Burton Water Salts/water crystals Burton Water Salts/Crystals is a water conditioner. Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. They are used to adjust water hardness, mainly for the production of Pale Ales. Add one teaspoon (for a five gallon batch) to wort during last 15 minutes of boil time.Usage: 1 package per 5 gallons to harden the water and add nutrients to the yeast. 1 Packet   SKU: ADD0002,  Ship Wt: 1 oz.      $1.05       QTY:

Acid Blend Acid Blend is a combination of citric,malic,and tartaric acids used to increase the acidity of wine. Usage varies depending on the acidity of the wine or must. An Acid Test Kit should be used to determine the acidity and usage. Acid Blend is a blend of the three most common acids found in fruit: citric, malic and tartaric. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Acid Blend adds a liveliness to the wine and helps to bring out it`s fruity flavors. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH Strips or a Acid Test Kit. Or follow a reliable recipe. DIRECTIONS: Before Fermentaton: Dissolve the required amount of Acid Blend directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4. One level teaspoon of Acid Blend will raise the acid content of on U.S. gallon by .15%-tartaric. At Bottling Time: Sometimes wines will not taste their best, even when they are at their opimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Acid Blend, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch. INGREDIENTS: 33% citric acid, 33% malic acid, 33% tartaric acid. 4 Oz.   SKU: ADD0104,  Ship Wt: 8 oz.      $2.90       QTY:          8 Oz.   SKU: ADD0108,  Ship Wt: 1 lb.      $4.45       QTY:          1 lb.   SKU: ADD0110,  Ship Wt: 2 lb.      $6.75       QTY:

Amylase Enzyme New size 1.5oz. Amylase Enzyme converts startches to fermentable sugars, ensuring complete fermentation. Amylase Enzyme - 1 oz. Used during the mashing process to increase enzymes. Increases efficiency and reduces conversion time by rapidly reducing insoluble and soluble starch by splitting starch molecules into many partially-fermentable dextrins and maltotriose. Given a long enough "rest," the amylase can dismantle all the dextrins to maltose, glucose, and small, branched limit dextrins. 1.5 Ounce   SKU: ADD0004,  Ship Wt: 2 oz.      $1.90       QTY:

Anti Flor - FlorstopTablets Anti Flor / Florstop tablets are used to prevent film from forming on wine. For use with for demijohns, barrels and stainless steel tanks. It comes from Italy and is used as a layer of protection on top of the wine instead of olive oil. Instructions in Italian. Antiflor Fusti (2) Tablets UNAVAILABLE   SKU: ADD0016,  Ship Wt: 4 oz.      $2.65       QTY:          Antiflor Tablets for DEMIJOHN   SKU: ADD0016B,  Ship Wt: 4 oz.      $1.69       QTY:          Florstop Vashe (2) Tablets for Tanks   SKU: ADD0016C,  Ship Wt: 4 oz.      $2.95       QTY:

Anti-Foam Agent for Beer and Wine A powdered, food-grade silicone used to reduce excessive foaming during fermentation. You add up to one gram of the Anti-Foam powder per gallon of beer or wine prior to fermentation to prevent foam from pushing up and clogging your airlock. It can also be added during the boiling stage of brewing to prevent messy boil-overs! The Anti-Foam will not affect the finished flavor, appearance or head retention of your beverage. 5 gram package sufficient for 5 to 6 gallons. Anti-foam for wine or beer   SKU: ADD0007,  Ship Wt: 0.4 lb.      $1.20       QTY:

Ascorbic Acid Add 1 teaspoon per 5 gallons at bottling to prevent oxidation. 2 oz. Ascorbic Acid TEMPORARILY UNAVAILABLE   SKU: ADD0001,  Ship Wt: 4 oz.      $3.89       QTY:          1 oz. Ascorbic Acid   SKU: ADD0001A,  Ship Wt: 2 oz.      $2.80       QTY:

