Ingredients for Beer Brewing & Wine Making

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...

CRAFTED SERIES American Heavy Smoked Toasted Oak Chip's high density, low porosity, and permeability make them ideal for use in wine-making. Americ...

Adds flavour, aroma complexity, and increase body Do not require long periods of aging to get the desired impact. improves the outcome of your wi...

American Premium Medium Toasted Oak Chips: The Artisan's Choice for Enhanced Wine Complexity Refine Your Winemaking with ABC Crafted Series Medium ...

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...

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...

French oak chips are softer and have a more well rounded wood character. French oak chips are prized for their sweet spice flavours including cinna...

CRAFTED SERIES French Premium Medium-Toasted Oak Chips specific particle size make them ideal for small-batch winemaking.  French oak contains high...

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that ...

5 Sachets of Yeast included. Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was des...

An excellent choice for dry whites, blush wines and residual sugar wines. This strain was isolated from grapes grown in the Côtes-du-Rhône region o...

10 Sachets of Yeast included. This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of t...

5 Sachets of Yeast included. This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of th...

An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. The EC-1118 strain was isolated, studied and sel...

Includes 10 Sachets of Yeast  The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and...

Includes 5 sachets of yeast. The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 ...

Includes 10 Sachets of Yeast. Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierr...

Includes 5 Sachets of Yeast. Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre...

Excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer. Low nutrient and oxygen requirements, a...

Includes 5 Sachets of Yeast Excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer.  Low nutrien...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...

10 Sachets of Yeast included. An excellent choice for both young & aged red wines. The Bourgovin RC 212 strain was selected from fermentations ...

5 Sachets of Yeast included. An excellent choice for both young & aged red wines. The Bourgovin RC 212 strain was selected from fermentations p...

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 1/2 teaspoon per gallon Add to must to break down pulp and aid in the extraction of tannin Also, abate pectin haze in wines and cider Pectic ...

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...

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

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

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 Metabisulphite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH level...

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...

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

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

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 ...

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...

Darker than French Oak, these chips were roasted between 350-375 °F to give them a nice medium toast. American Oak Chips will allow you to imitate ...

American Oak chips- Light toast 40 pound bulk bag Notes of Vanilla and caramel Adds colour and flavour American oak chips have more assertive flav...

Bentonite is a type of clay that is commonly used in brewing/winemaking as a fining agent. It is added to the wort or must before fermentation to h...

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...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...