 | Acid Blend - Combination of citric, malic and tartaric acids. Used to
increase acidity. Recommended usage varies depending on the acidity of the
wine or must.
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| Amylase Enzyme - Converts starches into fermentable sugars ensuring
complete fermentation. Recommended usage: 1 teaspoon per 5 gallons of beer.
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| Ascorbic Acid - Reduces oxidation in bottled wine when added just prior to
bottling. Not effective for bulk storage. Recommended usage: 1 teaspoon to 5
gallons of wine or beer.
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| Bentonite - Fining agent that speeds clearing of wine by removing proteins
that may form chill haze. Closest thing to an all purpose fining agent.
Recommended usage: 2 1/2 teaspoons in 2 1/2 cups of boiling water, let sit
overnight, mix into 5 gallons of wine.
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| Calcium Carbonate - Lowers acidity of wine. Recommended usage: 12.5 grams
or 1/2 oz. reduces acidity by 1 ppt in 5 gallons of wine.
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| Campden Tablets - Inhibits harmful bacteria. Made of Sodium Metabisulphite.
Each tablet yields about 50 ppm sulfur dioxide, per gallon of wine.
Recommended usage: 5 tablets for 5 gallons of wine. Add after crushing and dissolving
in water or wine.
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| Citric Acid - Used to increase acidity. Recommended usage for 5 gallons
varies depending on the acidity of the wine or must.
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| Gelatin - Fining agent which also reduces astringency by removing
tannin. Will not work in white white without tannin. Recommended
usage: 2 grams per 5 gallons of wine. Dissolve in 1/2 cup of warm water and
let stand until clear.
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| Gypsum (Calcium Sulfate) - A salt used to harden soft water specifically
for making pale ales. (Reacts with phosphorus in malt to produce a weak
phosphoric acid which lowers the PH) Recommended usage for 5 gallons varies
on hardness of water.
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| Heading Agent. power-liquid - Helps with head formation and retention. Recommended
usage: 1/2 teaspoon of powder per 5 gallons of beer or 1 teaspoon of liquid
for 5 gallons of beer.
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| Irish Moss - a seaweed, with the active ingredient carrageenan. It helps
coagulate haze forming proteins, thereby reducing haze. Recommended usage:
1/2 teaspoon per 5 gallons of beer. Add 15 mins before the end of the boil.
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| Isinglass - Fining agent for white wines. Recommended usage: 1/2 pkg per 5
gallons of wine or beer.
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| Lactose - A non-fermentable sugar derived from milk which adds a slight
sweetness and additional body to dark beers, especially stouts. Some people
are lactose intolerant and will suffer indigestion. Should be boiled in a
small amount of water to sterilize before adding to beer. Use according to
individual recipe.
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| Licorice Sticks - Gives a faint licorice flavor and aids in head
retention. It is best reserved for dark beer and stouts. Recommended dosage:
1 stick per 5 gallons added to the boil.
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| Malto Dextrin - Unfermentable malt sugars used to improve body.
Recommended usage: 4 ounces per 5 gallons of beer.
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| Nutrient Salts - Acts as a food for the yeast and promotes rapid
starting and complete fermentation. Food for yeast. Recommended usage: 5
teaspoons per 5 gallons of beer.
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| Pectic Enzyme - Increases juice yield from fruits by breaking down
cellular structure. A fining agent, eliminates pectin haze from wines made
from pectin rich fruit. Recommended usage: 5 teaspoons per 5 gallons of
wine.
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| Phonolphthalein, Sodium Hydroxide - Used to measure acid content of
musts and wines. Check Acid Testing Kit for instructions and usage.
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| Polyclar - Used to pretreat white wines that are known to have a
tendency to "pink" or "brown". Also used to prevent
chill haze in beer. Recommended usage: 1/4 oz per 5 gallons of wine, up to
1/4 cup for 5 gallons of beer.
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| Potassium Metabisulfite - An antibacterial agent identical in use
to sodium metabisulphate. More expensive, but does not add sodium to wine.
Recommended usage: 2 oz in 1 quart of water.
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| Soda Ash - Is essential for cleaning barrels. Recommended usage: 2
lbs in 5 gallons of hot water. Roll barrel to wash. Drain and rinse with
clear water.
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| Sodium Metabisulphite - Added to wine to inhibit bacteria and yeast
growth as well as retard oxidation. May leave unpleasant aftertaste in wine
if dose is too high. Yields approximately 50% as sulpher dioxide.
Recommended usage: 4 ozs per 1 quart of water. 5 teaspoons of this solution
in 5 gallons of wine. Also used in water solution as an antiseptic rinse to
sterilize equipment. Recommended usage for equipment: 1 oz per gallon of
water. (CAUTION: Some people are, primarily asthmatics, can have a SEVERE
allergic reaction to this substance.)
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| Sodium Benzoate or Stabilizing Tablets - Used to retard yeast
growth and inhibit fermentation in sweet wines at bottling. Recommended
usage: 5 tablets per 5 gallons of wine.
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| Sparkaloid - Fining agent used to encourage complete and compact
settling. Recommended usage: 5 teaspoons in 1 cup boiling water for 5
gallons of wine.
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| Sorbistat K - (Potassium Sorbate) Used to retard yeast growth and
inhibit fermentation in sweet wines at bottling. Recommended usage: 1 1/4
teaspoons per 5 gallons of wine.
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| Spruce Essence - Used to make spruce beer. Recommended usage: 2-5
teaspoons per 5 gallons.
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| Tannin - Found in skins and stems of grapes; adds astringency or
zest to wine. It also aids in the clearing process. Tannin occurs naturally
in red wines which are fermented in the skins. Must be added to white wines.
Recommended usage varies according to grape or fruit.
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| Tartaric Acid - Uses to increase acidity. Recommended usage varies
depending on the acidity of the wine or must.
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| Water Crystals - Is a combination of magnesium sulphate and gypsum
(calcium sulphate), used to harden water especially for pale ales.
Recommended usage: 1 tablespoon per 5 gallons of beer.
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| Yeast Energizer - A super nutrient with many vitamins and trace
elements. Used with fruit lacking in nutrients and for making wine of high
alcohol content. Encourages wine to referment when it has stopped to soon.
Recommended usage: 2 1/2 teaspoons per 5 gallons. |
