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Calcium Sulfate (Gypsum) 4oz Calcium Chloride 4oz Calcium Carbonate 4oz Potassium Campden Tablets (100 per pack) Five Star 5.2 pH Stabilizer
Calcium Chloride 4oz
Our Price: $1.99
Calcium Carbonate 4oz
Our Price: $1.99
Adds hardness to brewing water.
Decreases mash pH.
Adds hardness to brewing water.
Decreases mash pH.
Increases mash pH.
Typically used for dark beers.
Used to remove chloramines from brewing water.

Lock your mash and kettle water at a pH of 5.2

White Labs Clarity Ferm Irish Moss (1 oz) Whirlfloc tablets (25 pack) Five Star kettle defoamer (2 oz) Cocoa nibs (4 oz)
White Labs Clarity Ferm
Our Price: $3.99
Irish Moss (1 oz)
Our Price: $1.50
Cocoa nibs (4 oz)
Our Price: $4.99
Reduces chill haze in beer.
Can also be used to produce gluten reduced beers.
Kettle fining agent derived from seaweed.
Coagulant and fining agent. 10% silicone food-grade emulsion designed to control foam. Cocoa nibs are the crushed and roasted shell of cocoa beans.
Malic Acid (2 oz) Citric Acid (2 oz) Wine yeast nutrient - DAP with Urea Fermcap S (1/2 fluid oz) Speedy Bentonite (2 oz)
Malic Acid (2 oz)
Our Price: $2.99
Citric Acid (2 oz)
Our Price: $1.99
Speedy Bentonite (2 oz)
Our Price: $2.99
One teaspoon per gallon will increase acidity by 0.1%
Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective.
In addition, this acid can increase acidity at a ratio of 0.1% for each teaspoon per gallon. Adding too much, however, will create a very tart flavor.
Diammonium Phosphate stimulates yeast growth. Extremely effective surface agent that reduces surface tension.
Reduces foam during fermentation.
Potassium Sorbate (1 oz) Alpha Amylase Enzyme 4g Potassium Metabisulfite (2 oz) Super Kleer Tartaric Acid (2oz)
Alpha Amylase Enzyme 4g
Our Price: $3.50
Super Kleer
Our Price: $3.99
Tartaric Acid (2oz)
Our Price: $3.79
Potassium Sorbate dissolves completely in wine to prevent yeast from fermenting. Use as a mashing aid to help convert mash starches to fermentable sugars. Potassium Metabisulfite is a widely used winemaking agent; it effectively kills wild yeast and bacteria. 2-Stage finings for beer, wine and spirits.
Still Spirits Turbo Clear Acid Blend (8oz) Lactic Acid (5 oz) Wine yeast nutrient - DAP (8 oz) Biofine Beer Fining (1/2 oz)
Acid Blend (8oz)
Our Price: $3.99
Lactic Acid (5 oz)
Our Price: $4.99
Quickly clear your turbo wash. Blend of tartaric, malic and citric acids. Can be used in brewing to lower the mash pH. Can also be added as a final flavoring to increase tartness. Wine yeast nutrient. Kerry Biofine accelerates the sedimentation process and produces a more compact, clearly delineated sedimentary layer at the bottom of the beer.
Still Spirits Turbo Carbon Biotin Powder yeast nutrient (2 oz) Pectic Enzyme (1oz) Sparkolloid Wine Tannin (1 oz)
Pectic Enzyme (1oz)
Our Price: $2.49
Sparkolloid
Our Price: $3.50
Wine Tannin (1 oz)
Our Price: $2.99
For the ultimate spirit quality! Turbo Carbon is specifically designed for use during fermentation.
Removes impurities not taken out by post distillation filtration.
Biotin Powder Yeast Nutrient contains Thiamin, Vitamin B Complex, Biotin, and Pasteurized Yeast Cells. Increases juice yield in fruits by breaking down the cellular structure of pectins.
Eliminates pectin haze from wines made with pectin rich fruits.
A poly-saccharide mixed with diatomaceous earth.
Potassium Bicarbonate (2oz) Ascorbic acid (2 oz) Five Star 5.2 pH Stabilizer Pectic Enzyme (1 lb) White Labs Ultra-Ferm WLN4100
Ascorbic acid (2 oz)
Our Price: $1.99
Pectic Enzyme (1 lb)
Our Price: $12.99
Ascorbic acid ( vitamin C) is used as a antioxidant before bottling. Lock your mash and kettle water at a pH of 5.2

Increases juice yield in fruits by breaking down the cellular structure of pectins.
Eliminates pectin haze from wines made with pectin rich fruits.
ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger.