Get it on Google Play Get it on App Store
Call or Whatsapp: +91 8499956006
Search

CellarScience

CellarScience
Display
per page
Sort by

Ascorbic Acid - 1 oz Bag

Vitamin c | Sometimes used to protect against oxidation by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning | 1 oz (28 g) quantity
₹1,346.31

Citric Acid - 5 lb Bag

Used primarily in sanitizing solutions to lower ph, therefore making the So2 solution more effective | Also used in some fruit wine recipes | 5 lb (2.26 kg)
₹7,321.11

Dry Wine Yeast - GRE (80 g)

Recommended dosage of 1 gram per gallon | Rehydrating yeast prior to use is recommended for best results | 80 g (2.8 oz)
₹2,738.71

Dry Wine Yeast - ICVD254 (80 g)

Recommended dosage of 1 gram per gallon | Rehydrating yeast prior to use is recommended for best results | 80 g (2.8 oz)
₹2,738.71

Heat Shrink Sleeves - Gold (100)

Made from pvc | Handy tear tab for easy opening | Made in united states | 30Mm wide x 60 mm high; fits most standard wine bottles
₹1,924.99

Lallzyme EX (0.8 g)

Specially formulated enzyme preparation | Improves color stability, mouth feel and enhances fruity, floral and spicy flavors in wine | 0.8 g (0.028 oz)
₹1,336.88

Lallzyme EX-V (0.6 g)

A blend of enzymes to increase extraction on premium red wines | Use.75 grams per gallon of must | 0.6 g (0.021 oz)
₹1,364.56

Malic Acid - 5 lb Bag

Acid that naturally occurs in grapes | Malic is less sour than tartaric acid | 5 lb (2.26 kg) | Also used in ciders | 3
₹5,852.26

Oak Cube Infusion Tube (60 Gal Barrels)

Add oak flavor without having to use a barrel | Designed for use with 6 gallon neutral barrels | Holds 8 oz (226 g) of oak
₹8,730.14

Opti-White - (150g)

Enzyme | Increase mouth feel and protein stability, avoid browning, and protect fresh aromas during aging | 15 g (5.25 oz) | Mix with water and add water start of fermentation
₹3,371.20

Pectic Enzyme (1 oz)

Enzyme | Used to reduce the hazing effect of pectin's when making fruit wines or using real fruit in beers or meads | 1 oz (28 g) quantity | Enzymes denature above approximately 150F
₹1,373.70

Pectic Enzyme (lb)

Enzyme | Used to reduce the hazing effect of pectin's when making fruit wines or using real fruit in beers or meads | 1 lb (454 g) quantity | Enzymes denature above approximately 150F
₹2,095.71

Sorbistat K (Potassium Sorbate) (1 lb)

Potassium sorbate | Inhibits the reproduction of yeast | 1 lb (454 g) quantity
₹3,473.01

Tannin Riche Extra - 18 g

Very high quality enological tannin made from 1% American Oak | Adds American oak character to wine - coconut, vanillan and a general richness | Added during fermentation | 18G size
₹3,021.91

Wax - Beads - Black 1#

1 lb will cover about 3 bottles | Will adhere to both natural and synthetic corks | 1 lb (454 g) quantity
₹2,877.34

Ascorbic Acid - 1 lb

Vitamin c | Sometimes used to protect against oxidation by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning | 1 lb (454 g) quantity
₹3,490.94
Trustpilot