Brew for Africa
www.brewforafrica.co.za - 011-949-1009 / 076-173-9196
Please see our trading times over the festive season up to 12 February 2019.

Wine, Mead, Cider and Distilling

Although our primary focus is the brewing of beer, we also stock a growing range of ingredients for the amateur wine make, distiller, mead or cider maker. However, while making these beverages is fun and not all that difficult, please make sure you know how to use these products before you buy them. Good websites to get you started are Tony Ackland's Home Distillation website and the Grapestompers Tutorials.

Brew for Africa 18-2007 Champagne Yeast
Brew for Africa 18-2007 Champagne Yeast
Art. nr. B01277
Product Description
This champagne yeast from the Institute Œnologique de Champagne in France is excellently suited for the production of a variety of sparkling wines. However, it can also be used with great success for the fermentation of meads, still wines and dry ciders. It has a dryer flavour profile than our N-96 white wine yeast. Its wide temperature range (8-30°C) means that this yeast can be used at ambient temperatures during most of the year. It can also be used for bottle fermentations and for restarting a stuck fermentation. Alcohol tolerance: 15% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. (Datasheet available for download.)
R 40.00 (excl. shipping)
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Brew for Africa Alcoholometer
Brew for Africa Alcoholometer
Art. nr. B01182
Product Description
This alcoholometer is a hydrometer calibrated for distilled spirits. It has a Gay Lussac type scale, i.e. it directly indicates the alcohol percentage by volume. Note that this alcoholometer is only intended to measure the alcohol content of a pure distillate (i.e. an alcohol/water mixture) and is not suitable for measuring the alcohol content in wine, beer, liqueurs and other beverages containing other ingredients such as sugars, thickeners, emulsifiers etc. Scale 0-100% ABV. Calibrated at 20 degrees Celcius.
R 185.00 (excl. shipping)
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Brew for Africa Alpha Amylase Enzyme (4 gr)
Brew for Africa Alpha Amylase Enzyme (4 gr)
Art. nr. B01288
New!
Product Description
Alpha amylase is an enzyme used to convert starches into fermentable sugars. Malted barley and wheat contain this enzyme naturally, but all other sources of starches (e.g. maize, unmalted grains, starchy vegetables, etc.) need to have their starches converted into sugars through the addition of amylase. Note that most vegetable starches (other than those derived from malted barley and wheat) have to be cooked first in order to make them water-soluble before the enzyme can work on them. Boil 4kg of starch in 15 litres of water for at least half an hour, then cool to 70°C, add the enzyme, and keep at 70°C overnight. Do not exceed 72°C. Use an iodine test to ensure that the saccharificatio is complete before transferring the wash to the still.
R 40.00 (excl. shipping)
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Homebrew South Africa Apple Cider Brew Pack
Homebrew South Africa Apple Cider Brew Pack
Art. nr. B11151
Product Description
This apple cider is produced from only South African ingredients. Its main component is pure apple juice concentrate. It will produce a cider that is on par with any commercially produced craft cider, and comes complete with apple aroma, brew blend, yeast & yeast nutrient and beer finings (not included are cleaning and sterilizing powders, carbonation drops and crown seals). Makes 20 liters of cider at 5 to 5.5% ABV.
R 349.00 (excl. shipping)
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Brew for Africa Ascorbic Acid (50 gr)
Brew for Africa Ascorbic Acid (50 gr)
Art. nr. B01291
New!
Product Description
Ascorbic acid is a common anti-oxidant used in wines. It helps to preserve the wine's colour and flavour by preventing oxidation (which could lead to browning and spoilage). It is highly recommended for wines that discolor easily, such as apple or pear wines. It is also recommended for white wines where a slight discoloration can be easily detected. Dosage: stir one teaspoon into 25 litres of wine just before bottling.
R 50.00 (excl. shipping)
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Brew for Africa Bentonite
Brew for Africa Bentonite
Art. nr. B01056
Product Description
An effective clarifier for crystal-clear wines. Rehydrate dry bentonite by vigorously mixing it with just enough warm water (about 60°C) to create a slurry. Mix until smooth. Let sit in an airtight container (to prevent drying out) for at least 4 hours, then stir the slurry vigorously into the wine but do not splash (so as not to introduce oxygen into the wine) and allow 7 days for the wine to clarify. For 20-25 litres.
R 25.00 (excl. shipping)
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Brew for Africa Campden Tablets (50 pc.)
Brew for Africa Campden Tablets (50 pc.)
Art. nr. B01063
Product Description
Campden tablets are used as a sterilizing agent. May also be used for sterilizing and stabilizing wine. Use 1-2 tablets per 5 litres.
R 60.00 (excl. shipping)
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Brew for Africa Liquid Glucose (150ml)
Brew for Africa Liquid Glucose (150ml)
Art. nr. B01144
Product Description
Some liqueurs require the addition of liquid glucose to add sweetness, body and mouth feel. Specific gravity: 1.33.
R 35.00 (excl. shipping)
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Brew for Africa Maceration Enzyme
Brew for Africa Maceration Enzyme
Art. nr. B01057
Product Description
A dry (powdered) pectolytic enzyme to break down pectin and liberate sugars and flavours, resulting in a smoother, fruitier wine and better extraction efficiency. Add to must 24 hours prior to pitching yeast. For 25 litres of must.

Warning: may cause allergic respiratory reactions or asthmatic symptoms if inhaled.
R 25.00 (excl. shipping)
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Brew for Africa N96 White Wine Yeast
Brew for Africa N96 White Wine Yeast
Art. nr. B01058
Product Description
A professional white wine yeast for all types of white grapes and other light coloured fruits. This is a non-specific, neutral yeast, i.e. not tailored for just a single grape cultivar such as Chenin Blanc, Chardonnay, Sauvignon Blanc, etc. but instead will produce wine flavours driven by the fruit. Medium-sweet flavour profile. Excellently suited for making fruit wines, ciders and even sweet meads. Fermentation temperature range: 12-28°C. Alcohol tolerance: 16.5% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended.
R 35.00 (excl. shipping)
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Brew for Africa Nutrivin Yeast Nutrient
Brew for Africa Nutrivin Yeast Nutrient
Art. nr. B01059
Product Description
A professional yeast nutrient rich in nitrogen and elements essential to yeast growth. For 25 litres of must.
R 35.00 (excl. shipping)
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Brew for Africa Pectic Enzyme
Brew for Africa Pectic Enzyme
Art. nr. B01276
Product Description
Pectic enzyme, also known as pectinase, breaks down the pectin in fruits, which in turn liberates the fermentable sugars and reduces "pectic haze" in wines. For 20-25L of must.
R 25.00 (excl. shipping)
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Brew for Africa Potassium Sorbate (50 gr)
Brew for Africa Potassium Sorbate (50 gr)
Art. nr. B01290
New!
Product Description
Potassium sorbate is a common wine stabilizer. It is added to wines to stop the fermentation, to prevent microbial spoilage and to prevent further fermentation of sugars added after fermentation (e.g. when you back sweeten a wine). It should be used in conjunction with Campden tablets. Dosage: add 3 teaspoons along with 5 crushed Campden tablets to 25 litres of wine.
R 50.00 (excl. shipping)
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Brew for Africa Speyside Gold Distilling Yeast - Large Sachet (80gr)
Brew for Africa Speyside Gold Distilling Yeast - Large Sachet (80gr)
Art. nr. B01278
Product Description
This professional distilling yeast is especially suited for the production of whisky from grain, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 1 to 1.25 hectolitres. (Datasheet available for download.)
R 70.00 (excl. shipping)
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Brew for Africa Speyside Gold Distilling Yeast - Standard Sachet
Brew for Africa Speyside Gold Distilling Yeast - Standard Sachet
Art. nr. B01279
Product Description
This professional distilling yeast is especially suited for the production of whisky from grain, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 25 litres. (Datasheet available for download.)
R 25.00 (excl. shipping)
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Brew for Africa Vinometer
Brew for Africa Vinometer
Art. nr. B01104
Product Description
Determines the alcohol percentage by volume in wines. Not suitable for beer or distilled spirits.
R 120.00 (excl. shipping)
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Brew for Africa WE373 Red Wine Yeast
Brew for Africa WE373 Red Wine Yeast
Art. nr. B01060
Product Description
A professional red wine yeast for all types of red fruits, e.g. red wine grapes, cherries, berries, raspberries, dark plums etc.. This is a non-specific.yeast, i.e. not tailored for just a single grape cultivar such as Merlot, Bordeaux, Cabernet etc. but instead will produce wine flavours driven by the fruit. For 25 litres of must. Use in combination with a good yeast nutrient is recommended.
R 35.00 (excl. shipping)
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