the amounts are in the package instructions. Let the suspended particles settle and rack the clear wine off the sediment.\u003c\/li\u003e\n\u003cli\u003eProtecting: If the wine is to be stored, dissolve the sulfur powder in a little water and stir it in, dosage according to the package instructions. If you drink it young and soon, you can often do without sulfiting.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003eOn batch size: The yeast is enough for 10 to 50 liters of must. For the yeast nutrient salt, the pack specifies 10 g for approx. 10 liters. We recommend 3 g per 10 liters (7.5 g per 25 liters), the upper limit of the German guidelines for wine-like drinks; the two portions of 10 g each are therefore enough for a batch of up to 50 liters. For gelatin and silica sol, the manufacturer gives 10 g gelatin and 100 ml silica sol for around 100 liters of white wine; with 15 % silica sol this is a ratio of 1:10 (the 1:5 figure applies to 30 % silica sol). Which comes first depends on the tannin: low in tannin, silica sol first; rich in tannin, gelatin first; a preliminary trial decides. Dose the anti-gelling agent and sulfur powder according to the package instructions.\u003c\/p\u003e\u003cp\u003eFree shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.\u003c\/p\u003e\u003cp\u003eFor hazard information, see the individual products. You will also find the labeling of the included hazardous substances here:\u003c\/p\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Anti-gelling agent 50 ml (Item no. SKU-111650)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs08.png\" alt=\"GHS08 – Health hazard\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs07.png\" alt=\"GHS07 – Exclamation mark (irritation)\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Danger\u003c\/strong\u003e · Enzyme preparation (pectinase), preserved with benzoic acid\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH315\u003c\/strong\u003e Causes skin irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eH319\u003c\/strong\u003e Causes serious eye irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eH334\u003c\/strong\u003e May cause allergy or asthma symptoms or breathing difficulties if inhaled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eH335\u003c\/strong\u003e May cause respiratory irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear protective gloves\/protective clothing\/eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP302+P352\u003c\/strong\u003e IF ON SKIN: Wash with plenty of soap and water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP304+P340\u003c\/strong\u003e IF INHALED: Remove person to fresh air and keep comfortable for breathing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Sulfur powder (potassium disulfite) 10 g (Item no. SKU-103602)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs05.png\" alt=\"GHS05 – Corrosion\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Danger\u003c\/strong\u003e · Potassium disulfite (potassium metabisulfite, E224) · CAS 16731-55-8 · EC 240-795-3\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH318\u003c\/strong\u003e Causes serious eye damage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEUH031\u003c\/strong\u003e Contact with acids liberates toxic gas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear protective gloves\/protective clothing\/eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP310\u003c\/strong\u003e Immediately call a POISON CENTER or doctor\/physician.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maischewerk","offers":[{"title":"Default Title","offer_id":54807154557266,"sku":null,"price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/obstwein_collage.jpg?v=1790377074"},{"product_id":"hayma-pfefferkuchen-set","title":"Hayma Gingerbread Set: Neunerlei, Treibkraft and Recipe Booklet","description":"\u003cp\u003ePfefferkuchen and Lebkuchen are two words for the same baked good; the “Pfeffer” (pepper) in the name indicates robust spicing. Hayma Neunerlei is a gingerbread spice (Pfefferkuchengewürz, also called Lebkuchengewürz). “Neunerlei” means “of nine kinds”. Neunerlei spice is the name for a traditional Lebkuchen blend of nine spices; its composition is not fixed. According to the packaging, Hayma Neunerlei contains “the following ingredients, cold-ground with particular care: pepper (white), coriander, aniseed, cloves, ginger, nutmeg, cinnamon, lemon and orange peel”. Your recipe tells you how much of it goes into the dough.