Good wine laboratory equipment lets you make harvest and fermentation decisions from your own numbers. For sugar readings, we supply a hand-held refractometer for the vineyard and a digital refractometer with automatic temperature compensation in 0 to 32° and 0 to 45° Brix/Balling ranges. A hydrometer tracks fermentation progress, an SO₂ meter measures free and total sulphur dioxide, and the electric ebulliometer (230V) measures alcohol in wine by boiling point without chemical reagents.
Distilleries need different tools. Our alcoholmeter and Balling meters (0 to 30 and ±5) are for pure spirits only, not wine. Temperature is covered by a lab thermometer (-20°C to +150°C), a min/max thermometer (-40°C to +50°C) for cellars and cold rooms, and a digital range that includes infrared and pipe thermometers and a room hygrometer.
For dosing additions, a battery-operated scale weighs from 0.01g to 20kg, alongside plastic measuring cylinders (100ml to 1L), Ferrari measuring jugs in 1L, 3L and 5L, and lab sprayer bottles. First-time winemakers can start with our red or white wine making kits, each holding five additives including yeast, enzyme, nutrient and metabisulphate. Add instruments to your quote list for a personal quote. Bulk additives sit under chemicals and additives.
Laboratory thermometer with stainless steel housing for winery and cellar temperature measurement during harvest and production. Sold separately.
Range includes: digital thermometer, digital room hygrometer, infrared thermometer, pipe thermometer, and min/max room thermometer.
Laboratory thermometer with a -20°C to +150°C range, for winery and cellar temperature measurement during harvest and production.
Min/Max thermometer with a -40°C to +50°C range, for tracking temperature extremes in cellars, tanks, and cold rooms.
Hydrometer for measuring specific gravity and SO₂ levels in winemaking. Range: 0–10 degrees. Essential for tracking fermentation progress.
SO₂ meter for measuring free and total sulphur dioxide levels in wine. Essential quality control and compliance tool for wine production.
Hand-held digital refractometer with Automatic Temperature Compensation (ATC). Available in 0–32° Brix/Balling and 0–45° Brix/Balling ranges.
Hand-held refractometer for measuring sugar content (Brix/Balling) in grape juice and wine. Compact and easy to use in the vineyard or cellar.
Battery-operated laboratory scale, range 0.01g to 20kg. For precise weighing of wine additives, chemicals, and ingredients.
Electric ebulliometer (230V) for measuring alcohol content of wine and beverages by comparison of boiling points. Accurate — no chemical reagents required.
Measuring jugs for winery use in 1-litre, 3-litre, and 5-litre sizes. For accurate measurement of additives, chemicals, and liquids.
Laboratory measuring cylinders in 100ml, 250ml, 500ml, and 1000ml volumes. For precise measurement of wine additives and analytical solutions.
Alcoholmeter for measuring alcohol content of pure spirits (not wine). Used in distillery and winery lab analysis.
Balling meter, range 0–30. For measuring pure spirits only (not wine). Used in winery and distillery laboratory applications.
Balling/alcohol meter with ±5 range. Measures pure spirits only (not wine). Used in distillery and winery lab analysis.
Laboratory spray bottles in 500ml and 1000ml sizes. For applying cleaning solutions, SO₂, and other treatments in the winery lab and cellar.
Kit containing five winemaking additives for red wine production: 125g Zymaflore XPure (yeast), 30g Lafase HE Grand Cru (enzyme), 200g Tannin VR Supra (tannin), 200g Nutristart Organic (nutrient), 1kg Metabisulphate (preservative).
Kit containing five winemaking additives for white wine production: 125g Zymaflore X5 (yeast), 30g Lafazym Press (enzyme), 10g Lafazym CL (clarification enzyme), 200g Nutristart Organic (nutrient), 1kg Metabisulphate (preservative).