Since 2007, we have been providing customers around the world with supplies and expert know-how for making beer, wine, cheese and more! We are a family business with over 30 years experience and generations of tradition. Our goal is to provide you with the best products, most complete knowledge and exceptional service.
$ 61.19 $ 67.99
|Specific Gravity (in 1 US gallon of water):||1.035|
|Color:||Pale (4 Lovibond)|
|Ingredients:||barley malt extract, water|
|Use:||Up to 100%|
|Net Weight:||32lb (14.5kg)|
|Inner Opening:||0.75 inch (19mm)|
|Height:||11.1 inch (28.1cm)|
|Overall Width:||2.9 inch (7.3cm)|
Choosing A Cork Size:
These bottles can be used with #7 (21mm), #8 (22mm) or #9 (23mm) straight corks from 1.5in (3.8cm) to 1.75in (4.5cm) length. Smaller corks are easy to insert or remove and suited to wines that will be served young. Larger corks provide a tighter seal and should be used for wines that will be aged.
Gypsum, or Calcium Sulfate (CaSO4), is a naturally occurring mineral commonly used in the brewing process. Gypsum contributes Calcium (Ca2) and Sulfate ions (SO4) which are important to the brewing process and character of the beer. It is generally used in brewing water that is deficient in the these ions or when water adjustment is needed to replicate certain beer styles.
Gypsum also contributes Sulfate ions to beer which play an important role in the overall flavor of the finished beer. Sulfates tend to accentuate the dryness and bitterness of hops and is desired in various styles such as some English ales and German lagers.
Gypsum is generally used to replicate styles of beer which originate from geographic regions with high levels of calcium and sulfate such as Dortmund and Vienna in Germany, Burton in England and Edinburgh in Scotland. Gypsum can also be used in conjunction with Epsom Salts (Magnesium Sulfate, MgSO4). This combination, commonly known as Burton Water Salts, is used when a higher level of Magnesium ions is also required.
Benefits of calcium in the brewing process:
- Regulates mash pH
- Combines with bicarbonate (HCO-3) to form calcium carbonate (CaCO3) to achieve proper beer acidity
- Keeps oxalate salts in solution which can contribute haze and gushing when they precipitate
- Reduces harshness by minimizing the extraction of tannins from the malt
- Assists in protein coagulation during the hot and cold breaks
- Metabolized by yeast and is a necessary element for yeast health and fermentation
- Aids in the clarification of the beer
- Improves the stability of the finished beer
|Ingredients:||Calcium Sulfate (CaSO4)|
|Specific Gravity Range:||0.990 - 1.170 (0.002 Resolution)|
|Brix Range:||0 - 39% Sugar (0.5% Resolution)|
|Potential Alcohol Range:||0 - 22% (1% Resolution)|
|Calibrated Temperature:||60°F (Instructions included for temperature adjustments)|
|Overall Width:||3/4in (19mm)|
|Net Weight:||1oz (28.4g)|
- Place in a steeping bag directly in beer, wine or cider after fermentation.
- Add according to taste and remove when desired flavor is reached.
|Typical Usage Rate:||Up to 20%|
The WinExpert Classic Chilean Sauvignon Blanc is an herbaceous, refreshing white wine with hints of peach and pineapple. Makes 6 gallons.
|Grape Variety:||Sauvignon Blanc|
|Sweetness:||Dry (Sweeten to taste)|
|Extract Volume:||2.11 US gallons (8L)|
|Volume Produced:||6 US gallons (22.7L)|
|Fermentation Time:||4 Weeks|