Products

Food-grade bucket for fermenting beer, wine, cider or any fermented beverage. It is durable, light-weight and ideal for fermentation periods of 2 weeks or less. Plastic lid and airlock available separately. BPA-free.

Features:
- Convenient carrying handle
- ABV/Gravity reference chart printed on bucket
- Volume markers printed on bucket
- BPA-free, food-grade plastic

Durable food-grade plastic funnel with 4in straining screen for home or commercial use. It is composed of tough, stain-resistant nylon and includes a 4in filter screen that snaps securely in place to strain solids down to 0.03in (1mm) in size. Available in 8in, 10in and 12in diameter. Additional filter screens available. BPA-free.

The Portuguese double lever corker features a metal construction for years of lasting durability. The 2-handled design provides easy operation and insures even cork insertion. To operate the corker, simply place a cork into the corker, rest the corker on top of the bottle and push the handles down evenly with both hands. For use with all standard straight wine corks up to size #9 and 2in long.

A precision thermo-hydrometer for accurately measuring the density of beer or wine between 0° and 8.5° Plato. This professional-grade hydrometer is calibrated for reading at the bottom of the meniscus and is standardized at 68°F (20°C).

It includes a built-in thermometer which contains no mercury and measures 0° - 50°C. A temperature correction table is also included for adjusting density measurements at different temperatures.

This precision thermo-hydrometer measures liquid density in °Plato which is comparable to the Balling or Brix scales in which density is represented as a percentage of dissolved sugar by weight in solution. These scales of measurement are considered equivalent for practical applications due to the fact that the differences are less than the margin of error of the instrument. The Brix and Plato scales differ slightly due to different methods of calculation but are generally used interchangeably. Each hydrometer has a serial number and includes a certificate of calibration from the National Institute of Standards and Technology (NIST).

A precision thermo-hydrometer for accurately measuring the density of beer or wine between 15.5° and 24° Plato. This professional-grade hydrometer is calibrated for reading at the bottom of the meniscus and is standardized at 68°F (20°C).

It includes a built-in thermometer which contains no mercury and measures 0° - 50°C. A temperature correction table is also included for adjusting density measurements at different temperatures.

This precision thermo-hydrometer measures liquid density in °Plato which is comparable to the Balling or Brix scales in which density is represented as a percentage of dissolved sugar by weight in solution. These scales of measurement are considered equivalent for practical applications due to the fact that the differences are less than the margin of error of the instrument. The Brix and Plato scales differ slightly due to different methods of calculation but are generally used interchangeably. Each hydrometer has a serial number and includes a certificate of calibration from the National Institute of Standards and Technology (NIST).

Premium quality agglomerated cork with natural cork ends for wines aged 2 to 4 years. They offer a great balance between value and performance. They are non-chamfered and have a grape cluster and leaf design. For use with floor corkers or commercial corking equipment.

Primary dual gauge CO2 regulator is for all draft beer systems. It features 2 gauges to measure the pressure level in the tank and the outgoing pressure to the keg. The pressure level can easily be adjusted with a screwdriver and it also includes a pressure relief valve for safety. Includes 1 nylon CO2 washer.

The Barbecue Bible for Smoking Meats. A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

From the Back Cover:
A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes - every one a game-changer - for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay - try it with fresh mozzarella.