Newest Products
Cylinder Airlock, Plastic
This airlock is a good choice for both wine and beer. Fill approximately half-way with a water/sanitizer mixture. The water acts as a environmental barrier keeping airborne contaminants out of your batch, but still allowing gasses to escape the fermentation.
$2.00
Clarity Ferm, 10mL
10 ml Single Dose for 5-7 Gallons Clarity-Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides in the region where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected. In addition to eliminating chill haze, Clarity-Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity-Ferm treated beer made from barley or wheat usually tests below 20 ppm of gluten, the current international standard for gluten free.
$4.99
Irish Moss
Irish Moss is a seaweed derived fining agent used by many brewers to help prevent chill haze and to make a clear beer without the need for a filter. It is added directly to the boil kettle at a rate of 1 teaspoon per 5 gallons.
$2.99 - $17.99
Whirlfloc Tablets
Whirlfloc® T kettle coagulant and fining agent is a purified, high molecular weight carrageenan powder extracted from Irish Moss algae, put in a convenient tablet form. It reacts with colloidal, haze promoting material in the wort to accelerate the formation of dense and compact trub during the hot and cold wort breaks. Whirlfloc binds with the trub and is removed with that material by settling or filtration before the beer is finished. It does not remain in the beer. This saves time, boosts wort recovery, and results in a brighter wort. Improved wort clarity with Whirlfloc T leads to cleaner fermentation and easier filtration afterward. Recommended Usage: For 5 gallons, add 0.2-0.4 tablets to the boiling kettle, 10 minutes before the end of boiling. Occasionally as much as a 1 full tablet is required, especially in low-pH brews.Tablets do not need to be hydrated and should dissolve rapidly. If problems occur, the tablet may be crushed prior to use.
$2.99
Gelatin Powder Clarifier
A heat soluble, commercial quallity extra no. 1 grade, powered Gelaitin. This gelatin is a higher quality that is composed of high molecular weight mass proteins that carry a big positive charge. Prepare by mixing in warm water and then adding during a transfer or pump-over. The solution must be maintained at 95-104F (35-40C) when used. For WineGelatin will help to reduce cloudiness by removing colloidal substances. It has an overall tannin polishing effect, but still preserves the phenolic compounds responsible for structure (similar to fining with egg whites). Add at the rate of .2 to .35 grams per gallon.Maximum clarification and filter-ability achieved after one week. If you will be ageing the the wine, a second racking one week after the first racking is recommended. Do not leave gelatins in wine more than 30 days.For BeerUse 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.A rough approximate of weight is 1 tsp = 1.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. Gelatin reacts with negatively charged compounds such as tannin in wines and juices thereby reducing astringency, bitterness and color. Gelatin also reacts with negatively charged colloidal silicon dioxide to form a dense coagulum with the destabilized silica, resulting in clarification. Wine and fruit juice processors benefit from the rapid clarification and improved filterability that are a result of co-fining with Gelatin and colloidal silica. 2 ounce package
$4.50
Super-Kleer K.C.
Super-Kleer K.C. is a 2-stage fining kit sized to dose 5-6 gallons of beer or wine. Each 65 ml kit includes separate packets of liquid Kieselsol and liquid Chitosan finings. The combination of fining agents accelerates the sedimentation of yeast and other particulates, leaving the beverage brilliantly clear in 12-48 hours. Super-Kleer K.C. may not clear pectin hazes or cloudiness caused by hard water.The Chitosan in Super-Kleer K.C. is a shellfish derivative.
$3.79
Bentonite
Bentonite is a negative charged, clay-like mineral that removes positively charged particles. It works best when the wine is at warmer temperature so it is suggested clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stronger at lower pH levels. It is usually added prior to fermentation, sometimes during secondary. When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a couple of reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 making it more effective in a shorter time period.Generic low level fining for five gallons: blend 1/2 tsp (approximately 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/LFor a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
$1.99 - $4.49
Wine Conditioner, 500ml
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.
