Additives and Flavourings

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 ...

A strong aniseed-flavoured spirit popular with Greeks the world over. Mixing InstructionsShake well and add contents to 2.25 L (76 US fl oz) of...

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...

Bentonite is a type of clay that is commonly used in brewing/winemaking as a fining agent. It is added to the wort or must before fermentation to h...

Fruity Esters are prominent on the nose more than anywhere else. Used appropriately, esters can add a great deal of complexity to the bouquet, allo...

Good for adding mouth feel and body to extract brews without affecting flavor. Maltodextrin is added to the wort at the same time as the extracts. ...

Spearmint is used for its aromatic oil. Pungent, but mild aroma, spearmint is an ingredient in several mixed drinks, such as the mojito and mint j...

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...

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 ...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

Use as a sanitizer in wine making - mix 2 oz (3 tablespoons) per gallon. Also used to sanitize must and as an anit-oxident. 1/8 tsp / gallon = appr...

This is the good stuff. Suitable for use in various styles of beer and spirits, cinnamon brings sweet, woody aromas and warm, spicy sweet flavours ...

Clear liqueur with a rich, strong and dry citrus orange taste. Similar to Cointreau. Mixing Instructions:Shake well and add...

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

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

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

In times past, fresh star anise was chewed after each meal to aid digestion and to sweeten the breath. Used in specialty Belgian and holiday style...

All natural flavouring for beer and wine. Start by adding 1 oz. per gallon and sample. Continue adding 1 oz. at a time until satisfied with flavou...

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...

The world's most familiar "mint scent" is the aroma of peppermint. Peppermint contains an essential oil that is unique among mints for its quality...

Bitter orange peel is commonly used in Belgian-style beers, particularly Belgian Witbiers and Belgian-style Saisons. It is also used in other beer ...

Adds flavour, aroma complexity, and increase body Do not require long periods of aging to get the desired impact. improves the outcome of your wi...

Citrus auratifolia. Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons. Lime is valu...

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