Additives for water treatment, clearing/clarification and beer enhancement.
Brewing additives
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Mangrove Jack's Whirlfloc/Deltafloc Tablets x 10
Helps to "flocculate" proteins and particles that cause cloudiness/haze out of suspension in your wort. Add 1 tablet to the last 10 minutes of your boil. Deltafloc is the same thing as Whirlfloc.
$5.00
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Vintner's Harvest Campden Tablets x 20
Preserve Wines/Ciders – Crush and dose 1-2 per 4.5L prior to bottling and mix thoroughly. For preserving wines/ciders its recommended to use with potassium sorbate. Sanitise Fruit – Crush and dose 1- 2 per 4.5L, mix thoroughly and stand in open container for 24 hours before pitching yeast. Beer – Crush and dose 1 per 20L to remove chlorine or chloramine from water sources. Allow 20 minutes contact. DANGER: Harmful if swallowed. Causes serious eye damage. May be harmful if inhaled. Wash hands after use.
$2.00
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Vintner's Harvest Campden Tablets x 50
Preserve Wines/Ciders – Crush and dose 1-2 per 4.5L prior to bottling and mix thoroughly. For preserving wines/ciders its recommended to use with potassium sorbate.\nSanitise Fruit – Crush and dose 1- 2 per 4.5L, mix thoroughly and stand in open container for 24 hours before pitching yeast.\nBeer – Crush and dose 1 per 20L to remove chlorine or chloramine from water sources. Allow 20 minutes contact.\n \nDANGER: Harmful if swallowed. Causes serious eye damage. May be harmful if inhaled. Wash hands after use.
$5.00
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My Store Dry enzyme
Used for making drier, lower carb beer styles. Add with the yeast to break down more of the malt sugars which allows the yeast to ferment them for a lower carb, drier beer. This enzyme may extend fermentation time so ensure the specific gravity is stable for 3 days prior to bottling.
$3.00
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My Store Wine Nutrient 100g
Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent "untypical ageing off-flavour". Helps sluggish musts and worts to fast and complete fermentation. For low fruit & concentrate table wines (rapid fermentation) use 24g to 30g per 23L.
$7.50
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Mangrove Jack's Dry Irish Moss 25g
Irish Moss is a clarifier and is used to clear protein during the boil when mash brewing. Add one teaspoon per 20L of wort, 10 min before the end of the boil.
$5.00
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Mangrove Jack's Calcium Carbonate 100g
Used to raise mash or must PH levels, generally used for making dark beers.
$5.00
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My Store Phosphoric Acid 85% 500ml
Phosphoric acid (AKA orthophosphoric acid or H3PO4) is a mineral inorganic acid that can be used as a non-foaming/non-rinse sanitiser when diluted to water to a concentration of 1mL/2L. Phosphoric acid is also an excellent chemical to use when passivating stainless steel. This formula is also great at adjusting the pH of Sparge water and your Mash pH. If you prefer to use the traditional pH adjusting ingredients we would suggest Acidulated Malt or our Lactic Acid 88%. Phosphoric acid can also be completely metabilised by yeast and will also act as a yeast nutrient if it ends up in your fermenter.
$15.00
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My Store Lactic Acid
Lactic Acid is used in beer brewing to lower the mash or sparge pH, this helps to reduce tannin extraction during the sparge keeping the sparge runoff
$12.50
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The Hop + Grain Epsom Salts - 500gm
Also known as magnesium sulphate. Used to reduce the ph of mash. An essential brewing salt for water chemistry.
$6.50
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Kegland Clarity Ferm Homebrew
Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer. Significantly reduces the gluten in beers brewed with barley and wheat.1 x Vial (10mL) = per 20L (5 Gallons)
$10.00
