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6103 Calcium Carbonate, 2 oz.

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Also known as Precipitated Chalk. Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation. Do not reduce acid more than .3% or your wine will taste chalky.
 

61031 Calcium Carbonate, 1 lb.

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6501 Acid Blend, 2 oz.

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Blend of 40% citric, 50% malic and 10% tartaric acids. Use to increase the acidity of acid deficient fruit juices. Usage: Per recipe directions or 1/2-1 tsp per gallon.
 

65011 Acid Blend, 1 lb.

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6502   Ascorbic Acid, 1 oz.

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Antioxidant and nutrient (Vitamin C) used by many wine and beer makers during the bottling stage. Use 1 tsp/5 gal.
 

6503 Citric Acid, 2 oz.

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This is the principal acid in citrus fruit. For adjusting acidity. Stable and provides a pleasant fruity flavor. Usage: Per recipe directions or 1/2-1 tsp per gallon.
 

65031 Citric Acid, 1 lb.

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6504   WINE TANNIN, 1 oz.

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Especially useful in flower, root and grain wines. Wine tannin gives an impression of dryness and zest to flat wines otherwise lacking in character. Not intended for acid balancing. Directions: According to specific wine recipe or Use: 1/4 tsp/gal for white or rose wine must; 1/3 tsp/gal for red wine must; 1/2 tsp/gal for fruit wine must. Maximum dosage: 1/2 tsp per gallon of wine must. CONTAINS: Chestnut Extract (Castanea sativa). Product of Slovakia.
 

65041   WINE TANNIN, 1 lb

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6505 Malic Acid, 2 oz.

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This is the major acid found in apples and pears. Usage: Per recipe directions or 1/2-1 tsp per gallon.
 

65051 Malic Acid, 1 lb.

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6506 Oak Chips, 4 oz.

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Light toast. Use oak chips in carboy, instead of the oak barrel! Adds hints of spiciness in wine or beer. Usage depends on type of wine and taste desired. For white wines use 1 to 1 1/2 cups (approx 4 oz), for red wines use 2 to 3 cups (approx 8 oz) per 5-6 gallon batch. Direction: Wash and boil with clean water for 5 minutes. Drain water and place oak chip in secondary for 15 to 30 days or until flavor is achieve.
 

65061 Oak Chips, 1 lb.

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6507 Pectic Enzyme, 1 oz.

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Prevents pectin haze. Directions: Add 1/2 tsp/gallon of juice or 1/10th tsp/lb of fruit. Stir into must together with other ingredients just before pitching yeast.
 

65071 Pectic Enzyme, 1 lb.

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6508 Potassium Sorbate, 1 oz.

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A stabilizer, used to inhibit fermentation. It prevents renewed fermentation when used in conjunction with Sodium/Potassium Metalbisulphite or Campden Tablet. It will not, however, stop an active ferment but can prevent one from starting. Use 3/4 teaspoon per gallon when fermentation has ended, then add sugar to taste if needed).
 

65081 Potassium Sorbate, 1 lb.

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6509 Tartaric Acid, 2 oz.

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This is the principal acid in grapes. Contributes to the vinous character of wine. Increases acidity. Usage: Per recipe directions or 1/8-1/2 tsp per gallon.
 

65091 Tartaric Acid, 1 lb.

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6510 Yeast Energizer, 1 oz.

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Ingredient: Diammonium phosphate, Yeast hulls, Magnesium sulphate, Vitamin B Complex. Use to restart slow or stuck fermentations. Usage: 1/2 tsp per gallon.
 

65101 Yeast Energizer, 1 lb.

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6511 Yeast Nutrient, 2 oz.

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Also known as Di-ammonium Phosphate (NH4)HPO4, is an excellent nutrient supplement especially for meads which need added Nitrogen for strong fermentation. Usage: 1/21 tsp per gallon.
 

65111 Yeast Nutrient, 1 lb.

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6512 French Oak Chips, 4 oz.