\u003c\/p\u003e\u003cp\u003eHayma Treibkraft is the matching raising agent. According to the packaging, it contains “raising agents, sodium hydrogen carbonate, baker’s ammonia (Hirschhornsalz), potassium hydrogen tartrate”. Alongside potash (Pottasche), Hirschhornsalz is one of the classic raising agents for Lebkuchen. During baking it breaks down into ammonia, carbon dioxide and water vapour; these gases aerate the dough.\u003c\/p\u003e\u003cp\u003eBecause the ammonia has to escape, Hirschhornsalz is suited to flat baked goods: there the gas dissipates during baking, and afterwards you can no longer taste any of it. It is not suitable for tall cakes. A booklet with recipe suggestions for Lebkuchen and Pfefferkuchen is included.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: 1 sachet of Hayma Neunerlei gingerbread spice (15 g), 1 sachet of Hayma Treibkraft (raising agent for Lebkuchen and Pfefferkuchen, 15 g), 1 booklet with recipe suggestions for Lebkuchen and Pfefferkuchen\u003c\/li\u003e\n\u003cli\u003eFor: Lebkuchen and Pfefferkuchen\u003c\/li\u003e\n\u003cli\u003eUse: add the spice to the dough as your recipe directs; according to the packaging, one sachet of Treibkraft is enough for 1 kg of flour\u003c\/li\u003e\n\u003cli\u003eBrand: Hayma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFood information (according to the packaging):\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSachet 1 – Gingerbread spice (Pfefferkuchengewürz \/ Lebkuchengewürz)\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIngredients: pepper (white), coriander, anise, cloves, ginger, nutmeg, cinnamon, lemon and orange peel\u003c\/li\u003e\n\u003cli\u003eNet quantity: 15 g\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eSachet 2 – Raising agent for Lebkuchen and Pfefferkuchen (Leb- und Pfefferkuchen Triebmittel)\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIngredients: raising agent (Backtriebmittel), sodium hydrogen carbonate, baker's ammonia (Hirschhornsalz), potassium hydrogen tartrate\u003c\/li\u003e\n\u003cli\u003eNet quantity: 15 g, sufficient for 1 kg of flour\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003eFood business operator (distributor): Exclusiv Handels \u0026 Dienstleistung GmbH, Triererstr. 176-178, 52078 Aachen\u003c\/li\u003e\n\u003cli\u003eBest before date: printed on the packaging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"\/en\/pages\/hayma-lebkuchen\"\u003eMore about Hayma, Neunerlei and Treibkraft – with traditional Pfefferkuchen recipes from the GDR\u003c\/a\u003e\u003c\/p\u003e","brand":"Hayma","offers":[{"title":"Default Title","offer_id":54816851362130,"sku":"SKU-112712","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/set_1.jpg?v=1790167863"},{"product_id":"maischewerk-set-hefe-probierset","title":"Maischewerk Yeast Trial Set: 9 Wine Yeasts, One of Each + Yeast Nutrient Salt","description":"\u003cp\u003eWhich yeast suits your wine? Find out with this trial set: you get nine pure culture yeasts, one of each, plus a sachet of yeast nutrient salt. Start two or three small batches from the same juice and compare how differently the strains ferment and taste. You keep the remaining sachets as a supply for your next batches.\u003c\/p\u003e\u003cp\u003eThe nine yeasts cover the common directions: the Steinberg as a neutral yeast for all grape and fruit varieties, the Bordeaux for full-bodied red wines, the Pinot for elegant red wines and fine fruit wines, the Exotic for tropical, fruity white wines, the Cider Fresh for fresh cider and apple wine, the Sherry yeast for mature, oxidatively aged wines, the Port yeast for full-bodied, sugar-rich batches, the sparkling wine yeast for the second fermentation and the mead yeast for mead and very sugar-rich musts. The variety names refer to the yeast strain, not the finished drink. Each sachet contains 5 g and, according to the manufacturer, is enough for 10 to 50 liters.\u003c\/p\u003e\u003ch3\u003eIncluded in the set\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Steinberg, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-100251): neutral universal yeast for all grape and fruit varieties, preserves the natural fruit aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Bordeaux, 5 g for red wine, 10-50 l\u003c\/strong\u003e (Item no. SKU-100245): for full-bodied red wines, fermentation temperature according to the manufacturer 20 to 30 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Port, 5 g for 10-50 l, up to 16 % vol\u003c\/strong\u003e (Item no. SKU-101075): pure culture yeast for full-bodied batches from grapes or fruit, also suitable for mead.