Chemicals and Water Treatment

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...

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...

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...

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

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...

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

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...

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

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

Calcium Carbonate (precipitated chalk or CaCO3) increases pH, lowers acidity in wine; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate. C...

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...

Campden is used in brewing to remove the chlorine/chrloramines typically found in tap water. Whirlfloc is a clarifying agent added to the boiling s...

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

3.4g per gallon adjusts acidity by +.1%. Lower pH less than will tartaric acid. Malic acid is the acid found in apples and is, therefore, the best...

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

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

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

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

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