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Medium toast. Use oak chips in carboy, instead of the oak barrel! Adds hints of spiciness in wine or beer. Usage depends on type of wine and taste desired. For white wines use 1-1 cups (approx 4 oz), for red wines use 2-3 cups (approx 8 oz) per 5-6 gallon batch. Direction: Wash and boil with clean water for 5 minutes. Drain water and place oak chip in secondary for 15 - 30 days or until flavor is achieve.
 

65121 French Oak Chips, 1 lb.

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6513 Potassium Bicarbonate, 2 oz

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3.4 gm per gallon will reduces acidity approximately 0.1%. Do not reduce more than 0.3-0.4% (1 teaspoon = 6.0 grams)
 

65131 Potassium Bicarbonate, 1 lb.

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6517   SODIUM BENZOATE, 2 oz.

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Benzoate of Soda (C7H5Na02). Directions: Per recipe instructions. Avoid contact with eyes and skin. Do not ingest.
 

6518   EPSOM SALT aka Magnesium Sulfate, 2 oz.

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Magnesium Sulfate. DIRECTIONS: 1 tsp of epsom salt (MgSO4) in 5 gallons of water will increase concentration of: (MG++) ion ...52ppm [SO4)--] ion. 207 ppm.
 

6519   POTASSIUM CARBONATE, 5 oz

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Directions: Reduce acidity in wine; Use 1/2 teaspoon per gallon to reduce acidity by 0.1%
 

6520   COPPER SULFATE, 1 oz.

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4 Grams Copper Sulfate per 1000 gallons raises the copper content by .2mg per liter.
 

7501   CAMPDEN TABLETS Sodium Metabisulphite,  1 oz

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"Campden Tablets (SMS)" contain about 450 mg of sodiium metabisulphite.These are added crushed and are used as sterilizing agents. The usual rate is two tablets per gallon for sterilizing the must; the same at the first racking; and one tablet at successive rackings. DIRECTIONS: Add 1 tablet per gallon (4L) of fruit must to sterilize fruit and minimize oxidation. (1oz of Campden Tablets = approx. 50 tablets.)
 

75011   CAMPDEN TABLETS Sodium Metabisulphite,  1 lb.

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75012   CAMPDEN TABLETS Sodium Metabisulphite,   2 oz

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7509 Sodium Metabisulphite, 2 oz.

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Directions for making Solution of Bisulfite: Dissolve 2 1/2 teaspoons of sodium metabisulphite in 4 oz of water. You may substitute 1 teaspoon of this liquid solution whenever the recipe calls for 1 crushed Campden Tablet. To kill wild yeast, add 1/4 tsp. per 5 gallons of must. To sanitize equipment: Use 2 oz. Sodium Metabisulphite in 1 gallon of water.
 

75091 Sodium Metabisulphite, 1 lb.

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7511 Potassium Metabisulphite, 2 oz.

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Directions for making Solution of Bisulfite: Dissolve 2 1/2 teaspoons of potassium metabisulphite in 4 oz of water. You may substitute 1 teaspoon of this liquid solution whenever the recipe calls for 1 crushed Campden Tablet. To kill wild yeast, add 1/4 tsp. per 5 gallons of must. To sanitize equipment: Use 2 oz. Potassium Metabisulphite in 1 gallon of water.
 

75111 Potassium Metabisulphite, 1 lb.

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7515   CAMPDEN TABLETS Potassium Metabisulphite, 1 oz

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"Campden Tablets (KMS)" contain about 450 mg of potassium metabisulphite. These are added crushed and are used as sterilizing agents. The usual rate is two tablets per gallon for sterilizing the must; the same at the first racking; and one tablet at successive rackings. DIRECTIONS: Add 1 tablet per gallon (4L) of fruit must to sterilize fruit and minimize oxidation. (1oz of Campden Tablets = approx. 50 tablets.)
 

75152 CAMPDEN TABLETS Potassium Metabisulphite, 2 oz

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