Chemicals
Product
Description
Pricing
New!!
- Take Your Beers Tropical Bouquet to The Next Level
- 50-200x Boost in Thiols When Used with Thiolized Yeast Strain
- Contains Thiol Precursors
- Derived From Marlborough Sauvignon Blanc Grapes
- Maximize Flavor and Aroma with Cutting Edge Brewing Technology
Phantasm helps you unlock unreal natural flavors in your fermentation. Derived from the legendary Marlborough Sauvignon Blanc Grapes, Phantasm is a Thiol precursor powder that in the right fermentation conditions will unlock large amounts of free thiols like 3SH bringing tropical, passionfruit aromas to your beer. Thiols pair exceptionally well with Esters and Terpenes and can bring depth and complexity to a range of styles including IPA, Lagers and Mixed Fermentation.
For best results, add Phantasm during the whirlpool at rates of 1 – 2 lbs per bbl (1 – 2.5 oz per 5-gallon batch) and ferment with a thiolized yeast strain. Phantasm will bring a touch of fermentables to your beer, around 0.3°P (1.0012 SG) alongside a slight pH drop.
In discussion with the creator of Phantasm Jos Ruffell, we talked about the dosage rates varying. The market had a dosage rate recommendation of 2.5oz per 5 gallons. Especially when using the latest thiol boosting yeasts from Omega you don’t specifically need 2.5oz as even 1 oz is going to provide a significant thiol boost. So we packaged it down in 1oz increments so that you can decide exactly how much you want to put in. For us here at MoreBeer! 1 oz provides a nice boost and is a reasonable cost per batch. If you want to go extreme feel free to add more.
1oz – $6.50
2.5oz – $15.00
1lb – $45.00
2oz – $1.99
4oz – $2.99
8oz – $3.99
1lb – $5.99
5lb – $14.99
Calcium chloride is usually used in place of Gypsum when sulfates are not desired. Calcium chloride will adjust your mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.
1oz – $0.99
2oz – $2.50
1lb – $5.99
Calcium carbonate is used to reduce the acidity of wine or beer. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
Usage: Usage varies with acid level
Common name: Chalk
1oz – $0.99
2oz – $1.99
8oz – $2.99
1lb – $5.99
5lb – $11.99
Epsom is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness.
Epsom salt is also ideal as a nutrient source for growing hop plants.
2oz – $1.99
1lb – $5.99
Also known as brewing salts, it is a mixture of Gypsum, Calcium Carbonate and Epsom Salt. 1 tsp adds 1119 ppm per 1 gallon. For Pale Ales in the Burton on Trent style. Burton salts can come in either crystal or powdered form.
30g per 5 gallons will provide:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate
1oz – $1.99
2oz – $2.99
1lb – $6.99
Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity.
A rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $1.99
2oz – $2.99
3oz – $3.99
4oz – $6.99
8oz – $8.99
1lb – $12.99
5lb – $39.99
50lb – $219.99
3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders. Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.
A rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $1.99
2oz – $2.99
8oz – $5.00
1lb – $9.00
Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. 3.8g per gallon adjusts acidity by +.1%.
As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.
1oz – $3.99
2oz – $5.99
8oz – $12.99
1lb – $19.99
A combination of 3 acids to increase acidity in wine and can also be used in beer. 45% malic acid, 45% citric acid, 10% tartaric acid
1oz – $1.50
2oz – $2.50
3oz – $2.99
8oz – $5.99
1lb – $7.99
Ascorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that “Titrettes” are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm).
A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $3.99
2oz – $6.99
1lb – $29.99
88% concentration. Use to adjust pH of sparge water down. We use a pipette to measure out lactic acid as it is a liquid.
2oz – $3.50
4oz – $4.99
500ml – $11.99
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower concentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.
25% concentration. Mainly for use in a Aeration Oxidation test for Free SO2. 1oz size is good for 3 tests.
1oz (25%) – $5.50
4oz (10%) – $3.99
A yeast and nutrient blend specifically formulated for making hard seltzer alcohol bases with a clean and neutral flavor and aroma profile.
25g – $5.99
This blend of nutrients has been specifically designed to create a clean, dry, and clear hard seltzer. SeltzerMax™ has been optimized to provide essential nitrogen, vitamins, and minerals for yeast health resulting in a fast and complete hard seltzer fermentation. This product does contain diammonium phosphate (DAP) and has been formulated to be balanced with organic sources of nitrogen.
1oz – $11.99
One dose of Omega Yeast’s specially formulated Propper Seltzer™ nutrient powers your favorite beer yeast through a healthy sugar-based fermentation in as little as 7 days. Want even faster? Try 4 days with Propper Seltzer™ nutrient and Omega Yeast’s Lutra™ Kveik!
One (1) pack provides yeast nutrient for (5) five gallons of sugar wort at 1.060 (15°P) or lower.
1oz – $5.99
Hydration sport drink mix pouches from Skratch Labs, available in single serving or 20 serving. 1 serving is great for 1 – 2 pints of still or sparkling water
If making an electrolyte hard seltzer, recommended dosage is 1 20 serving package in 5 gal of seltzer, ideally done at the kegging stage
Single Serving – $2.50
20 Serving Pouch – $21.95
Wyeast nutrient blend for yeast propagation and brewing. A blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements that will benefit yeast growth and fermentation. Additional nutrients are most valuable during yeast propagation and sluggish or stuck fermentations. Supplementing with nutrients will reduce lag time, improve viability and provide consistent attenuation rates.
Usage Rate: 1/2 tsp (2.2 Grams) per 5 gallons of wort. Dissolve Wyeast Nutrient in warm water.
Usage instructions: Add solution to kettle 10-15 minutes prior to the end of boil.
1.5oz – $4.50
Wyeast Wine Nutrient Blend is a custom blend of vitamins, minerals, and micronutrients essential for an orderly and complete fermentation. It has been the preferred nutrient addition for professional and hobby winemakers, cidermakers, and meadmakers for over three decades.
During the cell growth and metabolization of sugars that takes place in every fermentation, yeast cells require an array of trace elements, vitamins, and compounds that can be assimilated from their environment in order to carry out their basic functions of life. However, grape musts and other fruit fermentations are often deficient in several of these nutrients, and honey-based fermentations are deficient in many. Nutrient deficiency can lead to disrupted or incomplete fermentations, off-flavors and aromas, and diminished stability of the finished wine, cider, or mead.
Supplementing your juice or must with Wyeast Wine Nutrient Blend helps ensure high viability and health of your yeast population, which in turn helps ensure a rapid, complete, and successful fermentation with repeatable results.
1oz – $4.50
Fermax Yeast Nutrient is a premium nutrient contains diammonium phosphate, dipotassium phosphate, magnesium sulfate and autolyzed yeast. Great for all beer and winemaking. Use 1 tsp per gallon in last 10 minutes of boil. Yeast nutrient is critical for vigorous and complete fermentations that result in the greatest tasting beers or wines. The addition of yeast nutrient creates a healthier yeast population and improves fermentation behavior. A strong yeast population dramatically enhances the flavor and character of all beers and wines. Yeast nutrient does not contain yeast which must be added separately.
