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Chemicals
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![Acid Blend - 1 pound]()
Acid Blend - 1 pound
Out of stock- Used to help balance the three main acids in wine
- Balances the acidity makes it easier for the yeast to ferment properly
- Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
- Add incrementally so as not to add too much
- 1 pound bag
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![Acid Blend - 10 pounds]()
Acid Blend - 10 pounds
Out of stock- Used to help balance the three main acids in wine
- Balances the acidity makes it easier for the yeast to ferment properly
- Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
- Add incrementally so as not to add too much
- 10 pound bag
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![Acid Blend - 2 ounces]()
Acid Blend - 2 ounces
Out of stock- Used to help balance the three main acids in wine
- Balances the acidity makes it easier for the yeast to ferment properly
- Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
- Add incrementally so as not to add too much
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![Acid Blend - 8 ounces]()
Acid Blend - 8 ounces
Out of stock- Used to help balance the three main acids in wine
- Balances the acidity makes it easier for the yeast to ferment properly
- Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
- Add incrementally so as not to add too much
- 8 ounce bag
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![Acidex Super-K - 3 oz]()
Acidex Super-K - 3 oz
Out of stock- Contains potassium bicarbonate and potassium bitartrate
- Easy-to-use tartaric acid reduction powder
- Used after fermentation
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![Anti-Foam Agent Powder]()
Anti-Foam Agent Powder
Out of stock- Anti-Foam Agent
- 5 grams
- Food-grade silicone used to reduce excessive foaming during fermentation
- Enough to treat 5 gallons
- Will not affect the finished flavor, appearance, or head retention of your beverage
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![Ascorbic Acid - 1 ounce]()
Ascorbic Acid - 1 ounce
- Used in beer and wine making to help prevent oxidation
- Oxidation creates a cardboard, flat, and dull flavor in your final product
- Add 1 teaspoon per 5 - 6 gallon batch at bottling time
- 1 ounce bottle
Only 3 left in stock. -
![Ascorbic Acid - 1 pound]()
Ascorbic Acid - 1 pound
Out of stock- Used in beer and wine making to help prevent oxidation
- Oxidation creates a cardboard, flat, and dull flavor in your final product
- Add 1 teaspoon per 5 - 6 gallon batch at bottling time
- 1 pound bag
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![Barolkleen Barrel Treatment - 1 lb.]()
Barolkleen Barrel Treatment - 1 lb.
Out of stock- Used to treat new barrels for winemaking
- Removes excess tannins
- 1 lb. bag
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![Barolkleen Barrel Treatment - 4 lb.]()
Barolkleen Barrel Treatment - 4 lb.
Out of stock- Used to treat new barrels for winemaking
- Removes excess tannins
- 4 lb. bag
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![Bentonite - 1 pound]()
Bentonite - 1 pound
Out of stock- Clay-like mineral that removes positively charged particles from wine
- Add prior to primary fermentation to clear pectic and protein haze
- 1 pound bag
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![Bentonite - 50 pounds]()
Bentonite - 50 pounds
Out of stock- Clay-like mineral that removes positively charged particles from wine
- Add prior to primary fermentation to clear pectic and protein haze
- 50 pound bag
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![Bentonite - 8 ounces]()
Bentonite - 8 ounces
Out of stock- Clay-like mineral that removes positively charged particles from wine
- Add prior to primary fermentation to clear pectic and protein haze
- 8 ounce bag
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![Calcium Carbonate - 1 pound]()
Calcium Carbonate - 1 pound
- Calcium Carbonate lowers acidity in wine and beer
- Use before fermentation.
- Do not reduce acid more than 30%
- 1 pound bag
Only 8 left in stock. -
![Calcium Carbonate - 2 ounces]()
Calcium Carbonate - 2 ounces
Out of stock- Calcium Carbonate lowers acidity in wine and beer
- Use before fermentation.
- Do not reduce acid more than 30%
- 2 ounce bottle
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![Calcium Carbonate - 50 pounds]()
Calcium Carbonate - 50 pounds
- Calcium Carbonate lowers acidity in wine and beer
- Use before fermentation.
- Do not reduce acid more than 30%
- 50 pound bag
Only 2 left in stock. -
![Chitosan Finings 1% - 32 ounces]()
Chitosan Finings 1% - 32 ounces
Out of stock- useful in removing tannin, phenols, anthrocyanins, yeast cells, and bacteria
- Use Chitosan in conjunction with Kieselsol to help clarify your wine or beer
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![Citric Acid - 1 pound]()
Citric Acid - 1 pound
Out of stock- Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
- Also used to increase acidity
- 1 pound bag
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![Citric Acid - 10 pounds]()
Citric Acid - 10 pounds
Out of stock- Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
- Also used to increase acidity
- 10 pound bag
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![Citric Acid - 2 ounces]()
Citric Acid - 2 ounces
Out of stock- Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
- Also used to increase acidity
- 2 ounce bottle
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![Citric Acid - 50 pounds]()
Citric Acid - 50 pounds
Out of stock- Used in sanitizing solutions to lower the pH, which will make the SO2 level more effective
- Also used to increase acidity
- 50 pound bag
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![Diammonium Phosphate (DAP) - 1 pound]()
Diammonium Phosphate (DAP) - 1 pound
Out of stock- Stimulates yeast growth and production
- Useful addition to yeast starters and wines lacking in natural nutrients
- 1 pound bag
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![Diammonium Phosphate (DAP) - 2 ounces]()
Diammonium Phosphate (DAP) - 2 ounces
Out of stock- Stimulates yeast growth and production
- Useful addition to yeast starters and wines lacking in natural nutrients
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![Dry Pectic Enzyme Powder - 1 pound]()
Dry Pectic Enzyme Powder - 1 pound
Out of stock- Added to grapes, apples and other pectin heavy fruit prior to crushing
- Increases juice yield and prevent pectin related problems
- Aids in the prevention of haze in wines by removing excessive pectin
- Assists in the extraction of tannin from grape skins
- Add 1/2 teaspoon per gallon of must before start of fermentation
- 1 pound bag
