| Product Name | Product description and using purpose | Downloads | |
| Processing step: Mashing of fruits (pome-, stonefruits and berries) |
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| Mash stirrer / Maischequirl |
Instrument made of stainless steel for the stirring of mashes in small fermentation vessels up to 80L (to be driven with a handheld drilling mashine) |
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| Cutting and stirring unit / Schneid- und Rührwerk |
For the stirring of mashes and cutting of stone fruits in small fermentation vessels up to 80L (to be driven with a handheld drilling mashine) |
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| AROMA plus yeast |
Distillers active dried yeast for the fermentation of fruit mashes (berries, pome- and stone fruits) at more than 15°C - formation of aroma |
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| LT 8 plus yeast |
Distillers active dried yeast for the fermentation of fruit mashes (berries, pome- and stone fruits) at more than around 8°C - cold tolerant! |
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| OPTI Fruit plus yeast |
Distillers active dried yeast for the fermentation of fruit and honey mashes under extreme formation of aroma at around 13 to 25°C |
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| Ultra-"Fruit" |
Liquid enzyme preparation (pectinase) for the liquefaction of fruit mashes, highly active at pH 3 (fermentation with acidic protection) |
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| Pektinase OM enzyme |
Liquid enzyme preparation (pectinase) for the liquefaction of fruit mashes |
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| Pektinlyase enzyme |
Liquid enzyme preparation (pectinlyase) for the liquefaction of fruit mashes without increased release of methanol |
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| Amylase GA 300 enzyme |
Liquid enzyme preparation (acid tolerant amylase) for the degradation of starch in fruit mashes (to prevent adhesion of the mash during the distillation), addition during mashing |
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| Amylase GA 500 enzyme |
Liquid enzyme preparation (acid tolerant amylase) for the degradation of starch in fruit mashes (to prevent adhesion of the mash during the distillation), addition latest just before the dist |
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| MS-acid / Säure-Kombination MS |
Ready-for-use liquid preparation of fruit acids for the acidification of fruit mashes (fermentation under acid protection at pH 3) |
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| PM-acid (phosphoric + lactic acid) / PM-Säure |
Acid concentrate of phosphoric and lactic acid (food quality E338 / E270) for the acidification of fruit mashes (fermentation under acid protection at pH 3) |
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| Diammonium phosphate / DAP |
Simple anorganic source of nitrogen and phosphor for the nutrition of the fermenting yeast |
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| Ammonium sulphate / Ammoniumsulfat |
Simple anorganic source of nitrogen (food quality E517) for the nutrition of the fermenting yeast |
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| Fermentation nutrient / Brennmaischenährstoff |
Complex nutrient for the supplementation of the fermenting yeast in substrates poor in nutrients to prevent stuck fermentations of very clear juices or uncompletely fermenting fruits |
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| Fermentation starter Gärquick plus |
Powdered preparation consisting of distillers active dried yeast, nutrients and pectinolytic enzyme as fermentation starter for fruit mashes |
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| Glucoseoxidase enzyme |
Powdered enzyme preparation (glucoseoxidase) for the protection of fermented mashes against formation of acetic acid and losses of aroma by oxidation during longer storage until distillation, |
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| Processing step: Mashing of grain / potatoes / grain malts |
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| Kornbrand Premium yeast |
Distillers active dried yeast for the rapid, complete fermentation of mashes form starchy raw materials (grains, malts and potatoes) |
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| Whiskey Select yeast |
Distillers active dried yeast for the rapid, complete fermentation of grain mashes consisting of more than 20% grain malt with high formation of aroma (Whiskey) |
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| Schliessmann -VF- enzyme |
Liquid enzyme preparation (up to 80°C heat stable alpha-amylase) for the liquefaction of gelatinized starch in mashes made of wheat, rye, barley, oat and their malts |
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| Schliessmann VF-Kartoffel enzyme |
Liquid enzyme preparation (up to 95°C heat stable alpha-amylase) for the liquefaction of gelatinized starch in mashes made of potatoes, corn, rice and sorghum |
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| Schliessmann -VZ-enzyme |
Liquid enzyme preparation (up to 60°C heat stable glucomylase) for the saccharification of dextrins (previously with "Schliessmann-VF-" liquefied starch) in mashes of all all starchy raw mate |
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| EX-Protin enzyme |
Liquid enzyme preparation (protease) for the degradation of protein in distilling mashes made of wheat and potatoes to avoid strong foaming and to prevent adhesion of the mash during the dist |
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| EX-Tosan enzyme |
Liquid enzyme preparation (pentosanase, ß-glucanase) for the decrease of the viscosity in mashes made of rye, barley, oat and buckwheat |
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| PM-acid (phosphoric + lactic acid) / PM-Säure |
Acid concentrate of phosphoric and lactic acid (food quality E338 / E270) for the acidification of mashes made from starchy raw materials (fermentation under acid protection at pH 4,7) |
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| Processing step: Mashing of honey and molasses |
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| ProRum Finest Yeast |
Distillers active dried yeast for the fermentation of molasse mashes under extreme formation of aroma at about 20 to 25°C |
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| OPTI Fruit plus yeast |
Distillers active dried yeast for the fermentation of honey mashes under extreme formation of aroma at around 13 to 25°C |
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| Fermentation nutrient / Brennmaischenährstoff |
Complex nutrient for the supplementation of the fermenting yeast in substrates poor in nutrients to prevent stuck fermentations (mashes of honey or molasse) |
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| PM-acid (phosphoric + lactic acid) / PM-Säure |
Acid concentrate of phosphoric and lactic acid (food quality E338 / E270) for the acidification of mashes made from honey and molasses (fermentation under acid protection at pH 3) |
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| Processing step: Mashing of Jerusalem artichoke |
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| TOPIFERM® yeast |
Distillers active dried yeast for the rapid and complete fermentation of roots (jerusalem artichoke, gentian) at 25-35°C |
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| TOPIZYM® enzyme |
Liquid enzyme preparation (pectinase / inulinase) for the liquefaction and saccharification of mashes made from jerusalem artichoke, highly active at pH 3 (fermentation under acidic protectio |
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| PM-acid (phosphoric + lactic acid) / PM-Säure |
Acid concentrate of phosphoric and lactic acid (food quality E338 / E270) for the acidification of mashes made from jerusalem artichoke (fermentation under acid protection at pH 3) |
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| Processing step: Fermentation tubes / locks |
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| Fermentation tubes / Gärröhren |
U-formed fermentation tubes made of glas or polystyrene in different sizes |
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| DUPLEX-Fermentation locks / Getränkeschützer |
Fermentation locks made of transparant plastics in four sizes; fitting stoppers in different diameters made of rubber, TPE or silicone are separately available |
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| Processing step: Distillation |
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| Silicone antifoam / SILICON Antischaum US |
Very effective silicone-antifoam emulsion for the reduction of foaming during fermentation and distillation of all mashes (except organic production) |
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| CYANUREX® copper salt |
Special processing additive for binding hydrocyanic acid in stone fruit mashes and raw brandies (to prevent the formation of ethylcarbamate in the distillate) |
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| Sodium hydroxide - sodium lye 15% / Natriumhydroxid - Natronlauge 15% |
Crystalline substance or ready-to-use lye (food quality E524) for the treatment of wines, fermented wine marcs and yeast sediments containing sulfur (SO2), addition at the beginning of the di |
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| Calcium carbonate / Weinentsäuerungskalk |
Calcium carbonate (food quality E170) for the neutralization of volatile acids in distilling mashes just before the distillation (to prevent the acetic acid off-flavour) |
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| Processing step: cooling water treatment |
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| Polyphosphate lock / Polyphosphatschleuse |
Polyphosphate lock for the phosphatization of cooling water (to prevent the formation of scale caused by limestone in de dephlegmator and condenser of the still) |
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| Processing step: Aromatisation: Genever / herb spirits / wine brandies / liqueurs |
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| Desodoration ... |
Desodoration of distillates |
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| Activated charcoal / Aktivkohle GF |
Pellets of activated charcoal for the reduction of off-flavours or removement of aroma in distillates and spirits (by several subsequent treatments) |
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| Aromatisation ... |
... by extraction and / or distillation: |
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| Oak wood products / Eichenholzprodukte |
Chips, cubes, blocks oder staves made of oak wood of french or american origin, without toasting, for the aromatisation of spirits by extraction |
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| Herbal mixture for distillation / Kräutermischung zum Mitdestillieren |
Dried composition of herbs an spices for the production of herb spirits by distillation |
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| Bloodroot (tormentill root) / Blutwurz |
Dried pieces of tormentill root for the preparation of bitter spirits (colouring and aromatisation) by extraction extraktion for several days |
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| SCHWEDENBITTER herbal mixture (for extraction) |
Dried herb and spice mixture for the preparation of bitter spirits by maceration and extraction in fine spirit or self-produced distillate. |
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| Gin herbal mixtures / Kräutermischungen Gin (for extraction or / and distillation) |
Dried mixtures in diefferent compositions of juniper berries and other botanicals for the production of Gin, Distilled Gin, London Gin or Juniper Spirit |
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| Gin herbal mixtures / Kräutermischungen Gin (for extraction or / and distillation) |
Dried mixtures in diefferent compositions of juniper berries and other botanicals for the production of Gin, Distilled Gin, London Gin or Juniper Spirit |
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| Aromatisation ... |
... with liquid aromas and brandy typages: |
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| Bloodroot extract (tormentill root) / Blutwurz-Auszug |
Alcoholic extract of bloodroot (tormentil, redroot) for the preparation of bitter spirits or for colouring and bitter flavouring by mere blending, dosage 3-5L / hl spirit. |
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| Gin-base-distillate / Gin-Grunddestillat |
Liquid Gin-distillate for the production of gin-spirits by blending with alcohol and water, dosage: 0,7-1L / hl |
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| German typage for wine brandy - Weinbrandtypage, deutsch |
Liquid alcoholic extract of oak wood (german origin), baked plums and green walnuts with slightly bitter characterisitcs for the aromatisation of distillates made from wine, lees and pomace |
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| French typage for wine brandy - Weinbrandtypage, französisch |
Liquid alcoholic extract of oak wood (french origin) and almond shells with fine, vanilla-likely characteristics for the aromatisation of distillates made from wine, lees and pomace |
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| Flavours / Aromas / Aromen |
Liquid distillates and aroma extracts made from fruits, herbs, spices for the aromatisation or increase of the aroma of drinking spirits and liqueurs |
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| Ingredients for the composition ... |
... of fruit-, herbs- and cream liqueurs: |
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| French typage for wine brandy - Weinbrandtypage, französisch |
Liquid alcoholic extract of oak wood (french origin) and almond shells with fine, vanilla-likely characteristics for the aromatisation of distillates made from wine, lees and pomace |
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| Cream base for cream liqueurs / Sahnelikörgrundstoff |
Ready-to-use, emulsified and stabilized preparation of milk cream, sugar, alcohol and milk protein, shelf stable at ambient temperature, as main component for crema liqueurs |
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| Invert sugar syrup, also in organic quality / Invertzuckersirup |
Ready-to-use, very durable solution of glucose, fructose and sucrose (72.7%mas, 1L invert sugar syrup contains exactly 1kg sugar) for sweetening spirits. |
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| Glucose syrup / Glucosesirup |
Ready-to-use solution of maltodextrin (79%mas) for increasing viscosity in liqueurs. |
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| Dried glucose syrup, maltodextrin, also in organic quality / Trockenglucose |
Powdered maltodextrin to increase viscosity in liqueurs |
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| Glycerol / Glycerin |
Liquid sweetener for spirits, food additive E422 |
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| Caramel / Karamell |
Caramel sugar syrup / simple sugar caramel for colour intensification and standardisation of herbal spirits and spirits matured in wooden barrels |
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| Liqueur base concentrates / Grundstoffe |
Liquid, ready-to-use base concentrates consisting of juice concentrates, disitillates and aroma extracts from fruits for the blending of fruit and herb liqueurs |
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| Concentrate of the Jostaberry |
Fruit juice concentrate from the jostaberry fortified to approx. 16% vol. to intensify the color of fruit liqueurs made from red and blue fruits |
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| Nut-spirit-drinks (ingredients and recipes) / Nussspirituosen |
Liquid destillates and aroma extracts |
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| Flavours / Aromas / Aromen |
Liquid distillates and aroma extracts made from fruits, herbs, spices for the aromatisation or increase of the aroma of drinking spirits and liqueurs |
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| Processing step: Making liqueurs from fresh fruit and juices |
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| Processing additives for the production of liqueurs from berry fruits |
Recommendations and products for the processing of fresh or frozen fruits with neutral potable alcohol or fruit distillates and sugar to fine liqueurs |
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| Natuzym BE |
Enzyme for the prevention of pectin gels in fruit liqueurs |
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| Naturase FILTRATION |
Special enzyme for the dissolution of pectin gels in finished fruit liqueurs with max. 25% vol |
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| Processing step: Tap water softening for blending of spirits |
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| CADUREX®-water softener |
Ion exchanger made of PVC in drinking water quality vor the softening of tap water (for blending of spirits), to be driven pressureless, regeneration possible with regeneration salt |
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| AQUA Compact-water softener |
Ion exchanger made of stainless steel vor the softening of tap water (for blending of spirits or cooling of the still), pressure resistant for installation into the tap water system, regenera |
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| Processing step: Filtration |
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| Activated charcoal / Aktivkohle GF |
Pellets of activated charcoal for the reduction of off-flavours in distillates and spirits (f.e. green aroma, weak off-flavours caused by tails components) |
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| Magnesium oxide / Magnesiumoxid |
Powdered magnesium oxide (food quality E530) for the treatment of oil-born turbidities or light off-flavors caused by acetic acid in alcoholic distillates, herbal extracts and spirits |
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| Polyvinylpolypyrrolidone / PVPP |
Powdered Polyvinylpolypyrrolidone (food quality E1202) for the removement of oxidized, brown pigments in fruit spirits made from reg fruits and berries |
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| Poly-Fix-Filter |
Large funnel made of polypropylene with fitting folded filters in three different porosities for the filtration of small volumes of macerates, beverages and potable spirits |
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| Poly-Fix-Filter |
Large funnel made of polypropylene with fitting folded filters in three different porosities for the filtration of small volumes of macerates, beverages and potable spirits |
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| CLARUS® precoating filter / Anschwemmfilter |
Simple system of two vessels made of stainless steel and a for the filtration of small volumes (30-100Liters) of drinking spirits per gravity through a sieving bag with cellulose Fibroklar Ty |
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| CALIDUS cartridge filter system / Kerzenfilter |
Complete system with electrically driven pump for the filtration of big volumes of drinking spirits through special cartridges after previous slight cooling at 15-17°C for 10days, no frosting |
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| CALIDUS-cartridge filter element / Wechselfilterelement |
Cartridge filter housing without pump, to be driven with a separate pump or gravity pressure (necessary differenze in altitude: 15m), for the filtration of big volumes of drinking spirits th |
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| CALIDUS-precoating filtration / Anschwemmfiltration |
Precoat filter cartridge made from stainless steel or plastics for sieving or precoating filtration of liqueurs or macerated fruits or herbs with cellulose powders in the big CALIDUS-cartridg |
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| Filter celluloses CS-Cell - Filtrationscellulosen |
Powdered celluloses in different particle sizes as filter medium for the CALIDUS für die CALIDUS precoating filtration |
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| Processing step: Cleaning and disinfection |
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| TRITAL-FIX still-cleaner |
Powdered cleaning concentrate for the alkaline cleaning of the still (removement of oils, fatty acids and protein by filling, flushing or CIP-cleaning) |
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| Citric acid / Zitronensäure |
Citric acid (crystals, food quality E330) for the acid cleaning of the distilling apparatus (reactivation of the copper surfaces) |
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| Limescale remover cleaner / Kalklöser |
Cleaning concentrate containing formic acid for the decalcification of cooling systems in the standing or pump-over process |
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| Cleaner for copper and stainless steel / Metallreinigungspaste |
Pasty cleaner for metal surfaces without direct food contact made from stainless steel, copper and brass (f.e. outer cleaning of distilling apparatus, tubes and fittings) |
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| Sodium carbonate / Soda |
Powdered sodium carbonate (food quality E500) for the soft cleaning of wooden surfaces with food contact, f.e. wooden barrels |
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| P3 rik |
Liquid universal cleaner concentrate for cleaning surfaces, equipment and containers in the food industry, also for bottle cleaning |
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| SO2 solution / sulphurous acid / SO2-Lösung |
Sulphurous acid 5-6% for wet preservation of wooden barrels, important: Extensive watering and rinsing before the next exposure to distillate! |
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