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Sherry, 5 g for Mature, Oxidative Wines, 10-50 l\u003c\/strong\u003e (Item no. SKU-101107): for mature, oxidatively aged white wines and richly structured red wines, works at around 18 to 28 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Pinot, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-100249): for elegant, finely structured red wines and fine fruit wines, ferments with restraint.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Exotic, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-100248): aroma-focused yeast for tropical, fruity white wines, optimal at 15 to 20 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Cider Fresh, 5 g for cider \u0026amp; apple wine\u003c\/strong\u003e (Item no. SKU-100247): for cider, apple wine and fruity white wines, according to the manufacturer ferments vigorously even below 15 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Champagne\/Sparkling Wine Pure Culture Yeast, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-103588): sparkling wine yeast for the second fermentation of Sekt and sparkling wine, fermentation temperature according to the manufacturer 14 to 18 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Auriva, 5 g for mead \u0026amp; Auslese, 10-50 l\u003c\/strong\u003e (Item no. SKU-100244): for batches with a lot of sugar such as mead, according to the manufacturer with high tolerance to osmotic stress.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Salt 10 g, Diammonium Phosphate for the Fermentation Start\u003c\/strong\u003e (Item no. SKU-100222): diammonium phosphate, supplies the yeast with nitrogen and phosphate; the pack states 10 g for about 10 liters, we recommend 3 g per 10 liters.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 3 g per 10 liters, the upper limit of the German guidelines for wine-like drinks, the yeast nutrient salt is enough for just over 30 liters; the pack states 10 g for about 10 liters. Store the unopened sachets cool and dry, according to the manufacturer at 4 to 15 °C. Not included are juice or must, fermentation vessel and airlock. The free Maischewerk booklets at \u003ca href=\"\/en\/pages\/anleitungen\"\u003emaischewerk.de\/pages\/anleitungen\u003c\/a\u003e show you how to build up a batch step by step.\u003c\/p\u003e\u003cp\u003eFree shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.\u003c\/p\u003e","brand":"Maischewerk","offers":[{"title":"Default Title","offer_id":54848369426770,"sku":null,"price":33.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/hefe_probierset_collage.jpg?v=1790377157"},{"product_id":"maischewerk-set-gaerstart-trio","title":"Maischewerk Fermentation Starter Trio: Wine Yeast, Yeast Nutrient Salt \u0026 Sulfur Powder for One Batch","description":"\u003cp\u003eYou have juice or must and want to make a wine? The fermentation starter trio bundles the three agents that almost every batch needs: a neutral wine yeast, yeast nutrient salt and sulfur powder. That way you don't just order the yeast and realize later that the nutrient salt is missing.\u003c\/p\u003e\u003cp\u003eThe Steinberg is a universal yeast for all grape and fruit varieties. It ferments reliably, preserves the fruit aroma and doesn't impose an intrusive character of its own on the wine. The manufacturer recommends a yeast nutrient to go with it: the yeast nutrient salt supplies nitrogen and phosphate so that fermentation runs through without stalling. You need the sulfur powder (potassium disulfite, E224) after fermentation: it protects the wine from oxidation and unwanted microorganisms if it is to be stored.\u003c\/p\u003e\u003ch3\u003eIncluded in the set\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Steinberg, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-100251): neutral universal yeast, 5 g for 10 to 50 liters; before adding, let it swell in about 100 ml of lukewarm water for 10 to 15 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Salt 10 g, Diammonium Phosphate for the Fermentation Start\u003c\/strong\u003e (Item no. SKU-100222): diammonium phosphate, stir it in when you start the batch; the pack states 10 g for about 10 liters, we recommend 3 g per 10 liters, so the sachet is enough for just over 30 liters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wineguard Sulfur Powder E224, 10 g\u003c\/strong\u003e (Item no. SKU-103602): potassium disulfite with 50 % active SO2, protects against oxidation; dosage according to the package instructions.