Distillation

distillation equipment and ingredients.

Distiller's Dark Spirits Nutrient
  • On sale!
Last items in stock
Yeast & nutrients

Distiller's Dark Spirits Nutrient

50219
€12.55
Distillers Nutrient Dark SpiritsYeast nutrient blend especially formulated for enhanced congener production during fermentation of alcohol for dark spirits
Distiller's Light Spirits Nutrient
  • On sale!
Last items in stock
Yeast & nutrients

Distiller's Light Spirits Nutrient

50218
€12.55
Distillers Nutrient Dark SpiritsYeast nutrient blend especially formulated for enhanced congener production during fermentation of alcohol for light spirits
Still Spirits Distiller's glucoamylase enzyme
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Yeast & nutrients

Still Spirits Distiller's glucoamylase enzyme

50229
€1.99
For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits. Can also be used for maximising yield when mashing malted grains using natural, diastatic enzyme activity.
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Cinnamon stiks
Botanicals

Cinnamon stiks

3313640
€4.38
Kinamon means fragrant, sweet-smelling. The term refers to an exotic spice with its characteristic red-brown color.
Angelica root - 100g
Botanicals

White pepper berries - 20g

3313790
€1.25
Aromatic herbs are used to brew Belgian Bière Blanche, Grand Cru, Tripples, Christmas Beers and distilation. They are usually added in the last 15 minutes of boil. In ancient times herbs were used to extend beer's storage time.
Licorice root - 200g
Botanicals

Licorice root - 200g

3313570
€4.69
It adds a pleasant taste to Porters, Stouts and dark beers. It also improves head retention. Licorice combines well with juniper berries.
Juniper berries - 100g
Aditives

Juniper berries - 100g

3313505
€2.85
Many people associate the berries as the main flavoring in gin. Juniper berries have been used in Porter and Stout, Doppelbock for centuries. Their flavor is combined excellently with the rye beer, and blends well with the citrus notes of ginger and orange peel, coriander and liquorice as well. Crush the berries with a mortar and pestle before use.
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