ADDITIVE

Diammonium Phosphate (DAP) is a common yeast nutrient which is a great source of nitrogen for yeast. Use 1/2-3/4 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help reduce later problems with hydrogen sulfide.

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time.

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time

Medium toast, roasted between 350 and 375 degrees F.

DRY PECTIC ENZYME 1 LB

Proper yeast nutrition is one of the best ways to ensure a healthy and vigorous fermentation. Very important in high alcohol beverages when the yeast may be stressed because of high fermentable content. Yeast without proper nutrition can result in sluggis

This is a naturally occurring acid found in all citrus fruits such as lemons, oranges, and grapefruits. Used in wine making to increase acidity and ensure a healthy environment for a vigorous fermentation. Wine lacking in the proper amount of acid can tas

Used for clearing hazes from wine. Use 2 teaspoons to 1/2 cup warm water.

Blend of tartaric, malic and citric acids.

Blend of tartaric, malic and citric acids.

Gypsum is used in beer making to condition the water. Gypsum hardens the water which increases hop flavors and can even increase the starting gravity of your wort.

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.

IRISH MOSS 1 OZ

Using malic acid to adjust the acidity of your wine will help to bring dull fruit flavors to the front of the wine as well as provide a healthy environment to ensure a full fermentation. Typical wine styles include Reisling, Gewurtztraminer, and Muscat.