8 Feb 2023

13 Jan 2023

25 Sep 2022

Auto-titration system for sulphur

9 Sep 2022

25 Aug 2022

Distribution by Schliessmann company only in Germany

3 Mar 2022

Gelling with "Pectin Kongelial"

- for household and commercial, conventionally produced and organic products -

Easily soluble, calcium-containing gelling agent for the preparation and preservation of jams, marmalades, fruit spreads, fruit juice jellies, wine jellies, flower jellies and fruit sauces.

Composition: Virgin apple pectin E440i, sucrose for standardisation, firming agent calcium citrate E333.

Packaging: 100g screw-top can / 1kg bag / 5kg bucket - soon also available in 20 g -

Dosage: 100g / 5 to 10kg end product



3 Feb 2022

3 Feb 2022

2 Feb 2022

25 Oct 2021


1 Sep 2021

2 Aug 2021

1 Apr 2021

1 Mar 2021

1 Feb 2021

1 Dec 2020

1 Oct 2020

1 Aug 2020

9 May 2020

2 May 2019

8 Mar 2019

Opti-Fruit plus

Active dried yeast blend for the reliable fermentation with extreme aroma formation in fruit and honey wines as well as for distilling mashes from fruits, honey and molasses.

Many trial fermentations and distillations during the previous years have shown:

Fruit, honey and rum distillates are characterized by an exceptionally fruity fullness of aromas.

Honey wine can be fermented in a clean, continuously calm fermentation directly from the complete mixture of 2 liters of water to 1 kg of honey. This mixture, supplemented by 40g diammonium phosphate / DAP and 300g citric acid / Zitronensäure per 100 liters, ferments at 20 °C within 6-8 weeks to a honey wine with over 16%vol of alcohol and a content of residual sugar of 10-20g/L.

  Honey mashes for distillation (honey brandy) may be fermented more quickly and, above all, completely with slightly higher water proportions, acidification with PM acid to pH3 and with addition of 30-40g of fermentation nutrient for distilling mashes / Brennmaischenährstoff per hl.

2 Oct 2018

2 Aug 2018