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

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

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

Ascorbic acid, also known as vitamin C, is a common ingredient used in brewing to prevent oxidation. During the brewing process, oxygen can be intr...

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 your brew water. 1 gram in 1 gallon changes the salt levels by 103 ppm sulphate, 26 ppm Mag...

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

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...

Amylo™ 300 can hydrolyse sequentially both exo alpha 1,4 and alpha 1,6 glycosidic linkages and can therefore be used to degrade starch polymers and...

Kerry Biofine® Clear is a purified colloidal solution of silicic acid, (SiO2), in water that has been specifically formulated for the rapid sedimen...

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

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...

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...

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

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 ...

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...

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...

50 gallon pail of PBW! PBW stands for Powder Brewery Wash, which is a non-hazardous buffered alkaline brewery cleaner. It is the cleaner of choice ...

This 18-1/4" stainless steel baster goes way beyond basting turkeys! It's a secret weapon for any homebrewer: Transfer Wort & Samples: T...

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.