Chemicals and Salts

Acids, tannins, water treatments and preservatives. These ingredients aren’t generally considered ‘food stuff’, but they can have a major impact on the final product.


  1. Acid Blend



    $1.99


    A blend of citric, malic and tartaric acids. Add to wines to give it more ‘bite.’


  2. Amylase Enzyme



    $1.99


    Amylase is the enzyme responsible for converting starches into grains during the mash process and occurs naturally in malted grains. Adding additional enzyme will increase the fermentability off a mash, leading to a drier beer with more alcohol. Adding amylase enzyme will also improve the conversion of starches from unmalted grains and other sources. 1 oz. jar.


  3. Ascorbic Acid



    $2.45


    Used as a means to reduce oxidation. Can add a citrus flavor in large quantities.


  4. Burton Water Salts



    $0.79


    Used to increase hardness and salinity in brewing water. Enhances the crispness of hop flavors. Contains papain and gypsum.


  5. Calcium Carbonate, 2 oz.



    $1.69


    Powdered chalk used to increase the pH of brewing water. Allows the brewing of darker beers with highly acidic water.


  6. Calcium Chloride, 1 lb.



    $4.79


    Used to lower a mash pH, allowing for the brewing of lighter beers with alkaline water. Will enhance malty flavors.


  7. Calcium Chloride, 2 oz.



    $1.59


    Used to lower a mash pH, allowing for the brewing of lighter beers with alkaline water. Will enhance malty flavors.


  8. Campden Tablets



    $2.99


    Sodium metabisulphite tablets used to sterilize fruit and as a preservative. Kills wild yeast and bacteria in a must by releasing small quantities of sulfur gas. Crush tablets and add 24 hours before pitching yeast.


  9. Citric Acid, 2 oz.



    $2.99


    A type of acid that imparts citrusy flavors. Used to give wines more ‘bite’ and a citrus fruit edge.


  10. Citric Acid, 8 oz.



    $5.95


    A type of acid that imparts citrusy flavors. Used to give wines more ‘bite’ and a citrus fruit edge.


  11. Clarity Ferm

    Clarity-Ferm



    $3.99


    An enzyme designed to eliminate chill haze in a beer. Just add one vial with the yeast. Clarity-Ferm can also significantly reduce gluten levels, creating a low gluten beer made with wheat or barley.


  12. Fermcap S



    $2.99


    Fermcap S is an extremely effective agent that greatly reduces foam formation during boil and fermentation by reducing surface tension.


  13. Five Star pH 5.2



    $15.00


    A proprietary blend of food grade phosphate buffers designed to lock mash pH at 5.2. Use to maximize efficiency in an all grain mash and balance mash flavor production for all water profiles.


  14. Glycerin USP



    $2.80


    Finishing formula used to sweeten and add body to a finished wine.


  15. Gypsum, 1 lb.



    $3.79


    Calcium sulfate water salts. Improves the crispness of hop flavors. Reduces PH of water for mashing and sparging.


  16. Gypsum, 2 oz.



    $1.59


    Calcium sulfate water salts. Improves the crispness of hop flavors. Reduces PH of water for mashing and sparging.


  17. Lactic Acid



    $3.35


    Used to lower the pH of a mash and finished beer. Can also be used to add a sour flavor to specialty styles.


  18. Malic Acid



    $1.59


    A naturally-occurring acid in grapes, apples and pears. Used for balancing cider and fruit wines.


  19. Pectic Enzyme, 1 lb.



    $15.98


    Breaks down the gummy pectins that are found in fruits. Increases fruit yields and prevents pectin haze.


  20. Pectic Enzyme, 1 oz.



    $2.25


    Breaks down the gummy pectins that are found in fruits. Increases fruit yields and prevents pectin haze.