Bocksin This material is used to eliminate or reduce the hydrogen sulfide odor (rotten eggs smell) in wines. Description: This solution of silicium dioxide removes H2S (hydrogen sulfide) odors and related off-flavors in wine. An indication of H2S is the smell of rotten eggs. Use: Add 30 ml. (1 oz) per 6 gallons of wine. Stir thoroughly and wait 24 hours. Rack without disturbing the sediment. It is recommended to filter the wine after treatment. If the wine becomes cloudy, treat with finings. 110ml (Approx. 4oz.)   SKU: ADD0010,  Ship Wt: 6 oz.      $11.30       QTY:

Calcium Carbonate Calcium Carbonate is used to lower the acidity of wine. Usage: 1/2 oz. per 5 gallons. 4 oz.   SKU: ADD0704,  Ship Wt: 6 oz.      $1.60       QTY:

Calcium Chloride Flakes Calcium Chloride Flakes / Granular for use in beer making. 8 oz.   SKU: ADD2308,  Ship Wt: 10 oz.      $1.80       QTY:

Campden Tablets Campden Tablets are easy-to-use capsules of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in must. Crush into a powder before using. Usage: 1 tablet per gallon of wine, added after crushing and disolving, at bottling time. 25 Tablets   SKU: ADD2025,  Ship Wt: 2 oz.      $1.39       QTY:          50 Tablets   SKU: ADD2050,  Ship Wt: 4 oz.      $1.94       QTY:          100 Tablets   SKU: ADD2100,  Ship Wt: 6 oz.      $2.75       QTY:

Citric Acid Citric Acid is used to balance the acidity of wine. Citric Acid is the primary acid found in fruits such as oranges, lemons and pineapples. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Citric Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors. Preferred Acid for fruit wines is ACID BLEND unless otherwise stated. TARTARIC ACID is preferred for Grapes. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH Strips or a Acid Test Kit. Or follow a reliable recipe. DIRECTIONS: Before Fermentaton: Dissolve the required amount of Citric Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4. One level teaspoon of Citric Acid will raise the acid content of on U.S. gallon by .15%-tartaric. At Bottling Time: Sometimes wines will not taste their best, even when they are at their opimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Citric Acid, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch. 4 oz.   SKU: ADD0204,  Ship Wt: 6 oz.      $2.40       QTY:          8 oz.   SKU: ADD0208,  Ship Wt: 1 lb.      $4.24       QTY:          1 lb.   SKU: ADD0210,  Ship Wt: 2 lb.      $6.89       QTY:

Dried Elderberries Sambucus nigra. Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine. The appearance of berries on the bushes is said to have signaled farmers when to sow their wheat. Dried Elderberries Usage: 4oz. - 8 oz. per gallon of wine. Smaller amounts for additions in red wines. 4 oz.   SKU: ADD2002,  Ship Wt: 8 oz.      $6.15       QTY:          8 oz.   SKU: ADD2002A,  Ship Wt: 1 lb.      $9.50       QTY:

Dried Wormwood Wormwood has a long tradition of use in brewing. This wonderful alternative to hop usage will add strength and fragrancy to any Ale. Wormwood has a mild minty licorice aroma, but it has extremely strong herbal bittering properties and perhaps is the most potent bittering herb. Dried Wormwood   SKU: ADD0006,  Ship Wt: 1 oz.      $2.98       QTY:

Fermentap Lallzyme EX Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, spicy flavors in wine. Used primarily in red wines for the aforementioned reasons, it can also be used in white wines for increased extraction. Based on the activity of a blend of cellulases, hemicellulases, and pectinases, this preparation aids in the extraction, then stabilization of water soluble phenols found in cells of grape skins. A dry, granular product requiring no special storage conditions prior to use. To use dissolve Lallzyme EX into a sufficient amount of water (usual ration is 1:100) and add to must along with your other additions prior to onset of fermentation. Fermentap Lallzyme EX   SKU: ADD0351,  Ship Wt: 0.2 lb.      $1.75       QTY:

Five Star pH Stabilizer A proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in your mash & kettle water at a pH of 5.2 regardless of the pH of your water. Five Star pH Stabilizer will optimize enzymatic activity, helps clarify your wort and often increases your starting gravity. It is safe for your mash and will not add any flavors to your beer. Add 1 tablespoon per 5 gallons of mash or sparge water. One jar will treat over 48 five-gallon batches. pH Stabilizer   SKU: ADD0002A,  Ship Wt: 8 oz.      $12.95       QTY:

