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STAR SAN 16 0Z
Use 2 tablespoons per 5-Gals of water, soak for 5 mins. A foaming acid anionic sanitizer that penetrates hard-to-see places. No rinse. Does not stain & will not impart odors or off flavors.
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Use 2 tablespoons per 5-Gals of water, soak for 5 mins. A foaming acid anionic sanitizer that penetrates hard-to-see places. No rinse. Does not stain & will not impart odors or off flavors.
FIVE STAR P B W 1LB PACK
Use 2 oz per 5-Gals warm water, soak for 30 mins and rinse w/warm water. The only patented non-caustic cleaner designed to clean stainless steel & safe for use on glass, copper, plastic, brass & ceramic equipment. Environmentally friendly & safe to handle
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Use 2 oz per 5-Gals warm water, soak for 30 mins and rinse w/warm water. The only patented non-caustic cleaner designed to clean stainless steel & safe for use on glass, copper, plastic, brass & ceramic equipment. Environmentally friendly & safe to handle
AMYLASE ENZYME 1 OZ.
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.
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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.
GELATIN FININGS OZ.
Use 1/2 teaspoon per 5-Gals for beer, 1 teaspoon per 6 gallons for wine.
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Use 1/2 teaspoon per 5-Gals for beer, 1 teaspoon per 6 gallons for wine.
GYPSUM 2 OZ.
Gypsum adds hardness to brewing water. Use 1-2 teaspoons per 5-Gals. 1 gram of gypsum adds 62 ppm of calcium & 147 ppm of sulfate. Gypsum is also used to lower water pH.
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Gypsum adds hardness to brewing water. Use 1-2 teaspoons per 5-Gals. 1 gram of gypsum adds 62 ppm of calcium & 147 ppm of sulfate. Gypsum is also used to lower water pH.
Use 1 teaspoon per 5-Gals.
ACID BLEND 2 OZ.
Blend of tartaric, malic & citric acids
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Blend of tartaric, malic & citric acids
ACID BLEND 8 OZ
Blend of tartaric, malic & citric acids.
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Blend of tartaric, malic & citric acids.
ACID BLEND 1 LB
Blend of tartaric, malic & citric acids.
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Blend of tartaric, malic & citric acids.
BENTONITE 8 OZ.
Used for clearing hazes from wine. Use 2 teaspoons to 1/2 cup warm water.
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Used for clearing hazes from wine. Use 2 teaspoons to 1/2 cup warm water.
CALCUM CARBONATE 2 OZ.
Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.
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Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.
GLYCERINE USP FINISHING FORMULA 4 OZ.
Finishing formula, to smooth out & mellow wine & liqueurs
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Finishing formula, to smooth out & mellow wine & liqueurs
WINE TANNIN POWDER 1 OZ.
Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use 1/4 teaspoon per gallon for white or rosé wine must: 1/3 teaspoon per gallon for red wine must; 1/2 teaspoon per gallon for fruit wine must.
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Dry form of premium Slovakian wine tannin from the heart of the European/Spanish Chestnut tree. Use 1/4 teaspoon per gallon for white or rosé wine must: 1/3 teaspoon per gallon for red wine must; 1/2 teaspoon per gallon for fruit wine must.
AMERICAN OAK CHIPS 4 OZ.
Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.
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Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.
