Ingredients

American oak provides a stronger flavor than French oak. A medium toast imparts vanilla and caramel flavors.

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To reduce titratable acidity by 0.1%, add 1/2 teaspoon per gallon of must prior to cold stabilization.  Will not give wine a chalky taste. Wine must be refrigerated for several weeks after application.  Tartaric acid will drop out as potassium bitartrate.  It is recommended to test on small amount first.

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Scott’TanTM FT Rouge is a proprietary tannin specifically formulated for the North American market. It is a blend of highly reactive tannins derived from exotic woods and chestnut. The addition of FT Rouge at the beginning of red wine fermentation helps preserve the grapes’ natural tannins so they can combine with anthocyanins to create optimal stable color. Mouthfeel is also enhanced. FT Rouge provides anti-oxidative protection and will inhibit oxidative enzymes (such as laccase) associated with browning. To Use: Gradually sprinkle FT Rouge directly on grapes at the crusher or add to the must during a pump-over to obtain good homogenization. If subsequent additions of FT Rouge are desired, this can be done in increments of 0.5 lb/1000 gal (63 ppm) during pump-overs. If an addition of FT Rouge (or FT Rouge Soft) is made post-fermentation, we recommend waiting 3-6 weeks after the tannin addition before racking, fining, filtering or bottling. Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry. Recommended for use with:  Red, Fruit Recommended Dosage: Red Vinifera Must: 200-500 ppm || 20-50 g/hL || 1.6-4.0 lb/1000 gal Red Non-Vinifera Must: 300-600 ppm || 30-60 g/hL || 2.4-5.0 lb/1000 gal Fruit: 200-500 ppm || 20-50 g/hL || 1.60-4.0 lb/1000 gal Tannin Source: Chestnut Hardwood FT Rouge Tannin additions are highly beneficial during rot management for red wines as they act as an antioxidant and help minimize the damage from laccase.

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American oak chips with a heavy toast. Suggested dosage rate of 0.5 - 0.8 oz. per gallon. Product of USA

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 Added to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are a standard component of "brewing salts" mixtures to approximate the Burton-On-Trent brewing water. Usage: Varies depending on base water chemistry. Use up to 1/2 tsp per 5 gallons.  1 gram per gallon adds 103 ppm sulfate, 26 ppm Magnesium. Chemical name: Magnesium Sulfate, MgSO4  

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A medium toast will provide hints of vanilla and coffee.

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Kerry FermCap® S is a unique emulsion of dimethylpolysiloxane. It is an extremely effective, surface active agent that prevents foam formation during fermentation by reducing surface tension. Reduced foaming increases fermentation capacity and prevents mess, improves alpha-acid utilization and CO2 recovery, and prevents hazes due to collapsed foam. Because of the novel behavior of FermCap®, it completely adsorbs onto the yeast, vessel walls, and filter media. No FermCap® remains in the finished beer.  

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Wyeast Wine Nutrient Blend is a custom blend of vitamins, minerals, and micronutrients essential for an orderly and complete fermentation. During the cell growth and metabolization of sugars that takes place in every fermentation, yeast cells require an array of trace elements, vitamins, and compounds that can be assimilated from their environment in order to carry out their basic functions of life. However, honey-based fermentations are deficient in many of these nutrients. Nutrient deficiency can lead to disrupted or incomplete fermentations, off-flavors and aromas, and diminished stability of the finished product. Supplementing your must with Wyeast Wine Nutrient Blend helps ensure high viability and health of your yeast population, which in turn helps ensure a rapid, complete, and successful fermentation with repeatable results. Contents: Proprietary blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements. Wyeast Nutrient Blend contains DAP (Diammonium Phosphate). Dosage Rate: 1/2 tsp (2.2 g) per 5 gallons (19 L) of must (unfermented mead) Usage Directions: Dissolve Wyeast Nutrient in warm water prior to adding to must. Divide total volume evenly, each portion to be added over several alternating days. Add to must after pitching yeast, and over the next several days as determined by your nutrient addition plan. Degassing between nutrient addition days may be necessary to prevent foaming over. Shelf-Life: 1 year if stored in airtight container in a cool environment Size: Available in 1.5 oz (42 g) tubes

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Adds gravity without impacting color or flavor. Lightens body and dries the finish. Use up to 15% for American or Japanese-style light lagers. 1 pound package

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Sourced from Egypt, these hibiscus flowers are full flavored and have a rosy, tart flavor. For a tea, brew 3-5 minutes at 190-212°F Botanical name: Hibiscus sabdariffa Allergen Alert: Packaged in a facility that also processes wheat.

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Medium toast. For post-fermentation use. Easily added & removed from carboys. Usage 3 oz per 5-6 gallon batch for 20-30 days.

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Make your own tangy & delicious Greek Yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Greek Yogurt over & over! Greek yogurt was originally made with sheep's milk (oxygala, or "sour milk"), but is now most often made with cow's milk. The term "Greek yogurt" refers to two different things. One is "Greek-style", which refers to yogurt that has been strained to remove most of the whey, making it very thick & creamy. It's what you most often find in grocery stores, but is not necessarily made with a Greek yogurt culture. The second is Greek yogurt made using the specific bacteria for Greek yogurt. This heirloom variety can be strained too, but can also be used repeatedly with proper care. Great for making traditional tzatziki, dips, smoothies & more. You will receive: 2 packets of Greek Yogurt starter culture and instructions You will need: saucepan to heat the milk wooden or plastic spoon yogurt thermometer yogurt maker 1 quart milk 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Instructions: Activate your starter culture: Stirring frequently, heat 1 quart milk to 160° F. Clip yogurt thermometer to side of saucepan to monitor temperature. Once heated to 160° F., allow to cool to 110° F. Pour the cooled milk into yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in yogurt maker for 5-12 hours. Check after 5 hours to see if it has set (when set, it will move away from the side of the container in a solid mass, instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: Heat 1 quart milk to 160° F. Cool to 110° F. Pour cooled milk into yogurt maker insert. Add 1/4 cup finished yogurt and mix well. Cover & incubate in yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!). Ingredients: organic whole milk, Greek yogurt bacteria Probiotic bacteria found: S thermophilus and L. bulgaricus. CONTAINS MILK non-GMO, gluten free, organic, vegetarian

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Yukon sourdough starter - make your own hot & crusty Yukon sourdough. Sourdough is one of the easiest ferments and can be used for more than just bread. Reusable by reserving a bit from each batch, you can continue to make Yukon sourdough indefinitely. You will receive: 1 packet of dehydrated Yukon sourdough starter culture Ingredients: organic unbleached white flour, live active cultures. Contains wheat Non-GMO. Instructions here  

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Dehydrated milk kefir grains - easily rehydrated, use these grains to make your own gut-healthy milk kefir. Can be used for repeated batches. You will receive: 1 packet (1/2 tsp.) dehydrated milk kefir grains Ingredients: organic whole milk, live active cultures Pro-bacteria found:  Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiri, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sake, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Pseudomonas, Pseudomonas fluorescens, Pseudomonas putida, and Streptococcus thermophilus. Yeast strains: Candida humilis, Kazachstania unispora, Kazachstania exigua, Kluyveromyces siamensis, Kluyveromyces lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae, Saccharomyces martiniae, and Saccharomyces unisporus. Contains milk Instructions here.

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This sarsaparilla root is also known as Mexican Sarsaparilla and is native to Central America.  Primarily, sarsaparilla is used as a flavoring for beverages, desserts, and candies. Allergen Alert: Packaged in a facility that also processes wheat.

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Organic Planifolia (bourbon type) vanilla beans. 2 beans per package. Store in a cool, dry place. Do not refrigerate.

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Wildflower Honey has dark, warm, rich flavor that changes with the seasons. Rich in minerals and favored by professional bakers. Honey will naturally crystallize over time, which does not diminish the quality or flavor. If desired, you may heat gently in a warm water bath to liquefy. Unfiltered and raw (not heated over 115°F) Hummingbird honey still contains traces of pollen and propolis, and has no additives.  Details: Origin: Oregon Storage Info: Store in a cool, dark place Shelf Life: Best if used within 2 years of Julian date Ingredients: Raw, Unfiltered Honey Allergens: None

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Cinnamon Sticks (cinnamomum bumannii) give ciders, holiday beers a warm-tasting, spicy flavor and aroma. Goes well with ginger, anise, orange and honey flavors. Add 1 whole stick to darken beers 5 minutes from end of boil. If stronger flavor is desired, use additional sticks or crush for intense flavor.  1 ounce package

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True Fruit Powders™ offers authentic, fresh-tasting citrus & fruit ingredients for beers & seltzers. Delivering real flavor from real fruit in a shelf-stable, cost-effective, crystallized format, True Citrus will be your go-to solution for all your fruit flavor needs. Using their proprietary drying, crystallization and blending methods, True Citrus captures and locks-in the optimal blend of fruit juices, oils and essences. This allows their products to deliver authentic taste and aroma in a highly versatile, concentrated and simple-to-use, easy to store form. All True Citrus products are made with simple and clean ingredients, including real citrus juices and oils, that give them their natural, fresh-squeezed taste. This flavoring ingredient has no calories, no sugar, contains ZERO artificial sweeteners, flavors, or preservatives, and is gluten and sodium free and Non-GMO. Dosage:Add to your finished beverage after filtering or fining. A recommend starting dosage for beer & seltzer at 0.5% by weight which is 3-4 oz per 5 gallons or 18-24 oz per bbl. Add to taste for all beverages. True Fruit Powders™ is a registered trademark of True Citrus Co.

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Bulgarian yogurt starter culture - make your own rich & mildly flavored Bulgarian yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Bulgarian yogurt indefinitely. You will receive: 2 packets of Bulgarian yogurt starter culture Ingredients: organic whole milk, live active cultures  Pro-bacteria found: lactobacillus delbrueckii subsps. Bulgaricus and Streptococcus salivarius subsp. Termophilus. Contains milk Non-GMO, gluten-free Directions: Activate your starter culture: Note: If using an Instant Pot, follow the manufacturer's instructions. 1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F.2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: 1.Heat 1-quart milk to 160° F. Cool to 110° F. 2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).

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Known for it's black licorice like flavor, Star Anise is typically add to a variety of holiday style beers.  It is also come into common use for liquor flavoring. These star anise seeds are whole but some stars will be broken.  

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Enhance your craft beer or root beer with Licorice Root, known for its sharp yet sweet taste. Its distinct flavor adds depth to darker beers and makes root beer truly unique. Experience the subtle balance of anise and bitterness in every sip. Elevate your brewing game with Licorice Root. Usage for 5 gallons of beer is typically 1/2 - 1 ounce added for the last few minutes of the boil. Warning: Licorice is not for use during pregnancy. Not for use in persons with hypertension, liver disorders, edema, severe kidney insufficiency, low blood potassium, heart disease with edema, or congestive heart failure.

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Typically used in Belgian style ales and Holiday ales, Grains of Paradise is appreciated for its unique zesty, peppery, floral flavor with subtle notes of coriander, cardamom, black pepper, and hints of ginger. Grains of Paradise is also known as paradise seed, guinea pepper, and melegueta pepper. Allergen Alert: Packaged in a facility that also processes wheat.

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

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Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is often consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Use water, sugar and Water Kefir Grains to produce your own healthy, bubbly lacto-fermented beverage. Water Kefir is non-dairy and can be flavored easily. It has a much milder flavor than Kombucha. You will receive: 1 packet (2 tsp.) dehydrated Water Kefir Grains & instructions You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover fine mesh plastic strainer (no metal) wooden or plastic spoon 1/ 4 cup sugar (unbleached evaporated cane sugar works best) 3 cups water (filtered, spring or well water is ideal) Water Kefir grains Notes on sugar: Water Kefir grains do like to have a bit of mineral content in the liquid. With spring or well water, the minerals are present. With tap or filtered water, many of the minerals are removed. You can use molasses, rapadura, or other minimally refined sugars as a supplement to replace those minerals. Be sure not to use too much, as over mineralization can also be a problem. Directions: 1) Heat one cup of the water. Put it in the jar and stir in the sugar until thoroughly dissolved. Add the rest of the water and stir again. 2) Add the Water Kefir grains to the sugar water. Cover & secure with elastic band. Allow to culture at room temp (68° to 78° F. is ideal). Choose a draft-free spot, away from direct sunlight, where the jar won't be disturbed. Dehydrated grains will take 3 to 5 days to rehydrate, live grains will be ready in 2 days. 3) When the dehydrated grains are plump & translucent, they are ready to make Water Kefir. Strain the grains from the liquid, using a plastic strainer. The first batch may have an off flavor when rehydrating- if so, it can be discarded. 4) For your next batch of Water Kefir, put the grains into fresh sugar water, following the same instructions. Let culture for 2 days. Longer culture times make a more sour product, shorter times make a sweeter product. As your grains increase in volume, you can move up to a larger container. Just use the same ratios: 1/4 c. sugar per quart. The more grains in the jar, the faster it will ferment.There are many ways to flavor and use your Water Kefir. Check out our instructions for a Second Fermentation. Ingredients: organic sugar and molasses, water kefir culture Probiotic bacteria found: Lactobacillus, Streptococcus, Pediococcus, and Leuconostoc, with yeasts from Saccharomyces, Candida, and Kloeckera. non-GMO, gluten free, vegan, organic, reusable, vegetarian  