Gypsum Gypsum is calcium sulfate. Used to add permanent hardness to brewing water. 2 oz.   SKU: ADD0005,  Ship Wt: 4 oz.      $1.19       QTY:

Irish Moss Irish Moss is used as a fining agent. It helps to coagulate haze forming proteins, thereby reducing the haze. Usage: 1 teaspoon per 5 gallons. 1 Ounce   SKU: ADD0008,  Ship Wt: 3 oz.      $1.59       QTY:

Lactic Acid Lactic Acid is used to control ph in the brewing process. Addition lowers ph. Usage varies. 4 oz.   SKU: ADD2202,  Ship Wt: 6 oz.      $3.35       QTY:

Licorice Sticks Licorice Sticks (Unsweetened Licorice) gives a faint flavor and aids in head retention. 1 Stick   SKU: ADD0009,  Ship Wt: 2 oz.      $1.69       QTY:

Lysozyme Lysozyme is used to hinder or block a Malolactic Fermentation. Usage: 2oz. per 50 gallons. 2oz. Powder comes complete with instructions. 2 Ounces Powder   SKU: ADD0017,  Ship Wt: 8 oz.      $21.95       QTY:

Malic Acid Malic Acid is used to balance the acidity of wine. Malic Acid is the primary acid found in fruits such as oranges, lemons and pineapples. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Malic Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors. Preferred Acid for fruit wines is ACID BLEND unless otherwise stated. TARTARIC ACID is preferred for Grapes. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH Strips or a Acid Test Kit. Or follow a reliable recipe. DIRECTIONS: Before Fermentaton: Dissolve the required amount of Malic Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4. One level teaspoon of Malic Acid will raise the acid content of on U.S. gallon by .15%-tartaric. At Bottling Time: Sometimes wines will not taste their best, even when they are at their opimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Malic Acid, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch. 4 oz.   SKU: ADD0304,  Ship Wt: 6 oz.      $2.40       QTY:          8 oz.   SKU: ADD0308,  Ship Wt: 1 lb.      $4.25       QTY:          1 lb.   SKU: ADD0310,  Ship Wt: 2 lb.      $6.89       QTY:

Muntons Kreamy X Primer with Heading Powder Muntons new Kreamy X has been designed to offer a simple solution to the home beer maker who wants to improve his beer in as simple and economical way as possible. KreamyX contains 200g of a blend of spray dried malt extract, dextrose and heading agent which is simply added in place of priming sugar to any beer kit. The dextrose contains simple sugars which will encourage the rapid priming fermentation ensuring little opportunity for any contamination at the priming stage. The spray malt portion and heading agent of the KreamyX will improve head formation and head retention, overall flavour and increase the resultant body of the beer, making your beer more like the commercial equivalent. Muntons Kreamy X is simple to use. Just follow the instructions provided on your beer kit substituting Kreamy X where sugar is used at the priming stage. Try the new Kreamy X and you will be amazed at the improvement in your final beer. Kreamy X 7oz. pack for single use   SKU: SUG0201,  Ship Wt: 1 lb.      $3.35       QTY:

Oak Chips - French Medium Toast usage 2-4 oz for 5 gallons. Steam for 5 minutes prior to adding to wine or wort. Much softer and more vanilla like taste then American Oak. Leave for 6-8 weeks or until desired taste. 4 oz    SKU: CLR3F04,  Ship Wt: 0.5 lb.      $3.25       QTY:          1 lbs   SKU: CLR3F10,  Ship Wt: 2 lb.      $9.50       QTY:

