ANTI-FOAM
AGENT 6 gram packet $1.05
A powdered, food-grade silicone used to reduce excessive foaming during
fermentation. Add up to one gram of the Anti-Foam powder per gallon
of beer or wine prior to fermentation to prevent foam from pushing up and
clogging your airlock. It can also be added during the boiling stage
of brewing to prevent messy boil-overs! The Anti-Foam will not affect the
finished flavor, appearance or head retention of your beverage. Use
1 gram per gallon.
Acids & Acid Adjustments
2
oz. ACID BLEND $1.25
1
LB. ACID BLEND $4.80
This is used for acid adjustment in fruit wines.
Use in grape wines is acceptable but not recommended due to difficulties
manipulating malic acid and the possibility of malolactic activity.
Consult a good winemaking textbook for more information. 5 ml (one
teaspoon) = approximately 4 grams. Do not mix with strongly alkaline
solutions (e.g. sanitizers) due to release of potentially harmful gases.
Composition: 66% tartaric acid, 33% malic acid. All meads require the addition
of acids. The acidity of wine and mead can be checked with our acid
titration kit or pH papers.
1
oz. ASCORBIC ACID $2.55
1
LB. ASCORBIC ACID $32.95
Vitamin C is ascorbic acid. It is no longer recommended for beer
making. It will increase the nutrient value of beer, but this is
probably not the intent of those using it. Under certain circumstances
the ascorbic acid can cause yeast to produce ethyl acetate compounds (smell
like nail polish remover). Ascorbic acid has previously been touted
as an anti-oxidant, but research by the University of Texas has shown that
for it to be active it must be combined in a low pH solution with sulfur
dioxide. Neither a low pH nor sulfur dioxide is advisable for any form
of beer.
2
oz. CITRIC ACID $1.05
1
LB. CITRIC ACID $3.75
Citric acid is used for acid adjustments in fruit wines. Adjusting
acid to taste in fully fermented grape wines. It is also used in
barrel care as an acidifier (lowers pH) when combined with sulfites in
a rinsing solution. 1 teaspoon = 3.6g. Do not mix with highly alkaline
solutions (e.g. sanitizers). The release of potentially harmful gases is
possible. Citric acid will decompose under the influence of malolactic
bacteria, forming diacetyl, and may cause arise in volatile acidity (vinegar
aroma). Use in unfermented grape wines is NOT recommended.
2
oz. TARTARIC ACID $1.95
1
LB. TARTARIC ACID $9.95
Used for acid adjustments in wine; is the acid of choice for all adjustments.
Consult a good winemaking textbook for addition amounts. 1 teaspoon
= about 4 grams. Do not mix with highly alkaline solutions (e.g.,
sanitizers). The release of potentially harmful gases is possible.
2
oz. MALIC ACID $1.15
1
LB. MALIC ACID $4.45
Potential use for acid adjustments in wine discouraged due to possible
activation of malolactic activity along with strong 'apple' taste apparent
in wines with high concentrations of malic acid. Consult a winemaking textbook
for usage rates. 1 teaspoon = approximately 4 g. Do not mix with highly
alkaline solutions (e.g. sanitizers). Release of potentially harmful gases
possible.
3
oz. ACIDEX SUPER-K $2.95
1
LB. ACIDEX SUPER-K $7.95
Acidex Super-K contains Potassium Bicarbonate and Potassium Bitartrate
in an easy-to-use tartaric acid reduction powder. It is to be used
after fermentation. Wine must be stabilized and fined first.
Add 1.2g/L directly to high acid/low pH wine (wine should be >1.0 TA /<3.0
pH). Stir vigorously for 1 minute. Reduce TA by 0.1g/L.
Cold stabilize for 2 weeks before racking off of the tartrate precipitate.
