Chemicals and Water Treatment

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

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...

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.

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

Plastic Syringe 20CC (20ml) Accurate measuring syringe for liquid additions. Perfect for measuring mash acid additions and various other water chem...

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...

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 ...

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 ...

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

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.

Kerry FermCap® S is a unique emulsion of dimethylpolysiloxane. It is an extremely effective, surface active agent that prevents foam formation duri...

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...

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...

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...

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 ...

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

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

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...

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

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...

Contains papain to prevent chill haze. 1 package sufficient for 5-Gals. Burton water salts are a type of mineral salts used to adjust the mineral...