Ingredients

While many shops & brewers rely on local sources for their honey needs, the product you receive can vary (and likely does) from production to production & year to year. Brewer's Best® Wildflower Honey is specially blended for every batch to maintain a perfect consistency of color, flavor & fermentability. Our product is also free from any adulterated products, such as honey flavored corn syrup, through the True Source Certification program.

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Make your own tangy, delicious Buttermilk. An heirloom kitchen staple, Buttermilk cultures at room temperature. Reusable- by reserving a bit from each batch, you can continue to make Buttermilk over & over! Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. Since modern butter in western countries is usually not made with cultured cream, but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. A starter culture helps with this process. Buttermilk is common in warm climates where unrefrigerated milk sours quickly. You will receive: 2 packets of Buttermilk starter culture & 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 2 cups milk (avoid ultra pasteurized or UHT milk) 1 Buttermilk starter culture packet (save 2nd packet in freezer for future use) Activate your starter culture: 1)Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band. 2)Allow to culture at room temperature - 68° to 74° F is ideal. Choose a draft-free spot, out of direct sunlight, where your Buttermilk won't be disturbed. Check after 12 hours to see if it has set. When set, it will have a slightly gelatinous consistency and will pull away from the side of container when it is tipped. If not set, leave for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours. Your Buttermilk is now ready to enjoy. Be sure to reserve some back for your next batch. Making the next batch: 1)Put 3 cups milk in a jar. Add 1/4 cup of your finished Buttermilk ( always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished Buttermilk per 3 to 4 cups milk. 2)Allow to culture for 12 to 18 hours (faster than when activating starter). Check every few hours until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours. Your cultured Buttermilk is now ready to enjoy as is, or used in all kinds of recipes. 3)Buttermilk can be consumed straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Ingredients: organic milk, buttermilk bacteria non-GMO, gluten free, vegetarian, reusable, organic

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Viili yogurt starter culture- mildly flavored. Viili has a unique, viscous "Ropey" consistency. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Viili yogurt indefinitely. You will receive: 2 packets of viili yogurt starter culture which are .03 oz (0.8g) each. Ingredients: organic whole milk, live active cultures. Pro-bacteria found: Geotrichum Candidum, lactococcus lactis subsp. cremoris, lactococcus Lactis subsp. Lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp. Cremoris and yeast strain Kluveromyces Marxianus and Pichia ferments. Contains milk Non-GMO, gluten-free   Instructions

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Oak barrels have long been essential for aging premium wine, beer, spirits, vinegar - even hot sauce. Now, the ability to achieve similar results directly in the bottle - assing flavor, color, aroma and complexity - is made possible with Oak Infusion Spirals from The Barrel Mill™. It's a new twist on a centuries-old tradition. Directions:Simply add the Infusion Spiral to a standard bottle of rum, tequila or monnshine - or when bottling your Bomber or Growler of IPA, Stout or Porter. You will notice a color change within and can begin sampling after a week to determine preferred effect. Flavor will be completely extracted at two weeks. Suggested usage rate: for beer, spirits, and cider, use one (1) Oak Infused Bottle Spiral per 750 mL for 1-2 weeks. Dimensions: 5/8" x 2.5"

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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.American Medium Toast imparts: Vanillin Roasted nuts Hints of Spice Cinnamon

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A blend of vitamins and minerals, rich in the complex nutrients needed for complete fermentation. Contains a variety of nitrogen sources, and is MUCH better for yeasts than just DAP and other nutrient blends. Includes 32.5% DAP. Use: 1.4 grams (approximately 1/4 tsp) per gallon. 1.8 to 2.5 grams per gallon may be used for higher risk fermentations such as sugar washes. Contains: Yeast Hulls, DAP, Yeast Extract, Complex Minerals, VitaminsContains: Yeast Hulls, DAP, Yeast Extract, Complex Minerals, Vitamins

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Natural (<0.1% Artificial) Apricot fruit 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

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Gelatin Finings are used at the end of fermentation to clear up wine or beer before bottling or kegging. Use in combination with other clarifiers or fining agents added earlier in the brewing process, such as Irish Moss or Whirlfloc Tablets. Use 1/2 teaspoon per 5 gallons for beer and 1 teaspoon per 6 gallons for wine.

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Make your own fermented mustard!  From the plant known as White Mustard, these are common hot yellow mustard seeds.  Use by themselves are make a blend with brown mustard seeds.  Yellow mustard seeds tend to be more mild and less pungent than their brown counterpart.  4 ounce package. Allergen Alert:  Packaged in a facility that also processes wheat. Mustard seed is considered a major food allergen in Canada. Botanical name: Sinapis alba, syn. Brassica hirta

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. American Oak: Featuring tight grain sourced from Missouri forests. This wood is void of sapwood, bark and knots and air dried for 24 months. This oak is available in light, medium, medium plus, and heavy toast levels with convection toasting used for thorough and uniform results. American Oak Infusion Spiral Medium Toast has less tannins but more bouquet, so it will impart more aroma than flavor. It has a warm, sweet character with strong vanilla overtones. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Medium Dimensions: 1" x 8"

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Nutrient Vit EndTM is a specific inactivated yeast developed by the Lallemand research and development group. It has high bio-adsorptive properties for short and medium chain fatty acids and fungicides which can cause problem fermentations. Saturated fatty acids modify the yeast sugar transport capacity by interfering with the membrane sugar transport proteins. When used during fermentation it can help minimize the risk of sluggish or stuck fermentations. It can also be used to help restart a sluggish or stuck fermentation. It is OMRI listed. To Use: Suspend Nutrient Vit End in water, juice or wine and mix well before adding to juice or must. If using with a stuck or sluggish fermentation, allow to settle and rack off prior to restart. Storage: Store in a cool and dry environment below 25°C (77°F). Product shelf-life is 3 years from manufacturing date. Recommended for use with:  Inactivated yeast for sluggish and stuck fermentations Dosage: Juice/Must at the beginning of fermentation:  Use at a rate of 1.13 g Nutrient Vit End per gallon of Must/Juice. For Sluggish or Stuck wine: Use at a rate of 1.5 g Nutrient Vit End per gallon of Must/Juice. Note: when using with a stuck or sluggish fermentation allow to settle and rack off prior to restart.  

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Wine and beer clarifier. Directions: Gently stir 2 fluid ounces into 6 gallons of finished wine or beer.  Allow 2-3 days to clear. For maximum brilliancy, wine should be filtered before bottling. Contents: Distilled water, Sulphur dioxide, tartaric acid, isinglass. 2 fluid once bottle (59ml) Product of Canada

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Cubeb pepper is commonly used for it's aromatic properties and pungent flavor.  The flavor is similar to a cross between allspice and black pepper.

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D-240 Candi Syrup is the richest and darkest candi syrup available on the market. Created to have a rich smooth palate, D-240 is a triple-dark syrup with hints of dark raisin, extra dark stone fruit and a roasted dark caramel back-palate. For ales that require full body and indescribable flavor that will set your ales apart.Contents: Beet sugar, Date sugar, water.Specifications: SRM - 240º L, PPG - 1.0322.5 LB Container

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. Infusion Spiral American Oak Heavy Toast are made from premium American oak. These spirals deliver 8 months of new barrel flavor in as little as six weeks. Infusion Spiral American Oak Light Toast is perfect for controlled additions of oak flavoring with rapid results. American Oak Infusion Spiral Heavy Toast brings pronounced caramelized, carbonized and toast flavors very quickly. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Heavy Dimensions: 1" x 8"

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Reduless is a specialized, copper-infused inactivated yeast for treating negative Volatile Sulfur Compounds (H2S, DMS, etc) in wine. Dissolve .4 to .6g in 6 ml of water per gal of wine. Add immediately to the wine while stirring. Rack or filter after 72 h.

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Take Your Beers Tropical Bouquet to The Next Level 50-200x Boost in Thiols When Used with Thiolized Yeast Strain Contains Thiol Precursors Derived From Marlborough Sauvignon Blanc Grapes Maximize Flavor and Aroma with Cutting Edge Brewing Technology Phantasm helps you unlock unreal natural flavors in your fermentation. Derived from the legendary Marlborough Sauvignon Blanc Grapes, Phantasm is a Thiol precursor powder that in the right fermentation conditions will unlock large amounts of free thiols like 3SH bringing tropical, passionfruit aromas to your beer. Thiols pair exceptionally well with Esters and Terpenes and can bring depth and complexity to a range of styles including IPA, Lagers and Mixed Fermentation. For best results, add Phantasm during the whirlpool at rates of 1 – 2 lbs per bbl (1 – 2.5 oz per 5-gallon batch) and ferment with a thiolized yeast strain. Phantasm will bring a touch of fermentables to your beer, around 0.3°P (1.0012 SG) alongside a slight pH drop. Ingredients: Marlborough Sauvignon Blanc GrapesCountry of Origin: New Zealand Recommended Thiolized Yeast Strains: Omega Yeast - Cosmic Punch Ale (OYL402) Omega Yeast - Lunar Crush Lager (OYL403) Omega Yeast - Star Party Ale (OYL404) Omega Yeast - Helio Gazer Ale (OYL405)

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Some homewinemakers will treat wine affected with H2S by stirring with a copper rod or racking through a copper "scrubby". Copper converts the the hydrogen sulfide into copper sulfide, which is not soluble in wine. After a few days the wine is racked off the copper sulfide which by that time has precipitated down to the bottom of your vessel. However, putting wine in direct contact with a non-measured amount of copper can result in residual copper being left in your wine, especially in low pH environments.A more professional approach to the reduciton of Hydrogen Sulfide is to use a measured amount of copper sulfate in a 1% solution. Normally a trial is set up to determine the least amount needed to eliminate the problem. Because the amounts used are very small, it will be necessary to use a pipette.Add the correct amount of copper sulphate in small .1 ppm doses. Wait several days for the copper sulfide to settle out and then rack off the lees. Do not add copper sulphate during an active fermentation as it may actually cause more hydrogen sulfide to form. If you detect hydrongen sulfide or "rotten egg" smell during fermentation, it is a sign of poor yeast nutrition. Add the recommended amount of Fermaid K for the amount of yeast you used to correct this issue - it should keep you from having to use the copper later!

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Startup™ is a non-DAP containing yeast rehydration nutrient. For rehydration of yeast: Use 5 grams (aproximately 1 tsp) per 100 ml of water. As a fermentation nutrient: Use 1.4 grams (aproximately 1/4 tsp) per gallon. Contains: yeast hulls, yeast extract, complex minerals and vitamins. Contains no inorganic nitrogen (DAP)

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Brewers Crystals (Globe 55 HM Corn Syrup/Glucose Solids) are a mixture of corn syrup and glucose solids, similar to barley malt extract in fermentation profile. Can be used to increase alcohol content while maintaining mouthfeel and body.

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Infusion Spirals are easy to use, time saving, economical, environmentally friendly, as well as being high-quality. French Oak: An ultra premium, fine grain oak void of sapwood, bark and knots and air-dried for 24 months. Available in light, medium, medium plus, and heavy toast levels, and multi-toast barrel packs (Bordeaux, Burgundy and Rhone Blend). Convection toasted for thorough and uniform results. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: Medium Plus Dimensions: 1" x 8"

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These #3 char oak infusion spirals are made from American white oak. Since these are a charred spiral, they are recommended for spirits such as whiskey and bourbon. The spiral shape is designed for maximum infusion and an accelerated extraction time. Char#3 American oak spiral- adds super dark color, smoke, vanilla, and caramel flavors with nice tannin structure. Suggested Application: 1 stick per 3 gallons. Spirals may be snapped into smaller portions to achieve desired flavor intensity. The spiral shape achieves maximim accelerated extraction time. Place directly into wine, beer, or spirit. Oak flavor is fully extracted in 6 weeks. Withdraw sooner for milder taste.  Toast: #3 Char Dimensions: 1" x 8"

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Beer Stix for Carboys, Demi-John's, and Kegs.Pack of Two.Beer Stix Carboy sticks are sized so that one stick is the dosage for 5-6 gallons of beer. Due to careful aging and seasoning of the wood, as well as precise toasting delivers very specific flavors and aromas. The Beer Stix milling gives 60% more surface area compared to Wine Stix allowing faster extraction due to more short grain. The milling is 1/16 thinner for a denser toasting.Please allow 2 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 Beer Stix milling. The end result is in likeness to a second use Barrel.American Medium Plus Toast imparts: Roasted Coffee Spices Nutmeg Honey Light Chocolate Hints of Leather

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This eight ounce jar of this apple cider mother of vinegar is perfect for making up to 1 quart (32 oz) of cider vinegar. For hard cider 8%-10% ABV, add 8 oz of mother to 16 oz of hard cider to make 24 oz of vinegar. For hard cider 11%-16% ABV, add 8 oz of mother & 8 oz of water to 16 oz of hard cider to make 32 oz (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic w/a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar.  

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Kerry lemon flavoring is a 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: Dose to taste, starting at 0.25% by volume. Intended Use: Brewing, Distilling, or Winemaking Ingredients: Ethanol, Water, Natural flavors 4 ounce bottle 🇺🇸 Product of USA 🇺🇸

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Brewer's Best® Natural Flavorings are convenient and easy to use, allowing you to quickly add fruit and other specialty flavors to your beer or wine recipe. All Brewer's Best® Natural Flavorings are unsweetened and non-fermentable. Typical addition time is at bottling but can also be added during secondary fermentation. For a light flavor add 2 ounces. per 5 gallons and for a robust flavor add the entire 4 ounces. It's recommended to start adding the flavoring slowly and taste test until you're satisfied with the end results. Contains: Propylene glycol, water, ethyl alcohol, natural flavors, benzyl alcohol Storage: Dry conditions at ambient temperature Shelf Life: Best if used within 365 days when stored correctly. Refrigerate after opening if all product is not used. Water Soluble 4 ounce bottle Spec Sheet

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