Gaining in popularity, Lemon Peel often replaces or complements Orange Peel in Belgian Wits or Saison’s. In Wheat Beers, the rind provides a zesty hint of lemon to the finished beer. Add ¼ - ½ oz to the boil with about 15 minutes remaining in the boil.
More assertive than most fruits, a smaller quantity of Raspberry Puree will be required to impart a delicate to medium strength Raspberry flavor to beers such as Wheat Styles or lighter hued beers like Blond ales. A full canister will impart a more aggressive Raspberry aroma and flavor to beers
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.
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.
For styles with a lighter hue, Peach Puree provides tangy, tart aroma and flavor. Utilizing a single can in a 5 – gallon batch of wheat beer, blonde or pale ale will produce a clean and clear Peach flavor and aroma.
Less assertive than most fruits, Sweet Cherries require higher quantities for adequate aroma and flavor. For beers, meads, ciders or wines a 3/4 to a full canister imparts a delicate to medium strength quality to the beverages while a canister and 1/2 will create a more aggressive character in the finished beverage.
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.