Additives/Adjuncts

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Bentonite (1lb)

Additives/Adjuncts

$ 2.50
Bentonite (1lb)

Bentonite (1lb)

$ 2.50

Used for clearing hazes from wine. Use 2 teaspoons to 1/2 cup warm water.


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Clarity Ferm

Additives/Adjuncts

$ 3.25
Clarity Ferm

Clarity Ferm

$ 3.25

Clarity Ferm is a special enzyme added to fermentor at yeast pitching. Helps produce very clear beer and precipitate out gluten. Most barley-based beers treated with Clarity Ferm test out at 10ppm or less gluten.


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Dual Fine

Additives/Adjuncts

$ 2.50
Dual Fine

Dual Fine

$ 2.50

Use as a dual stage clearing aid for beer, wine and spirits. Contains Chitosan and Kieselsol. Usually clears product within 24-48 hours. One pack treats up to 6 gallons.


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Gelatin Finings (1oz)

Additives/Adjuncts

$ 2.25
Gelatin Finings (1oz)

Gelatin Finings (1oz)

$ 2.25

Used for clearing beer or wine. Works best if used in conjunction with cold crashing (holding product at cold temperatures for several days).


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Irish Moss (1 oz.)

Additives/Adjuncts

$ 1.50
Irish Moss (1 oz.)

Irish Moss (1 oz.)

$ 1.50

Traditional natural kettle fining clarifier. Uses carageenan from seaweed to help precipitate excess proteins from the wort. Add 1 tsp/5gallons during last 15 minutes of the boil.


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Isinglass 45mL

Additives/Adjuncts

$ 1.25
Isinglass 45mL

Isinglass 45mL

$ 1.25

Isinglass is a common clarifier used in wine and beer production to help precipitate yeast, proteins, and polyphenols out of suspension. It is derived from fish swim bladders. One pack treats up to 6 gallons.


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Sparkolloid Powder 1oz

Additives/Adjuncts

$ 2.25
Sparkolloid Powder 1oz

Sparkolloid Powder 1oz

$ 2.25

Dissolve 1 tablespoon of powder in 8 fl oz of water for 5 minutes. Add hot mixture to 6 gallons of wine. Stir gently. Wait 1 week to rack or bottle.


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Whirlfloc

Additives/Adjuncts

From $ 2.00
Whirlfloc

Whirlfloc

$ 2.00

A clarifying fining 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 of the wort.


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