Newest Products
Fermentation Heating Wrap Belt with Velcro Strap
Perfect heating solution for those who want more even coverage and absolute certainty that their PET fermenter will not melt even if the fermenter is empty. Punching in at an ample 30 watts, this heating wrap belt is great when paired with insulation and a temperature controller box to dial in that optimum fermentation profile. 110V plug. Approx. 39" x 9.75"
$38.50
Viniflora® Oenos™ 2.0 Dry Malolactic Bacteria
Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose. Characteristics: The go-to malolactic bacteria for safety and speed in a broad variety of wine styles Produces a medium amount of diacetyl Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation Key Features: Recommended for white and red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77 ͦF and alcohol to 15% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative This pouch is good for 66 gallons of wine. Product Information Sheet
$24.99
Economy Series Regulator Repair Kit
Rebuild a Micro Matic Economy Regulator with this 3-piece repair kit. Includes: Pressure Plate 2" Diaphram Seat Capsule Assembly
$14.99
Grade 0 Premium Natural Corks
Natural cork is the traditional and preferred cork of professional winemakers across the globe. "DEFINITIVA" corks provide the ultimate whole natural cork at a spectacular price. These grade 0 corks (rated from 0-10, 0 being best) are a great option for most bottlings, including extended aging (5-20 years). 24mm X 44mm, #9 x 1.75". Fits standard cork finish (neck) bottles. Italy produces more wine than any country in the world and Molinas is the largest Italian cork supplier with over 1 billion corks produced annually. Molinas Cork was started over 100 years ago by Pietro Molinas on the Italian island of Sardinia. Besides its beautiful beaches and designation as one of the world's five Blue Zones, Sardinia is known for its large, government protected Cork tree forests. Today, the 4th generation of the Molinas family sustainably harvests cork from these protected trees. Compared to most cork available in the market, the bark is allowed to mature an additional year. This leads to a less porous, higher quality cork, and has less impact on the forest. Throughout the entire process from tree to finished cork, quality control is strictly monitored. Natural cork is the preferred traditional cork of professional winemakers "DEFINITIVA" Grade 0 (rated 0-10) is our most premium cork, for the finest wines 24mm X 44mm, #9 x 1.75" | Fits standard cork finish (neck) bottles Recommended aging time: Up to 20 years Molinas Cork has been sustainabily harvesting from the cork forests of Sardinia for over 100 years Bark is aged an additional year prior to harvest, leading to less porous, higher quality cork
$28.50 - $96.00
KegLand Saber Refractometer
Getting fast, accurate, and reliable readings during all-grain brewing is essential to getting the best possible efficiencies. Refractometers help you achieve this and can speed up your brew day significantly. Triple scaled for use in brewing, winemaking, and distilling. Now in a water-resistant design that is rechargeable! This high-quality refractometer is extremely accurate and easy to use and calibrate. Calibration is simply done with a few drops of distilled water and the use of a flat head screwdriver. The Sabre Refractometer also features ATC (automatic temperature compensation). Includes: Carrying Case Red USB Magnetic Charging Cable Charging block not included KegLand Part Number: KL25072 Please Note: This tool is used to measure unfermented wort. Once alcohol is present, the use of a correction table is advised.
$55.00
KOMOS® Premium Dual Body CO2 Regulator
Send different pressures to two separate kegs from the same CO2 tank with the KOMOS Dual Body Regulator. This industrial gauge regulator aims to be the last regulator you'll ever need. Large dual-body and precision diaphragms provide high flow rates, and pressure settings are quickly and easily dialed in the with hand knobs. The pressure gauges are made from thick stainless steel and come with rubber bumpers for an extra layer of protection. Triple-scale dial faces read in psi, bar, and kPa. Comes with 1/4" flare fitting with barbed outlets. Included Duotight adapters allow the regulator to be easily used with EVABarrier draft tubing. Features: 0–60 PSI operating range Low pressure gauge reads from 0–100 Pull ring PRV rated to blow off at 65 PSI Strong, robust design Highly accurate precision diaphragm Easily adjusted by hand 1/4" flare fitting with barbed outlet Duotight adapter fitting included for use with EVABarrier draft tubing Heavy duty steel gauges with rubber bumpers M6 mounting screw holes Made in accordance with AS 4267 Made in China Warning: This product contains lead and/or lead compounds, a chemical known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warning.ca.gov
$110.00
Pop Cultures | Food Fermentation Screen
The Pop Cultures Food Fermentation Screen is great for keeping foods and vegetables submerged in brine, similar to a fermentation weight. Doing this helps prevent folding durning fermentation. These fit in wide mouth canning jars. Material: Silicone
$4.50
Sankey D & S System Spear removing / Opening Demounting Tool
Sankey D and S System Spear removing / Opening Demounting Tool Stainless steel commercial keg opening tool. Suitable only for D and S system kegs also called American and European Sankey kegs respectively. Use this Keg spear demounting tool for cleaning and servicing. Spanner tool to remove the spear from a D-TYPE or S-TYPE keg Sturdy tool with a long rod for easy handling Always degas before proceeding to remove keg valve.
