Additives

Inexpensive Rum Barrel Chips provide quick and simple means of introducing Rum Barrel qualities to finished wines and beers.

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.

Inexpensive Oak Chips provide quick and simple means of introducing oak qualities to finished wines and 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 Nutrient supplies the "food" yeast requires for reducing lag time and shortening fermentation cycles and producing better tasting beer, wine, mead, or cider.

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

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 p

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.

For the production of beer with high adjunct content, Amylase Enzyme catalyzes the degradation of starch into smaller molecules for conversion into sugar.

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

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

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.

The fruit of roses, Rose Hips impart a delicate citrus aroma and flavor to mead and wine. The fruit may be added to primary or secondary fermentor.

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.

For superior clarification of wine; White, Red, Rosé, Fruit, Cider, Mead

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