Vinistart Complex 20 g Vinistart Complex 20 g Vinistart Complex 20 g
Vinistart Complex 20 g Vinistart Complex 20 g Vinistart Complex 20 g
Vinistart Complex 20 g
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Indispensable in winemaking, easy to use - Vinistart Complex is recommended for fermentation in the pulp (with fruit).

Weight   

0,200 KG

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€ 4,00

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Variatie: Vinistart Complex 20 g
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Indispensable in winemaking, easy to use - Vinistart Complex is recommended for fermentation in the pulp (with fruit). It is a unique combination of a strain of noble yeast, specially selected nutrients with mineral salts and vitamins and pectoenzyme, which guarantees a rapid fermentation and a delicious bouquet of wine.
For Fruit Sets - Vinistart Complex is best for fermenting wines of gooseberries, pears, apricots, strawberries, cereals, hawthorn, apples, rose hips, white and black grapes, rhubarb, raisins, cherries, cherries, raspberries, green-green plums and blueberries, blackberries, black, white and red currants, bilberries, elderberries, blackthorn.
For 10 - 25 L of wine, one 20 g Vinistart Complex package is sufficient to prepare 10 to 25 L of your favorite white and red fruit wines. Attention! Use the packaging in its entirety for one setting!
Up to 17% alcohol - Vinistart Complex guarantees a fast fermentation process! The recommended temperature for this process is 15-30°C and the alcohol you get in your wine can go up to 17%!
Full of Possibilities - Vinistart Complex in combination with Nutrient Solution, Vitamins and Mineral Salts allows you to fully exploit the possibilities, allowing you to enjoy an even fuller taste and aroma of your homemade drinks!

Are you a home winemaker? Be sure to discover our product Vinistart Complex, recommended for fermentation in the pulp (no more juice to squeeze, just add crushed fruit without seeds!). The product is suitable for the production of white and red wines from gooseberries, pears, apricots, strawberries, cereals, hawthorn, apples, wild rose, white and black grapes, rhubarb, raisins, cherries, cherries, raspberries, green and blue plums, blackberries, black, white and red currants, blueberries, elderberries, blackthorn. However, Vinistart Complex will not only work for people who want to experience wine, but also for more advanced people who want to prepare their house brandy! A combination of a noble wine yeast strain, specially selected nutrients with mineral salts and vitamins and pectoenzyme guarantee success in the preparation of homemade drinks. The product is therefore handy, easy to use and does not require any additives! Wine yeast guarantees rapid fermentation and a delicious bouquet of wine. Mineral salts are a valuable source of nitrogen and phosphorus for wine yeast, and vitamins act as fermentation activators and have a positive effect on the taste and aroma of wine. The pectoenzyme breaks down the pectin present in the fruit, facilitating the release of the juice and lowering the wine's viscosity, greatly aiding the subsequent fining process. Mineral salts are a valuable source of nitrogen and phosphorus for wine yeast, and vitamins act as fermentation activators and have a positive effect on the taste and aroma of wine. The pectoenzyme breaks down the pectins present in the fruit, making the juice easier to release and lowering the wine's viscosity, greatly aiding the subsequent fining process. Mineral salts are a valuable source of nitrogen and phosphorus for wine yeast, and vitamins act as fermentation activators and have a positive effect on the taste and aroma of wine. The pectoenzyme breaks down the pectins present in the fruit, making the juice easier to release and lowering the wine's viscosity, greatly aiding the subsequent fining process.

How to use:

Pour the contents of the sachet into 100-200 ml of boiled water at room temperature and let stand for 15 minutes. Put the chopped fruit in a fermentation vessel and pour over a little water (1-2 L per 10 kg of fruit). Then make sure the fruit is at room temperature and add hydrated Vinistart Complex, make up to the desired volume with water, mix and let ferment. The recommended time for fermentation in the pulp is 1-2 weeks. After this time, squeeze the pulp off and leave the must for further fermentation. Note: Use the packaging in its entirety for one setting!

Ingredients: Saccharomyces cerevisiae wine yeast, diammonium phosphate, pectinase, vitamin B1 (thiamine hydrochloride), emulsifier: sorbitan monostearate.

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