Dual Fine
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$ 7.75
Boosts alcohol; found in Dubbels, Bruins.
Belgian Light Candi Sugar (1 lb.)
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Boosts alcohol; found in Saisons, Trippels
Bentonite (1lb)
$ 3.50
Used for clearing hazes from wine. Use 2 teaspoons to 1/2 cup warm water.
Calcium Carbonate (2oz)
$ 3.00
Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.
Clarity Ferm
$ 5.00
Clarity Ferm is a special enzyme added to fermentor at yeast pitching. Helps produce very clear beer and precipitate out gluten. Most barley-based beers treated with Clarity Ferm test out at 10ppm or less gluten.
Conditioning Tablets
$ 5.25
An easy way to control carbonation levels in your bottles. Add 3, 4, or 5, tablets to each 12oz bottle to achieve low, medium, or high carbonation levels, respectively. Approximately 200 tabs per bag.
Corn Sugar/Dextrose
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For boosting gravity. Also used in cider production. Buy big and save!
Gelatin Finings (1oz)
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Used for clearing beer or wine. Works best if used in conjunction with cold crashing (holding product at cold temperatures for several days).
Irish Moss (1 oz.)
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Traditional natural kettle fining clarifier. Uses carageenan from seaweed to help precipitate excess proteins from the wort. Add 1 tsp/5gallons during last 15 minutes of the boil.
Malic Acid
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Can add an element of fresh, fruity tartness. Derived from apples.
