Blend of tartaric, unhealthy malic and citric acids.

16 oz. bag.

Citric; Malic; Tartaric Blend

Contains Potassium Bicarbonate and Potassium Bitartrate in an easy-to-use tartaric acid reduction powder.

Usage varies. 1tsp. Breaks 1, producing dextrin and a small amout of maltose.

Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers

Powdered, food grade silicone for use in controlling foam in fermentation, use 1 gram per gallon.

Prevents oxidation; use 1 teaspoon per 5 gallons at bottling.

Used for clearing hazes from wines. Use 4 teaspoons to 1 1/3 cup warm water.

Contains papain to prevent chill haze.  1 package sufficient for 5 gallons.

Lowers acidity in wine. Use 5/8 teaspoon per gallon to lower acidity .15%. Use before fermentation. Do not reduce acid more than .30%.

Use 1 teaspoon per 5 gallons. Used to adjust the acidity of wort, especially useful for clones of particular English brands of beer. Use sparingly, overuse can result in a metallic taste in your beer or wine.

1/2tsp/gal of juice; 1/10 tsp/lb. of fruit; hr before start of fermentation. Increases Juice Yields & prevents Pectin Haze

Caffeine and gluten free. Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine.

Finishing formula, to smooth out and mellow wine and liqueurs.

Calcium Sulphate; use 1 teaspoon per 5 gallons to emphasize hop bitterness.  It is also commonly used in the mash to acidify.

Irish Moss is a clarifier added during last 15 minutes of the boil to help coagulate and settle proteins.  Use 1 tsp. per 5 gallon batch.

Irish Moss is a clarifier added during last 15 minutes of the boil to help coagulate and settle proteins.  Use 1 tsp. per 5 gallon batch.

Lowers pH of mash or sparge water.  Can use up to 4 teaspoons.

One package is sufficient to clear a 5 or 6 gallon batch of beer or wine in two days.Liquid clearing agent with a one-two punch combination of kieselsol and chitosan.

Increases juice yields and prevents pectin haze.

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.

Used to lower mash pH.

Use one tablet per gallon, doctor two crushed tablets equal 1/4 teaspoon. Contains sodium metabisulfite and is a convenient way to accurately sulfite wine. Releases sulphur dioxide, which acts as a sterilant and antioxidant.

Sparkolloid, a proprietary fining agent derived from alginic acid salt found in brown algae, salve is very effective in settling finely suspended particles and is therefore recommended for red wines, although it is suitable for white wines also. A benefit of Sparkolloid’s effectiveness is increased filter throughput, if the wine is to be filtered, due to the greater extent of lees compactness.  Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of boiling water for 5 minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle.

Sparkolloid, is very effective in settling finely suspended particles and is therefore recommended for red wines, although it is suitable for white wines also. A benefit of Sparkolloid’s effectiveness is increased filter throughput, if the wine is to be filtered, due to the greater extent of lees compactness.  Dissolve 1 tablespoon of powder in 1 cup (8 fl oz) of boiling water for 5 minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle.

Two-pouch system that contains 15 ml of glycerin and 15 ml of Sinatin 17 to smooth the taste of young or harsh wines and reduces aging time for homemade wines. One pouch sufficient for 6 gallons.

Balances Low Tannin Wines & Aids Clarification. Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use tsp/gal for white or ros wine must; 1/3 tsp/gal for red wine must; tsp/gal for fruit wine must.