Five Star 5.2 PH Stabilizer 1 lb


A proprietary blend of food-grade phonsphate butters (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the pH of your water allowing for more consistent brewing.

Malic Acid (2 oz)


3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic is less sour than tartaric acid and can be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine...

Potassium Bicarbonate (2 oz)


Dose according to need. 3.4 g of potassium bicarbonate reduces the acidity of 1 gal by 0.1 pH. One teaspoon of the powder is approximately 6 g.

Tartaric Acid (2 oz)


Lowers the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live. A preservative after fermentation. Tartaric acid provides some of the tartness in the wine.