4oz – $4.99
Add servomyces to your beer to increase yeast health because healthy yeast make better tasting beer. Other benefits include a decrease in fermentation time and increased alcohol potential. Servomyces stimulates the uptake of maltose which results in drier beer with higher alcohol yields. It is made by saturating beer yeast with zinc and then drying it. Zinc is a missing nutrient in wort and is more readily absorbed from dead yeast cells than by adding it directly as a mineral. Originally available only to professional brewers, this wonderful yeast nutrient is now to the homebrewing community, thanks to White Labs and Lallemand. Since it’s introduction, we have been after White Labs to make a smaller, more easy-to-use version of the product. It wasn’t until our very own Shea Comfort came up with the capsule idea that they were able to move forward and deliver this “super food” to us! Olin Schultz of MoreBeer did an intial side-by-side trial batch using “Servo” and found the beer with servo started faster, fermented quicker, and finished 1 gravity point less than the control batch. While it is not a cure-all pill for your brew, it offers the serious home brewer an easy, effective way to help ensure yeast health. Servomyces was developed in Germany at the Weihenstephan brewing school and the Munich University, so of course it conforms to the German Purity Law! Contains 6 capsules good for 5 gallons of wort each. Add Servo in the last 10 minutes of the boil. If your ferment does not require a boil ( as in a mead), open the capsule and add the Servomyces directly.
10g – $9.99
6pk – 12.99
A blend of Diammonium Phosphate, Springcell, and Magnesium Sulphate. Ideal for achieving a vigorous and full fermentation, it also has applications in restarting a stalled out fermentation.
Typical usage rate is 1/2 tsp per gallon.
1oz – $4.99
Go-Ferm Protect is a new formulation of Go-Ferm
Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won’t be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.
New Advanced Formula!
Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: Go-Ferm Protect.
Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!
Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.
To Use
Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.
A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
10g – $2.99
100g – $11.99
The Fermaid line of products are a range of nutrients that have been adopted from winemaking and put to use supporting beer fermentations as well.
12g – $3.99
1oz – $9.99
120g – $16.99
Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works:
Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water.
A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose.
8g – $1.99
1oz – $3.99
80g – $6.99
500g – $29.99
1oz – $2.99
2oz – $4.99
4oz – $7.99
1lb – $14.99
Fungal α-amylase is a liquid fungal alpha-amylase from Aspergillus oryzae. Made with technology from DSMUsage varies. 1tsp. Breaks 1,4 linkage in starch during liquefication, producing dextrin and a small amout of maltose.
Leaves 1,6 links, therefore self-limiting. Use if you have a starch problem in storage, or in light beers
Amylase enzyme added to the mash to more rapidly and completely convert starches into sugars. Typical dosage rate is 1/4 oz per 5 gallons.
1.5oz – $3.99
2oz – $4.99
1lb – $16.99
Amylo™ 300 can hydrolyse sequentially both exo alpha 1,4 and alpha 1,6 glycosidic linkages and can therefore be used to degrade starch polymers and maltose to glucose, for the production of high alcohol and low carbohydrate beers.
Application:
Amylo™ 300 is recommended for use in mash conversion, or in the fermentation/maturation stages of brewing.
Mashing and Wort separation – direct addition to mash during Saccharification rest, addition to wort before kettle boiling
Fermentation and Maturation – direct addition to cold wort enroute to fermenter, and addition to storage /matured beer before filtration.
Optimal pH & Temperature:
Amylo™ 300 works optimally well in brew house mash at temperature of 55-62C~ (131-144F) and pH ranges of 5.4 – 5.6. Amylo™ 300 is active up to 65C (149F).
1oz – $1.25
10ml – $2.00
4oz – $5.50
A heat soluble, commercial quallity extra no. 1 grade, powered Gelaitin. This is much higher quality Gelatin than you will find in most beer/winemaking shops. It is composed of high molecular weight mass proteins that carry a big positive charge. Prepare by mixing in warm water and then adding during a transfer or pump-over. The solution must be maintained at 95-104F (35-40C) when used. See below for different dosage rates for beer and wine.
For Beer
Use 1/2 tsp for five gallons of beer. Dissolve gelatin into 1/4-1/2 cup of hot water to dissolve and add to beer. Wait a few days and rack off.
A rough approximate of weight is 1 tsp = 1.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $2.99
2oz – $5.99
Biofine
Store in cool, dry conditions above 41 degrees F and do not allow the product to freeze.
Some beer styles don’t react with certain dose rates. You may have to add more to have an effect. We recommend starting small and increasing your dosage rates once per day until clarification takes place.
1oz – $5.50
Silafine
SilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. SilaFine is a unique, negatively charged silica sol fining agent that binds with and positively charged haze active proteins and polyphenols as well as yeast cells. SilaFine does not target foam active head forming proteins, leaving beer foam in glass unaffected.
Use:
Add 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. Most effective on beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze.
1oz – $3.99
A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off.
Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking.
A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods.
For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect.
A rough approximate of weight is 1 tsp = 1.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1oz – $5.99
1lb – $44.99
Liquid Isinglass – Easy-to-use pre-mixed form. Use 2 oz per 5 gal batch of beer, wine, cider, seltzer, etc. to clarify in 48 – 72hrs
60ml – $3.99
1oz – $2.99
1lb – $13.49
Irish moss is a specific type of algae that is used as a thickener in a variety of products. In beer making, Irish moss is added during the last 15 minutes of the boil, to help coagulate and settle out proteins. It improves formation and compaction of the hot-break, the gelatinous mass that forms after boiling and during cooling. Some users recommend prior rehydration in water, or a full hour boil with Irish moss, but common usage is 15 minutes in the boil.
Usage: 1 tsp. per 5 gallons
Chemical name: Chondrus crispus.
1oz – $2.50
1lb – $17.99
A blend of Irish Moss and purified Kappa Carrageenan that encourages the precipitation of haze-causing materials such as proteins and beta glucans. Add one tablet per 5 to 10 gallons of wort at the final 15 min of the boil.
Powder
1oz – $4.99
8oz – $29.99
1lb – $49.99
Tablets
10pk – $2.99
25pk – $4.99
2oz – $7.99
Bentonite is a negative charged, clay-like mineral, that, like sparkalloid, removes positively charged particles. It works best when the wine is at warmer temperature so we suggest clearing with bentonite in the late spring or early summer. It is also more effective at a lower pH because the positive charge on proteins is stonger at lower pH levels.
Generic low level fining for five gallons: blend 1/2 tsp (approx 3g) with 1/2 cup of hot water (140 to 200 F) in a blender for 1-2 minutes. Let stand for 60 minutes, mix, and stir into wine. Let stand for 10-14 days and then rack off. This is fining at .16g/L
For a generic mid level addition: Follow above directions but use 9 grams of with 3/4 cup of water. This is fining at .5g/L.
A more scientific method is to make a stock solution of 5% bentonite and then run bench trials to see the lowest level that solution that will clear the wine sufficiently. Fining is non-selective so at the same time you are removing yeast you are also removing other desireable phenolic compounds. Thus the lowest level concentration that will do the job is always the most desired. To make a 5% solution add 50 grams to 850ml of hot water and mix it thoroughly, then top off to a final volume of 1L. You will need to set up a trial with clear jars of the same volume. Add different amounts of solution to achieve addition rates between .3g/l and 2.0g/l. You will have to do some math! Let the trials clear overnight. For more technical information check out BK653 – Monitoring the Winemaking Process from Grapes to Wine – Techniques & Concepts.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $1.50
2oz – $1.99
1lb – $6.99
Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.
Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.
Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)
65ml Packet – $3.99
Chitosan is a positively charged fining agent and useful in removing tannin, phenols, anthocyanins, yeast cells, and bacteria. Add Chitosan to degassed wine or uncarbonated cider to clarify. For best results, always use Chitosan in conjunction with Kieselsol.
Directions:
Gently stir Chitosan into fully degassed wine or alco-base at the rate of 1 oz per 5-6 gallons
Make sure that it is fully degassed. If not, Chitosan may not be effective.
Stir for 20 – 30 seconds to make sure Chitosan is fully desolved and leave liquid to fully clear
Clearing can take 1 – 2 days so please allow 12-48 hours to clear fully
For best results use in conjunction with Kieselsol or liquid gelatine. Bench trials are recommended.