$8.99
Burton Water Salts
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.
$1.49 - $4.99
Gypsum (Calcium Sulfate)
Gypsum adds hardness to soft brewing water. Brewers that use distilled water like to add some gypsum back into the water to give it some hardness. Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gallons.
$1.99 - $14.99
Magnesium Sulfate (Epsom Salts)
Added to mash water to lower pH and increase sulfates. Increases perception of hop flavor and hop bitterness. Epsom salts (Magnesium Sulfate) are a standard component of "brewing salts" mixtures to approximate the Burton-On-Trent brewing water. Usage: Varies depending on base water chemistry. Use up to 1/2 tsp per 5 gallons. 1 gram per gallon adds 103 ppm sulfate, 26 ppm Magnesium. Chemical name: Magnesium Sulfate, MgSO4
$1.39 - $3.99
Potassium Carbonate
To reduce titratable acidity by 0.1%, add 1/2 teaspoon per gallon of must prior to cold stabilization. Will not give wine a chalky taste. Wine must be refrigerated for several weeks after application. Tartaric acid will drop out as potassium bitartrate. It is recommended to test on small amount first.
$1.99 - $6.99
Calcium Chloride
Calcium Chloride (hydrated) is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Calcium Chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism. 1 tsp. of Calcium Chloride per gallon adjusts water hardness by 297 ppm Ca2+ and 531Cl-.
$2.49 - $17.99
Calcium Carbonate
Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
$1.49 - $14.99
Pectic Enzyme
Used to reduce the hazing effect of pectin when using real fruit in your beer, wines, or meads. Mix 1/2 tsp per gallon with cold water and add to product. Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.
$2.99 - $13.49
Potassium Metabisulfite
Potassium Metabisulfite is a common additive used to preserve and stabilize wines, ciders, and occasionally beers. When added to wine or must, it forms sulfur dioxide gas (SO2). This prevents most wild microorganisms from growing and acts as a potent antioxidant, protecting both the color and delicate flavors of wine. Potassium Metabisulfite solutions are also used as sanitizing rinses for winemaking equipment. Recommended usage: Dosage varies when used to kill wild bacteria in must, halt fermentation, or preserve finished wines against oxidation. The addition of ¼ teaspoon of potassium metabisulfite to 5 gallons contributes approximately 50 ppm of free SO2. To make a sanitizing rinse for equipment, dissolve 8 teaspoons of potassium metabisulfite into 1 gallon of water. High concentrations of sulfur dioxide gas are irritating and toxic, so use in a well ventilated area. After applying the solution to your equipment, the items must be rinsed with clean, cold water.
$3.50 - $11.99
5.2 pH Mash Stabilizer
Excellent for all-grain brewers who don't own pH meters. This takes care of it for you. Adjusts your mash pH up or down to the perfect position-5.2, at which point you will get better sugar extraction and flavor development. Highly recommended for all-grain brewers.
$19.99
Kerry FermCap S, 0.5 fl oz
Kerry FermCap® S is a unique emulsion of dimethylpolysiloxane. It is an extremely effective, surface active agent that prevents foam formation during fermentation by reducing surface tension. Reduced foaming increases fermentation capacity and prevents mess, improves alpha-acid utilization and CO2 recovery, and prevents hazes due to collapsed foam. Because of the novel behavior of FermCap®, it completely adsorbs onto the yeast, vessel walls, and filter media. No FermCap® remains in the finished beer.
$4.95
Ascorbic Acid
Unbuffered pure ascorbic acid (vitamin C). Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid will become inactive. Often used in conjunction with metabisulfite. It will raise the acidity.
$2.80 - $28.50
Tartaric Acid
The most desirable and stable of the wine acids for making Total Acidity (TA) in must or wine. One teaspoon per gallon will increase acidity by 0.1%.
