1000 ML ERLENMEYER FLASK; Perfect for yeast starters. Can be put on an open flame. Accommodates the No. 7½ rubber stopper.
Price:$ 8.99 / Each | |
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Triple Scale Hydrometer; 10" with specific gravity, potential alcohol and balling scales. SPG(.986-1.170
Price:$ 6.99 / Each | |
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Proof and Tralle Hydrometer; 11" for spirits, Scalle 0-200 proof
Price:$ 6.99 / Each | |
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Floating Thermometer, 8 1/4" with dual scale (-23-104C), (-5-220 F)
Price:$ 6.99 / Each | |
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Adhesive Fermenting Thermometer, Liquid Crystal to attatch to bucket or carboy, 36- 78F, accurate to 1 degree F
Price:$ 2.99 / Each | |
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Bi-Metal Dial Thermometer; 9" stainless stem & clip, 0- 220 degrees F, 2" dial
Price:$ 12.49 / Each | |
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Plastic Test Jar, 10" to hold your hydrometer when testing
Price:$ 3.59 / Each | |
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Plastic Wine Thief; 1"diameter by 19 " long, 3 piece
Price:$ 6.99 / Each | |
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Glass Wine Thief, 12" long
Price:$ 5.99 / Each | |
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Fermtech Thief and Test Jar Combo; Simply dip once for a quick sample. Unique design allows you to insert a standard hydrometer directly into The Thief. Just touch the tip to the rim to empty The Thief. High grade acrylic for excellent clarity. 19" in length.
Price:$ 8.99 / Each | |
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Acid Test Kit; Complete, requires little reagent, with certified strenght solutions
Price:$ 11.99 / Each | |
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Replacement Phenopthalein for Acid Test; 1/2 oz
Price:$ 1.99 / Each | |
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Replacement Sodium Hydroxide for Acid Test; 4oz (certified 0.1 normal)
Price:$ 3.49 / Each | |
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Acid Test Papers, Beer Range; 4.6-6.2 pH for beer, Vial of 100 papers
Price:$ 4.99 / Each | |
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Acid Test Papers, Wine Range; 2.8-4.4pH range, Vial of 100 papers
Price:$ 4.99 / Each | |
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Iodine Test Papers; for testing titratable iodine in iodophor sanizers, vial of 100
Price:$ 2.29 / Each | |
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Vinometer; 5" glass with instructions for testing alcohol in finished wines. Hold vinometer vertical with the funnel upwards. Then pour a little wine into the funnel and turn unside down as the wine decends it will end at an approximate alcohol persentage.
Price:$ 4.99 / Each | |
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SO2 Test Kit; Requires Titrettor, Box of 10 Titrets
Price:$ 17.99 / Each | |
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Titrettor; reusable tool for holding titrets for SO2 testing
Price:$ 6.99 / Each | |
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Digital Gram Scale; Capacity 5000g / 11 lbs. A great scale for beer and wine making.
Price:$ 29.49 / Each | |
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Refractometer With ATC; Built in ATC (Automatic Temperature Compensation) Compensates for the tempurature of the refractometer itself- the single drop of liquid will quicky adjust to the temperature of the refractometer. Hand-held with a metal body, plastic hood and a rubber grip. 0 to 32% Brix scale with a .2% resolution.
Price:$ 74.99 / Each | |
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CHECKER 1 ECONOMICAL pH TESTER; Simple meter that provides fast and accurate pH measurement. Uses replaceable pH electrode and works for 3,000 hours before changing batteries.
Price:$ 59.99 / Each | |
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REPLACEMENT ELECTRODE FOR CHECKER 1 pH METER
Price:$ 29.99 / Each | |
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As one of the key parameters of interest to the winemaker, pH is an important factor in selecting the optimum time to harvest grapes. It is measured to see if adjustments need to be made prior to primary fermentation. It is measured when adding sulfur dioxide as a preservative since the effectiveness of this chemical varies dramatically as pH changes. And pH is controlled to optimize conditions for fining, for improving a wine's resistance to microbial instability, and in defining a wine's balance. The pH test kit is optimized for enology use with a pH range from 3.0 - 4.0, and a sensitivity to 0.1 pH unit.
Price:$ 23.45 / Each | |
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The level of titratable acidity is important in optimizing extraction of flavor components prior to fermentation. During processing, controlling TA improves fermentation. Post fermentation monitoring of acidity levels leads to correct balance, and improves the efficacy of aging. Post fermentation monitoring of TA levels can also be used to follow undesireable changes caused by yeasts or bacteria. The range of the TA Kit is from 4.0 - 11.0 g/L as tartaric acid.
Price:$ 21.00 / Each | |
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Malolactic fermentation, the secondary fermentation of winemaking, is a method for reducing total titratable acidity by adjusting the relative concentrations of L-malic and L-lactic acids, softening the wine and allowing it to develop mellowness and full-bodiedness, This process also results in enhanced microbial stability since one of the key nutrients of spoilage bacteria is removed. The Malic Acid Kit has a range of 30 - 500 mg/L.
Price:$ 33.20 / Each | |
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The ACCUVIN Residual Sugar Kit tests only for fructose and glucose sugars, the sugars reduced in primary fermentation. Reducing sugars in wine consist of hexoses (mainly glucose and fructose) and pentoses (mainly arabinose and xylose). The pentoses are not fermentable by wine yeasts. Since pentoses alone can vary from 0.4 - 2.0 g/L, the best measure of primary fermentation is the determination of glucose and fructose. The test range is 100 - 2,000 mg/L.
Price:$ 27.75 / Each | |
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