Chitosan (1%)
Contains: Water, chitosan (Shellfish derivative), acetic acid
Note: Chitosan is not ttb approved
30ml – $2.99
8oz – $6.99
9.7% pure, food grade, Kosher-certified glycerine. Glycerine, or ‘glycerol’ is used to mellow and smooth out wines and liqueurs. Usage: 1-2 oz. per gallon.
4oz – $4.99
- An enzyme that is effective at preventing chill haze
- Increases shelf-life and product consistency
- Does not alter beer flavor or aroma
- Has no effect on head retention
- Can produce gluten-reduced* beers made with barley (*The majority of beers test below 10ppm gluten when used in the correct dosage)
10ml – $3.69
A 2-pouch system containing 30 ml glycerine and 30 ml liquid oak. Instantly smoothes & ages 6
gallons of wine. Great addition to kits!
60ml Packet – $3.99
Opti’Malo Plus is a natural nutrient developed by Lallemand specifically for Malolactic Fermentation. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fementation.
Opti’Malo Plus serves an analogous function to Fermaid-K for yeast fermentations.
To Use:
Suspend in a small amount of wine or water (just enough to dissolve it) and add to the wine at the same time as the Malolactic bacteria. Opti’Malo Plus should not be added directly to the rehydration water.
Recommended Dosage: Use Opti’Malo Plus at a rate of 1 g/gal of wine.
A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
6g -$2.99
60g – $9.99
An inactive yeast product which improves body, color stability, and mouthfeel in red wines. Using Opti-Red in the must makes polysaccharides available to complex with polyphenols as soon as they are released. This early complexing results in red wines with more intense color, rounder mouthfeel and better tannin integration. Use in conjunction with Lallzyme EX for best results. We think the effect is very similar to using D254 yeast which has a high degree of polysaccharide-tannin complexing. Use at the rate of 1 gram per gallon of red wine. Dilute Opti-Red in 4 times it weight of water or must and add at beginning of fermentation.
A rough approximate of weight is 1 tsp = 2.6 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
8g – $3.00
80g – $12.00
If you want to try your hand at winemaking, Opti-White is a key tool that helps preserve the protein stability and color of white wine.
Derived from natural, inactivated yeast, Opti-White has high anti-oxidative properties. It increases mouthfeel, avoids browning, increases the wine’s protein stability and volatile thiols (aroma compounds), and protects fresh aromas during aging. Use at the rate of 1.9 grams per gallon. Dilute Opti-White in 4 times its weight of water or must and add at beginning of fermentation.
Approximately 3.4g/tsp. For best results, we recommend using a scale to weigh out the product for an accurate dose.
15g – $4.99
150g – $19.99
Enological tannins offer the winemaker, cider maker, or mead maker the possibility to add refined, highly-bindable tannin at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.
Protection & Improved Structure!
Designed for white/rose wine fermentations (including fruit wines, ciders, and mead), Scott’Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft’s continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well!
To Use
Add directly to the grapes at the crusher or to the juice/wine. Mix thoroughly to ensure homogenization.
Note: If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling.
Recommended dosage rate: 0.2-0.6 g/gal (5-15 g/hL)
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
3g – $3.00
30g – $8.00
Fermentation Tannins lend long-term stability to your wine by laying the right foundation during fermentation.
Scott’Tan FT Rouge is composed of exotic wood and chestnut tannins. Designed specifically for North American red wine fermentations. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.
To Use:
Sprinkle directly onto must and either mix well with your punch down tool or pump over to ensure thorough mixing. If adding to the wine post-fermentation we recommend allowing 3-6 weeks for full integration before racking, fining, filtering or bottling. If being used in conjunction with one another, tannins should be added 6-8 hours after the addition of the enzymes or you run the risk of having the tannins reacting with and removing the enzymes before they have had a chance to do their job!
Recommended dosage rate: 0.8-1.9 g/gal. Use at an initial rate of 1.3 gram per gallon during punch down/pump over. If you want additional tannin add at a rate of .25 g/gal.