To reduce TA greater than .3g/L, use Calcium Carbonate USP. CAUTION:
DO NOT add more than 3 oz (83g) total to 6 US gallons (23L) of wine. CAUTION:
DO NOT add more than 3 oz (83g) total to 6 US gallons (23L) of wine. 2
oz. CALCIUM CARBONATE $1.95
1
LB. CALCIUM CARBONATE $2.95
Used for acid reductions in wine and to harden water in beer making.
Use in acid reductions must be considered a last choice, as other materials
produce better results with a less off flavor. 1 teaspoon = 2.1 grams.
Consult with a winemaking textbook for possible usage. Excess of
calcium carbonate will give wine a 'chalky' flavor. 5/8 tsp. per
gallon will lower acidity approximately 0.15% 2
oz. POTASSIUM BI-CARBONATE $1.95
1
LB. POTASSIUM BI-CARBONATE $6.20
This is an easy-to-use tartaric acid reducing powder that is used after
fermentation. ½ teaspoon per gallon will reduce acidity 0.1%
1oz.
TANNIN $1.95
1
LB. TANNIN $10.95
Tannin increases astringency in grape or fruit wines. Some use as
a clarifying agent in wine and beer. Consult winemaking textbook
for usage.
Water Treatments 52
pH STABILIZER 1 LB. $14.95
This stabilizer is a proprietary blend of food-grade
phosphate buffers (similar to brewer's salts) that will lock in your mash
and kettle water at a pH of 5.2 regardless of the pH of your water allowing
for more consistent brewing. Use 1 tablespoon per 5 gallons.
1/3
oz. BURTON SALTS $.95
1
LB. BURTON SALTS $10.95
This special blend of papin and gypsum is used to treat water before boiling.
Use 1/3 oz per 5 gallons.
2
oz. GYPSUM $0.95
1
LB. GYPSUM $1.95
Gypsum is hydrated Calcium sulfate. Add to soft or neutral brewing
water to harden it. 1 teaspoon dissolved in 5 gallons will add approximately
50 PPM of calcium and 115 PPM of sulfate. Inappropriate use leaves
beer with poor taste profile. Use by recipe or with expert instructions.
1
oz. CALCIUM CHLORIDE (dry) $1.95
1
LB. CALCIUM CHLORIDE (dry) $4.95
Enzymes
1½
oz. AMYLASE ENZYME $1.95
Amylase Enzyme is for clearing starch haze in
beer. It aids in the conversion of residual starch to fermentable sugar
during fermentation.
DRY
PECTIC ENZYME $1.95
DRY
PECTIC ENZYME $7.95
This is an enzyme that destroys pectin, the substance
in some fruits that causes them to gel when the wine is chilled making
the wine hazy.
Yeast Nutrients
& Energizers
2
oz. YEAST NUTRIENT $1.95
1
LB. YEAST NUTRIENT $4.95
Diammonium phosphate is added to fermentation to increase yeast activity.
Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism.
It should be added at beginning of fermentation, but could also be added
towards the end of a slow or stuck fermentation. 1 teaspoon = approximately
4.5 g. Use 1 teaspoon per gallon for meads, fruit wines and high
gravity beers. Using more than the recommended amounts gives unpleasant
ammonia smell. Yeast energizer is probably a better choice in most
circumstances because it contains extra vitamins and minerals to promote
yeast vigor.
1
oz. YEAST ENERGIZER $1.95
1
LB. YEAST ENERGIZER $11.95
Yeast energizer provides essential minerals, trace nutrients and vitamins
for yeast growth and metabolism during fermentation. It is used to
help start slow fermentation and to restart stuck ones. Use ½
teaspoon per gallon and stir gently. Be aware that it may cause foaming
if added to an ongoing fermentation. 1 teaspoon = 3.7 g. It is a
better choice than yeast nutrient which lacks some of the essential compounds
needed to get sluggish yeast going. If you use more than the recommended
amount you will have an unpleasant, salty flavor. Composition: Diammonium
phosphate 87.7%, Nutritional yeast 7.8%, and magnesium 0.4%.
