Enzymes | Nutrients | Water Adjustments

For Winemaking: Used to correct the acidity in acid deficient wines. This is the acid of lemons and other citrus fruits. Use sparingly in white wines only. For Cheesemaking: Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe. STORAGE:...

In beer: Chalk. Sometimes used for temporary hardness in dark beers. Adjusts pH up. In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does,...

APPLICATIONS: 1) To increase the collodial stability of beer by reducing chill haze. 2) Producing gluten reduced beers in beers made from barley and wheat. FUNCTION: Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze...

Thermostable powdered alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. For use in mashing of grains, potato or any other starch-based substrate prior to saccharification (with glucoamylase) & ethanolic fermentation. Directions: Add 1/3 of the sachet contents to the mash. After...

Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentatable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation. Directions: For optimal activity add sachet contents to wash or wort once cooled to 131-140F...

Aids in converting grain starches into malt sugars. Use 1 tsp. per 5 gallons. Available in 1 oz and 1 lb Packages

Aids in converting grain starches into malt sugars. Use 1 tsp. per 5 gallons.

Lactic Acid 88% Solution. Lowers pH of sparge water. Add to sour beers such as Berliner Weisse's to add additional sourness.

Accumash™ alters your strike water profile to deliver the perfect pH and mineral/ion content for each batch. It's as simple as stirring it into your mash right after the grain. Based on the intended color, original gravity and flavor profile of your beer, a...

Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.   Available in 2 oz and 1...

Never worry about pH again! One tablespoon of 5.2 per 5 gallon batch and your water is instantly adjusted to the perfect ph of 5.2, no matter what your starting ph was. It will not add any flavors to your mash water whatsoever. 5.2...

Gypsum is calcium sulfate. Used to add permanent hardness to brewing water. Most often used when brewing British style beers when your water is soft.   2oz bottle.

Provides vitamins,trace elements, nutrients, B-vitamins etc. to yeast. Helps restart a stuck fermentation. Use to make wine with a high alcohol content or for fruit lacking in nutrients.

Contains diammonium phosphate and food grade Urea.    1 tsp/ Gallon

One dose of Omega Yeast's specially formulated Propper Seltzer™ nutrient powers your favorite beer yeast through a healthy sugar-based fermentation in as little as 7 days. Want even faster? Try 4 days with Propper Seltzer™ nutrient and Omega Yeast's Lutra™ Kveik! 1oz Package

Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and the Munich University. It conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast strain's ability to incorporate essential nutrients into its cellular structure. Tested in...