Maischewerk Fruit & Berry Wine Set, 7 pieces: Yeast, Nutrient Salt, Fining Agents & Airlock

Want 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.

The 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.

Included in the set

• 1 × Joenos Wine Yeast Steinberg, 5 g for 10-50 l (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.
• 1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation (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.
• 1 × Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin (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.
• 1 × Joenos Wineguard Sulfur Powder E224, 10 g (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.
• 1 × Joenos Gelatin 10 g for Fining & Tannin Correction of Wine (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.
• 1 × Joenos Silica Sol 15%, 100 ml vegan fining agent for wine (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.
• 1 × Joenos Plastic Airlock 10 mm for Monitoring Fermentation (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.

How to use the set

1. Juicing: 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.
2. Activating the yeast: According to the manufacturer, let the universal yeast swell in approx. 100 ml of lukewarm water for 10 to 15 minutes.
3. Starting 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.
4. Fermenting: 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.
5. Clarifying: 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.
6. Protecting: 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.

On 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.

Free 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.

For hazard information, see the individual products. You will also find the labeling of the included hazardous substances here: