Products

Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends! A smooth, copper lager that strikes the perfect balance between a toasty sweet malt body and the noble overtures of the hops Includes Saaz and Northern Brewer hops Estimated ABV: 5% Estimated IBUs: 32-36 Makes 5 gallons of finished beer We have been a fan of John Palmer ever since his book, "How to Brew" hit our shelves way back when. After meeting him at a few gatherings here and there, and after recommending his book hands down over any other, we decided to try and add John to our Signature Series line-up. When he agreed, we knew we would get something special from him, and he did not disappoint. John describes his kit as: "a smooth, copper lager that strikes the perfect balance between a toasty sweet malt body and the noble overtures of the hops. This interpretation of the Vienna style has more hop flavor dancing around the edges than the current BJCP guidelines specify, but the hop profile really complements the rich malt palate for a lively complexity that you don't get from the hoppier Bohemian Pilsener or maltier Oktoberfest styles, and is richer and smoother than Dortmunder Export." This beer will not dissapoint! Thanks, John, for the kit, the book, and the advice! John recommends White Labs WLP833 for a dried beer, and WLP820 for a maltier version. Makes 5 gallons Estimated Original Gravity: 1.049-52 SRM (Color Range: 11 IBUs: 32-36 Estimated Alcohol Percentage: 5%     Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.    

Read more less

Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends! A smooth, copper lager that strikes the perfect balance between a toasty sweet malt body and the noble overtures of the hops Includes Saaz and Northern Brewer hops Estimated ABV: 5% Estimated IBUs: 32-36 Makes 5 gallons of finished beer Maybe you have heard of John Palmer?  His best selling "How to Brew" is the default homebrewing text. John gave us this recipe early on and it has always been a special recipe. John describes his kit as: "a smooth, copper lager that strikes the perfect balance between a toasty sweet malt body and the noble overtures of the hops. This interpretation of the Vienna style has more hop flavor dancing around the edges than the current BJCP guidelines specify, but the hop profile really complements the rich malt palate for a lively complexity that you don't get from the hoppier Bohemian Pilsener or maltier Oktoberfest styles, and is richer and smoother than Dortmunder Export." This beer will not disappoint! Thanks, John, for the kit, the book, and the advice! John recommends White Labs WLP833 for a dried beer, and WLP820 for a maltier version. Makes 5 gallons Estimated Original Gravity: 1.049-52 SRM (Color Range: 11 IBUs: 32-36 Estimated Alcohol Percentage: 5% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.   Liquid Malt Extract (LME) vs. Dried Malt Extract (DME) MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.    

Read more less

Easy drinking European lager packed with incredible maltiness and low hop flavor Includes Perle and Saaz hops Estimated ABV: 4.4% Estimated IBUs: 21-25 Makes 5 gallons of finished beer A European lager packed with incredible maltiness. A very easy drinking beer, low in hop character with a clean malt profile. This is a lager which requires cold fermentation. Takes 4-6 weeks to ferment in primary but is well worth the wait. Goes well with pretzel's and sausages. Makes 5 gallons Estimated Original Gravity:1.042-48 SRM (Color Range): 10 IBUs: 21-25 Estimated Alcohol Percentage: 4.4% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.      

Read more less

Easy drinking European lager packed with incredible maltiness and low hop flavor Includes Perle and Saaz hops Estimated ABV: 4.4% Estimated IBUs: 21-25 Makes 5 gallons of finished beer A European lager packed with incredible maltiness. A very easy drinking beer, low in hop character with a clean malt profile. This is a lager which requires cold fermentation. Takes 4-6 weeks to ferment in primary but is well worth the wait. Goes well with pretzel's and sausages. Makes 5 gallons Estimated Original Gravity:1.042-48 SRM (Color Range): 10 IBUs: 21-25 Estimated Alcohol Percentage: 4.4% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.     Liquid Malt Extract (LME) vs. Dried Malt Extract (DME) MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.      

Read more less

3.5-4.2 °L - BestMalz - Provides full maltiness and some color, often with a nutty flavor. Used in European amber, golden and brown lagers as well as Marzen and Oktoberfest beers. Can be used 100% of the grist. Malt Specification: Moisture % - max. 5 Extract fine % dm - min. 76 Color °L - 3.5 - 4.2 Protein % dm - max. 12  

Read more less

3.2-4.3 ° L - Viking Malt  - Subtle flavors, including maltiness, some sweetness and hints of caramel aromas. Well suited for relatively pale colored beers.

Read more less

Get Ready Brewers: A Revolutionary Malt is Here and on Sale in October! Excitement is brewing in the craft beer world with the introduction of Viking Xtra Pale 3G malt. To celebrate its debut, this innovative malt will be available at a significant discount for the entire month of October, offering every brewer the chance to experience its exceptional qualities firsthand. Viking Xtra Pale 3G is not just another base malt. It represents a leap forward in malting technology, designed to meet the demands of modern brewers seeking superior quality, consistency, and remarkable results in their creations. Revolutionary Freshness & Stability with Null Lox At the core of this malt is groundbreaking Null Lox technology, which dramatically reduces lipoxygenase activity. For your beer, this means: Improved Flavor Stability: Say goodbye to staling and unwanted papery off-flavors. Beer Tastes Fresher, Longer: The vibrant, fresh character of your beer is preserved, extending its shelf life and peak flavor window. Improved Foam Stability: Enjoy better head retention and a more appealing presentation in the glass. The End of DMS: Cleaner Flavors & Bigger Savings This malt is a true 0-DMS product. The MMT enzyme, a precursor to DMS, is completely knocked out during the malting process. Cost Savings & Reduced Carbon Footprint: Because you don't need to drive off DMS, you can significantly reduce your kettle boiling time. This saves energy, time, and money. Environmental Benefit: The unique malting process also allows maltsters to reduce kilning time and temperature, conserving energy at the source and lowering the malt's overall carbon footprint. Unmatched Consistency & a Perfect Canvas Forget the variability of typical base malts. Viking Xtra Pale 3G is crafted from a consistent single varietal barley, 100% 3G CB Comfort, ensuring you get the same reliable performance batch after batch. Incredibly Low Color: With specs of MAX 3.8 EBC (1.9 SRM), it provides the perfect neutral, light-colored canvas for any beer style, from the palest lagers to hop-saturated IPAs. Highly Modified: A Kolbach Index of MIN 40% means this malt is highly modified, allowing brewers to easily execute modern single infusion mashes across a wide range of temperatures and times with fantastic results. This October, brewers across the country will have the opportunity to incorporate this game-changing malt into their recipes at a special introductory price. Look for the discount at participating homebrew supply shops and online retailers. Don't miss this chance to be among the first to brew with the exceptional Viking Xtra Pale 3G malt.   Xtra Pale 3G FAQ: Does anyone else sell 3G malt in the US? No, MoreFlavor! is the exclusive distributor of Viking 3G barley in the US. Is this product non GMO? Yes, it was developed in Europe under EU guidelines which restrict GMO products. Do I need to change my recipes? You can leave them exactly the same! Feel free to adjust brewing schedules to play with reduced boil times, enzyme additions or other efficiency gains to glean the most benefit from this magical malt. Does 3G taste different from standard 2-rows? All malts taste different, but in a blind tasting the 3G barley was not immediately distinguishable when compared to the control samples. The 3G Xtra Pale was selected amongst the favorites by every individual on the panel and was ranked the overall favorite amongst 6 common base malts tested based on cumulative scores. No one on the panel was able to successfully guess which sample was the 3G. 3G must be expensive, right? Due to the reduced kilning times and good ergonomic viability of the barley, you don’t need to pay through the teeth for the best barley on the market. Pricing is competitive with domestic 2-row malts. Are malts other than Xtra Pale available in 3G? Currently, there are not. But we are looking into converting more of the line. We are also able to do custom maltings using 3G for large volumes (10 MT+). Is the old version (non 3G) of Xtra Pale still going to be available? Unfortunately, the original Xtra Pale will be sunsetting in favor of our new 3G malt. If this barley was developed for pilsners, then it is only good for light lagers, right? The barley was developed for lagers, but the malt was designed specifically for the American craft beer industry over the course of years of collaboration between Viking Malt and MoreFlavor! Xtra Pale provides a subtle, yet pleasant malt backbone that serves as a perfect canvas to paint your masterpiece. Clean and flavorful, it will accentuate and never overpower. Ideal for any modern beer style. How does this malt help reduce my carbon footprint and help me achieve my CSR goals? Due to the lack of DMS formation, Maltsters are able to kiln for shorter periods of time at lower temperatures, saving on energy costs. Likewise, brewers may be able to adjust their boil times as driving off DMS is no longer necessary. How is there reduced staling? Null lox malt has reduced lipoxygenase, which is the compound that leads to the wet cardboard or papery off flavor in beers as they age. By containing significantly reduced amounts of lipoxygenase, beer tastes fresh for longer, with improved flavor and foam stability. How is there no DMS in the malt? There is no formation of DMSp or DMS due to the knock out of the enzyme MMT (Methionine-S-Methyltransferase, pathway below)     1.7 - 1.9 °L - Superior quality European 2-row malt. Ideal base malt for all beer styles as it is germinated like a domestic 2-row pale malt, but kilned like a pilsner malt.  This means that it is very highly modified, but still very light in color.  This malt is the perfect base malt for modern craft breweries. Whether you're brewing a blonde ale, a hazy IPA or an imperial stout, this is the best base malt on the market. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 81.3 Color °L - 1.9 Protein % dm - max. 10.1 Kolbach Index % - 44.4 Beta-glucan in wort (mg/l) - 185 Friability % - 87 Glassy grains % - 0.4   The variety represents some of the latest inventions, where malting and brewing specific benefits have been combined in a modern malting barley variety. Reduced Lipoxygenase (Lox) activity No formation of DMSp and DMS Reduced lipoxygenase activity in malt produces beer with: Better taste fresh for longer Improved flavor stability with no staling and papery off-flavor Better foam stability No formation of DMSp and DMS Knock out of the enzyme MMT (Methionine-S-Methyltransferase) No DMS formation during malting No DMS formation during brewing Maltsters may reduce kilning temperature and time. Brewers may reduce evaporation during wort boiling. Energy saving and long-term support for CSR agenda.  

Read more less

VIN13 is the go-to choice for winemakers seeking to produce fresh, aromatic white wines and vibrant rosés with expressive fruit character Whether crafting a tropical Sauvignon Blanc, a crisp Pinot Grigio, or a sparkling wine with clean fruit expression, VIN13 delivers unmatched clarity and aromatic intensity Elevate aromatic whites and Rosés with intense tropical expression VIN13 is a robust hybrid yeast strain developed by the Institute for Wine Biotechnology at Stellenbosch University, South Africa. Renowned for its ability to enhance volatile thiol and ester production, VIN13 is ideal for crafting aromatic white and rosé wines with vibrant tropical and citrus profiles. Its strong fermentation kinetics and low nutrient requirements make it suitable for challenging winemaking conditions and musts lacking aromatic complexity. Aromatic Enhancement: Releases high levels of volatile thiols (passion fruit, guava, gooseberry, grapefruit) and esters (pineapple, banana, floral) for intense fruit-forward wines. Fermentation Performance: Fast fermenter with low volatile acidity (<0.3 g/L) and minimal SO₂ production, ensuring clean, crisp wines. Alcohol Tolerance: Effective up to 17% ABV, allowing complete fermentation in high-sugar musts. Temperature Range: Optimal performance between 54°F (12°C) and 61°F (16°C); cold fermentation is advised to preserve aromatics. Low Nutrient Requirement: Performs well in musts with limited nitrogen availability. Killer Factor: Positive, providing competitive advantage over wild yeast strains. Applications: Aromatic White Wines: Sauvignon Blanc, Chenin Blanc, Chardonnay, Gewürztraminer, Muscat, Albariño. Rosé Wines: Enhances berry and citrus notes, contributing to a fresh, lively profile. Sparkling Wines: Suitable for Charmat and Traditional Method sparkling wines, ensuring clean, crisp aromatics. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering expressive aromatics. Flavor Profile:  Tropical Fruits: Prominent expressions of passion fruit, guava, pineapple, and banana. Citrus & Floral Notes: Highlights of grapefruit, lemon zest, and floral undertones. Bright Acidity: Maintains crisp, clean acidity for a refreshing finish. Pure Fruit Expression: Low volatile acidity keeps the fruit character vivid and fresh. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 54°F and 61°F to optimize ester production and aromatic clarity. Cold Fermentation: Ideal for cool fermentation to preserve fresh aromatics and bright acidity.  

Read more less

Selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation Good for 66 gallons. Viniflora CH16 is a freeze-dried pure culture of Oenococcus oeni. This malolactic bacterium has been carefully selected to induce malolactic fermentation in red wine with high alcohol levels, after direct inoculation. Viniflora CH16 has been isolated from a 16% Petit shiraz wine in the Russian River area of California, USA. The bacterium's natural environment gives a good picture of its application; CH16 has been carefully selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine (up to 16% v/v) with a pH value above 3.4. Innoculation: Viniflora CH16 should be added to dry wine, immediately after the alcoholic fermentation. Viniflora CH16 should always be inoculated directly into the wine. No rehydration or reactivation is required. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Characteristics: Very high fermentation speed Low production of volatile acidity Outstanding tolerance to high alcohol levels. Excellent all round tolerance to pH, temperature and SO2 No production of biogenic amines Key Features: Recommended for red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.4, Total SO2 to 40 ppm (red wines), temperature 62 – 77° F and alcohol to 16% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

Read more less

Selected and adapted especially for direct inoculation of rose and white wines Strong fermenter under harsh white wine conditions Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation Good for 66 gallons Viniflora CH35 is a freeze-dried culture of Oenococcus oeni. This malolactic bacteria has been selected and adapted especially for direct inoculation of rose and white wines. Viniflora CH35 has been selected for its outstanding performance in malolactic fermentation of difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines. Application: Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Characteristics: Outstanding tolerance to low pH and elevated levels of SO2 (down to pH 3.0 and up to 50ppm!) Strong fermenter under harsh white wine conditions Clean and fruity flavor profile No production of biogenic amines High inoculation level encourages a completed malolactic fermentation 14% alcohol tolerance Key Features: Recommended for white wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.0, Total SO2 to 45 ppm (white wines), temperature 59 – 77 ͦF and alcohol to 14% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

Read more less

Oenos™ 2.0 is an ideal strain to achieve a fast, clean malolactic fermentation in barrel aged wines Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation Good for 66 gallons Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation (figure 1). This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Characteristics: The go-to malolactic bacteria for safety and speed in a broad variety of wine styles Produces a medium amount of diacetyl Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation Key Features: Recommended for white and red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77°F and alcohol to 15% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

Read more less

Replacement pH electrode for the SC-300 Analyzers that have a manufacturing date after February 2016. Includes the pH Electrode Storage solution. The pH electrode should be properly stored in its electrode storage solution. With proper care and storage, this electrode will have a 2-3 year lifespan beginning with first use. Vinmetrica Troubleshooting Guide

Read more less

Replacement SO2 probe for the SC-100, SC-100A & SC-300 SO2 Analyzers. Simply rinse with deionized (distilled) water when done with measuring SO2 and let it air dry. The SO2 electrode does not need to be stored in any solution and should last for a long time but be careful not to bend the wires at the end of the electrode. Vinmetrica Troubleshooting Guide Note: Model years after 2016 will be a Female BNC to Male BNC connection.

Read more less

This is an all inclusive reagent and reaction vial combo kit with enough supplies for 20 tests. It includes two bottles of 5mL of Boost Juice, two vials of 0.5mL of 1M Malic Acid Solution, two bottles of 30 mL of 0.4 g/L Malic Acid Standard, and two bottles of 30 mL of 0.1 g/L Malic Acid Standard.   Please note: Product should be stored either frozen or refrigerated upon arrival. Please freeze Biopressure Reaction vials, 1M Malic Acid solution, and both Malic Acid Standards upon receipt. Boost Juice should be kept in the refrigerator to maintain its effectiveness.

Read more less

Replenishes the SO2 Acid Reagent for the SC-100 and SC-300 kits. Good for up to 50 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated pipette to dispense the acid reagent. Store reagents in a dark, cool place with the bottle tightly sealed to maximize shelf life. Note: The Acid Solution is not available for International Customers because it is treated as a Hazardous Material (it is possible to ship to Canada but it is nearly a US$ 70 extra shipping charge). Vinmetrica has distributors in Europe and in Canada. We recommend that international customers contact Vinmetrica directly for assistance finding a local distributor.

Read more less

Replenishes the SO2 reactant supplied with the SC-100A, the SC-100 and the SC-300 Analyzer kits. Good for up to 50 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated pipette to dispense the SO2 reactant. Store reactant in a dark, cool place with the bottle tightly sealed to maximize shelf life.

Read more less

Includes Acid Solution, Reactant, and SO2 Titrant. Replenishes the SO2 reagents supplied with the SC-100A, SC-100 and SC-300 Analyzer kits. Quantity sufficient for approximately 50 tests. Note: The Acid Solution is not available for International Customers because it is treated as a Hazardous Material (it is possible to ship to Canada but it is nearly a US$ 70 extra shipping charge). Vinmetrica has distributors in Europe and in Canada. We recommend that international customers contact Vinmetrica directly for assistance finding a local distributor.

Read more less

Replenishes the SO2 Titrant provided with the SC-100 and SC-300. Good for up to 50 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated pipette to dispense the acid reagent. Store reagents in a dark, cool place with the bottle tightly sealed to maximize shelf life.

Read more less

For determination of Total SO2 (not included in SC-100A or SC-300 Analyzer kits). Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated syringe or burette to dispense the NaOH reagent. Store reagents in a dark, cool place with the bottle tightly sealed to maximize shelf life. Good for about 12 tests.

Read more less

Test for the amount of alcohol in your wine, beer, mead, cider, or any distilled spirits using this simple kit. Test results are available in 1 - 24 hours (depending on sample type). This test gives you accurate and reliable results without having to send anything to a lab. The kits comes with a 10 mL burette setup. Features: Accuracy - 0.3% Sensitivity - Below 1% ABV Less than $3 per test Kit comes with materials for 25 tests Includes: Oxidant (0.062M potassium dichromate/2M sulfuric acid) (PN: SC-60-3) ABV Titrant (0.2M sodium thiosulfate) (PN: SC-60-4) ABV Developer solution (PN: SC-60-5) Starch Indicator solution (PN: SC-60-6) Reaction bottle with cap assembly (2) (PN: SC-60-8) 5.0 mL volumetric pipette (PN: SC-60-9) Pipetting safety bulb (PN: SC-300-16) Calcium hydroxide ( Ca(OH)2, neutralizer and sequestrant) (PN: SC-60-7) Transfer (“Squeeze-bulb”) pipettes (2) PN: SC-60-10) 100 µL Pipettor (PN: SC-60-11) 100 µL Pipette tips (25) (PN: SC-60-11-2) 10 mL burette with Lab Support Stand and Double Burette Clamp

Read more less

The SC-100A puts you in control of your wine sulfite analysis. It’s highly accurate and sensitive titration system conveniently alerts you visually and audibly when the endpoint is detected by its electrode. Because it doesn’t rely on a color change, the SC-100A eliminates the guesswork in Ripper sulfite tests, especially in red wines! The SC-100A analyzer gives you confidence to run your sulfite assays accurately and quickly. Kit includes everything to perform approx. 50 tests: electrode, reagents, pipettes, syringe and beaker. How It Works: The SC-100A improves on the tried and true Ripper Method by eliminating the guesswork in colorimetric analysis and replacing it with digital detection indicators. It uses an amperometric electrode and replaces the iodine reagent with a more stable reagent. Its ease of use and accurate amperometric titration method vastly improves on the original Ripper Method. The SO2 Titrant reacts with the sulfite in the wine. When all the free SO2 is titrated, the endpoint is signalled by visual and audible indicators. The test endpoint is much more sensitive than the starch endpoint commonly employed for sulfite titrations. It’s sharp and clear, even when titrating red wines and musts. Once the syringe titration is complete, determine the titration volume (which is the difference of titrant you started with and its final reading on the syringe) and multiply it by 20 (the conversion factor). The conversion factor takes into account the known concentration of the titrant and some simple unit conversions to determine the ppm Free SO2 in your wine sample. So for example if you used 1.2 mL of SO2 Titrant during the titration, your equation would look like this: 1.2 mL X 20 = 24 ppm Free SO2 Simple To Use Attach SO2 electrode, press the power button, change to ‘SO2′ mode and press enter. Draw up 5 mL of titrant into the syringe. Then place 25 mL of wine in beaker. Add ~2 mL of the acidifier and ~2 mL of the reactant to wine. Place and hold the SO2 electrode into the wine sample and swirl beaker. Add titrant dropwise, pause when device beeps, until 15 seconds of beeps reached. Multiply the titration volume by 20, the SO2 conversion factor, results in ppm Free SO2. Complete Kit Includes Everything You Need for Your First 50 Tests! SO2 reagents Titration beaker 5 mL syringe SO2 electrode 25 mL sampling pipette 2 transfer pipettes Vinmetrica Troubleshooting Guide

Read more less

The SC-300 Pro Kit has everything the normal SC-300 has plus these accessories: The Lab Support Stand Vinmetrica Electrode Holder The Double Burette Clamp Magnetic Stirrer Rinse Bottle A Small Tube of Burette Detergent 25 mL Glass Burette. The Ultimate Winemaker’s Companion shipped free from MoreWine! One lean, mean wine analyzing machine. The SC-300 combines the SO2 detection of the SC-100A and the pH/TA analysis of the SC-200 into one power-packed instrument. It’s built on the same hardware and software as our other two analyzers, so the accuracy is superb. And it’s just as easy to use – The audible buzzer and visual stop light will automatically let you know when you’re tests are done! Because it does not rely on a color change, the SC-300 eliminates the guesswork in Ripper sulfite tests, especially in red wines! Why Choose Vinmetrica’s SC-300? Where else will you find a single, compact instrument that can measure sulfite (SO2), pH and TA (Titratable Acidity) levels throughout the fermentation and aging process? Even in Red Wines! It’s Accurate: SO2: ± 2 ppm Free SO2. TA: ± 0.2 g/L Tartaric acid pH: better than ± 0.02 pH units Quick! – Less than 2 minutes per test! Affordable – About a $1 per test!* Easy to Use – No mystery solutions, pumps or tubing. *SO2 (Sulfite) Tests cost approximately 70¢ / Test (the cost of the reagents per test). If you do a combined pH and TA analysis, the cost of reagents for the pH/TA test is approximately $1.12 / Test. Complete Wine Testing Kit – Includes Everything Needed to Analyze Sulfite (SO2), pH and TA (Titratable Acidity) levels in Your Wines & Musts: SO2 reagents pH/TA reagents Two titration beakers Two 5 mL syringes Two transfer pipettes SO2 electrode pH electrode 25 mL sampling pipette (for SO2) 5 mL sampling pipette (for pH/TA) The SC-300 Operating Manual The SC-300 analyzer gives accurate SO2, pH and TA values. Kit includes everything to perform about 50 sulfite tests and 30 TA tests: both electrodes, all reagents, pipettes, syringe and beaker. A Quick Overview – Wine Analysis Procedures with the SC-300: Easy SO2 Test Attach SO2 electrode, press the power button, change to SO2 mode and press enter. Draw up 5 mL of titrant into the syringe and place 25 mL of wine in beaker. Add ~2 mL of the acidifier and ~2 mL of the reactant to wine. Place and hold the SO2 electrode in the wine sample and swirl beaker. Add titrant from syringe dropwise until 15 second long endpoint signal reached. Multiply the titration volume by 20, the SO2 conversion factor, results in ppm Free SO2. Simple pH Test Attach the pH electrode, set aside storage solution, rinse with DI water and blot gently with a paper towel. Press the power button then press the ‘Mode’ button and switch the SC-200 into ‘Cal’ mode. Calibrate using the pH 4 and pH 7 reference standards provided. Put the SC-200 in pH mode. Take 5 mL sample of wine, place in a beaker. Take a pH reading. Accurate TA Test For TA test, withdraw 5 mL of the TA Titrant with the syringe. Take 5 mL wine sample and add ~15 mL of deionized water. Put SC-200 into TA mode, place clean pH electrode gently in solution. Add TA Titrant from the syringe dropwise until the endpoint is reached indicated with the visual and audible signals. Record the volume (in mL) of titrant used. Multiply the titrantion volume by 2, the TA conversion factor, results in g/L Tartaric Acid. Vinmetrica Troubleshooting Guide

Read more less

The Ultimate Winemaker’s Companion! Includes everything you need to analyze SO2, pH, and TA in one kit Tests take less than 2 minutes to perform and are incredibly accurate with pH readings to 1/100 of a point Combines the SO2 detection of the SC-100A and the pH/TA analysis of the SC-200 into one compact instrument Audible buzzer and indicator light alert you to when the test is complete Affordable wine analysis averaging roughly $1 per test One lean, mean wine analyzing machine. The SC-300 combines the SO2 detection of the SC-100A and the pH/TA analysis of the SC-200 into one power-packed instrument. It’s built on the same hardware and software as our other two analyzers, so the accuracy is superb. And it’s just as easy to use – The audible buzzer and visual stop light will automatically let you know when you’re tests are done! Because it does not rely on a color change, the SC-300 eliminates the guesswork in Ripper sulfite tests, especially in red wines! Why Choose Vinmetrica’s SC-300? Where else will you find a single, compact instrument that can measure sulfite (SO2), pH and TA (Titratable Acidity) levels throughout the fermentation and aging process? Even in Red Wines! It’s Accurate: SO2: ± 2 ppm Free SO2. TA: ± 0.2 g/L Tartaric acid pH: better than ± 0.02 pH units Quick! – Less than 2 minutes per test! Affordable – About a $1 per test!* Easy to Use – No mystery solutions, pumps or tubing. *SO2 (Sulfite) Tests cost approximately 70¢ / Test (the cost of the reagents per test). If you do a combined pH and TA analysis, the cost of reagents for the pH/TA test is approximately $1.12 / Test. Complete Wine Testing Kit – Includes Everything Needed to Analyze Sulfite (SO2), pH and TA (Titratable Acidity) levels in Your Wines & Musts: SO2 reagents pH/TA reagents Two titration beakers Two 5 mL syringes Two transfer pipettes SO2 electrode pH electrode 25 mL sampling pipette (for SO2) 5 mL sampling pipette (for pH/TA) The SC-300 Operating Manual The SC-300 analyzer gives accurate SO2, pH and TA values. Kit includes everything to perform about 50 sulfite tests and 30 TA tests: both electrodes, all reagents, pipettes, syringe and beaker. A Quick Overview – Wine Analysis Procedures with the SC-300: Easy SO2 Test Attach SO2 electrode, press the power button, change to SO2 mode and press enter. Draw up 5 mL of titrant into the syringe and place 25 mL of wine in beaker. Add ~2 mL of the acidifier and ~2 mL of the reactant to wine. Place and hold the SO2 electrode in the wine sample and swirl beaker. Add titrant from syringe dropwise until 15 second long endpoint signal reached. Multiply the titration volume by 20, the SO2 conversion factor, results in ppm Free SO2. Simple pH Test Attach the pH electrode, set aside storage solution, rinse with DI water and blot gently with a paper towel. Press the power button then press the ‘Mode’ button and switch the SC-200 into ‘Cal’ mode. Calibrate using the pH 4 and pH 7 reference standards provided. Put the SC-200 in pH mode. Take 5 mL sample of wine, place in a beaker. Take a pH reading. Accurate TA Test For TA test, withdraw 5 mL of the TA Titrant with the syringe. Take 5 mL wine sample and add ~15 mL of deionized water. Put SC-200 into TA mode, place clean pH electrode gently in solution. Add TA Titrant from the syringe dropwise until the endpoint is reached indicated with the visual and audible signals. Record the volume (in mL) of titrant used. Multiply the titrantion volume by 2, the TA conversion factor, results in g/L Tartaric Acid. Vinmetrica Troubleshooting Guide

Read more less