Oak Chips - American Medium toast. Usage 2 oz per 5 gallons. Steam for 5 minutes prior to usage in wine or beer. Add loose or inside strainingbag. Leave for 4-8 weeks. or to taste 4 oz Medium toast   SKU: CLR3P04,  Ship Wt: 0.5 lb.      $1.79       QTY:          1 lbs Medium Toast   SKU: CLR3P10,  Ship Wt: 2 lb.      $5.50       QTY:          4 oz Heavy Toast   SKU: CLR3T04,  Ship Wt: 0.5 lb.      $1.89       QTY:          1 lbs Heavy Toast   SKU: CLR3T10,  Ship Wt: 2 lb.      $5.86       QTY:

Oak Essence This is the flavor and aroma essence of oak, steam-extracted and concentrated. Use this to add oak flavor and aroma to beer or wine. It's best to blend to taste just before bottling. 4oz. Bottle. Add to taste. Oak Essence 4oz.   SKU: CLR3001A,  Ship Wt: 8 oz.      $5.75       QTY:

Oak Extract - Sinatin 17 Without a doubt oak extract is the most convenient way to get oak flavour and aroma in your wine. All you do is add a measured amount of the liquid to your wine, stir, and taste. Once it tastes oaky enough, you can go ahead and bottle it! What it is: French oak chips extracted in a suspension of ethyl alcohol. When to Use: Just prior to bottling. Benefits: Immediate impact of oak flavour on wine, and not messy. Over-oaking is impossible to reverse - start with half the amount, and taste to see what you think. 1oz. package suff. 6 gallons. Oak Extract - Sinatin 17   SKU: CLR3001,  Ship Wt: 0.5 lb.      $5.75       QTY:

Orange Peel Orange Peel can be used to add flavor to beer or wine. One of the most poplular specialty herbs, key ingredient in Belgian style white beers; use 1/2 oz. to one oz. depending on your taste for 5gl. batch of beer. Add the last 15 to 20 minutes from the end of the boil. 1 oz.   SKU: ADD2006,  Ship Wt: 2 oz.      $2.25       QTY:

Paradise Seeds (Grains of Paradise) Also called "Grains of paradise", "Guinea grains" and "Melegueta pepper", these small seeds look like cardamom but have a character all their own. The spice is native to West Africa and during medieval times was used to flavor food. It has also been used as a pepper substitute. While it does have a peppery zing, it also has notes of citrus and an "earthy" pine aroma. 2 gram package. Paradise Seeds 2 gram package   SKU: ADD2010,  Ship Wt: 2 oz.      $1.69       QTY:

Pectic Enzyme Liquid Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Liquid Pectic Enzyme is added to crushed fruit to increase juice extraction. Pectic enzyme increases juice yields and eliminates pectin haze from wines made from pectin rich fruits. Useage: 1/4 teaspoon per 5 gallons of wine. 1/2 oz.   SKU: ADD0L10,  Ship Wt: 1 oz.      $2.95       QTY:

Pectic Enzyme Powder Pectic Enzyme Powder eliminates pectin haze from wines made from pectin rich fruits. Add to crushed fruit prior to fermentation to increase juice extraction and color. Enhances clarification when fermentation has finished by destroying suspended pectin particles. If adding to wine musts, add 1/2 teaspoon per gallon before start of fermentation. 1 oz.   SKU: ADD0L10B,  Ship Wt: 2 oz.      $2.29       QTY:

Polyclar PVPP Finish agent. Stabilising additive for wine or beer. Removes polyphenolic compounds and oxidised melanoidins. Usage 1/4oz for 5 gallons of wine. Or 1/2oz per 5 gallons of beer. Make slurry, add to wine or beer. Rack and or filter after 5 to 7 days. 1/2oz   SKU: CLR0004,  Ship Wt: 0.2 lb.      $1.79       QTY:

Potassium Bicarbonate Potassium Bicarbonate is used ti reduce the acidity of wine or musts. 5 oz.   SKU: ADD0705,  Ship Wt: 8 oz.      $3.90       QTY:

