A premium combination of citric, malic & tartaric acids used to increase the acidity of wine.An acid Test Kit (acidometer) may be used to determine the acidity and usage.Composition of Acid Blend is 45% malic, 45% citric and 10% tartaric.
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.
Dow Corning FG-10 Anti-Foam emulsion in powder form, to prevent excess foaming during boil or fermentation. 5 gram sachet is sufficient for 5-6 gallons of beer or wine.
Contains papain to prevent chill haze. 1 package sufficient for 5 gallons. A blend of water-hardening salts, if brewing with distilled or filtered water. Usage varies, but the 1/3 oz package will suffice to treat 5 gal.
Use one tablet per gallon, two crushed tablets equal 1/4 teaspoon. Contains sodium metabisulfite and is a convenient way to accurately sulphite wine. Releases sulphur dioxide, which acts as a sterilant and antioxidant.
Used to increase yeast production and growth. Works well in a yeast starter to increase activity and yeast reproduction. Diammonium Phosphate also works well with white wines and meads, which are typically lacking in natural nutrients. Use 1/2 to 3/4 gram per gallon.
A complex formula that provides DAP, free amino acids, yeast hulls, unsaturared fatty acids, sterols, and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from...