Products

Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used. 

Distilling Glycerine 350ml

Mix to taste with your favourite flavour. Mix with 750ml vodka to make 1125ml.

An animal-based enzyme to advance the flavour of hard Italian cheeses like Romano and Parmesan and can be used as an optional addition in Feta and ...

Used to increase acid in wine.

Morgans Cider Flavour range will add a little character to your homemade cider available in three flavours; ginger, lime and strawberry.

Potassium Sorbate. Use 10-20g per 100L of wine to inhibit the growth of yeast. Crush & dissolve with wine, then stir into the bulk. 

Pure Distilling distilling conditioner helps stop your wash foaming.

Pure Distilling Glycerine 1 Litre.

Distillers Glucoamylase Enzyme for sacchirification. For use in mashing of starch-based substrates, such as raw grains and potato, for fermentatio...

Defoaming Agent

A low sweet thickener for liqueurs and spirits. 1kg

Smoothing Agent For standard spirits add 5 mls per litre to improve fullness and mouth feel. For Whiskey follow instructions in Whiskey Profile Kit.

Tannin powder from Chestnut origin. It adds flavour, character and astringency to wine.

Tartaric Acid is used to increase acid in wine.

Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used.

Used to increase acid in wine.  Add 1 teaspoon per 5 litres as required.

Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent untypical ageing off-fl...