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TIMESTAMPS
The Wayback Machine - https://web.archive.org/all/20050203024849/http://www.leeners.com:80/chemist.html
CHEMICALS
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-
1
lb. $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
1
lb. $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.
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 = about 4 grams. Do
not mix with highly alkaline solutions (e.g., sanitizers). Release of potentially
harmful gases possible.
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.
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
2
oz. $.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%
ENZYMES
AMYLASE
ENZYME
1
oz. $.95-
For
clearing starch haze in beer. Aids in the conversion of residual starch
to fermentable sugar during fermentation.
DRY
PECTIC ENZYME
1
oz. $1.95-
1
lb. $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
2
oz. $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.
YEAST
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-
1
lb. $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%.
