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.

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.

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.

Complex yeast food containing DAP, yeast hulls, micronutrients, vitamins, and more.

• Use 1g per gallon. Rehydrate in distilled water and add after 1/3 sugar depletion.
• Use with GoFerm for a complete yeast nutrition schedule.

High in nitrogen, potassium, and phosphorous.

• Use 1/2 tsp per gallon.

High in nitrogen, potassium, and phosphorous.

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

Yeast nutrient high in nitrogen.

• Use 1/2 to 3/4 gram per gallon.

Yeast nutrient high in nitrogen.

• Use 1/2 to 3/4 gram per gallon.

Eliminates chill haze in beer.

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

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

Used to adjust water hardness.

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

Used to adjust water hardness.

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

Used to reduce acidity in wines.

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

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

Used to increase hardness of brewing water.

• 1 teaspoon increases Ca by 277ppm and SO4 by 677ppm

Potassium Metabisulphite tablets.

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

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.

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.

Used to clarify wine.

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

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.

A purified form of high molecular weight carrageenan extracted from red marine algae (Rhodophycae) and manufactured exclusively for use as a wort fining agent.

• Accelerates the formation of dense and compact hot and cold trub.
• Resulting in considerably brighter worts.
• Add one tablet during the last 15 minutes of the boil.

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.

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

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

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

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.

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.

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.

Equal amounts of citric, malic, and tartaric acids.

• Used to balance wine must.

Equal amounts of citric, malic, and tartaric acids.

• Used to balance wine must.

Principal acid in citrius fruits.

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

Principal acid in citrius fruits.

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

Principal acid found in grapes.

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

Generally used in winemaking.

• Acts as an antioxidant.

Clarfier generally used in winemaking and meadmaking.

• Use 1 teaspoon per gallon.

Clarfier generally used in winemaking and meadmaking.

• Use 1 teaspoon per gallon.

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.