Chemicals and Water Treatment

For all-grain brewing, amylase enzyme may be added to a high adjunct mash that may be low in enzymes. Aids in converting starches into sugar. Use 1...

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.

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

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

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

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 ...

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...

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...

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...

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.

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

Propylene Glycol (1 Gallon) for use with Glycol Chillers.

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

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.

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...