30" Carboy Brush
Team me up with a good cleaner such as PBW or OBW and we'll make cleaning that carboy a breeze.
Acid Blend (2 oz.)
Used in wine must preparation for pH adjustment. Can also be added later for balance against overly sweet wine.
All Steel Carboy/Bottle Washer
Great for hitting the inside of your bottles and carboys with a blast of high-pressured water. We include an aerator-to-hose adaptor.
Amylase Enzyme (1 oz.)
Improves starch-to sugar conversion; increases alcohol yield and reduces residual gravity.
Team me up with a good cleaner such as PBW, OBW, or OneStep and we'll make cleaning those used bottles a breeze.
Calcium Chloride (2 oz)
Acidifies mash and creates a more malt-centric, rounded, and sweet profile on the palate.
Campden Tablets (100)
Metabisuphite tablets release sulfur dioxide, which acts as a sterilant and antioxidant. For sterilizing must, use one tablet per gallon; two crushed tablets equal 1/4 teaspoon. Potassium metabisulphite is typically preferred over sodium metabisuphite as it is less prone to flavor contribution. Both are available.
Chemical Ice - FROZEN
Keeps yeast cold during shipping. Necessary when shipping liquid yeast cultures.
Gypsum (2 oz.)
Calcium sulphate - acidifies mash and accentuates hops whilst crispening the palate. This is food-grade gypsum, not ground up toxic drywall. Ain't that great?
Use 1/2 oz per 2.5-3 gallons of cool or tepid water. Allow 2 minutes contact time with all brewing equipment prior to use. After discarding sanitizing solution, allow equipment to airdry for a few minutes. Tasteless and odorless, and safe to use on all brewing equipment. Should not be discarded into septic tanks.
Environmentally friendly, non-toxic, no-rinse powdered cleanser. Use 1 Tbsp per gallon of warm water and allow oxygen to break down stubborn particles and residue. NOT safe on stainless steel. For a powerful easy-to-dissolve cleaner that is safe on stainless steel, please refer to Oxygen Brewery Wash. Use in conjunction with a quality sanitizer,...
Increases clarity and juice yields. Use 1/2 tsp per gallon of must one hour prior to fermentation. Fruit wines and ciders.