Additives

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5.2 Mash Stabilizer pH5.2 - Barley & Vine
$ 14.99
What is Mash pH Stabilizer? A proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the pH of your water allowing for more consistent brewing.
What is Mash pH Stabilizer? A proprietary blend of food-grade phosphate buffers (similar to brewer's salts) that will lock in...
Amylase Enzyme - Barley & Vine
$ 2.49
What is Amylase Enzyme? What does Amylase Enzyme do? An additive that helps break down starches into fermentable sugar. Amylase enzyme lowers final gravity of the fermented beer or wash, reduces the resulting body and increases alcohol content. How much amylaze enzyme do I use? Usage varies. 1 teaspoon in a 5-6 gallon batch. Breaks 1,4 linkage in the original starch during liquefication, producing fermentable dextrin and a small amount of maltose. Leaves 1,6 links, therefore is self-limiting. Use if you have a starch problem in storage, or in light beers. Gluco-Amylase Enzyme is added to mash at room temperature to convert starchy dextrins into fermentable sugars. Used in production of whisky and light beer. Use between 2-4 ounces per 100 pounds of grain or starch, such as potatos. Available in 1.5 ounce and 1 pound quantities. 
What is Amylase Enzyme? What does Amylase Enzyme do? An additive that helps break down starches into fermentable sugar. Amylase...
Ascorbic Acid, 2 Ounces - Barley & Vine
$ 4.99
What is Ascorbic Acid? Ascorbic acid ( vitamin C) is used as a antioxidant before bottling. What does ascorbic acid do in wine? Prevents oxidation How much Ascorbic acid do I put in my wine? Use 1 teaspoon per 5 gallons at bottling.
What is Ascorbic Acid? Ascorbic acid ( vitamin C) is used as a antioxidant before bottling. What does ascorbic acid...
Bentonite - Barley & Vine
$ 3.49
Bentonite is used to clarify both red and white wines. Bentonite is highly recommended for white wines because it prevents haze caused by proteins naturally in the juice. It helps your wine to be more drinkable sooner. Also reduces off-flavors and post-bottling sediment. Bentonite is a clay that has the unique ability to remove fine, undesirable particles from a finished wine in a very short period of time. How to use Bentonite in wine: Use 2 1/2 tsp, mixed well in hot water and allow to rehydrate. It can be added either pre- or post fermentation. We recommend pre-fermentation because it aids the yeast Available in 4 ounce and 8 ounce quantities. 
Bentonite is used to clarify both red and white wines. Bentonite is highly recommended for white wines because it prevents...
Burton Water Salts - 1 ounce - Barley & Vine
$ 1.99
Burton Water Salts A mixture of gypsum, potassium chloride, and Epsom salts. Many English commercial breweries use Burton Water Salts to harden the water, which helps Irish Moss work better to coagulate haze-producing malt proteins, and the harder water also helps provide a crisper hop character. The magnesium provides a vigorous fermentation, and the salt adds an illusion of body to the finished beer. Use 1 to 4 teaspoons per 5 gallons. If you are doing partial or all grain brewing, add at the start of the mash, or add at the start of the boil for extract brews.
Burton Water Salts A mixture of gypsum, potassium chloride, and Epsom salts. Many English commercial breweries use Burton Water Salts...
Calcium Carbonate, 4 Ounces - Barley & Vine
$ 2.29
How much Calcium Carbonate do I put in my wine? 1/2 ounce per 1 gallon. That's about 3 1/2 teaspoons per 5 gallons. Calcium Carbonate lowers acidity in wine.
How much Calcium Carbonate do I put in my wine? 1/2 ounce per 1 gallon. That's about 3 1/2 teaspoons...
Calcium Chloride Pellets, 2 Ounces - Barley & Vine
$ 1.49
Calcium chloride is mostly used in brewing beer in order to harden water. If you live in an area where the tap water is softened, we advise using Calcium Chloride while brewing. .2 grams/liter increases calcium content by 50 mg/liter Usage : varies
Calcium chloride is mostly used in brewing beer in order to harden water. If you live in an area where...
Campden Tablets - Barley & Vine
$ 4.99
How To Add Campden Tablets to Wine: Crush one tablet per gallon and add to your wine juices. Allow 24 hours for it to saturate the wine and then add your yeast of choice. Campden Tablets kill off any unwanted wild yeasts and bacteria. You can also use Campden tablets for sanitizing by crushing up 4 tablets and adding them to one quart of water (spray bottle). After cleaning your equipment, of course! Available in 2 ounce and 1 pound packages.
How To Add Campden Tablets to Wine: Crush one tablet per gallon and add to your wine juices. Allow 24...
Citric Acid - Barley & Vine
$ 3.49
Citric Acid What does Citric Acid do for wine?Used to boost the total acidity of wine. Preserves Color in white wine. How do I use citric acid in my wine? Dissolve in water before adding. Usage varies. Also used in making Cheese. Available in 3 ounce and 1 pounds packages.
Citric Acid What does Citric Acid do for wine?Used to boost the total acidity of wine. Preserves Color in white...
