Additives

Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil.

Amylo 300 Glucoamylase (Amyloglucosidase) used for creating beers with a very low ending gravity. This enzyme is used to break down complex starches and sugars so that beer yeast can ferment them. Allows for very low ending gravities. Perfect for dryin

One of the three major acids found in grapes, Malic Acid can be used to increase the acidity in wines and ciders while decreasing pH.

If you’re looking for a luscious creamy tropical flavor to add to your brews then our Natural Coconut Cream Artisan Flavor is exactly what you need.

Potassium Bicarbonate is used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 - 0.4%.

Soda ash is the active ingredient in washing soda. The chemical name for it is sodium carbonate, chemical formula Na2CO3. It is more basic, that is, less acidic, than sodium bicarbonate (baking soda), whose chemical formula is NaHCO3. The purpose of sodiu

Birch Beer Extract Making soda at home is easy and fun with our Homemade Soda extracts. Simply mix the extract with water, sugar and wine yeast, then bottle in clean, sanitized soda bottles. Allow the bottles to sit at room temperature for about 3 days, t

Sweet, rich chocolate and hazelnuts are a match made in heaven.

Used to adjust mash ph, without the added flavors of lactic acids.

1 Gallon NJ Wild Flower Honey

Calcium Carbonate (precipitated chalk) increases pH; 1 gram per gallon adds 106 ppm calcium, 158 ppm carbonate.

Medium Toast. For post-fermentation use.

Fruitwood Orchards 20 Pounds NJ Wildflower Honey

Indian Sarsaparilla (Hemidesmus indicus)The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is m

Demerara Sugar Raw Brown Sugar (4lbs)

Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil.

Potassium Sorbate AKA the "wine stabilizer", dissolves completely in wine to prevent yeast from fermenting. Use in sweet wines, sparkling wines, and some hard ciders prior to bottling to prevent carbonating your wine. It may be added to table wines which

Many of the trendiest restaurants and patisseries from New York to Miami, to New Orleans to San Francisco use Amoretti Natural Wild Strawberry !

The tropical pineapple is so sweet and delicious that it’s used in both sweet and savory dishes.

For the taste of perfectly roasted hazelnuts topped off with sweet maple syrup!

Sweet and fruity but also sour, cherries have a taste and aroma that’s crisp and strong. Capture this tart and tantalizing flavor to add an extra dimension to your beer!

Our Natural Black Cherry Artisan is tart yet sweet. This sharper taste truly separates it from the sweet cherry, and is a great addition to your brews!

Rice solids are used to lighten beer and add body, rice flavor and fermentable sugars.

Good for adding mouth feel and body to extract brews without affecting flavor. Maltodextrin is added to the wort at the same time as the extracts. Maltodextrin is a chain between 4 and 20 dextrose units in length making it only 3% fermentable by brewer's