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

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.

Of the cleaning agents, sodium hydroxide (NaOH), otherwise known as caustic soda, is widely used in breweries worldwide. Its effectiveness in dissolving proteinaceous soils and fatty oils by saphonification is virtually unsurpassed. This makes it a natura

Rose Hips (Rosa canina)

Sparkling Amber is an amber American liquid malt extract that has a sweet malty taste with hints of caramel flavoring.

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

IOStar is an iodine based no-rinse sanitizer. 1-2 minute contact time when used in the concentration of 1oz per 5 gallons. It will slightly stain vinyl tubing and some plastic parts over time but will not affect the functionality of the tubing at all.

Dried Wormwood (Artemisia absinthium)

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

Campden tablets are a sulfur-based product that is used primarily in wine, cider and beer making to kill bacteria and to inhibit the growth of most wild yeast: this product is also used to eliminate both free chlorine, and the more stable form, chloramine

1 Gallon NJ Wild Flower Honey

Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in your wine. Sodium Metabisulfite also works well as a sanitizer for your wine making equipment. Dosage:

Wild Yeast: 1/4 teaspoon per 5 gallons of must.
Sanitation: 2 oz.

Juniper Berries (Juniperus communis)
Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages. Native Americans have utilized juniper for its healing powers and to relieve arthritis. In folk lore, juniper planted

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

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 frequent

Dried Elderflowers (Sambucus nigra flora)
These natural wonders are good for the outside as well as the inside. Elderflowers infused in creams have been used to soften skin, smooth wrinkles, fade freckles and soothe sunburn. They can be used on their own

Demerara Sugar Raw Brown Sugar (4lbs)

Dark Belgian Rock Candi Sugar Brewers Best Candy

Amylase Enzyme is typically used by all-grain brewers to add to a high adjunct mash that may be low in enzymes to aid in converting starches into sugar. This enzyme can also prevent startch haze in beer. Use 1 teaspoon per 5 gallon batch.

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

Grapes are subtly sweet and juicy. They are often used to make jelly, pies, soft drinks, candy and wine.

Blackberries give that summery sweet taste and aroma, and our Natural Blackberry Artisan Flavor perfectly captures the citrus-like taste.

Fruitwood Orchards 20 Pounds NJ Wildflower Honey

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.