Ingredients
Tannin Riche Extra
Tannin Riche Extra was specifically developed from 100% American oak. This proprietary tannin contributes nuances similar to Tannin Riche but with heightened perception of vanillin oak character. It works well in conjunction with low doses of other tannins (Tannin Complex, Tannin Estate, FT Blanc). Tannin Riche Extra can help smooth a wine’s finish. To Use: Dissolve Tannin Riche Extra in about 10 times its weight of warm water (35-40ºC/95-104ºF) then add it to the wine and mix well. Good homogenization is important. Final additions should be made at least 3 weeks prior to bottling. After additions, proceed with normal racking. Storage: Dated expiration. Unopened the shelf life is 5 years at 18ºC(65ºF). Once opened keep tightly sealed and dry. Recommended for use with: Finishing tannin for red and white wine Recommended Dosage: White Wine: 50-100 ppm || 5-10 g/hL || 0.42-0.83 lb/1000 gal Red Wine: 50-200 ppm || 5-20 g/hL || 0.42-1.6 lb/1000 gal Allow a minimum of 24 hours before tasting the results.
$4.99 - $16.99
Brewer's Best Hazelnut Flavoring
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
$5.99
Supreme Vinegar Mother - White Wine
This eight ounce jar of white wine mother of vinegar is perfect for making up to 1 quart (32 oz) of white wine vinegar. For wine with sulfites, add 1 tsp of 3% hydrogen peroxide to remove sulfites. Shake or stir to mix. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of white wine to make 32 oz (1 qt) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. Instruction Sheet
$14.99
Heather Flowers
Heather, also known as Common Heather or Ling, has been historically used in brewing. Heather adds a touch of bitterness and a captivating aroma. Welcome an elevated experience to your brewing with Heather Flowers.
$3.49 - $8.99
French Oak Carboy Spiral Medium Plus Toast - 2 pack
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"
$18.49
Simply Clear Candi Syrup - 0 SRM
Simply Clear Belgian style candy syrup presents an impeccable equilibrium of highly fermentable sugars, making it an exceptional choice for crafting Saisons, Tripels, and Golden Ales with utmost clarity and flavor precision. Presents notes of honey with light citrus background. HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP SRM: 0 PPG: 1.032
$6.99
Kerry Orange Flavoring
Kerry orange 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. Does not contain fermentable sugars. 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 🇺🇸
$9.99
Kerry Prickly Pear Flavoring
Kerry prickly pear 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: Propylene Glycol, Water, Natural flavor 4 ounce bottle 🇺🇸 Product of USA 🇺🇸
$14.49
Brewer's Crystals - 1 lb
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.
$3.99
Burleson's Wildflower Honey 5 lb. Jug
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. Burleson's 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.
$38.00
Candi Syrup - 180 SRM
This is a premium extra dark Belgian style candi syrup. It has the unmistakable flavors of rich toffee, dark stone fruit, and toasted bread. This candi syrup is the basis for the perfect cloning of Westvleteren 12, Rochefort 10, and many other dark Belgian Ales. When you consider brewing specialty ales like these, consider the more authentic end result, superior flavor, darker color, and exceptional results offered by this candi syrup. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, CARAMEL SRM: 180 PPG: 1.032 1 pound
$6.99
Gochugaru Chile Flakes
Gochugaru chiles are a crushed Korean chile pepper that has a fruity and lightly smoky flavor. They are a mild chile pepper, approximately 2,000 - 8,000 heat units on the Scoville scale, and the seeds have been removed. Gochugaru chile flakes can be used in place of other crushed red peppers, and are traditionally used in a variety of Korean dishes such as kimchi, kimchi-jjigae, and kkotgetang.
$3.99 - $9.99
TROPIC THUNDER Tropical Flavor Enhancer
Unique amino acid blend activates Ehrlich pathway causing beer and wine yeast to produce tropical flavors Contributes complexity to beer styles like Hazys where tropical flavors are desired. Pairs perfectly with CellarScience HAZY Yeast Contributes tropical complexity to Sauvignon Blanc and Viognier wines when used in conjunction with CellarScience CITRUS Wine Yeast Enhance tropical flavors in your beer or wine with CellarScience Tropic Thunder. By changing the amino acid mix you feed your yeast you can influence the final flavors yeast produce. To understand why, we have to first explain the Ehrlich pathway which was discovered over 100 years ago by German Biochemist Felix Ehrlich. Yeast absorbs and breaks down a specific set of amino acids very slowly over the course of fermentation. The yeast cells incorporate the amino group into their cell structure, leaving an alpha-keto acid. This acid is turned into fusel alcohol by the yeast and then returned back out into the wort. This production of fusel alcohols via the breakdown of specific amino acids is called the Ehrlich Pathway. FOR BEERFusel alcohol may scare you as a brewer... we get it, you are trained to avoid these! But certain fusel alcohols actually have a really positive effect on the final beer flavor. The idea behind CellarScience Tropic Thunder is we have selected specific amino acids that when fed to your yeast will result in the production of a small amount of fusel alcohols that contribute to the tropical flavors of mango, pineapple, and coconut. Tropic Thunder nutrient is often used to help create complexity in hazy IPA, but feel free to use it in any style where tropical flavors would be welcome—you are only limited by your imagination! FOR WINETropic Thunder is perfect for Sauvignon Blanc, Viognier and other select styles where tropical fruit flavors are part of your vision. In addition to selecting a thiol releasing yeast strain such as CellarScience CITRUS, Tropic Thunder can help bring complimentary tropical fusel flavors via the Ehrlich pathway. As a part of the overall mix, along with thiols and terpenes, the complexity of Sauvignon Blanc or Viognier is enhanced. Tropic Thunder can also be used in select Chardonnays or any white wines where tropical mango and pineapple flavors are desired. When added at the rate of 0.6 to 2 grams per gallon, Tropic Thunder contributes 3 to 12 ppm of YAN. When using CellarScience FermFed or FermFed DAP Free nutrient blends to power your fermentation, we recommend adding Tropic Thunder on top of these additions. USEFor beer or white wine add 0.6 to 2 gram per gallon (0.15 to 0.5 grams per liter) directly into the fermenter at the start of fermentation. Perform bench trials to determine optimal usage or start with a dosage of 1.2 g per gal (0.3 g per liter) and adjust as needed on future batches.
$7.99
Brewer's Best Pecan Flavoring
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, caramel color, natural and artificial flavors, glycerin 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
$4.49
Stavin French Oak Cubes - Heavy Toast - 8 oz.
French oak provides a fruity, cinnamon/allspice character, along with custard, milk chocolate, and campfire/roasted coffee notes. The campfire/roasted coffee notes are more noticeable with higher toast levels. As the toast levels increase, the fruity notes for the wine changes from fresh to jammy to cooked fruit/raisin in character. Cubes (also known as Oak Beans) offer the home winemaker control and flexibility during red and white fermentations and aging. StaVin’s slow fire-toasting creates the same traditional flavors found in the production of fire-toasted barrels. Unlike Fermentation Chips, Cubes offer a slower, more complex extraction, matching barrel flavors. Best results will be achieved by fermenting with the Cubes and leaving them in the wine for the duration (until filtering and bottling). Using Oak Cubes aids in the stabilization of color and helps cross-link tannins, which builds structure in wine. For 100% New barrel impact: Use 1.5 lb (680 g) per 60 gal (227 l) 8 ounce package.
$24.99
Lysozyme, 50 g
Lysozyme inhibits lactic acid bacteria in your wine. Isolated from egg whites, it will degrade the cell wall of gram positive bacteria but will not affect yeast or Acetobacter.
$19.99
BeerStix French Oak: Medium Plus Toast, 2 pack
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.French Medium Plus Toast imparts: Roasted Toasty Aromas Coffee Caramel Sweetness Length on the Palate
$12.99
Burleson's Wildflower Honey 12 lb. Jug (One Gallon)
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. Burleson's 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.
$85.00
Candi Syrup - 90 SRM
This candi syrup creates an unmistakable pallet of subtle toffee, and toasted bread flavors that make a dark candi syrup truly brew-worthy. This syrup will ensure the caramel aroma and rich flavors of award winning Belgian style ales. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARMELIZED SUGAR, CARAMEL LOVIBOND: 90 PPG: 1.032 1 pound
$6.99
Natural Espresso Bean Flavoring Extract 4 oz
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 oz. per 5 gallons and for a robust flavor add the entire 4 oz. It's recommended to start adding the flavoring slowly and taste test until you're satisfied with the end results.
$6.99
CellarScience® Easy Sur Lie | Boost Body & Richness
All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use:Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.
$2.99 - $19.99
Red Wonder - CellarScience
Enhances fruit and chocolate-like aromas in red wines Helps stabilize color Our selected blend of SIY's, Ellagic Tannins, and a touch of Gum Arabic Added at the end of fermentation or the beginning of aging Red Wonder was developed to add fruit and chocolate flavor to red wine. It brings the body and richness of sur lie aging with the amazing impact of ellagic finishing tannins. The ellagic tannins in this blend were selected for their ability to impart chocolate flavors into the wine. Red Wonder is a blend of specially inactivated yeast (SIY), elected ellagic tannins, and a little bit of LiquiBody Gum Arabic. In addition to body and flavor this product helps reduce the need for SO2 and also helps to lock in color. You certainly could select an SIY, like our CellarScience Easy Sur Lie and then trial them with different ellagic tannins along with LiquiBody. But we've worked in small wineries and we know you are busy, so we've done that trialing for you and selected the blend that most often turned out really exceptional red wines. Directions:Use at the rate of 0.4 to 1.5 g per gallon of wine. Rehydrate in warm water or wine for 30 minutes and then stir directly into the tank or barrel. Once fully mixed it doesn't need any further stirring. We recommend starting with dosage of 1 g per gal (0.25 g per liter) and adjusting on further batches as needed.
$1.99 - $8.99
Abstrax® Hop Profiles | Terpene Extract | Southern Hemisphere Tropical - 5ml
In with the good, out with the bad! Abstrax® Southern Hemisphere Tropical replicates the terpene profile found in Galaxy hops while omitting undesirable compounds found in hop vegetal matter Flavor/Aroma: Passion Fruit, Peach, Citrus Peel The perfect hop: Using hop and botanically-derived terpenes, Abstrax builds exact profiles to match the flavor and aroma of an exemplary lot of Galaxy hops Consistent results every time. Eliminates the variance of using hops that may differ by age, crop year, storage conditions, growing region, processing method or farm Choose your own adventure—add as little or as much as you want. Dial in your hop character post fermentation Boost your brew by turning it up to 11. IPA not jumping out of the glass? Dose and drop into an incredible olfactory experience instantly! Southern Hemisphere Tropical (Galaxy)A little thunder from down under, Southern Hemisphere Tropical is one of the fruitiest and most versatile hop varietals available today. Released in 2009, it’s seen a meteoric rise in popularity over the last decade as brewers have discovered it’s out-of-this-world qualities. Blast off to a whole new universe with an extreme mix of passion fruit, pineapple, and peach. Optimized Hop ExtractsWhen you extract the oil from hops, no matter how good your extraction is, you’ll always wind up with certain undesirable plant compounds. Abstrax Hop Profiles are true-to-type optimized hop extracts without any of the undesirable notes typically found in other dry-hop aroma oils. The Power of TerpenesAbstrax Hop Profiles are created by using individual terpene isolates. Think of them like little building blocks. We assemble them together to create an exact profile of the original hop with ZERO undesirable compounds. The result is an extremely potent and accurate profile of the original hop utilizing the power of terpenes. Extremely ConcentratedA little really goes a long way here. Hop Profiles are made from the essential building blocks of flavor and aroma so they’re naturally potent. DosageUse at a rate of 2.5 mL per 5-gallon batch. Add at any point on the cold side in your fermenter, keg, or bottling bucket. Or even add a drop or two to spike your finished beer in the glass. Features: 100% efficient flavor/aroma transfer Consistent from batch to batch Increase in yield/profit 5-30% Hop Profiles will not affect IBU test results and they cannot cause lightstruck off-flavors Zero Undesirable Plant Compounds No Lipids No Chlorophyll
$12.00
Abstrax® Hop Profiles | Terpene Extract | Northern Hemisphere Tropical - 5ml
In with the good, out with the bad! Abstrax® Southern Hemisphere Tropical replicates the terpene profile found in Mosaic® hops while omitting undesirable compounds found in hop vegetal matter Flavor/Aroma: Blueberry, Tangerine, Papaya Blossom, Rose, Bubble Gum The perfect hop: Using hop and botanically-derived terpenes, Abstrax builds exact profiles to match the flavor and aroma of an exemplary lot of Mosaic® hops Consistent results every time. Eliminates the variance of using hops that may differ by age, crop year, storage conditions, growing region, processing method or farm Choose your own adventure—add as little or as much as you want. Dial in your hop character post fermentation Boost your brew by turning it up to 11. IPA not jumping out of the glass? Dose and drop into an incredible olfactory experience instantly! Northern Hemisphere Tropical (Mosaic®)Like a patchwork quilt, Northern Hemisphere Tropical is a unique and complex blend of tropical, fruity, and earthy characteristics. It’s this complexity that gives it its true name. You can expect vivid notes of blueberry, mango, and guava with rich earthy undertones. Northern Hemisphere Tropical has it all. Optimized Hop ExtractsWhen you extract the oil from hops, no matter how good your extraction is, you’ll always wind up with certain undesirable plant compounds. Abstrax Hop Profiles are true-to-type optimized hop extracts without any of the undesirable notes typically found in other dry-hop aroma oils. The Power of TerpenesAbstrax Hop Profiles are created by using individual terpene isolates. Think of them like little building blocks. We assemble them together to create an exact profile of the original hop with ZERO undesirable compounds. The result is an extremely potent and accurate profile of the original hop utilizing the power of terpenes. Extremely ConcentratedA little really goes a long way here. Hop Profiles are made from the essential building blocks of flavor and aroma so they’re naturally potent. DosageUse at a rate of 2.5 mL per 5-gallon batch. Add at any point on the cold side in your fermenter, keg, or bottling bucket. Or even add a drop or two to spike your finished beer in the glass. Features: 100% efficient flavor/aroma transfer Consistent from batch to batch Increase in yield/profit 5-30% Hop Profiles will not affect IBU test results and they cannot cause lightstruck off-flavors Zero Undesirable Plant Compounds No Lipids No Chlorophyll Mosaic® is a registered trademark owned by Yakima Chief Hops, LLC.
$12.00
French Oak Carboy Spiral Heavy Toast - 2 pack
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: Heavy Dimensions: 1" x 8"
$18.49
Stavin American Oak Cubes - Heavy Toast - 8 oz.
The American oak had aromatic sweetness and a campfire/roasted coffee attribute present in all three toast levels, with Medium Plus and Heavy toast having the highest intensity. American oak had cooked fruit more than a fresh or jammy quality. American Oak imparted mouthfeel/fullness, especially in Medium Plus. Cubes (also known as Oak Beans) offer the home winemaker control and flexibility during red and white fermentations and aging. StaVin’s slow fire-toasting creates the same traditional flavors found in the production of fire-toasted barrels. Unlike Fermentation Chips, Cubes offer a slower, more complex extraction, matching barrel flavors. Best results will be achieved by fermenting with the Cubes and leaving them in the wine for the duration (until filtering and bottling). Using Oak Cubes aids in the stabilization of color and helps cross-link tannins, which builds structure in wine. For 100% New barrel impact: Use 1.5 lb (680 g) per 60 gal (227 l) 8 ounce package.
$17.99
Stavin Hungarian Oak Cubes - Medium Plus Toast - 8 oz.
Hungarian oak with a Medium Plus Toast imparts mouthfeel fullness with a slight amount of campfire/roasted coffee and vanillin notes. Hungarian oak provides unique attributes such as leather and black pepper that is not noticed in other oak varieties. Cubes (also known as Oak Beans) offer the home winemaker control and flexibility during red and white fermentations and aging. StaVin’s slow fire-toasting creates the same traditional flavors found in the production of fire-toasted barrels. Unlike Fermentation Chips, Cubes offer a slower, more complex extraction, matching barrel flavors. Best results will be achieved by fermenting with the Cubes and leaving them in the wine for the duration (until filtering and bottling). Using Oak Cubes aids in the stabilization of color and helps cross-link tannins, which builds structure in wine. For 100% New barrel impact: Use 1.5 lb (680 g) per 60 gal (227 l) 8 ounce package.
$19.99
Kerry Vanilla Flavoring
Kerry natural vanilla flavoring (with other natural flavors) delivers exceptional aroma and flavor at an affordable price point. With the cost of vanilla beans rising, natural vanilla flavor is a cost-effective way to maintain both the margin and quality of your vanilla brews. Look for sensory notes of creamy/custardy, toasted marshmallow, maple, and rum. Suggested dosage rate: Dose to taste, starting at 0.25% by volume. Intended Use: Brewing, Distilling, or Winemaking Ingredients: Propylene Glycol, Water, Ethyl Alcohol, Natural Flavor 4 ounce bottle 🇺🇸 Product of USA 🇺🇸
$22.99
Kerry Yuzu Flavoring
Kerry yuzu 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. Does not contain fermentable sugars. Suggested dosage rate: Dose to taste, starting at 0.25% by volume. Intended Use: Brewing, Distilling, or Winemaking Ingredients: Water, Propylene Glycol, Natural flavor 4 ounce bottle 🇺🇸 Product of USA 🇺🇸
$9.49
Kerry Lychee Flavoring
Kerry lychee 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. Does not contain fermentable sugars. Suggested dosage rate: Dose to taste, starting at 0.25% by volume. Intended Use: Brewing, Distilling, or Winemaking Ingredients: Propylene Glycol, Water, Natural flavor 4 ounce bottle 🇺🇸 Product of USA 🇺🇸
$8.49
CellarScience® ALDC 1 oz. | Diacetyl Reducing Enzyme
Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg. Commonly used to combat hop creep, the result of dry hops with trace amounts of sugar leading to additional fermentation activity, resulting in more Diacetyl production and requiring more conditioning time. Use:Available in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches, or enough to treat approximately 10 bbls. Additional Notes:Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer. The recommended shelf life is 12 months from the date the package is opened.
$29.99
Candi Syrup - 240 SRM
An extra dark candi syrup with strong notes of raisin, black currant, and roasted caramel. A superior syrup for all dark ales. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, CARAMEL SRM: 240 PPG: 1.032 1 pound
$6.99
Gold Candi Syrup - 5 SRM
Gold Candi Syrup is a Belgian style candi syrup that contributes rich caramel flavors followed by a subtle fruit back-palate. The color is a translucent gold. Gold Candi Syrup is ideal for award winning Belgian golden ales, tripels, bier de garde, saison, Belgian blonde, and all lighter Belgian ales. CONTENTS: HIGH FRUCTOSE CORN SYRUP, CARAMELIZED SUGAR SYRUP, NATURAL FLAVORS SRM: 5 PPG: 1.032 1 pound
$6.99
CELLARTAN F Fermentation Tannin
Add to Red Wine Fermentation on the skin Binds with anthocyanins and stabilizes color Improves mouthfeel and body Mix of both ellagic and proanthocyanidin tannins CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention. CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2. Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine. USEDissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.
$3.99 - $19.99
Lallzyme Cuvee Blanc
Create greater mouthfeel and complex aromatics when doing a cold soak with white grapes. Minimum contact time is 4 hours, with 6-12 hours best. Keep must below 55°F and add 50ppm SO2 addition crush. Use .1 grams per gallon of must.
$9.29
Lallzyme C-Max
C-Max's unique combination of pectinases allows for a rapid clarification and de-pectinization of white juice. To use sprinkle slowly in to your juice and mix thoroughly. Dosage rate is 0.06 grams per gallon.
$9.29
