Cleaning/Sanitaion

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.

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.

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

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

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 Notes

Kerry

The same line cleaner used by the experts at Philly Taps Services.

Great all-purpose oxygen-based cleanser. Environmentally safe and no-rinse, One Step can be used for both homebrewing beer and for homemade wine.

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

Barolkleen is used as a treatment for new barrels to remove excess tannin. Contains sodium sesquicarbonate, soda ash & lye. Mix 1 lb Barokleen with 5 gallons of water, soak in barrel for 3 days.  Drain and flush 3 times with water. Rinse with a solution o

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

B-BRITE Cleanser 8 oz

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

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.

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

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%.

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

PBW is a safe cleaner. Removes stubborn stains, hard water usable, wide temp range compatible, easy rinsing. The product is manufactured in the United States.

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.

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.

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.

Ascorbic Acid is used in beer and wine making to help prevent oxidation. Oxidation creates a cardboard, flat, and dull flavor in your final product.

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

Used to lower mash or sparge water pH