Best Selling Products

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

FermFast Liquid Anti-Foam 10 Gram package is a food-grade, silicon-based liquid anti-foam emulsion for prevention of foaming during fermentation or...

Citric Acid is useful for adjusting pH levels in sanitizing solutions, as well as increasing acidity in wine, with 0.1% needed per teaspoon per gal...

Prevents: Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Usage: Wine: 6 Gallon (23lt.) batch of Wine: In a small drinking glass, ...

A salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction. Does not kill yeast c...

This Lactic Acid is used to lower the pH of mash or sparge water in brewing. Use 1 to 4 teaspoons for a 5 gallon batch.

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...

Potassium sorbate is used in winemaking to "stabilize" a wine and prevent a renewed fermentation, especially when sweetening a wine prior to bottli...

Potassium sorbate is used in winemaking to "stabilize" a wine and prevent a renewed fermentation, especially when sweetening a wine prior to bottli...

Citric Acid is useful for adjusting pH levels in sanitizing solutions, as well as increasing acidity in wine, with 0.1% needed per teaspoon per gal...

A granulated blend of the three most commonly found fruit acids: citric acid, malic acid, and tartaric acid (40-30-30). It is added directly to a w...

Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars. For use in mashing of starch-based substrates, such as raw...

Plastic Syringe 20CC (20ml) Accurate measuring syringe for liquid additions. Perfect for measuring mash acid additions and various other water chem...

Use in brewing to remove the chlorine/chrloramines typically found in tap water.  Campden tablets are a common ingredient used in home brewing and ...

Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars. For use in mashing of starch-based substrates, such as raw...

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it i...

Campden powder Used in brewing to remove the chlorine/chrloramines typically found in tap water.  Used in wine and cider making to kill wild yeast ...

A granulated blend of the three most commonly found fruit acids: citric acid, malic acid, and tartaric acid (40-30-30). It is added directly to a w...

1 lb of Campden Tablets, bulk pack. Use in brewing to remove the chlorine/chrloramines typically found in tap water.  Campden tablets are a common ...

Citric Acid is useful for adjusting pH levels in sanitizing solutions, as well as increasing acidity in wine, with 0.1% needed per teaspoon per gal...

Use as a sanitizer in wine making - mix 2 oz (3 tablespoons) per gallon. Also used to sanitize must and as an anitoxident. 1/8 tsp / gallon = appro...

Prevents Molds, Bacteria, Microbial Spoilage and Fights Off Oxygenation Specification: 100% brand new with high quality Purity: >99% Uses: b...