Quimica da Água Existem 5 produtos.

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  • Vista rápida
    10,00 € Esgotado

    Powder. Contains potassium metabisulphite. It is used to prevent the oxidation of juice/ wine/beer, to kill wild yeasts on fruit and to stop a fermentation process. Dosage: to sterilise must/wine: 1 g/10 l. Dosage to sterilise equipment: 1-2 g/l of water (+ citric acid 0,5 g/l). WARNING: when disinfecting materials, always use sulphite in combination with...

    10,00 €
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  • Vista rápida
    2,50 € Esgotado

    Burton salts for increasing the acidity of the mash (lowering of the pH) and increasing the permanent hardness of the brewing water. Indicative dose for water treatment: 12 g per 25 l.

    2,50 €
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  • Vista rápida
    2,50 € Disponível

    Epsom salts for water treatment. Slightly lowers the pH of the mash slightly. Adding 1 g to 10 litres increases the salt level by 39 ppm sulphate and 10 ppm magnesium and increases the hardness by 41 ppm.

    2,50 €
    Disponível
  • Vista rápida
    4,00 € Disponível

    potassium chlorid 100 g

    4,00 €
    Disponível
  • Vista rápida
    7,90 € Disponível

    This acid can be used to acidify the mash or the wort. It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. This acid has a higher concentration than for instance lactic acid, so less is required. Phosphoric acid can also be used to wash the yeast.

    7,90 €
    Disponível
Mostrando 1 - 5 de 5 itens