ADDITIVE

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.

Sanitizer - use 2 oz per 1 gallon of water. Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons. Dissolve sulphite in warm water before adding.

Sanitizer - use 2 oz per 1 gallon of water. Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons. Dissolve sulphite in warm water before adding.

Sanitizer - use 2 oz. per 1 gallon of water. Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons. Dissolve sulphite in warm water before adding.

POTASSIUM CAMPDEN TABLETS 100 EACH

This concentrate can be added to wine to increase color, flavor, and sweetness and does not contain any stabilizers. The concentration is three times regular juice and the Brix is 68.

Sweetener with stabilizer; add to taste, 1 - 4 oz. per gallon.

IRISH MOSS 1 OZ