ACID BLEND 8 OZ.
Blend of tartaric, malic and citric acids.
ACID TESTING KIT
ACID TESTING KIT
Includes everything needed to determine the acidity of a wine must: sodium hydroxide, color indicator solution (phenolphthalein), a syringe, a glass vial, and complete instructions. Replacement supplies are also available.
ASCORBIC ACID 1OZ
Prevents oxidation; use 1 teaspoon per 5 gallons at bottling for wine or beer.
B-L-C BEER LINE CLEANER, 4 OZ.
B-L-C BEER LINE CLEANER
For cleaning small craft and home brewing operations. B-L-C instantly enters solution and will remove brewing deposits in all water temperatures without extended contact times or excessive rinsing.
B-T-F IODOPHOR SANITIZER, 4 OZ.
B-T-F IODOPHOR SANITIZER
Use 1 tablespoon per 5 gallons of cold water. Iodine based sanitizer. Requires two minute contact time. Can cause staining.
BURTON WATER SALTS 1/3 OZ.
BURTON WATER SALTS
Contains papain to prevent chill haze. Also contains gypsum to increase hardness simulating water from England. Increased hardness accentuates hop bitterness. 1 package sufficient for 5 gallons.
0.60 per pack
CALCIUM CHLORIDE 2 OZ.
This is the preferred chemistry to adjust pH in your wort. The increase in calcium and chloride ions prevent the hardness associated with using calcium sulfate. Use 1 tsp per 5 gallons.
CITRIC ACID 2OZ
Imparts brillance, is stable and occurs natural in most fruits.
DRY PECTIC ENZYME, 28 GRAM/1 OZ
These enzymes break down pectic in fruits. Pectic is a natural product but will cause a haze in your finished wine product if it is not broken down by enzymes. Most wine concentrates have this added by the manufacturer. Additional fruit added to either wine or beer should use 1/10 tsp per pound of fruit 1 hour prior to fermentation.
Dissolve 1 teaspoon in one gallon of warm water. Our no-rinse oxygen based compound for cleaning beer and winemaking equipment. Great for removing labels.
8oz jar $3.25
5lb bucket $15.50
GELATIN FININGS 1 0Z.
Promotes clearing by removing suspended proteins and settling yeast.
Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine.
GYPSUM 2 OZ.
Calcium Sulphate, use 1 teaspoon per 5 gallons. Used to increase hardness of water. This accentuates hop bitterness expected in many pale ales. Promotes a lower pH.
IRISH MOSS is a dried seaweed added to any batch of beer the last 15 minutes to ensure and promote a beautifully clear finished beer. Use 1 tsp per 5 gallon batch.
Made from fish swim bladders and used to clear wines and beer. Sufficient for six gallons. Add to wine, thoroughly stir and rack after two weeks.
1 1/2oz 0.75
LIQUID WINE TANNIN 4 OZ.
LIQUID WINE TANNIN
A liquid form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Used instead of powder when very small amounts of tannin are required. This increases structure, complexity and clarity by increasing astringency.
MALIC ACID 2 OZ.
MALTODEXTRIN is a carbohydrate that promotes a fuller bodied mouthfeel and smoothness. Recommended for extract based recipes.
POTASSIUM SORBATE is a common food and wine additive used to prevent bacteria, yeast and mold growth. Using this prevents reknewed fermentation from residual sugars thus inhibiting carbonation of wine in the bottle.
STRAIGHT-A PREMIUM CLEANSER .
STRAIGHT-A PREMIUM CLEANSER
Use 1 tablespoon per gallon of water. Cleans with oxygen and does not contain any chlorine, bisulphites, organic compounds or phosphates. Superior wetting power helps water penetrate and lift soils off surfaces. Removes labels with minimum soak time. Higher alkalinity dissolves and neutralizes acidic soils. Environmentally sound and biodegradable.
TARTARIC ACID 2OZ
The most prevalent acid in wine. Used to increase total acidity by lowering pH. This may benefit red wines with high tannin content by increasing stability and will act to increase freshness in white wines.
Sweetener with stabilizer; add to taste, 1-4 oz per gallon.
WINE TANNIN POWDER 1 OZ.
WINE TANNIN POWDER
Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use ¼ tsp/gal for white or rosé wine must; 1/3 tsp/gal for red wine must; ½ tsp/gal for fruit wine must.
Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex.
For culturing and stuck fermentation.
Used with either beer or wine.