A rough approximate of weight is 1 tsp = 2.4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Unopened the shelf life is 5 years at 18C (65F).
10g – $3.00
100g – $11.00
Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.
Aging tannins
Tannin Complex is a tannin that is added post fermentation to improve the overall structure and to help protect the wine from oxidation during aging. It is composed of proanthocyanidins and ellagic tannins that integrate easily into young wines. Tannin Complex was specially developed to add structure and a soft mid palate to premium red wines without harshness or a forward oak finish. It can also enhance the varietal fruit character while adding complexity to the finish. Helps stabilize wines by improving the polyphenolic composition. It is especially useful when aging wines in older tannin-leached barrels and with full, fruity, lower tannin varietals like Syrah and Zinfandel.
To Use:
While racking or stirring, add Tannin Complex to the wine incrementally. Mix well to ensure homogeneity. Final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Use at the rate of 0.20-1.14 g/gal (5-30 g/hL) prior to aging.
A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
3g – $3.00
30g – $7.00
Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase.
Aging Tannins
Tannin Riche Extra is a preparation of 100% American oak tannin that has been lightly toasted to impart a soft, aromatic character while enhancing the structure and organoleptic complexity of a wine. Tannin Riche Extra is a great tool for imparting hints of coconut, a heightened vanillin oak character and a smooth finish to your wines. Although designed for fine-tuning a wine, Tannin Riche Extra still maintains the regular properties associated with the use of tannins such as helping with clarification, stability, oxidation, and aging. Works well in conjunction with low doses of other tannins (i.e: Tannin Complex & FT Blanc Soft).
To Use:
Dissolve the tannin in 10 times its weight in warm water (95F/35C). Add to the wine during a punch-down or pump-over for good mixing. Addition of Tannin Plus should be made a minimum of three weeks before bottling.
Recommended dosage:
0.2-0.4 g/gal
A rough approximate of weight is 3/4 tsp = 1 gram. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
1.8g – $5.00
18g – $20.00
Increases structural intensity and mouthfeel in red wine. Enhances fruit freshness. Use with Lallzyme EX for best results. Mix 1 gram with 10ml of water for each gallon of wine. Stir into wine immediately.
80g – $10.00
Noblesse is an inactive yeast product which improves body, color stability, and mouthfeel in red and white wines. Like Opti Red or Booster Rouge, using Noblesse in the must makes polysaccharides available to complex with polyphenols as soon as they are released. This early complexing results in red wines with more intense color, rounder mouthfeel and better tannin integration. Use in conjunction with Lallzyme EX for best results.
The effect of using Noblesse in the must is very balanced and falls in between the soft roundness of Opti Red and the structural intensity you get from Booster Rouge.
Use at the rate of 1 gram per gallon of red wine. Dilute Noblesse in 4 times it weight of water or must and add at beginning of fermentation.
Note: Noblesse is also the best inactivated yeast product at adsorbing ochratoxin, copper residues and off-sulfur compounds! Use it where you normally use yeast hulls during an active fermentation (0.5 to 1 g/gal).
A rough approximate of weight is 1 tsp = 2.9 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
80g – $10.00
Wine tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency. Wine tannin can also add an earthy flavor to red wines. Use in conjunction with gelatin or is in glass for later fining as well.
1oz – $5.50
1lb – 19.99
C-Max’s unique combination of pectinases allows for a rapid clarification and de-pectinization of white juice. To use sprinkle slowly in to your juice and mix thoroughly. Dosage rate is 0.06 grams per gallon.
0.6g – $2.99
6g – $9.99
Lallzyme EX-V is an enzyme designed for use on premium red wines that are destined for long aging. Premium reds will benefit from the use of this enzyme tremendously, as it will result in a more structured wine, with deep, stable color.
