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.
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.
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.
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
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.
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.
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.