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

$2.99
Ascorbic Acid provides anti- oxidative properties and prevents discoloration in wines and adds to stability and preservation of wine qualities.
$2.49
Brewers Yeast Nutrient provides the correct balance vitamins, nitrogen, zinc and trace elements for yeast to achieve optimum growth during aerobic respiration and propagation.
$1.50
One of the three major acids found in grapes, Malic Acid can be used to increase the acidity in wines and ciders while decreasing pH.
$7.11
Containing invert sugar and potassium sorbate, Wine Conditionar adds sweetness to finished wines while preventing fermentation from recurring in the bottle. The recommended dosage is 1 – 4 ounces per gallon for finished wine prior to bottling.
$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.
$1.58
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$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.
$1.50
Yeast Nutrient supplies the “food” yeast requires for reducing lag time and shortening fermentation cycles and producing better tasting beer, wine, mead, or cider.
$1.25
Sodium Metabisulfite is a wine sanitizer and preservative created to prevent microbial and oxidation spoilage in musts.
$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.
$1.00
An absorptive clay, Bentonite reduces naturally occurring proteins in white or red musts during fermentation, reducing haze and cloudiness in the finished wine.
$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.
$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.
$1.99
Formed into a convenient tablet, Whirlfloc is a blend of Irish Moss and Carrageenan. Added within the final 15 minutes of the boil, Whirlfloc removes positively charged proteins in wort and assists in the coagulation of protein break, resulting in a finished beer with enhanced clarity and resistance to chill haze.
$1.70
Derived from seaweed, Irish Moss attracts positively charged protein molecules and drags them into the Protein break (trub) at the bottom of the fermentor.
$1.18
$1.18
Food grade compound of calcium and sulfate commonly associated with beers from the Burton – on – Trent region of Britain. Gypsum increases calcium content and lowers pH, providing acidification to mash water. Sulfate content improves quality of hop bitterness. The compound enhances clarity, stability, dryness and generally rounds out the flavors in beer.
$1.79
Gelatin Finings precipitates degraded yeast cells, haze forming proteins and tannins from beer. Having undergone carbonic maceration, highly tannic red wines may benefit from Gelatin Fining as Gelatin will remove some of the excess tannins during clarification, resulting in a more balanced wine.
$1.58
When added to mash water or wort, Calcium Chloride accentuates sweetness and maltiness in the overall flavor profile of a finished beer.
$1.78
For the production of beer with high adjunct content, Amylase Enzyme catalyzes the degradation of starch into smaller molecules for conversion into sugar.
$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.
$2.25
FermFast Dualfine Clearing Aid is a liquid finings solution that is a 2 stage clearing agent for beer and wine. 1 pack will work on up to 6 gallons of wine or beer at a time. FermFast Dualfine Clearing Aid is able to clear the beer or wine in 12 - 48 hours. It is made up of 50ml Chitosan and 15ml Kieselsol.
$5.95
Designed to control foam development in the boil kettle and during fermentation, Fermcap – S reduces surface tension of wort and fermenting beer, preventing boil over and volume losses respectively.
$1.58
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$1.58
Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and beers.
$4.70

The recommended dosage for Coconut Extract is 4 – 5 oz. per 5 – gallons. Additional ounce(s) may be added to increase the intensity of the Coconut flavor and aroma.

$23.38
Fruit Purees provide beer, wine, cider and mead makers with an aseptic and flavorful substitute for raw fruit.
$23.38
Fruit Purees provide beer, wine, cider and mead makers with an aseptic and flavorful substitute for raw fruit.
$4.70

The recommended dosage for Coconut Extract is 4 – 5 oz. per 5 – gallons. Additional ounce(s) may be added to increase the intensity of the Coconut flavor and aroma.

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