Lallzyme EX-V is a pectinase with cellulase and hemicellulase side activities for red wines intended for aging. it has a specific action on both grape cell walls and cell membranes. This action allows for a complete and rapid release of anthocyanins and a more efficient release of tannins, leading to stable anthocyanin-tannin bonding. The end result of this bonding is a more structured wine, with a deep stable color that will last throughout its years of aging. Aromatic profile analysis indicates that Lallzyme EX-V increases the release of aromatic compounds while respecting the varietal characteristics of the grape.
Use .075 g/ gal must.
Store at room temperature, close to 25 C° (77 F°). Once rehydrated use within a few hours.
0.6g – $2.99
6g – $9.99
Mocha Liquid Oak Tannin – 4oz Mocha Liquid Oak Tannin brings out the character of a heavy toast barrel, slightly smoky with chocolate coffee undertones.
Liquid oak tannins from Toasted Oak Inc. contain only water and tannin from 3 year old seasoned French oak.
Usage: Bench/taste trials are the best way to determine proper dosage for your wine. Generally one may use 0.66 oz per 5-7.5 gal of wine; less with white wines. Mix directly into finished wine 2 weeks prior to bottling. Keep refrigerated.
2oz – $14.99
4oz – $21.99
FermCap® S is a unique emulsion of an extremely effective surface active agent Dimethylpolysiloxane which prevents foam formation by reducing surface tension. It is used to control foam in kettle and during fermentation. It is completely removed from the beer after fermentation by the yeast and filtration. As a result of preserving hydrophobic beer proteins in solution it actually improves beer foam retention in the finished beer.
The desired level of foam control can be best achieved by experimental use of FermCap® S to achieve optimum control by the brewer.
Addition rates from 1 – 8 ml/hl are normally required, but more than one addition and/or higher rates of use may be required when any or all “high foam” factors are present.
To be used as a antifoam agent during the fermentation step of the brewing process, the dose rate is dependent on wort composition, gravity and fermentation conditions
The ingredients of this product may settle. For best results, the closed package should be shaken vigorously before use. Do not freeze, store below 90º F.
Application rate: 1 – 8 mls
1oz – $4.99
Five Star Defoamer 105 prevents and eliminates excessive foam in boil kettles and fermenters. Keep your brew day easier by stopping boil-overs before they happen. 10% silicon based.
Add as needed but begin with only a couple of drops.
2oz – $8.99
In wine, used to kill naturally occurring microorganisms and prevent spoilage. Also works as an antioxidant. Add at a rate of 1 tab/gallon to achieve 75 ppm free SO2.
Can also be added to water to remove chloramine (1 tab is sufficient for roughly 5-20 gallons). Simply crush up one campden tablet, drop it in your brewing water prior to adding anything else, and proceed as normal!
10pk – $1.50
25pk – $2.50
2oz (~110pk) – $5.99
At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and equipment.
The amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively “wipes the slate clean” for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation.
In addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.
In addition, it’s important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely.
1oz – $3.99
2oz – $4.99
4oz – $6.99
1lb – $12.99
Sodium Metabisulfite is a versatile winemaking agent used primarily as an antioxidant, sterilant, and stabilizer. It prevents most wild microorganisms from growing, and it protects both the color, and delicate flavors of wine. Sodium metabisulfite will lose its effectiveness over time, so a good rule of thumb is to replace your supply at least annually. Old metabisulfite can be used as sanitizer.
For pretreatment of must, dose up to 1/4 tsp. per 6 gallons of must to provide 75 ppm of SO2.
To stabilize fermented wine, dose up to 1/4 tsp. per 6 gallons of finished product for solid protection of wine and to allow for back sweetening of wine with no additional fermentation.
To use as a general sanitizing solution, dilute 2 tsp. of metabisulfite in a standard size spray bottle with water to provide a 1% solution suitable to spray all equipment used in the winemaking process. Or, add 2 oz per gallon of water.