$39.99
Stainless Tri-Clamp Concentric Reducer - 4 in. x 2 in.
Stainless steel Tri-Clamp reducer with 4" T.C. and 2" T.C. connections.
$55.00
Probe O-Ring - Micro Matic D System
Keg beer dispense heads body o-ring for Micro Matic D system couplers. Listed as #5 on the exploded view photo.
$1.99
Probe Seal - Micro Matic D System
Keg beer dispense heads probe seal for Micro Matic D system couplers. Listed as #4 on the exploded view photo.
$1.99
Pressure Gauge, 0-120 PSI
Pressure gauge, 0-120 psi, 1/4" npt bottom inlet, right hand threads.
$13.99
Push-in 9.5 mm (3/8 in.) Check Valve
Compatible with EVABarrier 9.5 mm OD tubing. It has a low opening pressure of 1 psi, and since it cannot be opened or taken apart, it is recommended for gas applications only. The internal components are made from stainless steel. Features: Insert tubing and firmly push to connect Easily release tubing by pushing in the collet Made from food-grade acetal plastic Locking teeth made from stainless steel Pressure rated to 150 psi Temperature rated to 212°F (100°C)
$7.99 $4.99
BrewZilla Low Volume CIP Spinning Spray Rotor
Introducing the new Low Volume CIP Spray Rotor. An inexpensive low-flow spray head for low voltage pumps as low as 6w up to 25w. The perfect spray head that has multiple uses over your brew day. Clean In Place (CIP) with your 35L, 65L or 100L BrewZilla (can be fitted to the other branded units) What Can it Do?Clean In Place your 35L, 65L or 100L BrewZilla. Simply cut your recirculation hosing, or purchase additional silicone hosing to get the right length for your setup. You will be able to find the optimum length required by testing with water first. We found great success using the glass lid to start with to see if it is coating everything that you need it to. Includes: Custom molded rotating spray head with 1/2" BSP thread 11.8" (300mm) length of silicone tubing suitable for your BrewZilla recirculation arm Stainless nut and barb Please note: The rotating spray head can only be used in the downwards position, it cannot be tilted or mounted sideways or upside down.
$16.50
KOMOS Regulator Diaphragm and Seat Assembly
Over time the internal diaphragm can wear out and result in drifting pressure or a slow leak through the regulator body. Replacing the diaphragm is usually the best path to the fixing these issues so your regulator can return to holding consistent pressures. Compatible with both the single and dual-body KOMOS regulators.
$9.90
Wine Fermenter Dolly
This dolly fits the 20 gallon and larger trash can style wine fermenters. This dolly is made from tough plastic and features five sturdy casters. It locks onto the bottom of the wine fermenters allowing for easy transport.
$59.99
Lid for 25 Gallon Wine Fermenter
Lid for the 25 gallon wine primary fermenter. Please note that this lid is not meant to seal airtight.
$11.00
25 Gallon Wine Fermenter
Sorry, due to the size of this item, it is only available to purchase in-store or for in-store pickup. Made of food grade plastic, this 25 gallon wine primary fermenter is great for grapes and will hold around 150 lbs of must. Note: Lid is optional. The optional lid is not meant to seal airtight.
$60.00 - $71.00
12 Gallon Wine Fermenter Lid
Lid for the 12 gallon wine primary fermenter. Please note that this lid is not meant to seal airtight.
$5.50
12 Gallon Wine Fermenter
Sorry, due to the size of this item, it is only available to purchase in-store or for in-store pickup. Made of food grade plastic, this 12 gallon wine primary fermenter is great for grapes and will hold around 75 lbs of must. Dimensions: 21” tall x 15” wide at top tapering to 12.5 at bottom. Note: Lid is optional. The optional lid is not meant to seal airtight.
$33.00 - $38.50
32 Gallon Wine Fermenter Lid
Lid for the 32 gallon trash can style fermenter. Please note that this lid is not meant to seal airtight.
