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Epping
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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 5 pm
Sat: 9 am – 1:30 pm
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Laverton North Branch
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Usually ready in 24 business hours
Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 3 pmSat: 9 am – 1:30 pm
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Wine Making
Vintage comes fast and it does not wait. Everything here is for the home and small batch winemaker, from crushing the fruit to putting a cork in the bottle.
Start at the fruit: crushers and destemmers, presses and press baskets, and picking crates and snips.
Ferment and age in glass demijohns and carboys, plastic fermenters, stainless steel tanks or oak barrels, with airlocks and bungs to seal them.
Then the chemistry, which is where most home wine is won or lost. Yeasts and nutrients, malolactic bacteria, acids and enzymes, finings and preservatives. Measure it with hydrometers and refractometers and a pH meter rather than guessing.
Finish with bottles, corks and capsules or screw caps, and a corker to close them.
Four hundred and eight lines, and staff who make their own. Come and ask at Laverton North or Epping.
Vintage comes fast and it does not wait. Everything here is for the home and small batch winemaker, from crushing the fruit to putting a cork in the bottle.
Start at the fruit: crushers and destemmers, presses and press baskets, and picking crates and snips.
Ferment and age in glass demijohns and carboys, plastic fermenters, stainless steel tanks or oak barrels, with airlocks and bungs to seal them.
Then the chemistry, which is where most home wine is won or lost. Yeasts and nutrients, malolactic bacteria, acids and enzymes, finings and preservatives. Measure it with hydrometers and refractometers and a pH meter rather than guessing.
Finish with bottles, corks and capsules or screw caps, and a corker to close them.
Four hundred and eight lines, and staff who make their own. Come and ask at Laverton North or Epping.
408 products
408 products
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$18.00 AUD
This Thermometer is black against the yellow backing glass for the highest contrast combination for ease of readability and prevention of reading errors.
with a range from -20 - 110. Ideal for use in chemical/petrochemical laboratories, universities, scientific institutions, food and beverage processing, pharmaceutical and medical industries, dairies, breweries and distilleries
This Thermometer is black against the Yellow backing glass for the highest contrast combination for ease of readability and prevention of reading errors.
Ranges from -20 - 110
$8.50 AUD
$349.98 AUD
$75.00 AUD
$36.00 AUD
$275.00 AUD
$579.00 AUD
$35.00 AUD
$160.00 AUD
$38.90 AUD
$2.50 AUD
$77.00 AUD
From $6.80 AUD
Applications:
During fermentation: in conjunction with Pluxbenton N or Bentolit Super, Protoclar ensures a faster and more thorough fermentation process and a finer and more delicate aroma. During clarification: for thorough and optimal clearing of must or wine, combine Protoclar with Pluxbenton N. Ensures good chemical and physical wine stability due to partial adsorption of copper and iron in either ionic or ferric- phosphate complexes, and with powerful selective adsorptive action on polyphenols that cause maderization. With Protoclar the organoleptic properties of wine are improved and the bouquet is more delicate, while the original aroma of the grape variety is enhanced. Thanks to these features, Protoclar is particularly suited to the preparation of base wines for sparkling wines.
For remedying premature aging and oxidative characters: Protoclar noticeably reduces maderization and allowing the original aromas of the wine to be recovered. Protoclar operates on oxidized polyphenols and intervenes in the potential oxidative activity of any un-oxidized polyphenols. This characteristic enables its use as a preventative on wines which have a tendency to oxidize easily.
Dosage:
- 60-100 g/hL for must during clarification
- 20-40 g/ hL during fermentation
- 20-60 g/ hL for wine
- 40-100 g/ hL for remedying oxidized wine
Instructions:
First dilute Protoclar in cold water in a 1:20 solution, stirring continuously to prevent lumps from forming. Allow the solution to rest for a 2-3 hours before use. Then add to the must or wine during a pump over, preferably using a dosing pump or Venturi tube, being careful to have applied the dose directly at least 50% of the wine to be treated.
From $56.21 AUD
$595.00 AUD
Once installed, this kit will transform your steamer by hand into a fully functional motor destemming machine, not unlike the various motor-driven destemming machines that GRIFO offers.
Perfect for those who have bought a hand machine and is facing a larger production.
$16.90 AUD
$21.50 AUD
$8.90 AUD
$135.00 AUD
$8.00 AUD
Antiflor tablets containing allyl iso-thiocyanate (mustard essence), supported by food-grade paraffin. It prevents the growth of “film” forming yeast on the surface of not fully topped tanks and barrels.