2oz – $2.99
4oz – $3.99
1lb – $9.99
Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine’s pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a “geranium” smelling off-flavor.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
10g – $2.99
1oz – $3.99
1lb – $23.00
Acid reduction powder 1 – 1/3 tsp / U.S. gallon prior to fining lowers acid 0.1% Cold stablize before racking off the tartrate precipitate. NOT recommended to reduce acid than 0.3% or to use on wines higher than 3.5
1oz – $2.99
2oz – $3.99
1lb – $9.99
Sodium Benzoate FCC is a sodium salt of benzoic acid and is a food preservative. It exhibits anti-fungal properties and prevents food from spoiling. Sodium Benzoate also balances a recipe’s pH level and increases overall acidity of a food. Sodium benzoate was the first preservative allowed by the FDA for use in food products. It is widely used in soft drinks for these purposes and increases flavor in foods such as pickles, jams, fruit juices, and sauces.
As an ingredient in personal care products, Sodium benzoate is also used a a preservative and corrosion inhibitor. Many cosmetics contain metal additives which sodium benzoate prevents from oxidizing otherwise know as rust.
Pareve certified and allergen free.
Sodium Benzoate is a white powder with a pH value of 7.0-8.5 at 144.1 g/l at 25°C. It is water soluble at 630 g/l and is stable under normal conditions but should be kept away from moisture during storage.
1oz – $1.99
1lb – $13.99
For sterilising wooden barrels, spaces, etc. Doesn’t drip. Dosage: 1/2 wick per 100 l barrel space.
How to use and maintain a wooden barrel The use of wooden barrels will provide your wine/beer with an incomparable aroma. A badly maintained barrel, however, will lead to problems and infections. Therefore, proper maintenance is vital. Below are a few hints:
Preparing/disinfecting a new barrel: Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 4 to 5 days. Then empty the barrel, let it drain thoroughly and disinfect by means of a sulphur wick. Immediately fill with wine (filling gently). New barrels release many tannins,so do not allow the wine to mature in the barrel for too long and regularly check the taste!
Preparing a used barrel: Thoroughly clean the barrel using water-free soda (1 kg soda to 10 litres of hot water). Use, if possible, a brush or chain to scrub the inner wall, then rinse thoroughly with clean water. Fill the barrel with a solution of 10 g of tartaric acid per litre of water and leave to soak for 2 to 3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a sulphur wick (1/4 wick / 100 litres).
Storing an empty barrel: Wooden barrels are not intended to be stored empty! If this should occasionally be necessary, never leave dregs or wine residue in the wooden barrel! After siphoning off always rinse immediately with clean water. Then let the barrel drain for a day and burn a sulphur wick (1/4 wick / 100 litres contents). Seal the barrel well with a wooden or silicone stopper and store in a humid and cool place (70% humidity, 12 to 17 °C). Burn a piece of sulphur wick once again every three months.
Single – $3.00
10pk – $14.00
Soda Ash, also known as sodium carbonate (Na2CO3), is the sodium salt of carbonic acid (soluble in water). Primarily used to remove tartrates in wine barrels. Use two ounces of soda ash for each three gallons of water. Fill the barrel half full with water as hot as you can get it. Then add the soda ash that has previously been dissolved in a little hot water. Shake or roll the barrel until the solution is well mixed. Now finish filling with water as hot as you can get it. Bung the barrel tight and roll it around to agitate it. Roll the barrel several times during a 12-hour period. Then empty it and rinse several times until all the solution has been washed out.
When making a wine kit from concentrate you will often add the bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.
1oz – $0.50
1lb – $4.99
5lb – $14.99
Preparation of selected bentonites and soluble casein.
Prevents oxidation, the risk of “browning” and maderization.
Retains freshness, fruitiness and hue in wines.
Acts as a clarifying agent, resulting in improved filterability.
Contributes towards protein stability in wines.
bentonite on the first day. This happens for a few reasons. It is used as a nucleation sites for the removal of CO2. Additionally, the bentonite is moved all around the wine by the CO2 and thus less can be used more efficiently in a shorter time period.