Ingredients

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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Milk Kefir is a fermented dairy beverage made using Milk Kefir "grains" (a nickname, no grains involved). It originated from the Caucasus and Balkan regions and is very popular throughout Eastern Europe. With overnight fermentation, the Kefir grains convert much of the lactose in the milk to lactic acid, making it much easier to digest than plain milk. Kefir contains a long list of beneficial bacteria and yeasts that can help improve digestive health. NOTE: if you're not planning to start your Milk Kefir right away, store it in the refrigerator until you are ready. Use our live grains to convert cow or goat's milk into gut-healthy milk Kefir. Raised with love and delivered fresh to you! You will receive: 1 tsp live Milk Kefir grains and 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 wooden or plastic spoon fine mesh plastic strainer (no metal) cow or goat milk (avoid ultra pasteurized or UHT milk) Milk Kefir grains Directions: Add the Milk Kefir grains to 2 cups milk in your jar. Cover with coffee filter & secure with elastic band. Allow to culture at room temp - 68° to 75° F. is ideal. Choose a draft-free place, out of direct sunlight, where your Milk Kefir won't be disturbed. Check in 24 hours. The Kefir will be ready when it has thickened slightly and has a pleasantly sour smell. Your first batch may have an off flavor - if so, the liquid can be discarded or used in a recipe after grains have been removed. It sometimes takes a cycle or two for the grains to wake back up after travel. When your Milk Kefir is ready, strain the grains from the finished Kefir (stirring it with a spoon first will make it strain easier). Put the grains in fresh milk and start your next batch. You can increase the amount of milk to 1 quart. As your grains increase in volume, you can continue to increase the amount of milk. The goal is to keep the ratio of grains to milk that produces Kefir to your taste. Longer culturing times make a more sour product, shorter times make a milder product. Your finished Milk Kefir can be enjoyed as is, or blended with fruit and/or honey for a delicious smoothie. Extra grains can be shared with friends, eaten, or dried and saved for future use. Ingredients: organic milk, live milk kefir grains CONTAINS MILK non-GMO, gluten free, organic, vegetarian Probiotic 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. organic, non-GMO, gluten free, reusable

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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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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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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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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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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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Pectic enzyme solution increases juice yield and destroys haze-causing pectin cells.  Pectin is the milky gel that holds a fruit's fiber together.  All fruits contain pectin. Add Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and during pressing. Refrigerate after opening. Dosage Rates: 0.075 mL – 0.175 ml per lb. of fruit 0.375 mL – 0.875 mL/5 gallon batch  2 ounce size repacked by Home Fermenter®

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Natural Cherry 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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Danish rye sourdough - make your own fiber-rich rye sourdough with our danish rye starter. 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 danish rye sourdough indefinitely. Ingredients: organic rye flour, live active cultures Contains wheat Non-GMO. Vegan Instructions here  

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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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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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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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The Chamomile got its name from a Greek word which means earth apple and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile, pineapple weed and scented mayweed.

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100% natural fruit flavoring made from high quality raw materials, sourced from select fruit juice processors to deliver exceptional flavor and aroma.   Suggested dosage rate: 2.50-3.00 mL/L. It's recommended to trial different dosage rates in samples to determine optimal addition rate. 4 ounce bottle 🇺🇸 Product of USA 🇺🇸

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A popular ingredient to use to flavor several varieties of beer.  Commonly, lawnmower beers, pale beers, Belgian beers, and wheat beers.  

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Sparkolloid powder is a fining agent containing diatomaceous earth and alginate polysaccharide..  It is formulated to clarify wine without impacting aroma, body, or flavor.  It can be used after bentonite or carbon fining to help compact lees.  It can also be helpful in removing haze left by other fining agents. Directions: Dissolve 1 tbsp of powder in 1 cup (8 fl oz) of boiling water for 5 minutes. Add mixture to 6 US gallons of wine. Stir gently. Wait 1 week to rack and bottle. Product of Canada.

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Natural & Artificial Peach Flavoring 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. 4 ounce bottle 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 0.25% by volume.

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

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Candi Sugar is refined from sugar beets and completely fermentable. Candi Sugar helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet. Great for Tripels and lighter Belgian Ales. 0 EBC / 0 Lovibond. Spec. Gravity = 1.045 1 pound package.

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Pharmaceutical grade dry agar for making plates and slants. 2 ounces will make up approximately 4000 ml of liquid agar.For lab use, use 12 grams to make 1 liter of solid agar, which is way more than even a big laboratory uses. It takes a very accurate scale to measure that out. Dissolve the agar slowly in the water or wort for a few minutes. Gently heat until a boil is achieved. Be very careful of not boiling over, if you do it's best to throw that boil out as your water to agar ratio is off and you will not get a good medium. Boil for a few minutes and then divide out to sterilize. 2 ounce package

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Many English commercial breweries use Burton Water Salts to harden the water, which helps Irish Moss work better to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished beer. Use 1 to 4 teaspoons per 5 gallons. If you are doing partial or all grain brewing, add at the start of the mash, or add at the start of the boil for extract brews.

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WineStix for Carboys, Demi-John's, and Kegs.Pack of Two.Wine Stix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of wine. Due to careful aging and seasoning of the wood, as well as precise toasting delivers very specific flavors and aromas.Please allow 2-3 months minimum extraction time to balance the extractions of short and long grain. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the WineStix milling. The end result is in likeness to a second use Barrel.French Medium Plus Toast imparts: Roasted Toasty Aromas Coffee Caramel Sweetness Length on the Palate

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Tempeh Starter Culture (Rhizopus Oligosporus) Make your own high-protein meat substitute with our Tempeh Starter Culture. An Indonesian staple, Tempeh is very versatile and can be flavored and used in many ways. Tempeh is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is traditionally made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Can be made with beans, grains, or a mix of the two. Note: A food dehydrator is the best way to maintain the proper temperature (80° to 90° F.) while culturing your Tempeh. Use a thermometer to monitor temperature. You will receive: 2 packets Tempeh starter and instructions You will need: 6-8 quart pot for soaking, then boiling soybeans large bowl colander thermometer kitchen towel, paper towels, or hair dryer to dry beans thoroughly food dehydrator ( or other means of maintaining 85° to 90° F. temp) 3 quart-sized plastic zip bags that have been perforated with pin holes that are 1 inch apart 2 cups dry soybeans ( other dry beans can also be used) 2 tablespoons white vinegar 1 packet Tempeh starter culture (save other packet in freezer for future use) Directions: The beans will need to be dehulled (outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size. Massage the beans with your hands to split & loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls. Boil the dehulled beans for 1 hour. Drain off the cooking water. Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ). Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It's very important to distribute the culture throughout the beans. Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness. Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. When this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days. Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you'd like, and has endless uses. Ingredients: rice, tempeh culture (rhizopus oligosporus) gluten free, vegan, vegetarian, soy free, non-GMO

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Acid reducing powder. Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric acid drops out as potassium bitartrate. Test first on a small amount.

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Wormwood (Artemisia absinthium) is an herb used in the alcoholic drinks vermouth and absinthe.

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