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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...

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 ...

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

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...

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

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...

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

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...

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

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

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...

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...

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

1 lb of Campden Tablets, bulk pack. Use in brewing to remove the chlorine/chrloramines typically found in tap water.  Campden tablets are a common ...

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...

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

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...

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...

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

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