$18.99
20 Gallon Wine Fermenter Lid
Lid for the 20 gallon trash can style fermenter. Please note that this lid is not meant to seal airtight.
$16.99
32 Gallon Wine Fermenter
Sorry, due to the size of this item, it is only available to purchase in-store or for in-store pickup. 32 gallon FDA approved food grade fermenters that work well for the primary fermentation of wine. This pertains especially to red wines when working with the skins. Note: Lid is optional. The optional lid is not meant to seal airtight. Outer Dimensions: 22" Diameter (26" including the handles). 27.25" Tall
$54.99 - $73.98
CellarScience® FRESH Dry Wine Yeast
Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit. Start Time: Fast Alcohol tolerance: 16% Nitrogen demand: low YAN Requirement @ 23 Brix: 225 ppm Production of volatile acidity: Very Low Production of SO2: Low Cap/Foaming: Very low Ease to Ferment with MLF: Average Malic Consumption: High Yeast Type: BayanusOptimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
$1.79
CellarScience® RED Dry Wine Yeast
Emphasizes red berry fruit flavors High color extraction Makes wines that do not require extended aging Med-High nutrient need Top choice for Zinfandel, Sangiovese, Pinot, Merlot Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control. It does not produce much SO2 so it is a great choice for easier ML fermentations Start Time: Average Alcohol tolerance: 16% Nitrogen Demand: Med Yan Requirement @ 23 Brix: 250ppm Production of volatile acidity: low Production of SO2: Low Ease to Ferment with MLF: Good Yeast Type: Cerevisiae Killer Factor: Neutral Malic Acid Consumption: AverageOptimal Fermentation Temp: 65–85°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
$1.79
CellarScience® BERLIN Dry Yeast
A popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters. Every batch is PCR tested to ensure contamination free yeast. Dosage:Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:BERLIN yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 54-62°F (12-17°C). Optimum Fermentation Temp: 54-62°FFlocculation: HighAlcohol Tolerance: 9% ABV Attenuation: 78-85%Similar Strains: WLP820, WY2206, S-23Gluten-free
$3.99
Replacement PRV (17 psi)
Replacement pressure relief valve rated to blow at 17 psi. Fits FermZilla and Kegmenter. It is also compatible with homebrew kegs and the KOMOS® CO2 regulator if you desire a lower blowoff pressure.
$7.70
Reduless
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.
$2.49 - $7.99
CellarScience® NECTAR Dry Yeast
A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Every batch is PCR tested to ensure contamination free yeast. Dosage:One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:NECTAR yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 64-72°F (18-22°C). Optimum Fermentation Temp: 64-72°FFlocculation: MediumAlcohol Tolerance: 12% ABVSimilar Strains: N/A Attenuation: 75-80%Gluten-free
$3.99
CellarScience® HAZY Dry Yeast
The ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales. Produces a well-balanced tropical fruity ester profile and leaves beer with a hazy appearance. Every batch is PCR tested to ensure contamination free yeast. Dosage:One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:HAZY yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 62-75°F (17-24°C). Optimum Fermentation Temp: 62-75°FFlocculation: Medium-lowAlochol Tolerance: 11% ABV Attenuation: 75-80%Similar Strains: WLP066, WY1318Gluten-free
$3.99
Potassium Bicarbonate
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.
$3.49 - $8.99
Dehydrated Water Kefir Grains
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
$19.99
MA11 (Mesophilic) Cheese Culture
A general-use culture used in medium to hard cheeses with many varieties of milk. Most common culture for cheddar, colby, Monterey jack and cottage cheese. You will receive: 4 packets MA11 cheese culture (save extra packets in freezer for future use). Rennet not included, purchase separatelyEach packet will set up to 2 gallons of milk. Use in your cheese recipe Directions: Add 1 packet to your milk at proper temperature when the recipe calls for adding starter culture.
$6.99
TA61 (Thermophilic) Cheese Culture
Recommended for mozzarella, parmesan, romano, provolone, Emmental/Swiss and harder cheeses. You will receive: 4 packets TA61 Cheese Culture (save extra packets in freezer for future use) rennet not included The lactic acid starter TA 61 contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss. Follow instructions in your recipe. Contains: streptococcus thermophilus
$8.99
Pebbled Silver Champagne Foil - 50 pack
Pebbled aluminum, silver color, champagne foils. 50 pack
$19.99
Pebbled Gold Champagne Foil - 50 pack
Pebbled aluminum, gold color, champagne foils. 50 pack
$19.99
