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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...

KICK Carrageenan kettle finings are an effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing proce...

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

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...

Bundle Includes: Gypsum (calcium sulfate): increases calcium and sulphates. It will also slightly lower mash pH. Calcium Chloride: increases c...

Bundle Includes: Gypsum (calcium sulfate):  increases calcium and sulphates. It will also slightly lower mash pH. Calcium Chloride:  increas...

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. BSG, 88% solution.

Calcium Carbonate (precipitated chalk or CaCO3) increases pH, lowers acidity in wine; 16 gm/ hl (.66 oz/ bbl) will increase calcium content of mas...