Ascorbic acid (Vitamin C) is used as an antioxidant before bottling. Used to prevent oxidation in beer and wine during racking, filtering and bottl...

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

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.

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.

Wine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency.

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

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...

The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.

Selling Unit: 50 grams per pack Instructions: Before Fermentation, Use pH strips it should be about 3.8 to 3.4. Dissolve the required amount of Ta...

1 lb of Campden Tablets, bulk pack. Use in brewing to remove the chlorine/chrloramines typically found in tap water.  Used in wine and cider making...

Use in brewing to remove the chlorine/chrloramines typically found in tapwater.Used in wine and cider making to kill wild yeast or to stop fermenta...

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.

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity ...

Accurate measuring syringe for us with liquid additions. Perfect for measuring mash acid additions and various other water chemistry additions.

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...

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity ...

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

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

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...

Thermostable powdered alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. For use in mashing of grains, p...

This is a 40-30-30 mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%.

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.

Used to RAISE mash pH. 16 gm/ hl (.66 oz/ bbl) will increase calcium content of mash by 50 mg/liter. Usage varies