Additives have a variety of applications from treating your water to adding flavor to clarifying your beer and wine.
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Additives

$5.98
The recommended dosage for Apple Extract is 1 – 2 oz. per 5 – gallons. Additional ounce(s) may be added to increase the intensity of the apple flavor and aroma.
$4.50
The recommend dosage for Apricot extract is 6 –7 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$23.38
Fruit Purees provide beer, wine, cider and mead makers with an aseptic and flavorful substitute for raw fruit.
$6.50
The recommended addition of Blackberry Extract is 4 – 5 oz per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$4.70
The recommended addition of Banana Extract is 4 - 5 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$2.14
Bitter Orange Peal is typically associated with Belgian styles such as Saison and Wits, adding citrus bitterness and aromas to finished beers.
$5.38
The recommended addition of Black Currant Extract is 4 – 5 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$28.35
Blackberry Puree adds the aroma and flavor of Blackberries to beer, mead, fruit wine and ciders.
$5.78
The recommended addition of Blueberry Extract is 2 oz. per 5 – gallons in most beverages. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$23.39
Blueberry Puree adds the aroma and flavor of Blueberries to beer, mead, fruit wine and ciders.
$6.00
The recommended addition of Cherry Extract is 3-4 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$5.78
The recommended addition of Chocolate Extract is 4 – 5 oz. per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$2.07
Common component of dark spiced ales and used in conjunction with nutmeg, orange peel or allspice to provide the coziness associated with winter warmers and holiday ales. Cinnamon is also also found in recipes for ciders, sodas, coffees and teas.
$7.00
The recommended addition of Cranberry Extract is 3 – 4 oz per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$12.59
Native to the British Isles, the small, dark elderberry produces an excellent –port” style wine. Flavorful and loaded with tannins, wines produced from Elderberries require small quantities of the dried fruit to create the desired effect.
$4.66
Native to the British Isles, Elder Flowers produces a fruity and floral aroma similar to Muscat grapes. When raw, Elder Flowers are toxic and require boiling.
$2.49
The principal ingredient in the legendary liqueur Absinthe, wormwoods use dates back to before 1600 BC. While utilized historically as a beverage ingredient, the FDA advises against the internal consumption of wormwood due to the substance thujone. Though wormwood is still found in the production of Vermouth & Campari,the spice in the liqeurs is a variety other than Artemisia absinthium.
$6.00
The recommended addition of Ginger Extract is 4 – 5 oz per 5 – gallons. Further additions may be introduced to fine-tune the overall flavor and aroma profile of the beverage.
$0.78
Burton Salts are a mixture of Gypsum and Papain and is designed to increase the Calcium and Sulfate content of water, offering brewers added acidity with the Calcium and accentuation of hops from the Sulfate. The Papain provides stability and chill haze prevention. Packaged in 1/3 oz volumes
$2.49
Commonly found in Belgian Saison styles. Star Anise is added to the boil in amounts ranging from ½ - 1 oz for a 5 – gallon batch.
$2.79
To add a touch of lime to a refreshing summer beer, place ¼ - ½ oz. of the peel into the wort with 15 minutes remaining in the boil.
$5.90
The recommended dosage for Watermelon Extract is 4 – 5 oz. per 5 – gallons. Additional ounce(s) may be added to increase the intensity of the Watermelon flavor and aroma.
$0.99
Derived from the swim bladder of American and Russian Sturgeon, Isinglass is added during secondary fermentation, precipitating lipids, degraded yeast cells, haze creating proteins and tannins for increased clarity in beers, ciders, meads and wines.
$1.25
Sodium Metabisulfite is a wine sanitizer and preservative created to prevent microbial and oxidation spoilage in musts.
$1.50
Yeast Nutrient supplies the “food” yeast requires for reducing lag time and shortening fermentation cycles and producing better tasting beer, wine, mead, or cider.
$1.99
Yeast Energizer is a beneficial blend of diammonium phosphate, magnesium sulphate, yeast hulls, vitamins and trace minerals, providing needed nutrients for yeast during primary fermentation or added to yeast starter for quickly building up cell counts prior to pitching.
$1.58
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$1.25
Calcium Carbonate or food grade chalk contributes to increases in pH, water hardness and alkalinity. Carbonate functions as a buffering agent against mash acidity, neutralizing the higher acid content of dark roasted malts.
$2.38
For use in Porters, Stouts and dark ale’s, add 1 – 2 inches or ¼ oz to 1 full stick to the final 15 minutes of the boil, depending on the strength desired.
$15.98
5.2 is a proprietary blend of food-grade phosphate buffers (similar to brewer’s salts) for locking in mash and kettle water at a pH of 5.2 regardless of the starting pH of the source water.
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Items 1 to 30 of 76 total
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