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SANITIZING CHEMICALS
  • ACIDS & ACID CORRECTION
  • ENZYME ADDITIVES
  • NUTRIENTS & ENERGIZERS
  • WATER TREATMENTS
    		•
  • CHEMICAL ADDITIVES
  • FINING AGENTS
  • STABLIZERS
  • CLEANERS & SANITIZERS
    		•
  • ABOUT FINING
  • ABOUT SULFITES
    		•
    ACIDS & ADJUSTERS
    ACID BLEND 2 oz. $1.45-
    1 lb. $3.95-
    Acid adjustment in fruit wines. Use in grape wines is acceptable but not recommended due to difficulties manipulating malic acid and the possibility of malolactic activity. Consult a good winemaking textbook. 5 ml (one teaspoon) = approximately 4 grams. Do not mix with strongly alkaline solutions (e.g. sanitizers) due to release of potentially harmful gases. Composition: 66% tartaric acid, 33% malic acid. All meads require the addition of acids. The acidity of wine and mead must can be checked with our acid titration kit or pH papers.
    ASCORBIC ACID
    1 oz. $2.20-
    1lb. $19.95-
    Vitamin C. No longer recommended for beer making. Will increase the nutrient value of beer, but this is probably not the intent of those using it. Under certain circumstances the ascorbic acid can cause yeast to produce ethyl acetate compounds, smell like nail polish remover. Ascorbic acid has previously been touted as an anti-oxidant, but research by the University of Texas has shown that for it to be active it must be combined in a low pH solution with sulfur dioxide. Neither a low pH nor sulfur dioxide is advisable for any form of beer.
    		 
    CITRIC ACID
    2 oz.   $1.30 
    $3.20 
    Use for acid adjustments in fruit wines. Adjusting acid to taste in fully fermented grape wines. Also used in barrel care as an acidifier (lowers pH) when combined with sulfites in a rinsing solution. 1 teaspoon  = 3.6g. Do not mix with highly alkaline solutions (e.g. sanitizers). Release of potentially harmful gases possible. Citric acid will decompose under the influence of malolactic bacteria, forming diacetyl, and may cause arise in volatile acidity (vinegar aroma). Use in unfermented grape wines is not recommended.
    MALIC ACID
    2 oz.   $1.35 
    1 lb.   $3.60 
    Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong 'apple' taste apparent in wines with high concentrations of malic acid. Consult a winemaking textbook for usage rates. 1 teaspoon = approximately 4 g. Do not mix with highly alkaline solutions (e.g. sanitizers). Release of potentially harmful gases possible. 
    TARTARIC ACID
     2 oz.   $2.30 
    1 lb.   $10.95 
    Use for acid adjustments in wine. Acid of choice for all adjustments. Consult a good winemaking textbook for addition amounts. 1 teaspoon = approximately 4 grams. Do not mix with highly alkaline solutions (e.g., sanitizers). Release of potentially harmful gases possible. 
    GRAPE TANNIN
    1 oz. $2.05-
    1lb. $8.95-
    Increases astringency in grape or fruit wines. Some use as a clarifying agent in wine and beer. Consult winemaking textbook on usage.
    CALCIUM CARBONATE  
    2oz. $.95-
    Use for acid reductions in wine and to harden water in beer making. Use in acid reductions must be considered a last choice, as other materials produce better results with less off flavor. 1 teaspoon = 2.1 grams. Consult with a winemaking textbook for possible usage. Excess of calcium carbonate will give wine a 'chalky' flavor.  5/8 tsp. per gallon will lower acidity approximately 0.15%
    ENZYME ADDITIVES
    AMYLASE ENZYME 1oz. $.95-
    For clearing starch haze in beer. Aids in the conversion of residual starch to fermentable sugar during fermentation.
    DRY PECTIC ENZYME 1oz. $1.95-------1lb. $6.95-
    An enzyme that destroys pectin, the substance in some fruits that causes them to gel when the wine is chilled making the wine hazy.
    WATER TREATMENTS
    BURTON WATER SALTS 1/3 oz. $.65-
    Special blend on papin and gypsum to treat water before boiling. Use 1/3 oz per 5 gallons.
    GYPSUM 2oz. $1.15-
    Hydrated Calcium sulfate. Added to soft or neutral brewing water to harden it. 1 teaspoon dissolved in 5 gallons will add approximately 50 PPM of calcium and 115 PPM of sulfate. Inappropriate use leaves beer with poor taste profile. Use by recipe or with expert instructions.
    NUTRIENTS & ENERGIZERS
    YEAST NUTRIENT
    2 oz. $1.20-
    1lb. $2.95-
    Diammonium phosphate. Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation, but could also be added towards the end of a slow or stuck fermentation. 1 teaspoon = approximately 4.5 g. Use 1 teaspoon per gallon for meads, fruit wines and high gravity beers. Using more than the recommended amounts gives unpleasant ammonia smell. Yeast energizer is probably a better choice in most circumstances because it contains extra vitamins and minerals to promote yeast vigor.
    YEAST ENERGIZER
    1.5 oz. $2.15-
    1lb. $8.95-
    Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones. Use 1/4 teaspoon per gallon and stir gently. May cause foaming if added to an ongoing fermentation. 1 teaspoon = 3.7 g. Better choice than yeast nutrient which lacks some of the essential compounds needed to get sluggish yeast going. Using more than the recommended amount gives unpleasant salty flavor. Composition: Diammonium phosphate 87.7%, Nutritional yeast 7.8%, and magnesium 0.4%. 
    copyright 2004 J.R.Leverentz
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