Additives

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

Lactic acid has many uses in the brewing world.  Works great in lowering mash and water pH, and is also used as an addition to Berliner Weisse and some Wines.

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.

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.

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

Potassium Metabisulfite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. The condition of your grapes and pH levels may vary the amount needed. This agent helps to clear the way for your yeast, better allowing it to do its

1 Gallon NJ Wild Flower Honey

Use sparingly (about 1/2 stick) in porters and stouts. Improves head on beer and adds a unique, interesting flavor. Italian made, and bitter. Not the candy type.

Amoretti Artisan Pear Flavor is a sure way to impart the light floral scent and subtle sweet taste of ripe pears into any of your brews!

Thermostable powdered alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. For use in mashing of grains, potato or any other starch-based substrate prior to saccharification (with glucoamylase) and ethanolic fermen

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity at a ratio of 0.1% for each teaspoon per gallon in wine. Be careful with how much you add to your wine becau

Dried Wormwood (Artemisia absinthium)

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

Do you want a tropical flare in your creations? Why not mango?

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

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%.

Yeast energizer is a blend of diammonium phosphate, yeast hulls, magnesium sulphate, and vitamin B complex.

Sparkolloid is by far, our most popular and effective wine clarifier. Mix one tablespoon of sparkalloid into 1 cup of boiling water. Boil for 15 minutes, stirring occasionally. While solution is still warm, mix into 6 gallons of wine and stir gently. For

Dried Mugwort (Artemisia vulgaris)Mugwort was used in the Middle Ages to ward off evil possession and was a popular stuffing for roast goose. As the name implies, it was traditionally used in mugs of beer before the popularity of hops. Europeans frequentl

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.

Natural Blueberry Flavor Extract

A priming solution is added just before bottling to provide carbonation to the beer in the bottle.

PHO Hibiscus Mulling Spices