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0
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Tootekood: 30708
EAN: 2000000030708
Veini stardikomplekt 20-25L rabarber
Komplektis: pärmi toiteaine, pärm, veinilubi ja pärmi stop. Kasutamine: lisa virdele kõigepealt pärmi toit ja sega läbi ning peale seda lahusta pärm väikses koguses vees või veinivirdes. Hiljem peale kääritust reguleeri happe tasakaalu veinilubjaga. Peale seda lisa pärmi stop ning pudeldage. Ps.
Paigaldus Paigaldusteenus: paigaldame seadme objektil vastavalt tootja juhistele, ühendame liiniga (mehaanilised ühendused) ning teostame esmase seadistuse ja testkäivituse. Hind sõltub asukohast, ligipääsust ja tööde mahust. (hind kokkuleppel / hinnapakkumise alusel)Ei Jah7.90€
Hind km-ta6.37€
0Europe/Tallinnout_of_stock_products0SaadavusLaos Pärnu 1 tk Laos Laost otsas Tarnija ladu 0 tk Laost otsas TarneinfoLaadimine…Garantii 24 kuudArvemakse B2BVaruosad e-poest -
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Kirjeldus
Komplektis: pärmi toiteaine, pärm, veinilubi ja pärmi stop. Kasutamine: lisa virdele kõigepealt pärmi toit ja sega läbi ning peale seda lahusta pärm väikses koguses vees või veinivirdes. Hiljem peale kääritust reguleeri happe tasakaalu veinilubjaga. Peale seda lisa pärmi stop ning pudeldage. Ps. Kui vein jääb häguseks, siis tuleks ennem pärmi stop-i vein viia jahedasse selituma, nt. +10C ruumi. Selituse mõte on saada veini hägusust vähemaks. PÄRMI TOITAINE 12g: Nutrisal pärmi toitaine. Sisaldab diammooniumfosfaati. Doseerimine: 3–6g /10 l. Toitaineid tuleb alati lisada enne pärmi. PÄRM 7g: Vähendab õunhapet kuni 50%! Puuvilja- ja rabarberiveinide sagedane probleem on liiga palju õunhapet. See tekitab hapu maitse. Pärm kasutab õunhapet enamjaolt fermentatsiooni käigus (1g õunhapet muudetakse 0,03% alkoholiks). Pärm tarbib 18g suhkrut 1% alkoholi tootmiseks ja sobib väga madala alkoholisisaldusega veini valmistamiseks. Töö temp.vahemik: 20-30 ° C. Alkoh.kuni 14-15%. Doseerimine: 6-7g/ 20-25L. VEINILUBI 40g: Väga puhas kaltsiumkarbonaat. Doseerimine: 2g/l. PÄRMI-STOP 10g TANNISOL. Doseerimine: 2-3g / 25L. Kasutusjuhend: lahustage väikses koguses vees ja lisage ühtlaselt segades veinile. KOOSTIS: E224 Kaaliummetabisulfit 95%, E300 L-askorbiinhape 3%, tanniin 2%. TANNISOL kaitseb veine oksüdatiivse protsessi eest ja taastavad veini algse heleduse. Ideaalne veinide puhul, millel on madal happesus ja alkoholisisaldus. HOIATUS: KASUTAGE KAITSEKINDAID / RÕIVAID / NÄO JA SILMADE KAITSET. Põhjustab tugevat silmakahjustust. Kokkupuutel hapetega eraldub mürgine gaas. Silma sattumisel loputada mitu minutit põhjalikult. Allaneelamisel võtke viivitamatult ühendust MÜRGISTUSTEABEKESKUSE või arstiga.Kaal: 6.5 g
Kaal: 1.5 g
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Sagedased küsimused selle toote kohta
Mis järjekorras tuleks komplekti komponente kasutada?
Lisa kõigepealt pärmitoit virdele ja sega, seejärel lisa taastatud pärm, et käärimine käivituks. Pärast käärimist tasakaalustad happesust veinilubjaga, siis selitad ja filtreerid ning lõpuks lisad enne villimist pärmistopi.
Miks peab pärmitoit minema sisse enne pärmi?
Toit annab lämmastiku, mida pärm vajab paljunemiseks ja puhtaks käärimiseks, ning see peaks olema algusest peale olemas, et kultuur ei nälgiks. Selle esimesena lisamine aitab vältida loiu või kinnijäänud käärimist ja kõrvalmaitseid.
Milleks on veinilubi rabarberiveini puhul?
Rabarber on loomulikult väga happerikas, mis võib jätta veini teravaks, seega kasutatakse veinilubja selle happesuse vähendamiseks ja tasakaalustamiseks. Seda kohandad pärast käärimist, kui maitseprofiil on selgem.
Kuidas selitamise etappi kiirendada?
Selitamine kulgeb külmas kiiremini, seega veini viimine jahedasse ruumi umbes +10 °C juurde aitab hõljuvatel osakestel settida. Pärast selginemist filtreerid, seejärel lisad enne villimist pärmistopi.
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Spetsifikatsioonid
Pikkus (mm) 150.00 Laius (mm) 100.00 Kõrgus (mm) 30.00 Kaal (kg) 0.01 Brutokaal (kg) 0.10 Maht (ml) 25000.00 Unit kmpl Temperatuurivahemik -30°C kuni 10°C Sertifikaadid CE
Maht (L) 25
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0
est
3070
€
1
1782,1820,2047,2146,5035,11217,11349,14624
4774,2072,4860,4775,5436,6073
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