Additives

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.

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.

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.

Fruit extracts can accentuate the flavors of fruit already introduced during prior fermentation operations, raising the intensity of the flavors and aromas. If a mead fermented with black currants needs a little extra oomph, add small amounts of Black Cur

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.

SODIUM HYDROXIDE 4 OZ

Chicorium intybus Chicory Root is commonly baked, ground, & used as a coffee substitute & additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia & America. The root gained its ma

All Brewer's Best® Natural Flavorings are unsweetened and non-fermentable. Typical addition time is at bottling but can also be added during secondary fermentation. For a light flavor add 2 oz. per 5 gallons and for a robust flavor add the entire 4 oz.

Yeast Nutrient supplies the "food" yeast requires for reducing lag time and shortening fermentation cycles and producing better tasting beer, wine, mead, or cider.

Food grade compound of calcium and sulfate commonly associated with beers from the Burton Trent region of Britain. Gypsum increases calcium content and lowers pH, providing acidification to mash water. Sulfate content improves quality of hop bitterness. T

An absorptive clay, Bentonite reduces naturally occurring proteins in white or red musts during fermentation, reducing haze and cloudiness in the finished wine.

Ascorbic Acid provides anti- oxidative properties and prevents discoloration in wines and adds to stability and preservation of wine qualities.

A prominent flavoring in Belgian Wit and Saison styles, add Sweet Orange Peel to the wort with 15 minutes remaining in the boil.

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.

Finishing formula, to smooth out & mellow wine & liqueurs.

Sanitizer - use 2 oz per 1-Gal of water. Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons. Dissolve sulphite in warm water before adding.

Sodium Metabisulfite is a wine sanitizer and preservative created to prevent microbial and oxidation spoilage in musts.