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This dried ginger root is cut into approximately 1/4" pieces.  It is characteristically pungent, hot, and has a tangy taste.  Expect dried ginger to be spicer than fresh ginger. 

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Culinary English lavender that is grown in the Provence region of France.  Lavender has a characteristic sharp, piney-lavender scent.

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Used to lower pH of sparge water. Refer to your recipe for proper pH levels to be achieved. Calculations must be made based upon the starting pH of the water source being used. Dose accordingly using a syringe 88% Concentration

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French Oak Chips are roasted between 350 - 375 °F to give them a medium toast. They will allow you to imitate storing your wine in an oak barrel without the expense, giving you notes of vanilla and caramel.

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Natural Blueberry Flavoring (with other natural flavors) provides excellent fruit flavor without sweetness. Fruit flavoring is an excellent way to add complexity to any beverage or food without the complications and inconsistencies of real fruit. Fruit is bulky and takes up lots of space in brewing vessels. Adding fruit can accelerate fermentation and make the process messy and difficult to control. Starches and proteins in fruit can contribute to haze and cloudiness. Fruit can contain active bacteria. And unfermentable material from fruit can undergo chemical changes in bottled beer, causing undesirable changes in flavor and body as the beverage ages. Methods and products are available to eliminate or ameliorate most of these issues, but substituting fruit flavoring for some or all of the fruit in a recipe is often the best solution. Recommended usage: Add fruit flavoring after fermentation, when the dosage level can be assessed against the flavor of the nearly finished beverage. Dose to taste, starting around 0.20% by volume. 4 ounce bottle

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Combination of sugar and potassium sorbate used to give residual sweetness to a fermented wine; use up to 125ml per 5 gallons of wine. Wine must be stabilized before adding wine conditioner.

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Pink peppercorns provide a characteristic hot, fruity/tart flavor and can be used as a flavor adjunct in some styles of beer such as saisons. Pairs well with rye malt. Add 0.5 to 1 ounce at the end of the boil.

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Cut Angelica root is commonly used as an aromatic characteristic during gin distillation along with juniper berries, and coriander.  It is also used in absinthes, aquavits, and bitters. Angelica imparts an earthy and herbal aroma and taste.

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Rose hips are known for their high Vitamin C level and are commonly used in herbal teas, specialty beers, and wines to impart a fragrant aroma and taste.  Pairs well with ginger root. While these rose hips are seedless, a small amount of seeds may still be present.

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Amber Belgian Candi Sugar is completely fermentable. Candi Sugar helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet. 600-700 EBC / 225-263 Lovibond Spec. Gravity = 1.045 1 pound package

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OptiRED® is a unique natural yeast preparation that has undergone a refining process to obtain a high level of polyphenol-reactive cell-wall polysaccharides. Using OptiRED in the must provides early polysaccharideavailability for complexing with the polyphenols as soon as the polyphenols are released and diffused. This early complexing results in red wines with more intense colour, rounder mouthfeel and better tannin integration. OptiRED can be used alone or in conjunction with oenological macerating enzymes. Mix with water and add at start of fermentation Use 1 gram per gallon Informational Sheet Link

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