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Light toast. White wines use 1 to 1 1/2 cups, red wines use 2 to 3 cups.

Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.

Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.

Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.

Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.

Blend of tartaric, malic and citric acids.

CLASSIC SODA EXTRACT COLA 2 OZ

CLASSIC SODA EXTRACTS ROOT BEER 2 OZ

Chitosan 75 Ml (Single Pack) - This size package is generally sufficient to clear one six gallon batch. Chitosan wine finings are used to clear wine post fermentation. Chitosan 1% solution is a positively charged fining agent used to remove excess tannin, dead yeast cells, and floccular precipitate. Allow 12-48 hours in a cool area to fully clear.

MALIC ACID 2 OZ

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time. Toasting is a process measured in time and temperature, not color. Differences in darkness or lightness of identically toasted woods is due to natural differences in the wood before toasting, such as grain tightness and moisture, each of which falls into a range of values that meets our standard.

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time. Toasting is a process measured in time and temperature, not color. Differences in darkness or lightness of identically toasted woods is due to natural differences in the wood before toasting, such as grain tightness and moisture, each of which falls into a range of values that meets our standard.

The big surface area of the spiral design allows a shorter pickup time of wood character. Allowing adequate wood impact in a matter of 7 to 14 days of contact time. Toasting is a process measured in time and temperature, not color. Differences in darkness or lightness of identically toasted woods is due to natural differences in the wood before toasting, such as grain tightness and moisture, each of which falls into a range of values that meets our standard.

For centuries the world's most celebrated distillers have known charred oak barrels are essential for aging the best spirits. Now, the ability to achieve similar results directly in the bottle - adding color, complexity, smoothness and subtle overtones. You can quickly and easily make a top-shelf impact on any bottle. Toasting is a process measured in time and temperature, not color. Differences in darkness or lightness of identically toasted woods is due to natural differences in the wood before toasting, such as grain tightness and moisture, each of which falls into a range of values that meets our standard.

CITRIC ACID 2 OZ

Prevents oxidation; use 1 teaspoon per 5 gallons at boiling.

A clarifying agent used in brewing during the boil. It is a concentrated tablet derived from Irish Moss. Add one tablet per 5 gallon batch within 15 minutes of boil time remaining to promote clarity.

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.

Quick acting Five Star Defoamer 105 is a 10% silicone food-grade emulsion designed to control foam in most aqueous systems, including kettles and fermenters. Defoamer 105 disperses easily and is effective against a wide range of food products. All emulsifiers used in Defoamer 105 are nonionic.

Use 2 tablespoons per 5 gallons of water, soak for 5 minutes. A foaming acid anionic sanitizer that penetrates hard-to-see places. No rinse. Does not stain and will not impart odors or off flavors.

Use 1 tablespoon per 5 gallons of cold water. Iodine based sanitizer. Requires two minute contact time. Can cause staining.

NATURAL FLAVORING

NATURAL FLAVORING

The world's most familiar "mint scent" is the aroma of peppermint. Peppermint contains an essential oil that is unique among mints for its quality and flavor