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.
$ 5.84 $ 6.49
|Dial Face Diameter:||1-1/2in|
|Temperature Range:||0º - 220ºF (-10º - 100ºC)|
$ 2.51 $ 2.79
Calcium Chloride (CaCl) is very useful when making hard cheeses with store bought milk and goats milk. The added calcium results in a firmer setting curd that is easier to cut when making hard cheeses.
Any milk that has been pasteurized and cold stored should have Calcium Chloride (CaCl) added. The reason for this is because the calcium originally in the milk slowly becomes soluble and cannot be used to form a firm curd. The exceptions are Mozzarella, Provolone and any other cheeses that requires stretching at some point in the recipe. This is because the stretching requires the reduction of calcium. Some fresh milks may need Calcium Chloride added if the curd is not firm enough due to poor calcium in the milk, caused by either the milk season or poor animal diet. This information applies to both hard and soft cheeses.
|Chemical Composition:||Calcium Chloride (CaCl)|
Yield: One ounces (29.6mL) contains enough Calcium Chloride for 24 US gallons (91L) of milk
Using 1/4 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
Note About Making Mozzarella or Provolone:
Do not use Calcium Chloride because it will keep the curds from stretching.
Store in a cool, dark place. Will last indefinitely if stored properly.
$ 3.41 $ 3.79
|Material:||100% cotton (60 threads per inch)|
Machine wash with unscented detergent before use. After using, rinse in cold water to remove all cheese particles then machine wash with an unscented detergent. Submerge in boiling water for 15 minutes if necessary to sanitize.
In some cheese recipes, the cheesecloth may be more prone to stick to the cheese or become hard to remove. This is most evident in cheeses that produce higher acid levels in the mold which causes the cheese to shrink, pulling in the cheesecloth. This can be minimized by wetting the cheesecloth with a weak salt brine which will slow the acid production near the rind. The problem may also be caused by too much pressure when forming the mold and not turning the curds soon enough. If you have this problem, simply scrape the surface of the cloth slightly where it is sticking while making sure not to tear the rind.
$ 3.59 $ 3.99
|Material:||100% cotton (90 threads per inch)|
|Volume:||2 US fl oz (60mL)|
|Ingredients:||Water, Caramel Color, Propylene Glycol, Sugar, Natural and Artificial Flavors, Gum Arabic, Potassium Sorbate (as preservative) and Citric Acid.|
1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar
2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar
4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar
1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.
|Extract FG:||60% min.|
|Usage Rate:||Up to 40%|
|Usage Rate:||Up to 5%|
|Extract (dry basis):||75% (min)|
|Yeast Strain:||Lactobacillus Delbrueckii Bacteria (WLP677)|
|Optimum Fermentation Temperature:||Varies|
|Cell Count:||75 - 150 billion cells|
|Net Volume:||1.18 fl oz (35mL)|
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term 'pitchable yeast'. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells per 1mL per 1° Plato (with a 12° Plato beer).
Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.