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Acid Blend 4 oz. Acid Blend is a combination of citric, malic, and tartaric acids used to increase the acidity of wine. Usage varies depending on the the acidity of the wine or must. |
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ASCORBIC ACID (1oz) Vitamin C. No longer recommended for beer making. Will increase the nutrient value of beer, but this is probably not the intent of those using it. Under certain circumstances the ascorbic acid can cause yeast to produce ethyl acetate compounds, smell like nail polish remover. Ascorbic acid has previously been touted as an anti-oxidant |
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CITRIC ACID (4oz) Use for acid adjustments in fruit wines. Adjusting acid to taste in fully fermented grape wines. Also used in barrel care as an acidifier (lowers pH) when combined with sulfites in a rinsing solution. 1 teaspoon = 3.6g. Do not mix with highly alkaline solutions (e.g. sanitizers). Release of potentially harmful gases possible.. |
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TARTARIC ACID (4oz) Kit Contains: 6 Gallon Plastic Fermenter 6 Gallon Plastic Carboy, Airlock & Rubber Stopper, Sterilizer, Rubber Stopper and Airlock, Siphon Hose, Hydrometer, & Test Jar, Additives & Yeast, Instructions |
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MALIC ACID (4oz) Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong 'apple' taste apparent in wines with high concentrations of malic acid. Consult a winemaking textbook for usage rates. 1 teaspoon = approximately 4 g. |
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Tannin (2 oz) Tannin is found in the skins and stems of grapes. It adds astringency or zest to wine. It aids in the clearing process. |
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CALCIUM CARBONATE (4 oz) Use for acid reductions in wine and to harden water in beer making. Use in acid reductions must be considered a last choice, as other materials produce better results with less off flavor. 1 teaspoon = 2.1 grams. Consult with a winemaking textbook for possible usage. Excess of calcium carbonate will give wine a 'chalky' flavor. 5/8 tsp. per gallon will lower acidity approximately 0.15% |
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Pectic Enzyme Powder An enzyme that destroys pectin, the substance in some fruits that causes them to gel when the wine is chilled making the wine hazy. |
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BREWING SALTS Brewing salts may requied for certain beer styles, . |
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GYPSUM Hydrated Calcium sulfate. Added to soft or neutral brewing water to harden it. 1 teaspoon dissolved in 5 gallons will add approximately 50 PPM of calcium and 115 PPM of sulfate. Inappropriate use leaves beer with poor taste profile. |
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YEAST NUTRIENT Diammonium phosphate. Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation, but could also be added towards the end of a slow or stuck fermentation. 1 teaspoon = approximately 4.5 g. Use 1 teaspoon per gallon for meads, fruit wines and high gravity beers. Using more than the recommended amounts gives unpleasant ammonia smell.. Item # 711B Price $ 3.95 |
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YEAST ENERGIZER Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones. Use 1/2 teaspoon per gallon and stir gently. May cause foaming if added to an ongoing fermentation. 1 teaspoon = 3.7 g. Better choice than yeast nutrient which lacks some of the essential compounds needed to get sluggish yeast going. Using more than the recommended amount gives unpleasant salty flavor. 1lb. | 1 lb.