Potassium Metabisulfite Sulfites are one of the most important additives in winemaking. They are used to control spoilage during the harvest and the crush by inhibiting bacteria and wild yeast; they also act as a preservative during storage by continuing to inhibit spoilage organisms and scavenge oxygen. Sulfite solutions can also be used to sanitize winemaking equipment. Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into wine must. Use 1/4 teaspoon per five gallons to add 50 ppm. Or, mix 1/4 pound in 1 quart of water to make a stock solution; 1 teaspoon of stock solution in one gallon of must yields 50 ppm sulfur dioxide. Potassium Metabisulfite is an antibacterial agent identical in use to Sodium Metabisulfite but it does not add sodium to the wine. 2 oz.   SKU: ADD0802,  Ship Wt: 4 oz.      $1.35       QTY:          4 oz.   SKU: ADD0804,  Ship Wt: 6 oz.      $1.90       QTY:          8 oz.   SKU: ADD0808,  Ship Wt: 1 lb.      $3.35       QTY:          1 lb.   SKU: ADD0810,  Ship Wt: 2 lb.      $6.40       QTY:

Potassium Sorbate Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. Potassium Sorbate is used to slow down yeast growth and inhibit fermentation. 1 packet is good for up to 10 gallons. 1/2 Ounce   SKU: ADD0011,  Ship Wt: 1 oz.      $0.85       QTY:

Scale - with Bowl Estilo Multifunction Spring Scale: Displays in pounds and ounces and grams. Maximum capacity: 6.5 lbs / 3000 gr. Graduation: 1 oz. / 25 gr. Tare feature subtracts the container's weight to obtain the weight of its contents. Stylish design. Bowl inverts over the scale for easy storage. Easy to read dial. Color will vary Estilo Spring Scale   SKU: EQP6016D,  Ship Wt: 2 lb.      $17.95       QTY:

Servomyces Servomyces is a nutritional yeast supplement. Servomyces enables any yeast strain's ability to incorporate essential nutrients into its cellular structure. Tested in breweries around the world, it has been proven to: Cuts down fermentation time Increase flocculation Greatly reduce harsh sulphur notes Improve the health and viability of yeast. Reduce levels of diacetyl at the end of primary fermentation Produce faster, more complete attenuations Increase yeast production for a better harvest Improve the quality of the finished product Recent developments have made Servomyces available to homebrewers and home winemakers. Each packet contains 6 capsules, which can each be used for a 5-gallon (20 to 25L) batch of beer, wine, mead or cider. The instructions are listed below: Add 1 capsule 10 minutes prior to the end of the boil. OR, If your fermentation does not require a boil, open the capsule and pour in the Servomyces, since the capsule requires boiling to melt. Pack of 6 Capsules   SKU: ADD0020,  Ship Wt: 2 oz.      $10.75       QTY:

Sodium Metabisulfite Sodium Metabisulfite is an antibacterial agent identical to Potassium Metabisulfite. Also used in a water solution to sterilize equipment. For wine makers. 2 oz.   SKU: ADD0902,  Ship Wt: 4 oz.      $0.99       QTY:          4 oz.   SKU: ADD0904,  Ship Wt: 6 oz.      $1.55       QTY:          8 oz.   SKU: ADD0908,  Ship Wt: 1 lb.      $2.65       QTY:          1 lb.   SKU: ADD0910,  Ship Wt: 2 lb.      $3.95       QTY:

Spice Blend Spice Blend is a blend of orange, cinnamon, allspice and clove. 1 oz.   SKU: ADD2005,  Ship Wt: 2 oz.      $1.35       QTY:

Spruce Essence Spruce essence is used to make spruce beer. Average Usage: 1 teaspoon per gallon. 2 Ounces   SKU: ADD0013,  Ship Wt: 4 oz.      $6.50       QTY:

Tannin - Dry Tannin is found in the skins and stems of grapes. It adds astringency or zest to wine. It aids in the clearing process. 1/2 Ounce Dry   SKU: ADD0014,  Ship Wt: 1 oz.      $1.25       QTY:          2 Ounce Liquid   SKU: ADD0014B,  Ship Wt: 6 oz.      $2.79       QTY:

Tannin Liquid Liquid Wine Tannin is a liquid form of premium Skivajuab wube tannin extracted from the heart if European/Spanish chestnut tree. It is similar to Tanin Oenologique from France and is used instead of powder when a very small amount of tannin is required Click Here for Details  2 Ounces   SKU: ADD0014B,  Ship Wt: 4 oz.      $2.79       QTY:

Tannisol Tannisol preserves and helps clear wine; sufficient for 100 gallons. 10 Tablets / Package   SKU: ADD0015,  Ship Wt: 8 oz.      $9.85       QTY:

Tartaric Acid Tartaric Acid is used to balance the acidity of wine. Tartaric Acid is the primary acid found in fruits such as oranges, lemons and pineapples. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Tartaric Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors. Preferred Acid for fruit wines is ACID BLEND unless otherwise stated. TARTARIC ACID is preferred for Grapes. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH Strips or a Acid Test Kit. Or follow a reliable recipe. DIRECTIONS: Before Fermentaton: Dissolve the required amount of Tartaric Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4. One level teaspoon of Tartaric Acid will raise the acid content of on U.S. gallon by .15%-tartaric. At Bottling Time: Sometimes wines will not taste their best, even when they are at their opimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Tartaric Acid, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch. 4 oz.   SKU: ADD0404,  Ship Wt: 6 oz.      $3.85       QTY:          8 oz.   SKU: ADD0408,  Ship Wt: 1 lb.      $6.85       QTY:          1 lb.   SKU: ADD0410,  Ship Wt: 2 lb.      $10.45       QTY:

Traceable Spatula Balance Unique spatula both scoops material and instantly displays weight. Balance with digital display is located in the easy-to-grip handle. Chemical/corrosion-resistant ABS plastic construction allows transferring of materials without sticking. Spatula balance is suitable for transferring and weighing crystals, granulated material, solids, liquids, precipitates, and chemicals. Large scoop minimizes spilling. Three-position soft-touch keys in the handle activate tares, hold (freezes the display), and gram/ounce functions. LCD indicates low battery. See-through scoop detaches from balance for effortless dishwasher-safe cleaning. A certificate is provided to indicate instrument traceability to standards provided by the National Institute of Standards and Technology. Weight Range: 0 to 300 grams (0 to 10.58oz.) Readability 0.1 gram to 0.005 oz. Accuracy +/- 0.2gram, Tare to capacity, Power (2) AAA batteries (Included). Traceable Spatula Balance    SKU: EQP6046,  Ship Wt: 1 lb.      $39.95       QTY:

Vanilla Bean There is no substitute for our Premium Tahitian Vanilla Bean! With their fruity flavor and floral aroma, they make a wonderful addition to your beer recipe. Also delicious for cooking and baking. Vanilla Bean   SKU: ADD2007,  Ship Wt: 2 oz.      $3.29       QTY:

Whirlfloc Whirlfloc is Irish Moss prepared in a quick disolving, highly soluable tablet form. It is a fining agent that helps to coagulate haze forming proteins, thereby reducing the haze. Usage: 1 tablet per 5 gallons. 10 Tablets / Package   SKU: ADD0008A,  Ship Wt: 8 oz.      $1.80       QTY:

Yeast Energizer Yeast Energizer: A super nutrient with many vitamins and trace elements. Used to make wine with high alcohol content or for fruit lacking nutrients. Encourages wine to referment when it has stopped too soon. Usage: 1/4 teaspoon per gallon. 1 oz   SKU: ADD0018,  Ship Wt: 2 oz.      $2.39       QTY:

Yeast Nutrient Yeast Nutrient (Fermax) acts as a food for the yeast and promotes rapid starting and complete fermentation. It stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in natural nutrients, such as white wines and meads. Some winemakers add it to every fermentation. Usage: 1/2 teaspoon per gallon. 4 oz.   SKU: ADD0504,  Ship Wt: 6 oz.      $2.90       QTY:          8 oz.   SKU: ADD0508,  Ship Wt: 1 lb.      $4.45       QTY:          1 lb.   SKU: ADD0510,  Ship Wt: 2 lb.      $6.75       QTY:

Yeast Starter Yeast starter for beer or wine. Sufficient for 5 to 10 gallons. Does not contain yeast. 2 oz.   SKU: ADD0019,  Ship Wt: 4 oz.      $2.15       QTY: