Combination salts

Combination salts

Sealing liquid for the fermentation lock.

To protect the mash, must or wine from harmful microorganisms during fermentation, it is necessary to prevent oxygen from entering.

This is achieved using various fermentation locks or airlocks. The principle is quite simple: the liquid barrier in the fermentation lock allows the carbon dioxide produced during fermentation to escape, but prevents oxygen from entering.

During the main fermentation period, the fermentation lock should be filled to the fill line with a barrier liquid. Instead of water, you can use combination salts that protect the mash, must, or wine from microorganisms.

Application : The 3 x 10 g sachets contained in the package are dissolved in 0.5 Ltr. water and prevent the flow of contaminated air into the fermentation lock.

Caution : No spirits, as they evaporate and have no effect below 50% ABV.