Antiflor Damigiane is suitable for containers from 20 to 200 litres. Envelope containing 12 tablets
This press has a tilting frame that provides convenient access to the basket for filling it with crushed fruit. To tilt the frame, it is necessary to unscrew its fastenings. After that put a filter bag inside of the press basket and fill it with crushed fruit.
The filter bag will hold the crushed fruit inside of the basket and filters the juice from the pulp. When filter bag is used while pressing, there is no need to filter the juice afterwards. When the filter bag is filled, the edges of the bag are turned on top of each other so that they overlap and do not let the crushed mass to come out from the bag.
To start pressing, the frame fastenings need to be tightened again. After that the press handles need to be rotated until the press comes in contact with the filter bag inside of the basket. The pressure of the press should be raised slowly with the handle of the press rotated slowly and not immediately at full speed. Otherwise the juice can not flow out from the pulp and the juice yield from the mass will be lower.
The groove below the basket of the press is made of stainless steel and it collects all the juice that flows out from the crushed fruit. It is necessary to place a collecting vessel or a bucket underneath the groove, where the juice is collected in the end of the pressing process.
We recommend that you disassemble the press after the use and rinse it with water from the hose.
Baesso presses are traditional hand-operated cylindrical presses. Presses are produced by a company with centenary history; that means experience and skills handed down through many generations. This type of press with its long-lasting history is very popular among customers.
This model features a 25 x 40 cm stainless steel basket and an enamel coated frame.
The principle of operation is very easy. It is needed to fill the press’s cage with crushed apples or pears. The pressing plate exerts pressure on the fruit mass and the juice leaks from the cage to the tray and from the tray to the collection vessel.
Presses are produced of high-quality materials: the cage, the pressing plate and removable tray are constructed in stainless steel.
We offer you three different sizes of Baesso T bar presses. We hope you find suitable one!
The main advantages of our presses are:
- robust and easy-to-use
- Inclinable frame for easy access
- One pressing with cleaning takes about 15 minutes
- High juice yield - up to 60 per cent
- Easy-to-clean and compact
- No electricity is needed
- Safe and secure
$439.00 AUD
Baesso presses are traditional hand-operated cylindrical presses. Presses are produced by a company with a centenary history; that means experience and skills handed down through many generations. This type of press, with its long-lasting history, is very popular among customers
This model features a 15 x 25 cm beechwood basket and an enamel-coated frame.
The principle of operation is very easy. It is needed to fill the press’s cage with crushed apples or pears. The pressing plate exerts pressure on the fruit mass and the juice leaks from the cage to the tray and from the tray to the collection vessel.
Presses are produced of high-quality materials: the cage is made of beechwood, the pressing plate and removable tray are constructed in stainless steel.
We offer you three different sizes of Baesso T bar presses. We hope you find suitable one!
Features
- Robust and easy-to-use
- Inclinable frame for easy access
- One pressing with cleaning takes about 15 minutes
- High juice yield - up to 60 per cent
- Easy-to-clean and compact
- No electricity is needed
- Safe and secure
Crusher Destemmer BE Manual Fratelli Baesso 40 Lt Sloping Hopper Nylon Rollers Professional-grade manual grape crusher and destemmer from Italy's Fratelli Baesso.
The 40-litre sloping hopper design feeds fruit smoothly into adjustable nylon rollers that separate stems from grapes while preserving berry integrity. Ideal for small-batch winemakers and serious home producers seeking precision and durability in a compact, hand-operated unit.
The gears, like the rollers, are made of nylon, which ensures a long product life and better treatment of food substances. The rollers can be adjusted by a few millimetres thanks to special supports.
Grifo Manual Crusher for grape processing, the ideal compromise for anyone looking for a crusher model that is neither too large nor too small. Its strengths are its attention to detail and quality materials, as well as its components, which insure sturdiness and durability over time.
The machine can crush 400 - 600 kgs of grapes in an hour.
$1,761.99 AUD
This Italian electric painted baked enamel Crusher Destemmer is the perfect choice to crush your grapes while the juice gets separated from the stumps.
Fratelli Baesso Crusher Destemmers has a simple and modern design that comes with an 80 kg hopper. It is easy to handle and has less maintenance. It is equipped with a Safety switch for fast shut down.
You can remove the destemming screen for cleaning propose or replace it with another with different diameter holes.
$180.00 AUD
Showing 390/408
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