Additives, Spices, and Oak

A fining agent that also reduces astringency by removing tannin. Use 1/2 to 1 teaspoon per 5 gallons.

An anti-foam agent that can be used during fermentation to eliminate messy blowoff. Can also be added during the boil to reduce the risk of boilove...

Now, you have the POWER! With the Excalibur Stainless Steel Wine Infuser at your side, you wield the magic to infuse your homemade wine with an inc...

Chunks of ginger root coated with sugar.These tender baby ginger roots are harvested when they're the most flavorful, but not harsh. They're then c...

Coriander has a spicy, slightly lemony aroma and flavor. Finely crush the seeds and add at the end of the boil for spiced beer and Belgian ales (pa...

A "warm-tasting" spice, used in ciders, holiday ales, and pumpkin beers.

Calcium Chloride lowers mash pH; 1 gram per gallon adds 72 ppm calcium, 127 ppm chloride. Calcium Chloride is hydrated calcium chloride used to cor...

Roasted Cacao nibs from Ecuador. Cacao nibs are the crushed seeds of the cacao plant from which chocolate is made. They can be used to add a r...

Subtle and elegant. Medium, medium plus, and heavy toasted French oak imbue the wine with delicate notes of spice, vanilla, caramel, tea, toffee, a...

Biofine Clear is a clarifying agent designed to drop yeast and haze-forming particles out of your beer. Highly effective, Biofine Clear will make b...

These Barrel Mill Premium Oak Barrels are made of smooth, clear, premium, slow-growing Minnesota White Oak. Built by hand and toasted to perfection...

These Barrel Mill Premium Oak Barrels are made of smooth, clear, premium, slow-growing Minnesota White Oak. Built by hand and toasted to perfection...

10 gallon wine barrel, medium-plus toast American oak. American oak has a much more pronounced aroma than French oak. It imparts more flavor faster...

Amylase Enzyme is typically used by all-grain brewers to add to a high adjunct mash that may be low in enzymes to aid in converting starches into s...

When added to the mash, this combination of buffer salts keeps the mash pH at 5.2--regardless of the pH of your brewing water. In our tests, we hav...