$3.99 - $44.99
Malic Acid
An acid found in apples and pears. One teaspoon per gallon will increase acidity by 0.1%.
$2.99 - $38.00
Citric Acid
Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. In addition, it can increase acidity at a ratio of 0.1% for each teaspoon per gallon. Adding too much, however, will create a very tart flavor.
$3.49 - $185.00
Vinometer
5" glass, with instructions for testing alcohol in finished wines. Boxed Higher quality vinometer, precise to .5% alcohol w/ triangular capillary tube. Complete with read- out panel backing for clearer reading. Boxed instructions.Â
$5.99
Titrets Sulfite Test
A fast and easy way to test SO2 levels in White Wine. Includes 10 ampoules to perform 10 SO2 tests. The test measures in increments of 10, 11, 12, 13, 14, 15, 16, 18, 20, 25, 30, 35, 40, 50, 70, and 100 ppm. Please Note: Results for this SO2 test are acceptable for white wines (with a margin of error up to 10 ppm). This titration test kit is not recommended for use with red wines or white wines containing ascorbic acid or tannin. These wines often give false high test results. A titrettor is a reusable tool that is used with the titrets test ampoules.
$24.99
.1N - Acid Test Kit
A complete acid test kit, which includes: Standard Sodium Hydroxide Solution .1N Acid Indicator Solution (Phenolphthalein) Calibrated Syringe Test Tube Full Instructions Contains Hazardous Materials -- KEEP OUT OF REACH OF CHILDREN The formula used to calculate TA (titratable acidity) as g/L of tartaric acid is as follows: Titratable acidity (g/L tartaric acid) = (Vtitrant * Ntitrant *75)/ Vsample Where, Vtitrant: Volume of titrant in mLVsample: Volume of sample in mLNtitrant: Titrant concentration in normality75: Value based on various conversion factors (i.e. molecular weight, reaction ratio, etc.) Ships via ground transportation only.
$12.99
.1N - Sodium Hydroxide 4 fl oz
Sodium Hydroxide 4 fl oz (Certified 0.1 normal). Replacement sodium hydroxide for BSG branded acid test kit.
$4.99
Pipette - 20mL Volumetric
Glass pipette used for measuring liquids in small quantities.
$12.49
Pipette - 10mL
Glass pipette used to measure liquids in small quantities.
$6.99
Pipette Filler
Used to fill pipettes with liquids that should not be mouth pipetted.
$11.99
Syringe, 10cc
10 ml/cc syringe generally used in acid test kits.
$2.19
Glass Sampler
A glass baster with silicone rubber bulb which works great for pulling samples of your beer, wine, and ciders. Measures: 10.5" x 2.25" x 2" Capacity: 2 oz.
$8.00
Nylon Sampler
Use this sampler (baster) to pull samples of your beer, wine, or cider. A simple tool to transfer product to your hydrometer jar. Made from FDA-approved silicone and plastic; heat-resistant to 210-degrees Fahrenheit; 1.5-fluid-ounce capacity Easy to use; disassembles for a thorough cleaning; top-rack dishwasher safe for easy cleanup
$4.99
Wine Thief / Test Jar Combo
This easy test sampler works as a thief and hydrometer jar all in one! Draw, test and replace in one handy instrument.
$11.99
Glass Wine Thief
Economy glass wine thief1 " Diameter x 12 " Long
$6.99
Stainless Steel Sampler (Baster)
This unique Stainless Steel Sampler comes assembled.Overall Length: 18-1/4"Draws: Over 2.0 oz.This product is appropriate for handling high levels of alcohol.Cleaning Tips for Stainless Steel products:-Don't use chlorine or any sanitizing solution that contains chlorine.-Don't forget to rinse, residue from cleaning solutions can stain or damage the finish.-Towel dry the product after rinsing.-Gritty or hard water can stain the product.
$9.99
pH Calibration Buffer Solution 4.01 230 mL
PH Calibration Buffer Solution 4.01230mL
$16.70
