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Chemicals

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Gypsum (Calcium Sufate) 1 lb
Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the water to give it some hardness. Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gall
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Gypsum (Calcium Sufate) 1 lb
$5.95
Lactic Acid 88% 4kg / 141oz
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.
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Lactic Acid 88% 4kg / 141oz
$49.95
Potassium Bicarbonate 2oz
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%.
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Potassium Bicarbonate 2oz
$2.65
PHO Kerry Biofine® Clear 8oz
Kerry Biofine® Clear is a purified colloidal solution of silicic acid, (SiO2), in water that has been specifically formulated for the rapid sedimentation of yeast and other haze forming particles in beer. It is Vegan friendly.Additional NotesKerry Biofine
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Kerry Biofine® Clear 8oz
$17.80
Phosphoric Acid 10% Solution 8 oz. Bottle
Used to lower mash or sparge water pH
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Phosphoric Acid 10% Solution 8 oz. Bottle
$6.25
Tartaric Acid 3oz
Tartaric Acid is the most widely adjusted acid in wine making. Take a test with the Acid Testing Kit, and then use tartaric acid as needed. Every teaspoon of tartaric acid will increase the acidity by 0.1% per gallon.
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Tartaric Acid 3oz
$3.95
Calcium Chloride 1lb
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.
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Calcium Chloride 1lb
$7.65
Pectic Enzyme 1lb
Pectic enzyme, also known as pectinase, is a protein that is used to break down pectin, a jelly like glue that holds plant cells together. In wines pectin can cause troublesome “pectin haze” that is not easily cleared without the use of pectic enzymes.
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Pectic Enzyme 1lb
$13.60
Malic Acid 1lb
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.
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Malic Acid 1lb
$6.60
PHO Lactic Acid 88% 8oz
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.
Add to cart
PHO Lactic Acid 88% 8oz
$8.95
5.2 Ph Stabilizer - 4 oz
5.2 Ph Stabilizer - 4 oz
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5.2 Ph Stabilizer - 4 oz
$10.45
Acid Blend 1lb
A granulated blend of the three most commonly found fruit acids: citric acid, malic acid, and tartaric acid. It is added directly to a wine or must to raise its acidity level when necessary. The acidity of a wine is the tart or sharp taste.
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Acid Blend 1lb
$7.90
Potassium Sorbate 2 oz
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
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Potassium Sorbate 2 oz
$4.75
DualFine Super-Kleer K.C. Lq
Super Kleer KC Finings is a liquid finings solution that is a 2 stage clearing agent for beer and wine. 1 pack will work on up to 6 gallons of wine or beer at a time. Super Kleer is able to clear the beer or wine in 12 - 48 hours. It is made up of 50ml Ch
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DualFine Super-Kleer K.C. Lq
$3.15
Calcium Chloride 3oz
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.
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Calcium Chloride 3oz
$3.45
Citric Acid 1lb
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
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Citric Acid 1lb
$7.10
Gypsum (Calcium Sufate) 3oz
Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the water to give it some hardness. Gypsum can also be used to lower the pH of water. Use 1 teaspoon per 5 gall
Add to cart
Gypsum (Calcium Sufate) 3oz
$3.95
Acid Blend 5lb
A granulated blend of the three most commonly found fruit acids: citric acid, malic acid, and tartaric acid. It is added directly to a wine or must to raise its acidity level when necessary. The acidity of a wine is the tart or sharp taste.
Add to cart
Acid Blend 5lb
$7.90
PHO Lactic Acid 88% 16oz
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.
Add to cart
PHO Lactic Acid 88% 16oz
$14.95
PTS-AC42 Alkaline Beer Line Cleaner 1 Gallon
PTS-AC42 Alkaline Beer Line Cleaner 1 Gallon
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PTS-AC42 Alkaline Beer Line Cleaner 1 Gallon
$74.95
Phosphoric Acid 10% Solution 4 oz. Bottle
Used to lower mash or sparge water pH
Add to cart
Phosphoric Acid 10% Solution 4 oz. Bottle
$6.25
PHO Fermaid K 3oz
The original and reliable FERMAID® K is a blended complex yeast nutrient that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino nitrogen derived from yeast extract), key nutrients (magnesium sulfate, thiamine, folic acid, niacin, biotin and
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Fermaid K 3oz
$6.95
Fermaid O 50g
The original and reliable FERMAID® K is a blended complex yeast nutrient that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino nitrogen derived from yeast extract), key nutrients (magnesium sulfate, thiamine, folic acid, niacin, biotin and
Add to cart
Fermaid O 50g
$5.20
PTS-AC42 Alkaline Beer Line Cleaner 16oz
The same line cleaner used by the experts at Philly Taps Services.
Add to cart
PTS-AC42 Alkaline Beer Line Cleaner 16oz
$14.65
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