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eOn batch size: The yeast is enough for 10 to 50 liters, the yeast nutrient salt for about 10 liters. If you make a larger batch, add correspondingly more nutrient salt. The sulfur powder is enough for several hobby batches. Not included are fermentation vessel and airlock. You'll find step-by-step instructions in the free Maischewerk booklets at \u003ca href=\"\/en\/pages\/anleitungen\"\u003emaischewerk.de\/pages\/anleitungen\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eFor hazard information, see the individual products. You will also find the labeling of the included hazardous substances here:\u003c\/p\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Sulfur powder (potassium disulfite) 10 g (Item no. SKU-103602)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs05.png\" alt=\"GHS05 – Corrosion\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Danger\u003c\/strong\u003e · Potassium disulfite (potassium metabisulfite, E224) · CAS 16731-55-8 · EC 240-795-3\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH318\u003c\/strong\u003e Causes serious eye damage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEUH031\u003c\/strong\u003e Contact with acids liberates toxic gas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear protective gloves\/protective clothing\/eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP310\u003c\/strong\u003e Immediately call a POISON CENTER or doctor\/physician.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maischewerk","offers":[{"title":"Default Title","offer_id":54848369525074,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/gaerstart_trio_collage.jpg?v=1790377167"},{"product_id":"maischewerk-set-obsternte","title":"Maischewerk Fruit Harvest Set Apple, Quince \u0026 Elderberry: Three Yeasts, Yeast Nutrient Salt, Anti-Gelling Agent, Citric Acid, Sulfur Powder","description":"\u003cp\u003eIs your garden full of fruit? With the fruit harvest set you start three wines of your own from your autumn harvest: from apples or pears, from quinces and from elderberries. The right yeast is included for each fruit, plus the agents that all three batches need together.\u003c\/p\u003e\u003cp\u003eThe Cider Fresh ferments apple and pear juice fresh and fruity and, according to the manufacturer, ferments vigorously even below 15 °C. For the aromatic quince you use the Exotic, an aroma-focused white wine yeast. The dark, tannin-rich elderberry is matched by the red wine yeast, which is made for robust red wines. The anti-gelling agent breaks down pectin during juicing, which quinces in particular bring in abundance, and you get more juice. Apples and quinces usually have enough acid of their own. Elderberries give little juice, so you extend the elderberry batch with water, and then acid is lacking: the citric acid makes up for this. Yeast nutrient salt when starting the batch and sulfur powder after fermentation complete the set.\u003c\/p\u003e\u003cp\u003eImportant during preparation: use elderberries only when fully ripe, remove them from the stems and heat them before starting the batch, because raw berries and stems contain sambunigrin. With quinces, you remove the cores and seeds.\u003c\/p\u003e\u003ch3\u003eIncluded in the set\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Cider Fresh, 5 g for cider \u0026amp; apple wine\u003c\/strong\u003e (Item no. SKU-100247): for the apple or pear batch, ferments at 12 to 20 °C according to the manufacturer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Exotic, 5 g for 10-50 l\u003c\/strong\u003e (Item no. SKU-100248): for the quince, aroma-focused, optimal at 15 to 20 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Bordeaux, 5 g for red wine, 10-50 l\u003c\/strong\u003e (Item no. SKU-100245): for the elderberry, designed for robust, dark wines, fermentation temperature 20 to 30 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation\u003c\/strong\u003e (Item no. SKU-100224): two 10 g sachets of diammonium phosphate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Salt 10 g, Diammonium Phosphate for the Fermentation Start\u003c\/strong\u003e (Item no. SKU-100222): one more 10 g sachet, so that each of the three batches gets nutrient salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin\u003c\/strong\u003e (Item no. SKU-111650): enzyme preparation against pectin for juicing, amount depending on the type of fruit according to the package instructions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Pure Citric Acid, 10 g for Acidifying Must \u0026amp; Wine\u003c\/strong\u003e (Item no. SKU-103603): for acidifying the elderberry batch extended with water; dissolve in 10 times the amount of water; legal maximum according to the manufacturer 1 g per liter, which applies to grape wine; there is no quantity limit for elderberry and other fruit wines, at home no more than 3 g of pure acid per liter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wineguard Sulphur Powder E224, 10 g\u003c\/strong\u003e (Item no. SKU-103602): potassium disulfite with 50 % active SO2 for the time after fermentation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eQuantities: according to the manufacturer, each yeast is enough for 10 to 50 liters. At 3 g per 10 liters, the upper limit of the German guidelines for wine-like drinks (2 g for light apple wine), the 30 g of yeast nutrient salt is enough for three batches of up to 30 liters each; the pack states 5 to 10 g per 10 liters. The 10 g of citric acid give 1 g per litre in a 10-litre elderberry batch; there is no legal quantity limit for elderberry wine (the 1 g per litre applies only to grape wine), and measuring the acidity shows how much your batch needs. You dose the anti-gelling agent and sulfur powder according to the package instructions. Not included are fruit, fermentation vessels and airlocks. You can find the booklet “Apple Wine and Cider” free of charge at \u003ca href=\"\/en\/pages\/anleitungen\"\u003emaischewerk.de\/pages\/anleitungen\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eFree shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.\u003c\/p\u003e\u003cp\u003eFor hazard information, see the individual products. You will also find the labeling of the included hazardous substances here:\u003c\/p\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Anti-gelling agent 50 ml (Item no. SKU-111650)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs08.png\" alt=\"GHS08 – Health hazard\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs07.png\" alt=\"GHS07 – Exclamation mark (irritation)\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Danger\u003c\/strong\u003e · Enzyme preparation (pectinase), preserved with benzoic acid\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH315\u003c\/strong\u003e Causes skin irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eH319\u003c\/strong\u003e Causes serious eye irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eH334\u003c\/strong\u003e May cause allergy or asthma symptoms or breathing difficulties if inhaled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eH335\u003c\/strong\u003e May cause respiratory irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear protective gloves\/protective clothing\/eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP302+P352\u003c\/strong\u003e IF ON SKIN: Wash with plenty of soap and water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP304+P340\u003c\/strong\u003e IF INHALED: Remove person to fresh air and keep comfortable for breathing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Citric acid 10 g (Item no. SKU-103603)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs07.png\" alt=\"GHS07 – Exclamation mark (irritation)\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Warning\u003c\/strong\u003e · Citric acid (E330) · CAS 5949-29-1\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH319\u003c\/strong\u003e Causes serious eye irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP264\u003c\/strong\u003e Wash skin thoroughly after handling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP337+P313\u003c\/strong\u003e If eye irritation persists: Get medical advice\/attention.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Sulfur powder (potassium disulfite) 10 g (Item no. SKU-103602)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs05.png\" alt=\"GHS05 – Corrosion\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Danger\u003c\/strong\u003e · Potassium disulfite (potassium metabisulfite, E224) · CAS 16731-55-8 · EC 240-795-3\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH318\u003c\/strong\u003e Causes serious eye damage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEUH031\u003c\/strong\u003e Contact with acids liberates toxic gas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear protective gloves\/protective clothing\/eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP310\u003c\/strong\u003e Immediately call a POISON CENTER or doctor\/physician.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maischewerk","offers":[{"title":"Default Title","offer_id":54848369754450,"sku":null,"price":35.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/obsternte_collage.jpg?v=1790377196"},{"product_id":"maischewerk-set-met-winter","title":"Maischewerk Mead Set for Winter: Mead Yeast, Yeast Nutrients, Citric Acid, Fining Agents (without Honey)","description":"\u003cp\u003eMead doesn't depend on the harvest: honey is available all year round, and a winter evening is enough to start the batch. This set contains everything except honey and water for a mead of 10 to 20 liters: yeast, nutrients, acid and fining agents.\u003c\/p\u003e\u003cp\u003eThe mead yeast is a pure culture yeast for very sugar-rich batches such as mead, Auslese and ice wine; according to the manufacturer, it ferments up to about 8 to 10 % vol, so the mead tends to stay sweet. For a drier, stronger mead, the port wine yeast (up to about 16 % vol) is the better choice. Honey alone ferments poorly because it lacks nutrients; that's why two are included: the combined yeast nutrient of DAP, inactive yeasts and vitamin B1, as well as yeast nutrient salt. The citric acid gives the mead freshness. For clarifying after fermentation, you combine gelatin and silica sol; the order depends on the tannin (low in tannin: silica sol first, rich in tannin: gelatin first), a preliminary trial decides. The manufacturer's 1:5 ratio applies to 30 % silica sol; with 15 % silica sol it is about 1:10.\u003c\/p\u003e\u003ch3\u003eIncluded in the set\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Wine Yeast Auriva, 5 g for mead \u0026amp; Auslese, 10-50 l\u003c\/strong\u003e (Item no. SKU-100244): mead yeast, 5 g for 10 to 50 liters, optimal fermentation temperature according to the manufacturer 19 to 23 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Complex 10 g for Fermentation Support\u003c\/strong\u003e (Item no. SKU-111675): combined preparation, suspend in 10 times the amount of water, at most 12 g per 10 liters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Yeast Nutrient Salt 10 g, Diammonium Phosphate for the Fermentation Start\u003c\/strong\u003e (Item no. SKU-100222): diammonium phosphate for about 10 liters, stir in when starting the batch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Pure Citric Acid, 10 g for Acidifying Must \u0026amp; Wine\u003c\/strong\u003e (Item no. SKU-103603): dissolve in 10 times the amount of water and add according to taste and the package instructions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Gelatin 10 g for Fining \u0026amp; Tannin Correction of Wine\u003c\/strong\u003e (Item no. SKU-100229): instantly soluble edible gelatin, add first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 × Joenos Silica Sol 15%, 100 ml vegan fining agent for wine\u003c\/strong\u003e (Item no. SKU-100231): mineral fining agent, add after the gelatin; for wine, mead and juice.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eNot included are honey, fermentation vessel and airlock. The free Maischewerk booklet “Making Mead at Home” guides you through a 10-liter batch with all quantities, temperatures and times: \u003ca href=\"\/en\/pages\/anleitungen\"\u003emaischewerk.de\/pages\/anleitungen\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eFree shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.\u003c\/p\u003e\u003cp\u003eFor hazard information, see the individual products. You will also find the labeling of the included hazardous substances here:\u003c\/p\u003e\u003cdiv class=\"mw-gefahrstoff\"\u003e\n\u003cp\u003e\u003cstrong\u003eHazard information: Citric acid 10 g (Item no. SKU-103603)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/ghs07.png\" alt=\"GHS07 – Exclamation mark (irritation)\" width=\"88\" height=\"88\" style=\"display:inline-block;width:88px !important;height:88px !important;max-width:88px !important;margin:0 10px 10px 0;vertical-align:middle;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignal word: Warning\u003c\/strong\u003e · Citric acid (E330) · CAS 5949-29-1\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eH319\u003c\/strong\u003e Causes serious eye irritation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP264\u003c\/strong\u003e Wash skin thoroughly after handling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP280\u003c\/strong\u003e Wear eye protection\/face protection.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP305+P351+P338\u003c\/strong\u003e IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eP337+P313\u003c\/strong\u003e If eye irritation persists: Get medical advice\/attention.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-size:0.9em;\"\u003e\u003cstrong\u003eIn an emergency:\u003c\/strong\u003e \u003ca href=\"\/en\/pages\/sicherheit\"\u003eWhat to do after contact with skin, eyes or airways →\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:0.85em;\"\u003e\u003cem\u003eLabeling in accordance with CLP Regulation (EC) No 1272\/2008, based on manufacturer information.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maischewerk","offers":[{"title":"Default Title","offer_id":54848370639186,"sku":null,"price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/met_winter_collage.jpg?v=1790377252"},{"product_id":"das-maischewerk-weinbuch","title":"Das Maischewerk-Weinbuch (book in German)","description":"\u003cp\u003e\u003cstrong\u003eWine, cider, juice, sparkling wine, vinegar and liqueur from your own fruit.\u003c\/strong\u003e Das Maischewerk-Weinbuch takes you from the first apple to the corked bottle. It explains what yeast, sugar and acid do in the demijohn, how to measure instead of guessing and what to do when a wine goes astray. \u003cstrong\u003eThe book is written in German.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePre-order:\u003c\/strong\u003e the book will be published on 20 October 2026. We ship pre-orders from that day, in the order they were received. The delivery times in our shipping policy (Germany 2–4 working days, other EU countries 3–7 working days, Switzerland 4–9 working days) start on 20 October 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrice:\u003c\/strong\u003e until 19 October 2026 inclusive, the pre-order price applies: €24.90 in Germany, €25.90 in Austria and the other EU countries. From 20 October 2026 the book costs €29.90 in Germany and €30.90 in Austria and the other EU countries. In Switzerland you see the price in francs. In Germany and Austria books have a fixed retail price (fixed book price law), so discount codes do not apply to this book.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's inside:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFirst steps:\u003c\/strong\u003e working safely and your first wine from shop-bought juice\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eWhat happens in the demijohn:\u003c\/strong\u003e how sugar turns into alcohol and why wine needs acid\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eThe workshop:\u003c\/strong\u003e working cleanly, measuring instead of guessing, sulphiting correctly\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStarting and fermenting:\u003c\/strong\u003e yeast, processing fruit, adjusting the must, guiding the fermentation\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaturing and bottling:\u003c\/strong\u003e clarifying, keeping dry or sweetening, bottling and labelling\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSpotting and rescuing faults:\u003c\/strong\u003e from symptom to rescue\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRecipes:\u003c\/strong\u003e apples, pears and quinces, grapes, stone fruit, berries, wild fruit, tropical fruit and citrus, flowers, herbs and vegetables, mead and grain; the fruit, berry and grape wines in two batch sizes (10 and 25 litres), each with target values\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMore from fruit:\u003c\/strong\u003e juice and sweet cider, vinegar from your own wine, sparkling and semi-sparkling wine, liqueur, Rumtopf and infusions\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAppendix:\u003c\/strong\u003e fruit from your own garden, tables, cellar calendar and cellar log, glossary from A to Z, index\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe pictures above show the cover and three spreads from the book.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrdered together with other items?\u003c\/strong\u003e Then we ship the whole order in one parcel from 20 October 2026. If you need the other items sooner, please order them separately.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthors: Christoph Demuth and Senad Brkic\u003c\/li\u003e\n\u003cli\u003ePages: 498, printed and illustrated in colour\u003c\/li\u003e\n\u003cli\u003eFormat: 17 × 22 cm, paperback\u003c\/li\u003e\n\u003cli\u003eLanguage: German\u003c\/li\u003e\n\u003cli\u003eISBN: 978-3-00-089041-3\u003c\/li\u003e\n\u003cli\u003ePublication date: 20 October 2026\u003c\/li\u003e\n\u003cli\u003eShipping within Germany: as a Deutsche Post Warensendung, usually delivered within 4 working days; together with other items, as a parcel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePublisher and manufacturer:\u003c\/strong\u003e Christoph Demuth Handel GmbH, Trierer Straße 176–178, 52078 Aachen, Germany, service@maischewerk.de\u003c\/p\u003e","brand":"Maischewerk","offers":[{"title":"Pre-order – ships from 20 Oct 2026","offer_id":54958934753618,"sku":"SKU-119172","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/produkt_1_vorderseite.jpg?v=1791280988"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/collections\/weinschule_geschenke-fuer-hobbywinzer_kollektion.jpg?v=1790444117","url":"https:\/\/maischewerk.de\/en\/collections\/geschenke-fuer-hobbywinzer.oembed","provider":"Maischewerk","version":"1.0","type":"link"}