Additives & Chemicals

Grape concentrate for sweetening/flavoring wines

Sodium Hydroxide (4oz)

Campden Tablets (100ct), bottle. Introduces sulphur dioxide which reduces oxygen in the must killing aerobic bacteria and provides anti-oxydent.

Burton Water Salts (1/3oz), bag.

Gypsum (2oz). Add 1-2 teaspoons per 5 gallons.

Irish Moss (1oz). Use 1/2-1 tsp in the last 5-15 minutes of boil to aid in clearing protein haze. CAUTION: too much can reduce head retention.

Lactic Acid (4oz). Used to lower pH of water in brewing systems.

8oz bag. Clarifier consisting of a special type of clay that bonds ionically to particles in beer and wine.

Calcium Carbonate (2oz), bottle. Lowers acidity. 5/8 tsp/gal before fermentation to lower acidity .15%.

Sparkolloid Powder (1oz)