Fermaid K Yeast Nutrient (2 oz)

$ 7.99

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...

Fermaid O Yeast Nutrient (1 oz)

$ 7.99

The Fermaid line of products are a range of nutrients that have been adopted from winemaking and put to use supporting beer fermentations as well.     Fermaid O is a newer formulation of the long-trusted Fermaid K nutrient which replaces the inorganic DAP in Fermaid K with an organic source of nitrogen instead. The organic nitrogen in Fermaid O...

FermCapS Foam Control (1 oz)

$ 4.99 (Sold Out)

Eliminate the head on fermenting beer and brew a larger quantity in your existing fermenter. Foam control - also known as FermCapS - does not affect the head on your finished beer, but can actually increase the head by retaining head-forming compounds that would have been blown off during ferment. It will settle-out of beer before bottling or kegging as...

FermFast DualFine Clearing Aid (65 ml)

$ 2.99

Liquid clearing agent with a one-two punch combination of kieselsol and chitosan to attract both the positive and negatively charged particles. Used for clearing beer, wine or spirits. One package is sufficient to clear a 5 or 6 gallon batch of beer or wine in two days.

Five Star 5.2 PH Stabilizer 1 lb

$ 15.99

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.

Gelatin Finings (2 oz)

$ 2.99

Tasteless, odorless and colorless water-soluble protein added to maturing beer. Use 1/2 teaspoon per 5 gallons for beer, 1 teaspoon per 6 gallons for wine.

Glucoamylase Enzyme (1 lb)

$ 23.99

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.

Glucoamylase Enzyme (2 oz)

$ 5.99

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.

Go Ferm Protect (2 oz)

$ 4.99

Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more! Thus while it is marketed my Lallemand as being great for tough fermentations at MoreWine! we...

Gypsum (Calcium Sulfate) 2 Ounce

$ 1.49

Keeping track of your water chemistry pays off with outstanding tasting beer!    If you have soft water and are brewing a hop forward beer, you’ll want some Gypsum on hand. Gypsum (calcium sulfate) is used to add permanent hardness to your brewing water in the form of calcium ions, which will increase the hop perception in your beer.   ...

Irish Moss (1 oz)

$ 1.99

Flaked Canadian Chondrus. Use 1/2 tsp Beer can be clairified using Irish moss, a fining agent. Fining agents all work by making the smaller molecules aggregate into larger particles so they settle out of solution.  

Isinglass (1.5 oz)

$ 0.99 (Sold Out)

Made from fish swim bladders and used to clear white wines. Sufficient for six gallons. Add to wine, thoroughly stir and rack after two weeks.

Lactic Acid 88% (5 oz)

$ 3.99

88% solution. Used in beer brewing to lower the pH and increase the body of the beer. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

Malic Acid (2 oz)

$ 0.99

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...

Pectic Enzyme (1 oz)

$ 1.99

Usage 1/2 ounce for 6 gallon batch. Increases juice yield in fruits by breaking down the cellular structure of pectins. Eliminates pectin haze from wines made with pectin rich fruits. Necessary notably for apple wines and cider.