Additives and Flavourings

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

A barrel-aged Anejo style agave spirit with a full flavour. Instructions: Pour the contents of this bottle into a 35 fl. oz. (1 L) bottle. Fill...

Campden is used in brewing to remove the chlorine/chrloramines typically found in tap water. Whirlfloc is a clarifying agent added to the boiling s...

3.4g per gallon adjusts acidity by +.1%. Lower pH less than will tartaric acid. Malic acid is the acid found in apples and is, therefore, the best...

Makes a forest berry style gin flavouring with a delicate pink hue, the perfect summer drink. Similar to Pink Royal Dry Gin. Mixing Instructions:Sh...

"Hazelnut Liqueur" is a traditional Italian nut liqueur. 20 mL (0.65 fl. oz.) Makes approximately: 31 fl. oz. (880 ml). Instructions: Pour the c...

Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil. Calciu...

Epsom can be used to add sulphate and magnesium ions to brewing your water. 1 gram in 1 gallon changes the salt levels by 103 ppm sulphate, 26 ppm ...

Add 1/2 to one crushed campden tablet to your brewing water to remove the chlorine/chrloramines typically found in tapwater. Campden tablets are a ...

Prevents: Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Chemical Compound: Potassium Metabisulfite, KSO, also known as potassium p...

A fine Norman French style apple brandy. 20 mL (0.65 fl. oz.) Makes approximately: 27 fl. oz. (770 ml). Instructions: Pour the contents of this...

Bitter orange peel is commonly used in Belgian-style beers, particularly Belgian Witbiers and Belgian-style Saisons. It is also used in other beer ...

A strong aniseed-flavoured spirit popular with Greeks the world over. Mixing InstructionsShake well and add contents to 2.25 L (76 US fl oz) of...

The very best Caribbean style White Rum available. Similar to Bacardi Superior White. Mixing InstructionsShake well and add contents to 2.25 L (76 ...

Calcium Carbonate (precipitated chalk or CaCO3) increases pH, lowers acidity in wine; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate. C...

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

Sambucus nigra flora These natural wonders are good for the outside as well as the inside. Elderflowers infused in creams have been used to soften...

Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must w...

Tartaric acid is used in the wine industry to reduce the pH value and provide tartness. Tartaric acid helps to control the acidity of the wine and ...

Malic Acid lowers pH a bit less than Tartaric acid, and is less sour. Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling...

Chicory root is a versatile and flavourful brewing ingredient, with a nutty, roasted taste. Used in small amounts, it can provide a coffee-like fla...

Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...