Additives

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.

Brewing sugar derived from cornstarch and approximately only 3% fermentable by brewers yeast, Malto-Dextrin contributes mouth feel, body and head retention to finished beers.

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.

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

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 pri

Lactic Acid lowers mash pH and is best added to brewing water before dough-in of malt bill. Beyond mash pH, Lactic Acid is often utilized in the reduction of sparge water pH.

When added to mash water or wort, Calcium Chloride accentuates sweetness and maltiness in the overall flavor profile of a finished beer.

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.

While many shops and breweries rely on local sources for honey, the product often sold in the bottle can vary (and likely does) from container to container and year to year. Brewer's Best® Wildflower Honey is specially blended, maintaining product qual

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.

Using natural flavor and color, Artisans are shelf and heat stable. They have no preservatives or artificial sweeteners. On top of that, they cut operational costs because there's no freezing, thawing, or reduction required. Artisans are ready-to-use and

Using natural flavor and color, Artisans are shelf and heat stable. They have no preservatives or artificial sweeteners. On top of that, they cut operational costs because there's no freezing, thawing, or reduction required. Artisans are ready-to-use and

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 clarific

Paradise Seeds or Grains of Paradise imparts pepper, citrus and pine notes to the flavor and aroma of finished beers.

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

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.

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