LD Carlson

Use 1 teaspoon per gallon.  Diammonium Phosphate (DAP)
Diammonium Phosphate (DAP). A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help reduce later problems with hydrogen sulfide.P)

Contains potassium metabisulphite and is a convenient way to accurately sulphite wine. Each tablet contains 450 mg of active sulphite per tablet. Two crushed tablets equal 1/4 teaspoon.
It is also commonly used to eradicate wild yeast/bacteria in fresh j

Used for clarification of wine, beer, cider, mead.

Blend of tartaric, malic and citric acids.

Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, and Vitamin B Complex

24 count of 12 oz amber bottles. The standard bottle for bottling

Bentonite is a negative charged, clay-like mineral, that, like Sparkolloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. Bentonite is a

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.  1/2 tsp per gal.  C

Lowers pH.  Useful for adding Calcium if the water is low in chlorides.  Commonly used in beers with malt forward profile.

Use 1 tablespoon per gallon of water. Oxygen based with a favorable cleaning power. Environmentally friendly and non-toxic. No rinsing required.

Sanitizer - use 2 oz per 1 gallon of water. Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons. Dissolve sulphite in warm water before adding.

Used for measuring specific gravity of beer/wine/cider/mead.  SG scale 0.80-1.150; potential ABV scale 0-16%; sugar per liter scale 0-34.

Used in beer making as a water treatment. Gypsum increases hardness and lowers pH. Its use is known to increase the perception of hop flavor compounds in beer. Used in wine making to lower the pH of the must. As calcium sulfate is not removed from water b

Widely used as an acidulant for preservation and flavor enhancement. Perfect for lowering your PH, ideal to use when brewing Sour Beers.
Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

A clarifying agent used in brewing during the boil. It is a concentrated tablet derived from Irish Moss. Add one tablet per 5 gallon batch within 15 minutes of boil time remaining to promote clarity.

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. 
In addition, it can increase acidity at a ratio of 0.1% for each teaspoon per gallon. Adding too much, however, will create a very tart flavor

Added to mash water to increase hardness. Magnesium Sulfate is one component of the famed Burton-On-Trent brewing water.
Usage: 1 tsp per 5 gallons
Chemical name: Magnesium Sulfate, MgSO4
Used to primarily in English beers to help mimic the Burton on T

Lid comes drilled with grommet installed. Fits one gallon wide mouth glass jugs.

Used to prevent pectin haze in fruit wines and ciders.  Add 1/2 teaspoon per gallon of must before start of fermentation.
Used to reduce the hazing effect of pectin when using real fruit in your beer, wines, or meads. Mix 2 tsp with cold water and add to

Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.

22 oz bottles

A huge mesh bag with a draw string. This bag could be perfect for a low cost all-grain system of mashing in a large kettle (Brew In A Bag or BIAB). Also great for removing solids and or pressing of fruit wines. Could be used to press out a small batch of

Accuflex™ Quality Hose and Tubing
The recognized leader in beverage transfer products.
High Temperature Tubing Silcon® Silicone Tubing Ideal for Low Pressure Applications
Manufactured by New Age® Industries
Inner Diameter: 3/8"
Outer Diameter: 5/8"

Maltodextrin is less than 5% fermentable. Use up to 8 oz in 5 gallons to increase body and mouthfeel.