Diammonium Phosphate (DAP) - 2 ounces - Barley & Vine
$ 1.79
Diammonium Phosphate (DAP) Diammonium Phosphate 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. Use 1/2 to 3/4 gram per gallon.
Diammonium Phosphate (DAP) Diammonium Phosphate stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in...
Fermcap S, 0.5 Ounce - Barley & Vine
$ 3.99
What is FermCap-S and what does it do? FermCap-S prevents foam in the brew kettle and during fermentation. But the cool thing is, that it does not effect the head when it's time to pour your beer. You can also use FermCap-S when fermenting your wine. How to store FermCap S: FermCap-S should be stored below 85°F, but should not be allowed to freeze. The fridge works well! How to use FermCap-S: Shake well before use. For 5 gallons, add 4-5 drops to the wort when it is transferred into the fermentor. If not added before pitching yeast, FermCap can be added to the fermenting wort. Additional drops may be added if the wort contains large amounts of trub (solids), if it's a hogh gravity wort, if the fermenting vessel is tall and narrow, if the fermentation temperature is high, or if there's lots of foam or for any other...
What is FermCap-S and what does it do? FermCap-S prevents foam in the brew kettle and during fermentation. But the...
Fruit Enhancer Plus Liquid Tannin, 2 oz - Barley & Vine
$ 9.49
Fruit Enhance Plus Liquid Oak Tannin emphasizes a ripe berry character, best for red wines. Liquid oak tannins from Toasted Oak Inc. contain only water and tannin from 3 year old seasoned French oak. Bench trials are the best way to determine proper dosage for your wine.  Use 0.66 oz (about 4 teaspoons) per 5 - 7.5 gallons of wine; less with white wines. Mix directly into finished wine 2 weeks prior to bottling. Keep refrigerated.
Fruit Enhance Plus Liquid Oak Tannin emphasizes a ripe berry character, best for red wines. Liquid oak tannins from Toasted...
Gelatin, 2 Ounces - Barley & Vine
$ 3.29
Gelatin wine fining agent How to use gelatin for wine: 1 teaspoon per 6 gallons of wine or beer.
Gelatin wine fining agent How to use gelatin for wine: 1 teaspoon per 6 gallons of wine or beer.
Gluco-Amylase Enzyme (Amyloglucosidase) - Barley & Vine
$ 3.99
Gluco-Amylase Enzyme is added to mash at room temperature to convert starchy dextrins into fermentable sugars. Used in production of whisky and light beer. Use between 2-4 ounces per 100 pounds of grain or starch, such as potatoes.
Gluco-Amylase Enzyme is added to mash at room temperature to convert starchy dextrins into fermentable sugars. Used in production of...
Gypsum (Calcium Sulphate) - Barley & Vine
$ 2.99
Also known as Calcium Sulfate. What does Gypsum do? Used to add permanent hardness (Calcium ions) to brewing water. How to use Gypsum: Use 1 teaspoon per 5 gallons.
Also known as Calcium Sulfate. What does Gypsum do? Used to add permanent hardness (Calcium ions) to brewing water. How...
Irish Moss, 1 ounce - Barley & Vine
$ 3.29
What is Irish Moss?: Flaked Canadian Chondrus. How much Irish Moss should I use?: Use 1/2 tsp per 5 gallons. Add in boiling wort as your recipe shows. What does Irish Moss do?: It is used as a clarifier in beer
What is Irish Moss?: Flaked Canadian Chondrus. How much Irish Moss should I use?: Use 1/2 tsp per 5 gallons....
Lactic Acid - Barley & Vine
$ 2.99
Lactic Acid 88% solution. Used in beer brewing to lower the pH and increase the body of the beer.
Lactic Acid 88% solution. Used in beer brewing to lower the pH and increase the body of the beer.
Malic Acid, 2 ounce - Barley & Vine
$ 2.19
Malic Acid One teaspoon per gallon will increase acidity by 0.1%. Malic acid is mainly used as food additive in beverages, bakery products, confectioneries, desserts, jams and fruit jellies, as preservative in fruit and vegetables. Malic acid is free from proteins, fibre, starches, vitamins, fats, preservatives, colours, antioxidants or milk products and every product having an animal origin. It is suitable for the vegetarian, vegan, diabetic, Jewish or Muslim diets.
Malic Acid One teaspoon per gallon will increase acidity by 0.1%. Malic acid is mainly used as food additive in...
Pectic Enzyme Powder - Barley & Vine
$ 3.49
How much pectic enzyme should I put in my wine? Use 1/2 ounce for 6 US gallon batch before fermentation in order to stimulate clarification process. Add with crushed fruit. Works best at temperatures of 80F or higher. Increases juice yield in fruits by breaking down the cellular structure of pectins. Eliminates pectin haze from wines made with pectin rich fruits. Necessary notably for apple wines and cider.
How much pectic enzyme should I put in my wine? Use 1/2 ounce for 6 US gallon batch before fermentation...
Potassium Bicarbonate - Barley & Vine
$ 4.49
5 oz package 3.4 gms reduces acidity by .1 pH. 6 gms / tsp, so usage depends on how much you acid you wish to reduce.
5 oz package 3.4 gms reduces acidity by .1 pH. 6 gms / tsp, so usage depends on how much...
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