Description Magnesium Sulphate, or “Epsom”, is used as a brewing salt to add sulphate and magnesium ions to brewing water. The addition of Epsom will slightly lower the pH and increase the hardness of your mash or wort. Application Introduce 1 gram per 3.79 litres (1 gallon) to change salt levels by 103 ppm sulphate, … Read More →…
Description Calcium Carbonate, or “Precipitated Chalk”, is used to increase the pH of your wort. Application Introducing 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate. Note: The product is a bulk product and the image may not accurately depict the product’s packaging.…
Description Used to increase pH in your wort.…
Description Diammonium phosphate provides essential nutrients for strong fermentation. Application Diammonium Phosphate (DAP) is a common yeast nutrient that is a great source of nitrogen for yeast. Use 1/2-3/4 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help reduce later problems with hydrogen sulphide. Note: The product is a … Read More →…
Description Diammonium phosphate provides essential nutrients for strong fermentation. Application Diammonium Phosphate (DAP) is a common yeast nutrient which is a great source of nitrogen for yeast. Use 1/2-3/4 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help reduce later problems with hydrogen sulfide.…
Description A blend of DAP, yeast hulls, magnesium sulphite, and essential vitamins and minerals. Application “Yeast Energizer” is a proprietary blend of DAP (diammonium phosphate), yeast hulls, magnesium sulphite, and essential vitamins and minerals used to boost sluggish or stuck fermentations. Dissolve 30 grams per hectolitre in a litre of wort, must or wine. Add … Read More →…
Description A blend of DAP, yeast hulls, magnesium sulphite, and essential vitamins and minerals Application “Yeast Energizer” is a proprietary blend of DAP (diammonium phosphate), yeast hulls, magnesium sulphite, and essential vitamins and minerals used to boost sluggish or stuck fermentations. Dissolve 30 grams per hectalitre in the a litre of wort, must or wine. … Read More →…
Description “Chitosan 1% Wine Finings” is a positively charged fining and useful in removing tannin, phenols, anthrocyanins, yeast cells, and bacteria. Application Gently stir into wine, beer or alco-base at the rate of 150-200 mL/HL (1.5-2 USG/1000 USG). For best results use in conjunction with LIQUOR QUIK? Kieselsol (D1) or liquid gelatine. Allow 12-48 hours … Read More →…
Description A silica solution (SiO2) formulated for rapid sedimentation (vegan). Kieselsol (30%) is a negatively charged fning and useful in removing proteins and some metallic compounds. Application Gently stir into wine, beer or alco-base at the rate of 30-50 mL/HL (0.3-0.5 USG/1000USG). For best results use in conjunction with LQ Chitosan (D2) or liquid gelatin. … Read More →…
Description Maltodextrin is added to beer to increase the level of dextrins and is not intended to be a fermentable sugar. Instead, Maltodextrin changes the mouthfeel, increases the body and the head retention of the beer. The addition of Maltodextrin will not significantly increase the sweetness of your beer. Application The recommended dosage is usually … Read More →…
