Gives an impression of dryness and zest to flat wines otherwise lacking in character.

• Use up to 1/2 tsp per gallon, or per recipe.
• UPC: 888690063006

A mixture of diammonium phosphate & food-grade urea, which feeds the yeast ensuring that it remains healthy throughout fermentation.

• 1 teaspoon per gallon recommended for wine, mead, and cider.
• UPC: 888690163683

A mixture of diammonium phosphate & food-grade urea, which feeds the yeast ensuring that it remains healthy throughout fermentation.

• 1 teaspoon per gallon recommended for wine, mead, and cider.
• UPC: 888690363687

High in nitrogen, potassium, and phosphorous.

• Use 1/2 tsp per gallon.
• UPC: 888690163652

High in nitrogen, potassium, and phosphorous.

• Absorbs fatty acids that inhibit yeast growth.
• Use 1/2 tsp per gallon.
• UPC: 888690263659

Yeast nutrient high in nitrogen.

• Use 1/2 to 3/4 gram per gallon.
• UPC: 888690263703

Propper Seltzer takes the guesswork out of hard seltzer brewing, allowing brewers to focus on the creative side of seltzers. For the quickest results, brew with your favorite Omega Yeast kveik strain.

• Enough for 5 gallons of 1.060 sugar wort.
• 28g pack
• UPC: 855651008468

Eliminates chill haze in beer.

• Reduces gluten levels in beer.
• Use 1 vial per 5 gallons.
• UPC: 812075020018

Propper Starter concentrated wort makes it easy to give your yeast the proper start when preparing high gravity brews, cold-pitched lagers, yeast packs nearing expiration and whenever a starter is recommended.

• Dilute 1 can with bottled or distilled water to make a 1 Liter starter.
• Starter OG will be 1.040 when diluted.
• 4-pack of 16oz. cans

Used to adjust water hardness.

• 1 tsp per gallon increases Ca2+ by 297ppm and Cl- by 531ppm
• UPC: 888690161030

Used to adjust water hardness.

• 1 tsp per gallon increases Ca2+ by 297ppm and Cl- by 531ppm
• UPC: 888690261037

Used to reduce acidity in wines.

• Also used to increase water hardness and adjust pH in beer.
• UPC: 888690161603

Used for water adjustments in all-grain brewing.

• 1 tsp. in 5 gallons of water will increase MG++ by 52ppm and S04- by 207ppm.

Used to increase hardness of brewing water.

• 1 teaspoon increases Ca by 277ppm and SO4 by 677ppm
• UPC: 888690161061

Used to increase hardness of brewing water.

• 1 teaspoon increases Ca by 277ppm and SO4 by 677ppm
• UPC: 888690261068

Potassium Metabisulphite tablets.

• Convenient way to accurately sulfite fruit juice or wine.
• Use one tablet per gallon, or per recipe.
• UPC: 888690060067

Used to reduce pectins in fresh fruit and fruit juice.

• Use 3/4 tsp per gallon of crushed fruit or juice.
• Cover and allow to rest for 12 hours.
• UPC: 888690063822

Used to reduce pectins in fresh fruit and fruit juice.

• Use 3/4 tsp per gallon of crushed fruit or juice.
• Cover and allow to rest for 12 hours.
• UPC: 888690163829

Used to clarify wine.

• Use 3 tablespoons per 6 gallons of wine, or per recipe.
• UPC: 888690261501

Generally used to adjust pH of mash and sparge water.

• 88% solution.
• 4oz. bottle.

Generally used to adjust pH of mash and sparge water.

• 10% solution.
• 8oz. bottle.

Proprietary blend of buffers will lock in your mash and kettle water at a pH of 5.2

• Works regardless of the starting pH of your water.
• 1lb. jar

pH range of 2.8-4.4 for testing wine.

• Vial of 100 strips.

pH range of 4.6-6.2 for testing beer.

• Vial of 100 strips.

An effective way to improve flocculation and clarity in the kettle and throughout the rest of the brewing process.

• Add 1-2 grams per 5 gallons during the last 10-15 minutes of the boil.
• UPC: 888690260054

Helps coagulate proteins in beer wort for clearer beer.

• Add to wort 10 minutes from the end of the boil.
• Use 1/2 tsp. per 5 gallons.
• UPC: 888690161092

10% silicone defoamer designed for use in kettles while boiling.

• Use 1 drop per 5 gallons.
• 2oz. bottle.

Used to prevent renewed fermentation, but will not stop an active fermentation.

• Use 3/4 tsp. per gallon.
• 1 oz. package
• UPC: 888690163553

Used to prevent renewed fermentation, but will not stop an active fermentation.

• Use 3/4 tsp. per gallon.
• 1 lb. package
• UPC: 888690263550

Used to prepare must before adding yeast.

• Use 1/2 tsp. per 6 gallons of must.
• Wait 24 hours to add yeast.

Used to prepare must before adding yeast.

• Use 1/2 tsp. per 6 gallons of must.
• Wait 24 hours to add yeast.
• UPC: 888690260122

Highly effective clarifier for beer.

• Use 1 tsp per 5 gallons.
• Dissolve in 8oz warm water, stir until dissolved. Do not boil.
• Add at priming or kegging.
• UPC: 888690161047

Highly effective clarifier for beer.

• Use 1 tsp per 5 gallons.
• Dissolve in 8oz warm water, stir until dissolved. Do not boil.
• Add at priming or kegging.
• UPC: 888690261044

Equal amounts of citric, malic, and tartaric acids.

• Used to balance wine must.
• UPC: 888690161207

Equal amounts of citric, malic, and tartaric acids.

• Used to balance wine must.
• UPC: 888690361201

Principal acid in citrius fruits.

• Use per recipe, up to 3/4oz. per gallon.
• UPC: 888690161702

Principal acid in citrius fruits.

• Use per recipe, up to 3/4oz. per gallon.
• UPC: 888690261709

Generally used in winemaking.

• Acts as an antioxidant.
• UPC: 888690161306

Clarfier generally used in winemaking and meadmaking.

• Use 1 teaspoon per gallon.
• UPC: 888690163577

Clarfier generally used in winemaking and meadmaking.

• Use 1 teaspoon per gallon.
• UPC: 888690263574

Sugar and sorbate solution for backsweetening wine.

• Sorbate helps prevent fermentation of the added sugar.
• Wine should be stabilized before adding.
• Add to taste, 1-4oz per gallon is typical.
• UPC: 629181093894